

Kerala Parotta with Kerala Chicken Roast
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
Loading...
Aromatic Neychoru with perfectly spiced Mutta Curry, cool raita, and crispy pappadam. Protein-packed comfort!

A fragrant and rich rice dish from Kerala, cooked with aromatic whole spices and a generous amount of ghee. Topped with sweet fried onions, crunchy cashews, and plump raisins, it's the perfect side for any curry.
Serving size: 1 cup

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 refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Serving size: 0.5 cup

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


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!
Aromatic Neychoru with perfectly spiced Mutta Curry, cool raita, and crispy pappadam. Protein-packed comfort!
This kerala dish is perfect for dinner. With 956.54 calories and 28.22g of protein per serving, it's a nutritious choice for your meal plan.
Rinse the Kaima rice under cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain it completely using a colander and set aside.
Heat 3 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat. First, fry the cashew nuts until they turn golden. Remove with a slotted spoon. Next, add the raisins and fry for 30 seconds until they puff up; remove and set aside with the cashews.
In the same ghee, add the thinly sliced onion. Fry on medium-low heat, stirring occasionally, for 10-12 minutes until they are deep golden brown and crispy. Be patient as this step is key for the garnish. Remove the fried onions and set them aside.
Add the remaining 2 tbsp of ghee to the pot. Add the whole spices: cinnamon stick, cloves, crushed cardamom pods, and bay leaf. Sauté for about 45 seconds until they release their aroma.
Add the finely chopped onion to the pot and sauté for 3-4 minutes until it becomes soft and translucent.
Add the drained rice to the pot. Gently stir-fry for 2 minutes, ensuring the grains are well-coated with ghee. This step helps in keeping the grains separate after cooking.
Pour in 3.5 cups of hot water and add 1.5 tsp of salt. Stir well and bring the mixture to a rolling boil. Once boiling, reduce the heat to the absolute minimum, cover with a tight-fitting lid, and let it cook for 10-12 minutes or until all the water is absorbed. (For pressure cooker: Close the lid and cook for one whistle on high heat, then turn off the flame and allow the pressure to release naturally).
Once cooked, turn off the heat and let the rice rest, covered, for at least 10 minutes. This allows the grains to firm up and become fluffy. After resting, gently fluff the rice with a fork. Garnish with the fried onions, cashews, raisins, and chopped coriander leaves. Serve hot.
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.
Prepare the Cucumber (4 minutes)
Prepare the Yogurt Base (2 minutes)
Combine and Chill (4 minutes + chilling time)
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.
Garnish and Serve