50+ Quick and Flavorful Kerala Vegetarian Lunch Recipes to Enjoy

Kerala, known for its rich culture and beautiful landscapes, is equally famous for its vibrant and flavorful cuisine.

Kerala’s vegetarian dishes are a true testament to the state’s use of fresh ingredients, aromatic spices, and unique cooking techniques.

If you’re looking for a healthy and satisfying lunch, Kerala offers a wide array of vegetarian recipes that are not only delicious but also full of nutrition.

From rice-based meals to vegetable curries, coconut-infused dishes, and crispy snacks, there is something for everyone.

Whether you’re a vegetarian or just looking to explore new flavors, these 50+ Kerala vegetarian lunch recipes will inspire your next culinary adventure.

50+ Quick and Flavorful Kerala Vegetarian Lunch Recipes to Enjoy

Exploring Kerala’s vegetarian lunch options offers a wonderful opportunity to dive into a world of flavors, colors, and textures

Exploring Kerala’s vegetarian lunch options offers a wonderful opportunity to dive into a world of flavors, colors, and textures.

Whether you’re a fan of light, refreshing dishes or rich, hearty meals, the diversity in Kerala’s vegetarian cuisine ensures there’s something to suit every palate.

With the right balance of spices, fresh ingredients, and traditional cooking techniques, these dishes will add a delicious and nutritious touch to your lunchtime routine.

So, roll up your sleeves, gather the ingredients, and let these Kerala-inspired vegetarian recipes transport you to a tropical paradise right in your own kitchen.

Avial (Kerala Mixed Vegetable Curry)

Avial is a popular and traditional Kerala dish made with a variety of vegetables, cooked in a coconut and yogurt-based gravy. It’s seasoned with coconut oil, curry leaves, and a hint of turmeric, making it a deliciously healthy and flavorful dish. This one-pot meal is often served with rice and is known for its creamy texture and aromatic flavors, making it a perfect choice for a wholesome vegetarian lunch.

Ingredients:

• 1 cup carrots, chopped
• 1 cup beans, chopped
• 1 cup potatoes, cubed
• 1 cup drumsticks, chopped
• 1/2 cup raw banana, chopped
• 1/2 cup pumpkin, chopped
• 1/2 cup cucumber, chopped
• 1/2 cup yogurt
• 1 cup grated coconut
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons coconut oil
• Curry leaves, a few sprigs
• 2 green chilies, slit

Instructions:

1. In a large pot, add all the chopped vegetables along with water, turmeric powder, and salt. Cook until the vegetables are tender.
2. In a separate pan, dry roast the cumin seeds and grated coconut until aromatic, then grind them into a smooth paste with a little water.
3. Once the vegetables are cooked, add the ground coconut paste to the pot. Stir well to combine.
4. Add yogurt to the mixture and simmer on low heat for 5-10 minutes. Adjust the consistency with water as needed.
5. In a small pan, heat coconut oil and add curry leaves and green chilies. Fry for a minute and pour over the cooked Avial.
6. Stir gently and serve hot with rice or chapati.

Avial is a versatile dish that combines the natural sweetness of vegetables with the richness of coconut, making it a satisfying choice for a vegetarian lunch. The blend of coconut oil and yogurt enhances the flavors and adds creaminess to the dish. Not only is it a nutritious choice, but it also beautifully reflects the culinary traditions of Kerala, making it a comforting and filling meal for any occasion.

Kerala Sadya Sambar

Sambar is a staple in Kerala Sadya, a grand vegetarian feast served during festivals and special occasions. It is a flavorful, spicy, and tangy lentil stew made with a mix of vegetables, tamarind, and a unique blend of spices. The addition of coconut and curry leaves gives it a distinct aroma that is loved by all. This nutritious dish pairs beautifully with rice and is perfect for a wholesome vegetarian lunch.

Ingredients:

• 1 cup toor dal (pigeon peas)
• 1 onion, chopped
• 1 tomato, chopped
• 1 carrot, chopped
• 1 potato, chopped
• 1 drumstick, chopped
• 1/2 cup pumpkin, chopped
• 1/4 cup tamarind pulp
• 2 tablespoons sambar powder
• 1/4 teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon coconut oil
• 1 sprig curry leaves
• 2 dried red chilies
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/4 cup grated coconut (optional)

Instructions:

1. Cook the toor dal in a pressure cooker with water and turmeric powder until soft and mushy.
2. In a separate pan, heat some oil and add mustard seeds, fenugreek seeds, curry leaves, and dried red chilies. When they splutter, add the chopped onions and sauté until golden brown.
3. Add tomatoes, carrots, potatoes, drumsticks, and pumpkin to the pan. Sauté for a few minutes.
4. Add tamarind pulp, sambar powder, and salt. Pour water to adjust the consistency and let it simmer until the vegetables are cooked.
5. Once the dal is cooked, add it to the vegetable mixture and simmer for 10 minutes.
6. Optionally, grind some grated coconut with a little water and add to the sambar for a richer taste.
7. Garnish with fresh curry leaves and serve with rice or chapati.

Kerala Sadya Sambar is a vibrant dish that represents the essence of Kerala cuisine with its balanced blend of spices and tangy tamarind. The rich, flavorful combination of lentils and vegetables makes it a filling and nutritious meal. It can be enjoyed on its own or paired with steamed rice, adding depth to any Sadya feast or a regular lunch.

Thoran (Kerala Style Stir-Fried Vegetables)

Thoran is a dry stir-fry dish made with finely chopped vegetables and flavored with coconut and spices. It’s a quintessential Kerala dish that is light yet full of flavor. The dish typically uses vegetables like cabbage, beans, or carrots, and is tempered with mustard seeds, curry leaves, and dry red chilies. Thoran is a healthy, quick, and flavorful side dish to accompany rice and curry, making it perfect for a vegetarian lunch.

Ingredients:

• 1 medium cabbage, shredded
• 1 onion, chopped
• 2 green chilies, chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 cup grated coconut
• 1/2 teaspoon cumin seeds
• Salt, to taste
• 1 tablespoon coconut oil
• Curry leaves, a sprig
• 2 dried red chilies

Instructions:

1. Heat coconut oil in a pan and add mustard seeds. Once they splutter, add curry leaves and dried red chilies.
2. Add chopped onions and sauté until soft.
3. Add shredded cabbage, turmeric powder, and salt. Stir well to combine, and cook covered for 5-7 minutes, until the cabbage is tender.
4. In a small pan, dry roast the cumin seeds and grated coconut until golden brown. Add this mixture to the cooked cabbage and stir thoroughly.
5. Cook for another 2-3 minutes, allowing the flavors to meld together.
6. Serve hot with rice and curry.

Thoran is an integral part of Kerala meals, offering a burst of flavor through simple ingredients. The combination of roasted coconut and spices gives it a unique taste, while the mustard seeds and curry leaves provide a fragrant aroma. This light, healthy dish is not only quick to prepare but also a great way to incorporate vegetables into your diet, making it a perfect choice for a fulfilling vegetarian lunch.

Kerala Vegetable Stew

Kerala Vegetable Stew is a mildly spiced, aromatic dish made with a variety of vegetables cooked in coconut milk. It’s rich, creamy, and has a subtle sweetness from the coconut milk, balanced with the warmth of whole spices. This dish is usually served with appam (rice pancakes) or idiyappam (string hoppers), making it a comforting and wholesome vegetarian lunch option. The flavor profile is light yet satisfying, ideal for those looking for a nourishing and flavorful dish.

Ingredients:

• 1 cup carrots, chopped
• 1 cup potatoes, cubed
• 1 cup beans, chopped
• 1 onion, sliced
• 2 tomatoes, chopped
• 1/2 cup peas
• 1 can coconut milk (or fresh coconut milk)
• 2 green chilies, slit
• 1 teaspoon ginger, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• Salt, to taste
• 1 tablespoon ghee or coconut oil
• 1 sprig curry leaves
• 1 cinnamon stick
• 2-3 cardamom pods

Instructions:

1. In a large pot, heat the ghee or coconut oil and add cinnamon stick, cardamom pods, and curry leaves. Sauté until fragrant.
2. Add chopped onions, ginger, and green chilies. Sauté until the onions turn golden brown.
3. Add the chopped tomatoes and cook until soft.
4. Add the vegetables (carrot, potato, beans, peas) and sauté for a few minutes.
5. Add turmeric powder, black pepper, and salt. Pour in the coconut milk and a little water to cover the vegetables.
6. Bring it to a boil, then simmer on low heat for 15-20 minutes until the vegetables are tender and the flavors have melded.
7. Adjust the consistency with more water if needed. Serve hot with appam or idiyappam.

Kerala Vegetable Stew is a wonderfully comforting dish that combines the sweetness of coconut milk with the freshness of vegetables. The dish is light on spices but full of flavor, making it suitable for those seeking a mild yet flavorful lunch. It’s a perfect pairing with appam or idiyappam, making it a complete and satisfying meal that highlights the essence of Kerala’s culinary traditions.

Kootu Curry (Kerala Style Lentil and Vegetable Curry)

Kootu Curry is a wholesome, nutritious dish from Kerala that combines lentils with vegetables in a flavorful coconut-based gravy. The dish is mildly spiced, with the addition of roasted coconut and black pepper bringing a subtle warmth. It is a fantastic vegetarian dish, packed with proteins from the lentils and fiber from the vegetables. Typically served as part of a traditional Kerala Sadya or with rice, Kootu Curry is a balanced and filling option for a hearty lunch.

Ingredients:

• 1 cup toor dal (yellow pigeon peas)
• 1 cup cabbage, chopped
• 1/2 cup carrots, chopped
• 1/2 cup green beans, chopped
• 1/4 cup grated coconut
• 1/2 teaspoon black pepper
• 1/4 teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon coconut oil
• 1 sprig curry leaves
• 1 teaspoon mustard seeds
• 2 dried red chilies

Instructions:

1. Cook toor dal in a pressure cooker with water and turmeric powder until soft and mushy.
2. In a separate pan, heat coconut oil and add mustard seeds, curry leaves, and dried red chilies. When they splutter, add the chopped vegetables (cabbage, carrot, beans).
3. Sauté the vegetables for a few minutes until they are slightly tender.
4. Add the cooked dal to the vegetables along with salt, black pepper, and a little water. Stir well and let it simmer for 10-15 minutes.
5. While the curry is simmering, dry roast the grated coconut in a pan until golden brown. Grind it into a smooth paste and add it to the curry. Stir to combine.
6. Let the curry simmer for another 5-10 minutes, allowing the flavors to meld.
7. Serve hot with rice or chapati.

Kootu Curry is a perfect example of Kerala’s balanced, flavorful cuisine. The combination of lentils and vegetables creates a filling, hearty meal that is rich in nutrients. The coconut paste adds a creamy texture while the black pepper and curry leaves offer a fragrant depth of flavor. It’s a great vegetarian dish for a wholesome lunch, and when paired with rice, it makes for a complete and satisfying meal.

Pachadi (Kerala Style Yogurt-Based Salad)

Pachadi is a Kerala-style yogurt-based salad that typically accompanies traditional meals. It is made with grated vegetables like cucumber, carrot, or even pineapple, and then combined with yogurt, coconut, and mild spices. Pachadi is tangy, slightly sweet, and has a refreshing taste. It balances out the spiciness of other Kerala dishes, making it a perfect side dish for a vegetarian lunch. It’s a quick and easy dish that can be prepared in minutes, offering both flavor and nutrition.

Ingredients:

• 1 cup cucumber, grated
• 1/2 cup carrot, grated
• 1/4 cup grated coconut
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1 cup yogurt
• Salt, to taste
• 1 tablespoon coconut oil
• 1 sprig curry leaves
• 2 dried red chilies

Instructions:

1. In a bowl, combine the grated cucumber and carrot with salt and set aside for a few minutes. Squeeze out any excess water from the vegetables.
2. In a small pan, heat coconut oil and add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Once they splutter, remove from heat.
3. Add the grated coconut to the tempered spices and mix well. Add this mixture to the grated vegetables.
4. Add yogurt and mix everything thoroughly. Adjust the consistency by adding a little more yogurt if needed.
5. Let the pachadi sit for a few minutes to allow the flavors to blend.
6. Serve chilled as a refreshing side dish with rice or as part of a Kerala Sadya.

Pachadi is a light, refreshing dish that complements the bold flavors of Kerala cuisine. The yogurt provides a cooling effect, balancing the heat of spicy dishes, while the coconut adds a rich texture. This simple yet delicious side dish is perfect for a vegetarian lunch, offering a healthy dose of vegetables and probiotics from the yogurt. It’s a quick, nutritious addition to any Kerala meal, making it a staple in many households.

Erissery (Pumpkin and Lentil Curry)

Erissery is a traditional Kerala curry made with pumpkin, black-eyed peas or lentils, and grated coconut. It is mildly spiced and has a subtle sweetness from the pumpkin, balanced by the earthy flavor of roasted coconut. Often served as part of a Kerala Sadya, Erissery is a healthy and satisfying dish, perfect for a hearty vegetarian lunch when paired with steamed rice.

Ingredients:

• 2 cups pumpkin, cubed
• 1/2 cup black-eyed peas or toor dal, cooked
• 1/2 cup grated coconut
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 2 green chilies
• Salt, to taste
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 2 dried red chilies
• A few curry leaves

Instructions:

1. Cook the cubed pumpkin in a pot with turmeric powder, salt, and water until soft.
2. Blend grated coconut, cumin seeds, and green chilies into a smooth paste with a little water.
3. Add the cooked black-eyed peas or toor dal to the pumpkin, followed by the coconut paste. Mix well and simmer for 5-10 minutes.
4. In a small pan, heat coconut oil and add mustard seeds, dried red chilies, and curry leaves. Once the mustard seeds splutter, pour the tempering over the Erissery.
5. Stir gently and serve hot with steamed rice.

Erissery is a flavorful dish that highlights the natural sweetness of pumpkin and the nutty aroma of roasted coconut. Its combination of lentils and vegetables makes it a nutrient-rich choice for a vegetarian lunch. Simple to prepare yet deeply satisfying, Erissery captures the essence of Kerala’s culinary heritage.

Pulissery (Kerala-Style Yogurt Curry)

Pulissery is a tangy, yogurt-based curry made with vegetables like ash gourd or ripe mango. The dish is mildly spiced and has a creamy texture, with a perfect balance of sourness and sweetness. This comforting curry is an integral part of Kerala’s traditional Sadya and pairs excellently with steamed rice, making it a delightful addition to any vegetarian lunch.

Ingredients:

• 2 cups ash gourd or ripe mango, cubed
• 1 cup yogurt, whisked
• 1/2 cup grated coconut
• 1/2 teaspoon cumin seeds
• 2 green chilies
• 1/4 teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 2 dried red chilies
• A few curry leaves

Instructions:

1. Cook the ash gourd or ripe mango in a pot with turmeric powder, salt, and water until tender.
2. Grind the grated coconut, cumin seeds, and green chilies into a smooth paste with a little water.
3. Add the coconut paste to the cooked vegetables and simmer for 5 minutes.
4. Lower the heat and add the whisked yogurt, stirring continuously to avoid curdling. Do not boil.
5. In a small pan, heat coconut oil and add mustard seeds, dried red chilies, and curry leaves. Pour the tempering over the Pulissery.
6. Serve hot with steamed rice.

Pulissery is a light and tangy dish that balances the richness of Kerala meals. Its creamy yogurt base and subtle spice make it a soothing addition to a vegetarian lunch. Whether made with ash gourd, mango, or other vegetables, Pulissery is a versatile dish that reflects the diverse flavors of Kerala.

Olan (Ash Gourd and Cowpea Curry)

Olan is a delicately flavored Kerala dish made with ash gourd (white pumpkin), cowpeas, and coconut milk. It is mildly spiced, with the flavor of coconut milk taking center stage. Olan is often served as part of Kerala Sadya and is a light, healthy, and comforting dish, perfect for pairing with steamed rice for a satisfying vegetarian lunch.

Ingredients:

• 1 cup ash gourd, cubed
• 1/2 cup cooked cowpeas (red beans)
• 1 cup thin coconut milk
• 1/2 cup thick coconut milk
• 2 green chilies, slit
• Salt, to taste
• 1 tablespoon coconut oil
• A few curry leaves

Instructions:

1. Cook the ash gourd in thin coconut milk with green chilies and salt until tender.
2. Add the cooked cowpeas and simmer for a few minutes.
3. Pour in the thick coconut milk, stirring gently, and simmer on low heat for 2-3 minutes. Do not boil.
4. Drizzle with coconut oil and garnish with curry leaves.
5. Serve warm with steamed rice.

Olan is a light and subtle dish that beautifully complements the bold flavors of other Kerala dishes. The creamy coconut milk and tender ash gourd create a soothing texture, while the cowpeas add protein and substance. Ideal for a simple yet flavorful vegetarian lunch, Olan showcases the elegance of Kerala’s culinary traditions.

Theeyal (Kerala Roasted Coconut Curry)

Theeyal is a rich, aromatic curry made with roasted coconut, spices, and vegetables such as shallots, brinjal, or bitter gourd. Known for its deep, smoky flavor, Theeyal is a quintessential Kerala dish often served with steamed rice. The combination of roasted coconut and tamarind creates a tangy, earthy, and satisfying flavor profile, making it an excellent choice for a vegetarian lunch.

Ingredients:

• 1 cup shallots or brinjal, chopped
• 1/2 cup grated coconut
• 2 tablespoons coriander seeds
• 2 dried red chilies
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds
• 1/2 cup tamarind pulp
• 1 tablespoon coconut oil
• 1 sprig curry leaves
• Salt, to taste

Instructions:

1. Dry roast the grated coconut, coriander seeds, and dried red chilies in a pan until the coconut turns golden brown. Grind this into a smooth paste with a little water.
2. Heat coconut oil in a pan and add mustard seeds. Once they splutter, add curry leaves and the chopped shallots or brinjal. Sauté until softened.
3. Add turmeric powder, salt, tamarind pulp, and water. Cook for 5 minutes until the vegetables are tender.
4. Stir in the roasted coconut paste and simmer for another 10 minutes, adjusting the consistency with water if needed.
5. Serve hot with steamed rice.

Theeyal is a flavorful curry that showcases the depth and richness of Kerala cuisine. Its smoky aroma, tangy tamarind, and nutty roasted coconut make it a standout dish for any vegetarian lunch. Easy to prepare and packed with bold flavors, Theeyal is perfect for those who appreciate the traditional tastes of Kerala.

Parippu Curry (Kerala Lentil Curry)

Parippu Curry is a simple yet delicious dish made with moong dal (yellow lentils) and flavored with coconut and mild spices. It’s an essential part of a Kerala Sadya, often served as the first course with rice and ghee. The creamy texture of the lentils combined with the rich flavor of coconut makes it a comforting and nourishing option for a vegetarian lunch.

Ingredients:

• 1 cup moong dal (yellow lentils)
• 1/2 cup grated coconut
• 2 green chilies
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chilies

Instructions:

1. Cook the moong dal in a pressure cooker with turmeric powder and water until soft.
2. Grind the grated coconut, cumin seeds, and green chilies into a smooth paste with a little water.
3. Add the coconut paste to the cooked dal along with salt. Simmer for 5 minutes.
4. In a small pan, heat coconut oil and add mustard seeds, curry leaves, and dried red chilies. Pour this tempering over the Parippu Curry.
5. Serve hot with steamed rice and a drizzle of ghee.

Parippu Curry is a comforting dish that perfectly balances simplicity and flavor. Its creamy lentils and aromatic tempering make it a delightful accompaniment to rice, especially when paired with ghee. A staple of Kerala cuisine, this dish is wholesome, easy to prepare, and perfect for a satisfying vegetarian lunch.

Pachamoru (Kerala Spiced Buttermilk)

Pachamoru is a refreshing spiced buttermilk dish, ideal for hot days or as a light side to balance a spicy Kerala meal. Made with yogurt, coconut, and a blend of spices, this dish is cooling and hydrating. It is a must-have in traditional Kerala Sadya, offering a tangy, mildly spiced flavor that complements rice and other dishes.

Ingredients:

• 1 cup yogurt
• 1/2 cup grated coconut
• 1/4 teaspoon cumin seeds
• 2 green chilies
• 1/4 teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chilies

Instructions:

1. Blend the yogurt with water to make buttermilk. Set aside.
2. Grind grated coconut, cumin seeds, and green chilies into a smooth paste.
3. Mix the coconut paste with the buttermilk, turmeric powder, and salt. Stir well.
4. Heat coconut oil in a small pan and add mustard seeds, curry leaves, and dried red chilies. Pour the tempering over the Pachamoru.
5. Serve chilled as a side dish with rice.

Pachamoru is a light and cooling dish that adds a refreshing element to Kerala meals. Its creamy yogurt base and aromatic spices make it a soothing accompaniment, perfect for balancing the heat of spicier dishes. Whether served as part of a traditional Sadya or a casual lunch, Pachamoru is a delightful addition to a vegetarian meal.

Avial (Mixed Vegetable Coconut Curry)

Avial is a quintessential Kerala dish made with a medley of vegetables cooked in a coconut and yogurt-based gravy. Flavored with curry leaves and coconut oil, it is both nourishing and flavorful. Avial is a staple in Kerala Sadya and pairs perfectly with steamed rice, offering a healthy and satisfying vegetarian lunch option.

Ingredients:

• 2 cups mixed vegetables (carrot, beans, yam, raw banana, drumstick), cut into thin strips
• 1/2 cup grated coconut
• 2 green chilies
• 1/2 teaspoon cumin seeds
• 1/4 cup plain yogurt
• 1/4 teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon coconut oil
• 1 sprig curry leaves

Instructions:

1. Cook the vegetables with turmeric powder, salt, and a little water until tender.
2. Grind grated coconut, cumin seeds, and green chilies into a coarse paste.
3. Add the coconut paste to the cooked vegetables and mix well. Simmer for 5 minutes.
4. Stir in yogurt and mix gently. Do not let it boil.
5. Drizzle coconut oil over the Avial and garnish with curry leaves.
6. Serve hot with steamed rice.

Avial is a beautifully balanced dish that combines the natural sweetness of vegetables with the rich flavor of coconut and yogurt. Its vibrant medley of vegetables makes it a nutritious and wholesome addition to any vegetarian lunch, while its simplicity reflects the heart of Kerala cuisine.

Thoran (Kerala Style Stir-Fry)

Thoran is a dry, stir-fried dish made with vegetables like cabbage, beans, or beetroot, cooked with grated coconut and mild spices. It’s a quick, healthy, and versatile side dish that adds a delightful crunch to a Kerala meal. Served with rice, Thoran is a staple in Kerala households, offering a light and flavorful addition to vegetarian lunches.

Ingredients:

• 2 cups finely chopped vegetables (cabbage, beans, or beetroot)
• 1/2 cup grated coconut
• 2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves

Instructions:

1. Heat coconut oil in a pan and add mustard seeds. Once they splutter, add curry leaves.
2. Add the chopped vegetables, turmeric powder, and salt. Stir well.
3. Cover and cook on low heat for 5-7 minutes until the vegetables are tender.
4. Mix grated coconut, green chilies, and cumin seeds in a bowl. Add this mixture to the vegetables and stir well.
5. Cook for another 2-3 minutes and serve hot with rice.

Thoran is a quick and easy dish that brings out the natural flavors of fresh vegetables. The addition of coconut adds a distinct sweetness and texture, making it a delightful accompaniment to any Kerala meal. Its simplicity and health benefits make it a must-try for vegetarian lunch menus.

Kaya Mezhukkupuratti (Stir-Fried Raw Banana)

Kaya Mezhukkupuratti is a simple and flavorful Kerala dish made with stir-fried raw banana slices. Flavored with minimal spices, coconut oil, and curry leaves, it is a quick and healthy side dish. Served with rice, this dish is a popular choice for a traditional vegetarian lunch in Kerala.

Ingredients:

• 2 raw bananas, peeled and sliced
• 1/2 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt, to taste
• 1 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chilies

Instructions:

1. Boil the sliced raw bananas with turmeric powder and salt until tender but not mushy. Drain and set aside.
2. Heat coconut oil in a pan and add mustard seeds, curry leaves, and dried red chilies. Sauté until aromatic.
3. Add the boiled raw banana slices, chili powder, and a pinch of salt. Stir-fry on medium heat for 5-7 minutes until golden and slightly crisp.
4. Serve hot with steamed rice.

Kaya Mezhukkupuratti is a simple yet flavorful dish that highlights the natural taste of raw banana. Its minimal ingredients and quick preparation make it an ideal choice for a healthy vegetarian lunch. The dish’s crisp texture and mild spices pair beautifully with rice, making it a beloved part of Kerala cuisine.Whether you’re a fan of light, refreshing dishes or rich, hearty meals, the diversity in Kerala’s vegetarian cuisine ensures there’s something to suit every palate.

Note: More recipes are coming soon!