Green Mango season brings such a welcome addition to the menu. Coming in Spring, its tang is a delight after the heavier flavours of Wintery cold weather. For this dish I chose a sweet-sour green mango, and it is perfect. A sour green mango would work well too.
Are you after other Green Mango dishes? Try Jicama and Green Mango Salad, Green Mango and Lemon Rice, and Vermicelli and Green Mango Salad.
Are you after other dishes from Kerala? Try Sweet Surnoli Dosa, Sweet and Sour Mango Curry, and Cabbage Thoran.
If you are after all of the Green Mango recipes, explore here. We also have other recipes from Kerala to browse. You might like to read more about Green Mangoes. All of our Indian recipes are available here. Or take some time to browse all our Mid Summer recipes.
Continue reading “Spicy Green Mango in Coconut Milk | A Classic from Kerala”
A seriously deliciously Thoran from Kerala
Spinach Thoran is an everyday side dish for rice which is generally cooked in an Indian wok or Kadhai. In this style of Thoran from Kerala, the main ingredient is stirfried or wilted, then pushed aside while a coconut and spice paste is placed in the centre of the wok. This is covered by the main ingredient and it is allowed to cook gently. This method leads to dishes that are light and delicious.
In this recipe a little rice is used as a spice adding a little texture and a lovely nutty flavour.
Continue reading “Spinach Thoran | Spinach Stirfry with Coconut”
A cousin to Eliappe, the Surnoli is equally as delicious
Talking about Eliappe prompted Moni Bharadwaj (who is the daughter of one of the authors of Festivals of India) to remind me of Surnoli. Surnoli is a Konkani pikelet-like dish made from fermented rice batter in a similar way to Eliappe. How wonderful to have two very similar dishes, from different parts of India.
Surnoli is a Kokani dish from Goa eaten for breakfast or as a tiffin or even for dinner. Yellow in colour, they have a puffy texture with holes due to fermentation, and are eaten with home made butter. They can be sweet (as here) or made without jaggery for a savoury pikelet. When sweet, surnoli have a porous and soft texture due to the jaggery, and they taste very good.
This dish uses poha, an Indian rolled rice. It is easily obtainable from your Indian shop. There are several different thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, use a white, medium or thick poha for better results.
If you like this recipe you should also try Eliappe and Crumpets. We have other Dosas – try Potato Dosa, Cheela, and Coconut Dosa.
Are you looking for other Breakfast dishes? Try Baked Figs with Thyme, Bondi Bircher Muesli, and Rose Yoghurt with Fruits.
Would you like other dishes from Goa? Try Fried Okra, Fiejoada, and Beetroot and Carrot Subzi.
Have a look at our Sweet Dosa recipes. All of our Breakfast dishes are here. You might also like to browse all of our Desserts. Or check out our Poha (flattened rice) recipes and Dosa recipes. All of our Goan dishes are here. Or simply explore our Mid Spring recipes.
Continue reading “Sweet Surnoli Dosa | A Konkani Recipe from Goa”
A delicious, surprising Indian pancake style dish
This recipe is adapted from Festival Cookbook by Vilma Patil. Eliappe recipes vary wildly. Some cook Eliappe in molds, some in a wok, some cook them free-form. Some ferment the batter, some do not. Some cook over a very hot pan, some cook them more slowly. Some include additional ingredients.
This is my interpretation of Eliappe, sweet and delicious pikelet-like dosa snacks. If you cook it differently, I would love to hear. If you like this, you should also check out the Goan Surnoli.
This is especially good for Pongal Festival in South India.
You might also like to browse all of our Desserts. Or you might be interested in our Poha (flattened rice) recipes. Explore our Dosa recipes too.
Continue reading “Eliappe, Sweet and Delicious Pikelet-like Dosa”
A simple stirfry with coconut and spices turns cabbage into a dish you will come back for.
Cabbage is a much under rated vegetable, and it is so easy to cook. Take a couple of spices and work magic. Whoever thought that cabbage could taste so good? This can be served as an accompaniment to rice and curries, but I don’t mind eating it with rice and a salad as a quick meal.
Feel free to browse recipes our Thorans and Poriyals here and here, or other Fry recipes. You might also like our Cabbage recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Simple Cabbage Thoran | Spicy Cabbage Fry | Indian Style”
Turning a humble vegetable into a masterpiece.
Kerela food is so wonderful, full of the scent of coconuts and palm trees, spices and backwaters. So, blessed this week with large numbers of very large zucchinis, home and organically grown by my neighbour, this bland vegetable became a Thoran. Thorans are spicy dishes that turn mundane vegetables into a spicy delicious meal. How elegant the dish is!
You might like our other Thoran/Poriyal recipes here and here or other Vegetable Fry recipes, or to browse all our recipes from Kerala. Perhaps you are after more Zucchini recipes here and here. Browse our Summer recipes here and here.
Continue reading “Zucchini Thoran | Zucchini Stirfried with Green Chilli and Coconut”
A sweet and sour yoghurt curry from the tropical lands of Kerala
Mambazha Kalan, or Mambazha Pulissery is a sweet and sour curry simmered in a yogurt and coconut sauce. It originates from Kerala, where mango curries are a real treat. It has the sweetness of the mango contrasted against the sourness of the yoghurt.
Mambazha Pulissery really is a signature Kerala dish, where ripe mangoes are plentiful and are cooked with tangy curd (yogurt) and coconut gravy. This sweet and slightly sour curry is also called Pazhamanga Pulissery in places in Kerala.
You might like to read How to Cook with Yoghurt.
You might also like to try Jicama and Green Mango Salad, Mango Lassi, or Mango and Lemon Rice. Browse all of our Mango recipes here and here, and the Yoghurt dishes here and here.
Continue reading “Manga Kalan | Mambazha Pulissery | A Kerala Sweet and Sour Mango Curry”
Avial is a gentle dish from Kerala, made with vegetables and coconut.
Avial is a gentle dish from Kerala. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. In essence, the vegetables are boiled or steamed and then dressed with the coconut-cumin-yoghurt sauce. Each family’s sauce is different from the next family’s. In our recipe today we are using cumin in the sauce.
Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. It is commonly made with elephant yam, plantain, pumpkin, carrots, beans, Eggplant, cucumber, drumsticks and snake gourd. Carrots and beans are recent but delicious introduction. Bitter gourd can be included in some regions also.
Continue reading “Avial | Aviyal | Vegetables in a Coconut and Yoghurt Sauce | From Kerala, India”
Another delicious recipe from Kerala.
There is something amazing about aubergine. Not only their colours and shininess, their taste varies from dish to dish. This recipe is from Kerala, a coastal Western state of India, where coconuts and bananas abound. Kerala is an amazing state, cleaner than many others with a very high literacy rate, and the only communist state in India. It is an easy state to be in, to visit and stay in, and the food is as good as anywhere. Several of my favourite Indian dishes come from Kerala.
Aubergines cooked in Coconut has a beautiful and flavoursome base of onions, garlic, ginger & spices, which is turned into a sauce with coconut milk. The sautéed aubergines soak up the sauce and the thickened gravy coats the pieces.
You might also want to try other dishes from Kerala, such as Avail, Aubergines in Coconut Milk, Cabbage Thoran and Neyyum Parippum. All of the Kerala recipes are here and here, and the Eggplant Recipes here and here. The basis for this recipe is Madhur Jaffrey and you can see her recipes here.
Continue reading “Aubergines in Coconut Milk | Thenkapal Varadhiniya | A Dish from Kerala”
Colourful coconut-y carrot goodness.
Thorans are dishes from Kerala that go with anything. A side dish to any meal of any cuisine, a lunch by itself or with a green salad, a meal with some rice and perhaps some dal.
The beauty of this mighty coconuty dish is that it can be made with almost any vegetable. There are traditional vegetables, of course – cabbage and carrot, to name a couple. But try thinking tender asparagus stalks. Jicama. Turnip. Snow Peas. The beauty of Thorans is that they enhance the vegetable, and do not overwhelm it with spices.
You might also want to try other dishes from Kerala, such as Avail, Aubergines in Coconut Milk, Cabbage Thoran and Neyyum Parippum.
You might like to browse all of our Kerala recipes are here and here. Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. Explore our Carrot recipes here and here. Or you might like to browse Indian recipes here and here, and be inspired by our Spring recipes here and here.
Continue reading “Carrot Thoran | From Kerala”
Making cabbage taste like a royal vegetable.
Thorans are quick and easy stir fried vegetables with spices, Indian style. They are part of the cuisine from Kerala, made from chopped vegetables with coconut, mustard seeds, shallots or onion, curry leaves and turmeric powder. This is stirred briefly over a hot stove or fire. It is commonly eaten with steamed rice and dal. It is a popular dish used for sadya but is also great for home cooked meals.
Thorans preserve the taste of the vegetable, enhancing rather than overwhelming it with spices, and that is the charm of the dish. This one makes cabbage taste like a royal vegetable. Make it with wombok, Chinese Cabbage, as well. It is such a quick and easy way to eat cabbage — who thought that it could taste so good? Serve over rice for a quick lunch, as a dish in an Indian meal, or as a yummy vegetable as part of a main course.
You might like to try the Zucchini Thoran too, or the Carrot Thoran. Or a Spicy Cabbage Fry might spark your interest.
You might like to browse all of our Kerala recipes are here and here. Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. Explore the Cabbage recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Cabbage Thoran, from Kerala in Sth India”
A 6-minute dessert with Indian flavours. Banana and coconut – a winning combination.
Here it is, Sweet Bananas and Coconut, a tempting decadent siren of a dessert. 6 minutes only to make — easy to whip up after a hot curry or when unexpected guests arrive. It is sweet and buttery, so a small amount is enough.
The recipe came from my pile of hundreds of hand written recipes collected over the years. The scribbled notes came from a cooking session with a Chef at the Leela in Kovalam, Kerala on the West Coast of India. It is a Keralite dish, also common in Tamil Nadu.
You might also like to try Pomegranate and Banana Salad, or Flattened Rice with Bananas and Honey. Have a look at all of our recipes from Kerala. Explore some more information about Halwa. Our Banana recipes are here and here. You can also browse our Dessert recipes here. and here.
Continue reading “Sweet Bananas and Coconut | Pazham Varattiyathu | Banana Halwa from Kerala”
Mung dal laden with ghee. Delicious, and a dish suitable for Ganesha Chaturthi.
Mung Dal with Ghee is a gentle dal, sweet and delicious, and a particular favourite in this house. It is a dish from Kerala, and I had eaten it often there.
You can check all of our Kerala dishes here, including cooking in Kerala, Olan and Carrot Thoran. Ghee features strongly in these recipes here and here. Explore our recipes using Mung here and here. You might like to browse our Indian recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Neyyum Parippum | Mung Dal with Ghee | A Favourite of Kerala”
Rosa Matta rice is a secret from Kerala, India. A wonderfully healthy, unpolished rice with a unique pinkish colour and a wonderful nutty taste.
No matter where you go in Kerala this rice is always an option, even in Punjabi restaurants! 🙂 I believe it is a relatively cheap rice*** at least in comparison to other rices exported from India, but it is served everywhere, from corner local cafe to top hotels. It is so well suited to dishes from Kerala, flavoured beautifully with coconut.
You might like to browse our Kerala dishes, or all of our Indian recipes. Explore our Indian Essentials, a set of helpful information for cooking Indian dishes.
Continue reading “Rosamatta Rice, the Red Rice of Kerala | Puzhukkalari | Chambaavari”