

Kerala Parotta with Kerala Chicken Roast
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
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Tangy prawn & mango curry with fiber-rich Matta rice & creamy Avial - a protein-packed, flavorful delight!

A delightful Kerala prawn curry where juicy shrimp and tangy raw mango swim in a creamy, spiced coconut milk gravy. This coastal classic balances sweet, sour, and spicy flavors perfectly, best enjoyed with steamed rice.
Serving size: 1 cup

A staple in Kerala, this nutritious red parboiled rice has a unique earthy flavor and firm texture. Perfectly cooked, it's the ideal accompaniment to South Indian curries like sambar and avial.

A traditional Kerala delight, Avial is a thick stew of mixed vegetables cooked in a creamy coconut and tangy yogurt sauce. Finished with a drizzle of coconut oil, it's a star dish in any South Indian feast.
Serving size: 1 cup


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Tangy prawn & mango curry with fiber-rich Matta rice & creamy Avial - a protein-packed, flavorful delight!
This kerala dish is perfect for lunch. With 696.22 calories and 34.27g of protein per serving, it's a nutritious choice for your meal plan.
In a bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix well to coat the prawns evenly and set aside for 15 minutes while you prepare the other ingredients.
Heat 2 tbsp of coconut oil in a clay pot (manchatti) or a wide pan over medium heat. Add the sliced onions and sauté until they turn soft and translucent, about 4-5 minutes. Add the chopped ginger, garlic, slit green chilies, and about 10 curry leaves. Sauté for another 2 minutes until fragrant.
Reduce the heat to low. Add the remaining turmeric powder, red chili powder, and coriander powder. Stir continuously for about 1 minute until the raw smell of the spices disappears. Add the cubed raw mango, remaining salt, and the thin coconut milk. Mix well, bring to a gentle simmer, and cook covered for 8-10 minutes, or until the mango pieces are tender but still hold their shape.
Add the marinated prawns to the simmering gravy. Cook for 3-5 minutes, just until the prawns turn pink and curl up. Reduce the heat to the lowest setting, pour in the thick coconut milk, and stir gently. Warm through for 1-2 minutes, ensuring it does not boil, then turn off the heat.
In a small pan, heat the remaining 1 tbsp of coconut oil for the tempering. Add the mustard seeds and let them splutter completely. Add the fenugreek seeds and the remaining 5 curry leaves and sauté for 30 seconds until fragrant. Pour this tempering over the prepared curry.
Cover the pot and let the curry rest for at least 20-30 minutes to allow the flavors to meld beautifully. Serve hot with steamed rice or appam.
Serving size: 1 cup
Rinse and Soak the Rice
Pressure Cook the Rice
Fluff and Serve
Prepare the Coconut Paste
Cook Vegetables in Stages (15-18 minutes)
Combine with Coconut Paste (2-3 minutes)
Add Yogurt and Finishing Touches (10-15 minutes resting)
Serve