25+ Traditional New Year’s Kerala Dinner Recipes for This Celebration

As the New Year approaches, it’s the perfect time to celebrate with a grand feast that brings together family and friends.

For those who want to experience authentic South Indian flavors, Kerala cuisine offers an extensive array of dishes that are perfect for a festive dinner.

Kerala’s rich culinary traditions are a blend of spices, coconut, seafood, and fresh local produce, making it ideal for any celebratory occasion.

Whether you’re hosting a traditional feast or looking to try something new this year, these 25+ New Year’s Kerala Dinner Recipes will surely impress your guests and create lasting memories.

From hearty curries and crispy fried fish to vegetarian delights and warm bread varieties, this collection covers all the essentials for a festive Kerala-inspired meal.

As you dive into this collection of recipes, you’ll not only discover the mouthwatering dishes that are staples in Kerala households but also gain an understanding of the unique cooking techniques that make this cuisine so special.

So, get ready to spice up your New Year’s celebration with these delightful dishes, each bringing a taste of Kerala to your dinner table!

25+ Traditional New Year’s Kerala Dinner Recipes for This Celebration

Celebrating the New Year with a Kerala-inspired dinner is a fantastic way to explore the flavors of one of India’s most diverse and vibrant cuisines.

The 25+ New Year’s Kerala Dinner Recipes we’ve shared here are designed to offer something for everyone—whether you’re a seafood lover, a fan of rich curries, or someone who enjoys light, healthy dishes.

Each recipe is rooted in tradition, showcasing the aromatic spices, coconut, and fresh ingredients that make Kerala food so distinctive.

By incorporating these dishes into your New Year’s dinner, you not only get to savor a wide variety of flavors but also create an unforgettable dining experience for your loved ones.

So, take your time, enjoy the cooking process, and let the magic of Kerala cuisine fill your home this New Year!

Kerala Fish Molee (Fish Curry in Coconut Milk)

Kerala Fish Molee, also known as Meen Molee, is a classic Kerala dish with tender fish pieces simmered in creamy, spiced coconut milk. This traditional curry is mildly spiced, making it ideal for anyone looking for a flavorful yet light dish. The richness of the coconut milk combined with the distinct flavors of ginger, garlic, and curry leaves creates a dish that’s comforting and satisfying. Serve it with appam or steamed rice for an unforgettable New Year’s dinner experience.

Ingredients:

• 500g fresh fish fillets (kingfish, pomfret, or seer fish)
• 2 cups coconut milk
• 1 onion, thinly sliced
• 1 tomato, chopped
• 2 green chilies, slit
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 2 sprigs curry leaves
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Marinate the fish pieces with salt, turmeric, and pepper powder. Set aside for 10-15 minutes.
2. Heat coconut oil in a pan over medium heat. Fry the marinated fish pieces lightly until they are just seared on both sides. Remove and set aside.
3. In the same pan, add more coconut oil if needed and sauté the ginger, garlic, and green chilies until fragrant.
4. Add the sliced onions and cook until they turn soft and translucent. Add the chopped tomatoes and curry leaves, and cook until the tomatoes are softened.
5. Pour in the coconut milk and stir well. Season with salt and bring the mixture to a gentle simmer.
6. Add the seared fish pieces back into the pan. Cover and simmer for 5-7 minutes, or until the fish is fully cooked and the flavors meld.
7. Garnish with fresh curry leaves and serve hot with appam, rice, or bread.

Kerala Fish Molee is a delightfully light and aromatic dish that brings the flavors of Kerala to life. Perfect for special occasions, this dish’s delicate spices and creamy texture make it an ideal main course for a festive New Year’s dinner. The subtle heat of the green chilies balanced by the smooth coconut milk ensures this dish will be a crowd-pleaser, providing a memorable start to the New Year.

Thalassery Mutton Biryani

Thalassery Mutton Biryani is a beloved North Malabar dish from Kerala, known for its fragrant, mildly spiced rice and tender, marinated mutton pieces. This biryani is unique as it uses a specific short-grain rice, called Kaima or Jeerakasala rice, that adds a distinct flavor. The richness of spices such as cardamom, cloves, and star anise makes this biryani aromatic and perfect for celebratory feasts like New Year’s.

Ingredients:

• 500g mutton, cubed
• 2 cups Kaima rice or Basmati rice
• 2 onions, sliced
• 2 tomatoes, chopped
• 3 green chilies, slit
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1/2 cup coconut milk
• 2-3 tbsp biryani masala powder
• 1 tsp turmeric powder
• 3-4 cardamom pods
• 3-4 cloves
• 1 bay leaf
• 1 star anise
• 2 sprigs mint leaves
• 2 sprigs coriander leaves, chopped
• Ghee or coconut oil for frying
• Salt to taste

Instructions:

1. Marinate the mutton with yogurt, ginger-garlic paste, biryani masala powder, and salt. Let it sit for at least 30 minutes.
2. Heat ghee or coconut oil in a large pot. Add cardamom, cloves, bay leaf, and star anise, and sauté until fragrant.
3. Add the marinated mutton and cook until the mutton is browned on all sides.
4. Add chopped tomatoes and cook until they soften. Pour in the coconut milk, cover, and cook the mutton until tender (around 30-45 minutes).
5. In a separate pot, cook the Kaima rice with enough water and a pinch of salt until 70% done. Drain and set aside.
6. Layer the partially cooked rice over the mutton mixture. Top with fried onions, mint leaves, and coriander.
7. Cover and cook on low heat for another 15-20 minutes, allowing the flavors to meld and the rice to steam to perfection.
8. Serve hot with raita and pickle.

Thalassery Mutton Biryani is a luxurious, flavorful dish that embodies Kerala’s culinary traditions. Its aroma and rich taste make it an excellent choice for New Year’s celebrations. Each mouthful bursts with the warmth of spices and tender mutton, making this biryani a showstopper at any festive table. Serve it to loved ones, and savor the perfect start to a new year filled with rich, beautiful flavors.

Kerala Style Vegetable Stew

Kerala Style Vegetable Stew is a gentle, flavorful stew made with assorted vegetables simmered in coconut milk, making it both nourishing and delicious. Known for its subtle spices and creamy texture, this dish is an ideal choice for a light New Year’s dinner. It’s traditionally served with appam or idiyappam, and the combination of veggies and coconut milk makes it a wholesome and comforting meal, perfect for winding down the holiday festivities.

Ingredients:

• 1 cup mixed vegetables (carrot, potato, beans, peas)
• 1 onion, sliced
• 2 green chilies, slit
• 1 tsp ginger, minced
• 1 cup thin coconut milk
• 1/2 cup thick coconut milk
• 2 sprigs curry leaves
• 1/2 tsp pepper powder
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Heat coconut oil in a pan over medium heat. Add the minced ginger and green chilies and sauté until fragrant.
2. Add the sliced onion and curry leaves and sauté until the onions are translucent.
3. Add the mixed vegetables and sauté for a couple of minutes, allowing the flavors to blend.
4. Pour in the thin coconut milk, cover, and cook the vegetables until they are tender.
5. Once the vegetables are cooked, add the thick coconut milk and pepper powder. Adjust salt to taste.
6. Simmer for a few more minutes on low heat, ensuring the stew doesn’t boil, as this may curdle the coconut milk.
7. Serve hot with appam or idiyappam for a traditional Kerala meal.

Kerala Style Vegetable Stew is a comforting and elegant dish, perfect for a quiet, meaningful New Year’s dinner. The mild spices combined with the rich coconut milk make this dish both light and satisfying. The stew’s wholesome nature reflects the warmth and simplicity of Kerala’s cuisine, making it a beautiful way to begin the New Year with a nourishing meal shared among loved ones.

Keralan Prawn Roast

Keralan Prawn Roast, or “Chemmeen Ularthiyathu,” is a spicy, tangy dish that’s beloved in Kerala for its bold flavors and the succulent, tender texture of prawns. This recipe brings together ingredients like fresh curry leaves, green chilies, and coconut oil, making it quintessentially Keralan. The spiced, roasted prawns pair perfectly with rice, parotta, or chapati, making it an ideal dish for a New Year’s feast filled with zest and flavor.

Ingredients:

• 500g fresh prawns, cleaned and deveined
• 2 onions, thinly sliced
• 1 tomato, chopped
• 2 green chilies, slit
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1 tbsp coriander powder
• 2 sprigs curry leaves
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Marinate the prawns with salt, turmeric, and a bit of pepper. Set aside for 10 minutes.
2. Heat coconut oil in a pan over medium heat, and sauté the ginger, garlic, and green chilies until fragrant.
3. Add sliced onions and curry leaves, cooking until the onions are golden brown.
4. Add the chopped tomato and cook until it softens.
5. Add the chili powder, coriander powder, and remaining pepper. Stir well to combine.
6. Add the marinated prawns and roast them in the masala, stirring occasionally until the prawns are cooked and coated in the spices.
7. Cook until the prawns are slightly crispy and the flavors are well-roasted.
8. Serve hot with steamed rice or parotta.

Keralan Prawn Roast is an absolute treat for those who enjoy spicy and flavorful seafood dishes. This dish embodies the vibrancy and warmth of Kerala, with its perfect balance of spice and succulent prawns. For a New Year’s dinner, this dish adds a festive touch, bringing a bit of the ocean’s bounty to the table and leaving everyone ready to start the New Year with a memorable meal.

Malabar Chicken Curry

Malabar Chicken Curry is a well-loved Kerala dish known for its rich, coconut-based gravy and blend of warm spices. This recipe highlights the flavors of the Malabar coast, where coconut, cinnamon, and cloves create a warming, creamy curry that’s both aromatic and indulgent. Traditionally served with rice or Kerala parotta, this dish is perfect for a New Year’s dinner that embraces the depth of Keralan cuisine.

Ingredients:

• 500g chicken, cut into pieces
• 1 cup coconut milk
• 1 onion, finely sliced
• 1 tomato, chopped
• 2 green chilies, slit
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp black pepper powder
• 1 cinnamon stick
• 2 cloves
• 1 bay leaf
• 2 sprigs curry leaves
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Marinate the chicken pieces with turmeric and salt, and set aside.
2. Heat coconut oil in a large pan. Add cinnamon, cloves, and bay leaf, frying until aromatic.
3. Add ginger, garlic, and green chilies, sautéing until the raw smell disappears.
4. Add onions and curry leaves, cooking until the onions turn golden.
5. Add chopped tomatoes and cook until soft. Add coriander powder, chili powder, and garam masala, and sauté the spices.
6. Add the chicken pieces, stir well, and let them cook until slightly browned.
7. Pour in the coconut milk and bring to a simmer. Cook for 15-20 minutes or until the chicken is fully cooked and the curry has thickened.
8. Serve hot with Kerala parotta or rice.

Malabar Chicken Curry is a delightful dish that’s rich in spices and flavors, making it an excellent choice for a New Year’s dinner celebration. The creamy coconut base and tender chicken pieces make each bite a memorable experience. This traditional Kerala curry will add warmth and satisfaction to the table, setting the tone for a year filled with flavorful meals and cherished moments.

Avial (Mixed Vegetable Coconut Curry)

Avial is a nutritious and flavorful mixed vegetable curry from Kerala, featuring a blend of vegetables cooked in a thick, creamy coconut paste. It’s a popular dish often enjoyed during festive occasions for its light, wholesome nature and subtle flavors. With ingredients like coconut, cumin, and green chilies, Avial has a unique, earthy taste that pairs wonderfully with rice. This dish makes a refreshing, vibrant addition to a New Year’s dinner menu.

Ingredients:

• 2 cups mixed vegetables (carrot, beans, yam, raw banana, drumstick)
• 1/2 cup grated coconut
• 1 tsp cumin seeds
• 2 green chilies, slit
• 1/2 tsp turmeric powder
• 1 cup yogurt
• 2 sprigs curry leaves
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Cut the mixed vegetables into uniform pieces and boil them with turmeric powder and salt until just tender. Drain and set aside.
2. In a blender, grind grated coconut, cumin seeds, and green chilies to a coarse paste.
3. Add the coconut paste to the cooked vegetables and mix well, coating the vegetables evenly.
4. Add the yogurt and gently mix until combined, ensuring not to overcook the yogurt.
5. Heat coconut oil in a small pan, add curry leaves, and pour this over the Avial for added aroma.
6. Serve hot with steamed rice or as a side dish to a larger meal.

Avial is a beloved Kerala dish that combines the goodness of vegetables with the creaminess of coconut, making it both wholesome and flavorful. As a light yet satisfying addition to a New Year’s dinner, Avial complements richer dishes on the table, providing balance and a taste of tradition. This dish’s simplicity and healthfulness make it an ideal choice for welcoming the New Year with nutritious and comforting flavors.

Keralan Beef Fry (Beef Ularthiyathu)

Keralan Beef Fry, or “Beef Ularthiyathu,” is a flavorful, spicy dry-fry dish that’s an essential part of Kerala’s non-vegetarian cuisine. The beef is marinated in a rich mix of spices and then slow-cooked to tender perfection, making it a hearty dish perfect for a New Year’s dinner. The dish is packed with deep, roasted flavors, and the heat from the spices complements the rich, succulent beef.

Ingredients:

• 500g beef, cut into cubes
• 1 onion, finely sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1 tsp coriander powder
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp black pepper powder
• 1 sprig curry leaves
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Marinate the beef cubes with turmeric, salt, chili powder, and black pepper. Set aside for 30 minutes.
2. Heat coconut oil in a pan and sauté the sliced onions, ginger, garlic, and green chilies until golden brown.
3. Add the chopped tomatoes, cooking until they soften.
4. Add coriander powder, garam masala, and curry leaves, frying the spices until aromatic.
5. Add the marinated beef and stir well, ensuring it’s coated in the spice mix.
6. Pour in a small amount of water, cover, and cook the beef over low heat for 45 minutes to an hour until the beef is tender and the sauce has reduced.
7. Once cooked, roast the beef further in the pan until it gets a crispy, dry texture.
8. Serve with rice, chapati, or parotta.

Keralan Beef Fry is a fiery and flavorful dish that’s perfect for a celebratory New Year’s dinner. The spices infuse the beef with deep, earthy flavors, and the slow-cooking method ensures it’s tender and juicy. With its crispy edges and aromatic profile, this dish is sure to leave everyone satisfied, making it an excellent choice for anyone looking for a bold and festive way to begin the year.

Keralan Vegetable Stew (Ishtu)

A Keralan Vegetable Stew (Ishtu) is a mild, creamy curry made with mixed vegetables and coconut milk, often served with appams or rice. The gentle flavors of coconut, cardamom, and cinnamon make this dish perfect for a New Year’s meal, offering a lighter, comforting contrast to the other spicier dishes. The vegetables are cooked in a fragrant coconut-based gravy that is both delicate and satisfying, offering a perfect blend of health and taste.

Ingredients:

• 2 cups mixed vegetables (carrots, beans, potatoes, peas)
• 1 onion, thinly sliced
• 1 tomato, chopped
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 2 green cardamom pods
• 1-inch cinnamon stick
• 1 cup coconut milk
• 1 sprig curry leaves
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. In a pan, heat coconut oil and sauté the sliced onions, ginger, and garlic until they turn golden brown.
2. Add the cinnamon stick, cardamom pods, and curry leaves, frying for a few seconds until aromatic.
3. Add the chopped tomatoes and cook until they soften.
4. Add the mixed vegetables along with turmeric powder, black pepper, and salt. Stir to coat the vegetables in the spices.
5. Add enough water to cover the vegetables, and cook until they are tender.
6. Pour in the coconut milk, stirring gently. Allow the stew to simmer for another 5-10 minutes until the gravy thickens.
7. Serve the vegetable stew hot with appams, rice, or even chapati.

The Keralan Vegetable Stew (Ishtu) is a wonderful, soothing dish that makes for a refreshing and light addition to a New Year’s dinner. The combination of fresh vegetables and the richness of coconut milk provides a wholesome and nutritious option for the meal. The mild flavors of the stew complement spicier dishes, creating a balanced and comforting spread that will satisfy guests with diverse palates.

Kerala Style Fish Molee

Kerala Style Fish Molee is a delicate, flavorful fish stew cooked in coconut milk, making it an aromatic, comforting dish perfect for a festive New Year’s dinner. The dish features tender fish fillets simmered in a lightly spiced coconut gravy, with the fresh flavors of curry leaves and green chilies shining through. It’s typically served with appam or rice, making it an ideal main course for a celebratory meal that feels both indulgent and comforting.

Ingredients:

• 500g fish fillets (kingfish or any firm white fish)
• 1 onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1-inch ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1/2 tsp mustard seeds
• 1 sprig curry leaves
• 1 cup coconut milk
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. In a pan, heat coconut oil and add mustard seeds, allowing them to pop.
2. Add the onions, ginger, garlic, and green chilies, sautéing until fragrant and the onions become translucent.
3. Add the chopped tomatoes, turmeric powder, and black pepper, cooking until the tomatoes soften and break down.
4. Add the fish fillets to the pan and cook for a few minutes on each side until they turn opaque.
5. Pour in the coconut milk, stirring gently to combine. Allow the fish to simmer in the coconut milk for 10-15 minutes, until the gravy is rich and flavorful.
6. Season with salt and add curry leaves.
7. Serve hot with appam or rice.

Kerala Style Fish Molee is a delicately spiced, rich coconut milk-based dish that is a true testament to Kerala’s love for seafood. This dish’s creamy texture and fragrant spices make it an ideal addition to a New Year’s dinner, offering a lighter, flavorful contrast to other heavier dishes. The tender fish cooked in coconut milk is not only a delight to the taste buds but also a reminder of Kerala’s beautiful coastal heritage, making it a perfect celebratory dish for the New Year.

Kerala Chicken Curry (Kozhi Curry)

Kerala Chicken Curry, or “Kozhi Curry,” is a rich, aromatic curry made with tender chicken cooked in a flavorful coconut milk-based gravy. This dish is spiced with traditional Kerala ingredients like curry leaves, cinnamon, and cloves, giving it a warm, fragrant appeal. The thick, creamy curry pairs wonderfully with rice, appams, or chapatis, making it an ideal choice for a festive New Year’s dinner that will leave everyone craving more.

Ingredients:

• 500g chicken, cut into pieces
• 1 onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1 sprig curry leaves
• 1 cinnamon stick
• 3-4 cloves
• 1 cup coconut milk
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Heat coconut oil in a large pan and sauté the sliced onions until they are golden brown.
2. Add the minced ginger, garlic, and green chilies, cooking until fragrant.
3. Stir in the chopped tomatoes and cook until they soften.
4. Add the coriander powder, chili powder, turmeric, garam masala, cinnamon stick, and cloves, stirring to combine.
5. Add the chicken pieces and fry for a few minutes until they are slightly browned and coated in the spices.
6. Pour in enough water to cover the chicken and cook on medium heat until the chicken is tender.
7. Once the chicken is cooked, add coconut milk and simmer for 10 minutes until the curry thickens.
8. Add salt to taste and garnish with curry leaves before serving.
9. Serve with steamed rice, appams, or chapatis.

Kerala Chicken Curry is a must-try dish that offers a perfect balance of warmth, creaminess, and spice. The tender chicken is immersed in a luxurious coconut milk gravy, enhanced with a blend of aromatic spices. Whether served with rice, appams, or chapati, this flavorful curry will definitely be a highlight of your New Year’s dinner. Its rich texture and deep flavors make it a perfect fit for both special occasions and everyday meals.

Kerala Prawn Curry (Chemmeen Curry)

Kerala Prawn Curry, or “Chemmeen Curry,” is a delectable coastal dish made with fresh prawns cooked in a spicy and tangy coconut-based gravy. The combination of tamarind, kokum, and the aromatic flavors of curry leaves and spices gives this curry a distinctive taste that is both rich and vibrant. This dish, traditionally enjoyed with rice or appams, will bring the coastal flavors of Kerala straight to your dining table during your New Year’s dinner celebration.

Ingredients:

• 500g prawns, peeled and deveined
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1 tbsp coriander powder
• 1/2 tsp chili powder
• 1/2 tsp turmeric powder
• 1 sprig curry leaves
• 1/2 tsp mustard seeds
• 2-3 dried red chilies
• 1 tbsp tamarind paste
• 1 tbsp kokum (optional)
• 1 cup coconut milk
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Heat coconut oil in a pan and add mustard seeds. When they begin to splutter, add dried red chilies and curry leaves.
2. Add the chopped onions and sauté until golden brown. Then add the minced ginger and garlic, cooking until fragrant.
3. Stir in the chopped tomatoes, coriander powder, chili powder, and turmeric powder, cooking until the tomatoes break down.
4. Add the prawns to the pan and stir well to coat them with the spices. Cook for 2-3 minutes until the prawns start turning pink.
5. Add tamarind paste, kokum (if using), and enough water to create a gravy. Simmer for 10-15 minutes, allowing the flavors to meld.
6. Pour in the coconut milk and bring the curry to a gentle simmer. Cook for another 5 minutes to thicken.
7. Add salt to taste and adjust the spice level if needed.
8. Serve the Kerala Prawn Curry with steamed rice or appams.

Kerala Prawn Curry (Chemmeen Curry) is a true celebration of coastal flavors, with its rich, tangy coconut gravy and aromatic spices. The prawns absorb the flavors of the tamarind and coconut milk, creating a dish that is both comforting and vibrant. Perfect for any New Year’s dinner spread, this prawn curry offers a delightful combination of seafood and spices that will impress your guests with its authentic Kerala taste.

Kerala Vegetable Biryani (Thalassery Biryani)

Kerala Vegetable Biryani, also known as Thalassery Biryani, is a fragrant, flavorful rice dish made with a mix of vegetables, long-grain basmati rice, and traditional Kerala spices. What sets Thalassery Biryani apart is the use of a unique blend of spices and the method of cooking the rice, which results in a light, fluffy texture. This dish, often served with a raita or boiled eggs, is a perfect centerpiece for your New Year’s dinner, providing a delicious vegetarian option that’s full of flavor and spice.

Ingredients:

• 2 cups basmati rice
• 1 cup mixed vegetables (carrots, beans, peas, potatoes, cauliflower)
• 1 onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 2 green chilies, slit
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1 sprig curry leaves
• 1 cinnamon stick
• 2-3 cloves
• 1 bay leaf
• 3 cups water
• 1 tbsp ghee
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Wash and soak the basmati rice for 30 minutes. Drain the water before cooking.
2. Heat coconut oil and ghee in a large pan. Add the cinnamon stick, cloves, and bay leaf, frying until aromatic.
3. Add the sliced onions and sauté until they turn golden brown. Then add the minced ginger and garlic, cooking until fragrant.
4. Stir in the chopped tomatoes, green chilies, and curry leaves. Cook until the tomatoes soften.
5. Add the mixed vegetables, garam masala, turmeric powder, and cumin powder. Stir to combine and cook for a few minutes.
6. Add yogurt and a little water, mixing well. Cook the vegetables until they are tender.
7. In another pot, bring 3 cups of water to a boil. Add the soaked and drained rice and cook until 80% done.
8. Once the rice is ready, layer it over the cooked vegetables. Cover tightly and cook on low heat for about 15 minutes to allow the flavors to meld.
9. Serve hot with a side of raita, boiled eggs, or salad.

Kerala Vegetable Biryani (Thalassery Biryani) is an aromatic and colorful dish that brings together a perfect blend of spices, fluffy rice, and mixed vegetables. This dish is both comforting and satisfying, and its vibrant flavors make it an excellent choice for a festive New Year’s dinner. Whether you serve it with a cooling raita or enjoy it on its own, Kerala Vegetable Biryani is a celebration of the region’s rich culinary traditions and will undoubtedly impress your guests.

Kerala Beef Fry (Beef Ularthiyathu)

Kerala Beef Fry, also known as “Beef Ularthiyathu,” is a bold and spicy dry-fry dish that is one of the most beloved preparations in Kerala cuisine. This dish features tender beef pieces slow-cooked in a blend of aromatic spices, then dry-fried until golden and crispy. With the addition of curry leaves, coconut slices, and a variety of spices, the beef becomes flavorful and satisfying. It’s perfect for pairing with rice or traditional Kerala bread like parotta, making it an excellent choice for a hearty New Year’s dinner.

Ingredients:

• 500g beef, cut into small cubes
• 1 large onion, sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1 tsp coriander powder
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1 sprig curry leaves
• 1/4 cup coconut slices (or grated coconut)
• 2 tbsp coconut oil
• 1 tbsp vinegar
• Salt to taste

Instructions:

1. In a pressure cooker, add the beef along with ginger-garlic paste, coriander powder, chili powder, turmeric powder, salt, and enough water to cover the beef. Cook for 3-4 whistles or until the beef is tender.
2. Heat coconut oil in a pan and add curry leaves and coconut slices. Sauté until the coconut turns light brown and aromatic.
3. Add the sliced onions and cook until golden brown. Add the chopped tomatoes and cook until they soften.
4. Add the cooked beef along with any remaining gravy and stir well. Let it cook for 5-7 minutes, allowing the beef to absorb the flavors.
5. Continue cooking on medium heat until the gravy reduces and the beef becomes slightly crispy on the edges.
6. Drizzle vinegar over the beef and cook for another 2-3 minutes to enhance the flavor.
7. Serve hot with rice, parotta, or appam.

Kerala Beef Fry (Beef Ularthiyathu) is a flavorful, spicy dish that offers a satisfying crunch with every bite. The slow-cooked beef, combined with the bold spices and crispy coconut, brings a unique and rich flavor profile to the table. This dish is perfect for New Year’s celebrations, as it pairs beautifully with Kerala parotta or rice, making it a true crowd-pleaser.

Kerala Avial (Mixed Vegetables in Coconut Gravy)

Kerala Avial is a signature dish of Kerala, made with a combination of vegetables like carrots, beans, drumsticks, and potatoes, cooked in a fragrant coconut-based gravy. This vegetable medley is flavored with turmeric, curry leaves, and seasoned with coconut oil, making it a simple yet incredibly flavorful dish. Avial is traditionally served as part of the Sadya (Kerala feast) and is a perfect dish to serve at your New Year’s dinner for a nutritious, vegetarian option.

Ingredients:

• 1 cup mixed vegetables (carrots, beans, potatoes, drumsticks, yam)
• 1/2 cup grated coconut
• 1/2 tsp cumin seeds
• 1 green chili
• 1/4 tsp turmeric powder
• 2 tbsp coconut oil
• 1 sprig curry leaves
• Salt to taste

Instructions:

1. Peel and cut the vegetables into equal-sized pieces. In a pot, cook the vegetables with enough water, turmeric powder, and salt until tender.
2. Grind the grated coconut, cumin seeds, and green chili into a smooth paste using a little water.
3. Add the coconut paste to the cooked vegetables and mix well. Simmer for a few minutes, allowing the flavors to blend.
4. Drizzle coconut oil over the Avial and garnish with curry leaves.
5. Serve hot with rice or as part of a Sadya spread.

Kerala Avial is a wholesome, nutrient-packed dish that highlights the natural flavors of fresh vegetables. The coconut gravy, enriched with curry leaves and cumin, gives it a delightful taste that is both comforting and refreshing. Whether served with rice or as a side to other Kerala dishes, Avial is a versatile dish that adds variety and balance to your New Year’s dinner.

Kerala Fish Curry (Meen Curry)

Kerala Fish Curry, or “Meen Curry,” is an iconic dish in Kerala cuisine, known for its bold and tangy flavors. This fish curry is made with fresh, succulent fish simmered in a spicy, tangy gravy made from tamarind, coconut, and traditional Kerala spices. The curry is enhanced with curry leaves and the addition of ground coconut paste, giving it a rich, creamy texture. Typically enjoyed with rice or Kerala parottas, this dish is a must-have for your New Year’s dinner if you’re craving seafood.

Ingredients:

• 500g fish (kingfish, pomfret, or your choice), cleaned and cut into pieces
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1 tbsp chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1 sprig curry leaves
• 1 tbsp tamarind paste
• 1/2 cup grated coconut
• 1 tsp mustard seeds
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Heat coconut oil in a pan and add mustard seeds. Once they splutter, add curry leaves and sauté for a few seconds.
2. Add the chopped onions, ginger-garlic paste, and green chilies. Cook until the onions turn golden brown.
3. Stir in the chopped tomatoes, chili powder, turmeric powder, and coriander powder. Cook until the tomatoes soften and release their juices.
4. Add enough water to create a gravy and bring to a boil.
5. Add the tamarind paste and grated coconut, simmering for about 5 minutes.
6. Gently add the fish pieces and cook for 10-12 minutes, allowing the fish to absorb the flavors.
7. Serve the Kerala Fish Curry hot with steamed rice or Kerala parottas.

Kerala Fish Curry is a flavorful and aromatic dish that brings the true essence of Kerala’s coastal cuisine to your table. The blend of spices, tamarind, and coconut creates a tangy and rich curry that perfectly complements the tender fish. Whether you’re serving it as part of a grand New Year’s dinner or as a standalone dish, this curry will certainly impress your guests with its authentic taste.

Note: More recipes are coming soon!