

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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Fiber-rich matta rice with perfectly spiced, protein-packed meen vevichathu. Healthy & delicious!

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.
Serving size: 1 cup
Rinse and Soak the Rice
Pressure Cook the Rice

A fiery and tangy red fish curry from the heart of Kerala, slow-cooked in a traditional earthen pot. The distinct sourness from kudampuli (cocum) perfectly balances the heat from red chilies, creating a truly authentic flavor.

A classic Kerala stir-fry made with finely shredded cabbage, grated coconut, and fragrant spices. This simple, healthy side dish comes together quickly and pairs perfectly with rice and sambar for an authentic South Indian meal.
Serving size: 1 cup


Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!


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Light Pathiri with a melt-in-mouth, perfectly spiced Nadan Mutton Curry. Pure soul-satisfying bliss!
Fiber-rich matta rice with perfectly spiced, protein-packed meen vevichathu. Healthy & delicious!
This kerala dish is perfect for dinner. With 548.7 calories and 33.3g of protein per serving, it's a nutritious choice for your meal plan.
Fluff and Serve
Serving size: 1 cup
Prepare Kudampuli and Fish
Sauté Aromatics
Bloom the Spices
Prepare the coconut mixture. In a small grinder, combine the grated coconut, shallots, green chilies, ginger, garlic, cumin seeds, and turmeric powder. Pulse 2-3 times to get a coarse, crumbly mixture. Avoid over-grinding it into a fine paste. Set aside.
Temper the spices. Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add the urad dal and sauté until it turns a light golden brown. Finally, add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until fragrant.
Cook the cabbage. Add the finely shredded cabbage and salt to the pan. Mix everything well to ensure the cabbage is evenly coated with the tempering spices.
Steam the cabbage. Sprinkle 2 tablespoons of water over the cabbage, cover the pan with a lid, and reduce the heat to low-medium. Cook for 5-7 minutes, or until the cabbage is tender but still retains a slight crunch.
Add the coconut mixture. Uncover the pan, add the ground coconut mixture, and stir gently to combine everything well.
Finish the dish. Continue to cook uncovered for another 3-4 minutes, stirring occasionally. This step helps evaporate any excess moisture and cooks the raw coconut mixture. Turn off the heat once the thoran is dry.
Create the Gravy
Cook the Fish
Finish and Rest
Serve immediately. Cabbage Thoran is best served hot as a side dish with steamed rice, sambar, or rasam.