Kerala
South India
God's Own Country offers distinct coconut-based seafood and Sadhya feasts.
Recipes from Kerala
5-Minute Appam with Stew Hack: The Secret to Professional Taste
20 minsLacy rice pancakes served with mild coconut vegetable stew.
Fish Molee: The Creamy White Coconut Curry
20 minsA mild and sophisticated fish curry made with coconut milk and ginger. No heavy spices.
Karimeen Pollichattu: Pearl Spot in Banana Leaf
20 minsThe pride of the Kerala backwaters. Fish marinated and roasted inside a wilted banana leaf.
Kerala Beef Fry (Ularthiyathu): The Coconut Sliver Secret
20 minsSucculent pieces of meat slow-roasted with black pepper and fried coconut silvers.
Malabar Parotta Secret: The Flaky Layering Technique
20 minsLearn the "fan-fold" and "coil" technique for the flakiest Kerala Parotta.
Nadan Chicken Curry: The Roasted Coconut Paste
20 minsTraditional chicken curry made by roasting coconut silvers and spices to a dark paste.
Palada Payasam: The Pink Slow-Cooked Milk
20 minsThe king of desserts in a Kerala Sadya. Rice flakes cooked in milk for hours until it turns pink.
Puttu & Kadala Curry: The Morning Ritual
20 minsSteamed rice logs with coconut, served with a spicy black chickpea curry.
Sadya Special Avial: The Medley of 10 Veggies
20 minsA thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves.
Unniyappam: The Sweet Banana Fritters
20 minsSmall, round, sweet snacks made from rice, jaggery, and banana, fried in an Appam pan.