

Kerala Parotta with Kerala Chicken Roast
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
Loading...
Hearty Matta Rice with aromatic okra curry & vibrant beetroot. A fiber-rich, soul-satisfying lunch!

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 classic Kerala curry featuring tender okra simmered in a rich, tangy gravy made from roasted coconut and aromatic spices. This dish has a unique smoky flavor and pairs perfectly with steamed rice.

A vibrant and healthy Keralan stir-fry made with finely grated beetroot, fresh coconut, and a simple tempering of spices. This mildly sweet and savory side dish comes together in under 30 minutes and is a perfect accompaniment to rice and sambar.
Serving size: 1 cup


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


Light Idiyappam with creamy, aromatic Varutharacha Kozhi Curry. A soul-satisfying, homestyle treat!


Fiber-rich Matta Rice with aromatic Chemmeen Roast and tangy Sambar. A homestyle, gut-friendly meal!


Aromatic Ghee Rice with protein-packed Mutton Curry and a fresh salad. An energy-giving feast!

Aromatic and perfectly spiced Malabar Fish Biryani – a gut-friendly, soul-satisfying meal!


Light Pathiri with a melt-in-mouth, perfectly spiced Nadan Mutton Curry. Pure soul-satisfying bliss!
Hearty Matta Rice with aromatic okra curry & vibrant beetroot. A fiber-rich, soul-satisfying lunch!
This kerala dish is perfect for lunch. With 550.02 calories and 9.21g of protein per serving, it's a nutritious choice for your meal plan.
Fluff and Serve
Serving size: 1 cup
Prepare the tamarind water. If using a tamarind ball, soak it in 1 cup of warm water for 15 minutes. Squeeze the pulp well and strain the liquid, discarding the solids. If using paste, mix it with 1 cup of warm water. Set aside.
Roast the coconut masala. Heat 1 tbsp of coconut oil in a heavy-bottomed pan (kadai) on low-medium heat. Add coriander seeds, fenugreek seeds, and dried red chilies. Roast for about 30-40 seconds until fragrant.
Add the shallots and garlic to the pan. Sauté for 2-3 minutes until the shallots soften. Then, add the grated coconut and about 10 curry leaves. Continue to roast, stirring continuously, for 10-12 minutes until the coconut turns a deep, uniform reddish-brown color. Be careful not to burn it. Turn off the heat and let the mixture cool completely.
Once cooled, transfer the roasted mixture to a blender. Grind to a very smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
Sauté the okra. Wash and pat the okra completely dry before chopping to reduce sliminess. Heat 2 tbsp of coconut oil in the same pan over medium heat. Add the cut okra and sauté for 7-8 minutes, stirring occasionally, until it is tender and no longer slimy. Remove the cooked okra from the pan and set aside.
Assemble the curry. In the same pan, pour the prepared tamarind water, add turmeric powder, and salt. Bring it to a boil. Add the sautéed okra and cook for 2-3 minutes.
Prepare the Coconut Mixture
Temper the Spices (Tadka)
Sauté the Aromatics
Stir in the ground coconut paste. Rinse the blender jar with the remaining 1 cup of water and add it to the pan. Mix well. Bring the curry to a gentle simmer and cook on low heat for 5-7 minutes, until the gravy thickens and oil starts to separate at the edges.
Prepare the tempering (tadka). In a small pan, heat the remaining 1 tbsp of coconut oil. Add mustard seeds and let them splutter. Add the remaining 5 curry leaves and one broken dried red chili (optional). Fry for a few seconds until crisp. Pour this tempering over the curry. Stir gently, cover, and let it rest for 10 minutes before serving.
Cook the Beetroot
Finish with Coconut