Delicious Kerala Recipes

Saffron is a precious spice of India…which requires 50,000 to 75,000 flowers to produce a pound. This may explain why 10 grams of saffron costs about $28. This costly spice has been harvested since the 16th century.

Sambar (vegetable soup)

One of the most loved dishes in South India, Sambar accompanies most meals.

Enjoy it over white rice, idli (steamed rice cake) or dosa (pancake made with black gram and rice).

Red or yellow gram(lentil)Black gram(lentil) – a pinch
(Thuvaraparippu) – 1½ cupsMustard seeds – 1 tsp
Red or pearl onions – 150 grams  Chili powder – 1 tsp
Drumsticks (Muringakkai) – 2Coriander powder – 1½ tsp
Carrots – 2Garlic powder – 1 tsp (4 or 5 bulbs of fresh garlic may substitute)
Potatoes (medium) – 2Ghee(or melted butter) – 1 tsp
Raw plantain – 1Turmeric powder – ½ tsp
Tomatoes – 2 Salt – as needed
Eggplant (medium) – 1Tamarind water – ¼ cup, or as needed
Okra – 4 or 5Asafetida(Indian spice) (optional) – ¼ tsp
String beans – 5 or 6Sambar powder (optional) – 1 tsp
Coriander leaf stems – 3 or 4Curry leaf stem (optional) – 1
Fenugreek seeds – a pinch


Cook the red gram in a pressure cooker or in a pan along with ¼ tsp turmeric powder, a pinch of salt, ghee and water as needed. Heat in a pan and simmer mustard seeds, fenugreek seeds, black gram and cumin seeds. Add onions and sauté until they become very light golden in color. Add coriander powder, chili powder, turmeric powder, Asafoetida, and the garlic powder. (Optional: add a tsp of Sambar powder.) Sauté until the raw smell goes away.

Add the tamarind water as needed. Cover the pan and cook the vegetables. (Cut up all vegetables into a couple pieces.) Add salt as needed. Once the vegetables are cooked, add the cooked red gram and mix well. Add a little water and bring to a boil or until the desired consistency is reached. Add coriander leaves or curry leaves and cover the pan to preserve the flavor.

Fish Molee

Fish – 10 pieces
Onion (large) – 2
Tomato– 4
Green Chilies (Split) – 8
Sliced Garlic – 5
Oil – 2 tablespoons
Vinegar – 1 teaspoon
Maida (or pastry flour) – 3 teaspoons
Coconut milk (or cow’s milk) – 2 cups
Salt – As desired


Fry onions, green chilies, garlic and ginger in oil till onions are softened. Add tomato pieces and fry for 5 minutes. Add coconut milk and salt. Boil. Put fish pieces and vinegar. Cover and cook for 12 minutes. Make a paste of Maida with thick coconut milk. Pour in the vessel. Let it cook for 5 minutes. Pour rest of the coconut milk and bring to boil. Check seasoning. Take off from the fire and serve hot.


White rice – 3 cups
Urud Dal (black lentil/gram) – 1 cup
Oil – 4 tablespoons
Salt to taste


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