

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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Fluffy Puttu with protein-packed egg curry & crispy pappadam – homestyle comfort food!

A quintessential Kerala breakfast, these steamed cylinders of rice flour and coconut are wonderfully soft and light. This traditional dish pairs beautifully with kadala curry, banana, or a sprinkle of sugar. The key to perfect puttu lies in achieving the right 'wet sand' moisture level in the flour, resulting in a fluffy, non-sticky texture.
Serving size: 2 pieces
Prepare the Puttu Mixture (10-15 minutes)

A creamy, aromatic egg curry from the heart of Kerala, made with a rich coconut milk base and fragrant spices. This classic 'Nadan Mutta Curry' is the perfect comforting dish to pair with appam, idiyappam, or steamed rice.
Serving size: 2 eggs(2 boiled eggs in approximately 1 cup of curry.)

A thin, crispy lentil wafer, an essential and beloved accompaniment in South Indian meals. This versatile snack can be deep-fried for a classic crunch, roasted over an open flame for a smoky flavor, or microwaved for a quick, oil-free option. Ready in just minutes!
Serving size: 2 pieces


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Fluffy Puttu with protein-packed egg curry & crispy pappadam – homestyle comfort food!
This kerala dish is perfect for breakfast. With 971.75 calories and 26.02g of protein per serving, it's a nutritious choice for your meal plan.
Layer the Puttu Maker (5 minutes)
Steam the Puttu (8-10 minutes per batch)
Serve Hot (5 minutes)
Prepare the eggs: Gently make 2-3 shallow slits on each hard-boiled egg with a knife. This helps them absorb the masala. Set aside.
Temper the spices: Heat coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter completely. Then, add the dried red chilies and curry leaves, and sauté for 30 seconds until fragrant.
Sauté the aromatics: Add the sliced onions to the pan and sauté for 8-10 minutes until they are soft and golden brown. Add the ginger-garlic paste and slit green chilies, and continue to sauté for another 2 minutes until the raw smell disappears.
Cook the base: Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy, and oil starts to separate from the masala.
Add spice powders: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and black pepper powder. Stir continuously for 1 minute until aromatic, ensuring they don't burn.
Build the gravy: Pour in the thin coconut milk and add salt. Mix well, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes.
Simmer with eggs: Gently place the slit boiled eggs into the gravy. Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the curry.
Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.
Method 1: Deep Frying (Classic Method)
Method 2: Roasting over Open Flame (Smoky Flavor)
Method 3: Microwaving (Oil-Free Method)
Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.
Finish the curry: Turn the heat to the lowest setting. Pour in the thick coconut milk and sprinkle the garam masala. Stir gently to combine. Heat through for just 1-2 minutes. Do not let the curry boil, as the thick coconut milk may curdle. Turn off the heat.
Garnish and rest: Garnish with freshly chopped coriander leaves. Let the curry rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with appam, idiyappam, or steamed rice.