From The Heart of Palakkad: Nadan Chicken Curry – Achante Kozhi Curry, A Three-Generation Legacy
There are some recipes you don’t just cook — you inherit them. They arrive wrapped in memories, in the soft dust of summer holidays, in the smell of woodsmoke and wet soil after a Palakkad drizzle. This Classic Palakkad Chicken Curry is exactly that for me. Not just a curry — but a living story, a family ritual, a taste of home that refuses to fade no matter how far life carries you. My memories start in my grandparents’ home in Palakkad — a place I visited only for a few days each year...
Kerala Matta Rice – Perfectly Fluffy Grains
Perfect Kerala Matta Rice Recipe: Your Foolproof Guide to Cooking Palakkadan Matta Rice
Welcome to the foolproof guide for cooking Kerala Matta Rice (Rose Matta/Palakkadan Matta). This indigenous red par-boiled rice from Palakkad, colloquially known as Kuthari or Chembavu Ari, is a nutrient dense powerhouse. Rich in fibre with a low glycaemic index, it’s the heart of every traditional Kerala Sadhya.
Whether you’re making a comforting Kanji, fermenting batters for Appam and Idli, or pairing it with a spicy fish curry, getting that perfectly fluffy, separated grain is key. In this updated guide, I’ll share my foolproof techniques for stovetop, pressure cooker, and Instant Pot methods.
There is a specific kind of magic that happens when ginger, tamarind, and jaggery meet in a hot pan of coconut oil. Inji Puli (ഇഞ്à´šി à´ªുà´³ി) is not just a condiment; it is the heartbeat of a Kerala Sadhya. This Palakkad-style version, with its unique addition of shallots, creates a symphony of tangy, spicy, and sweet notes that dance on the tongue. Whether you are prepping for Onam or looking for a soul-soothing accompaniment for curd rice or kanji, this legacy recipe is your ultimate kitchen companion.
Oh, I can practically smell the aromatic goodness of Inji Puli already! It’s amazing how one dish can have so many delightful variations. From the simple comfort of the basic version to the rich complexity of the Varutharacha Inji Puli, and the heartwarming touch of this Palakkad Style—it’s like a journey through my own childhood with pages filled with flavours & memories.
In my home, Inji Puli isn’t just food; it’s a "catacomb of memories." It is the first thing I crave when sickness lingers; that sharp tang and ginger heat act as a healing agent for my soul. It’s a bridge between generations, a recipe lovingly passed down from my Amma, which I have passed on to my daughter, and now I share with you.
The Perpetual Steel Dappa: A Legacy of my Amma's Love
My mother’s Inji Puli holds a special space in my heart. Inji Puli is a permanent resident on our dining table: a small steel dappa (container) filled with this dark, oil glistening (longer shelf life) ginger curry. It was a default, perpetual item, every single morning, it was the side dish for my parents' kanji. In our home, Amma’s Sambar and Inji Puli had an "omnipresence"; she would make fresh batches the moment they began to dwindle, ensuring the jar was never empty.
Cooking Classes of Clemmi Thathi over a costly STD Call
Life eventually drifted me toward new traditions. I remember my first Good Friday after marriage, standing in my in-laws' kitchen while my mother-in-law was in the hospital to bystand my sister law who was down with Typhoid. I was cooking the entire Sadhya alone for the first time!
You all might ask a Sadhya for Good Friday? Thats the tradition in our in-laws household. Once the cooking was done, I had called the "Great Clemmi Thathi" (my MIL’s mother) on an expensive STD line(in 90s) to ask about a blouse courier, but the conversation turned into a marathon cooking lesson. She taught me her Quick-Fix Inji Puli and Mathanga Erissery right there on the phone, a call that cost so much it was talked about for years!
While I treasure that quick version and the rich Varutharacha Inji Puli my MIL later perfected, it is Amma’s Palakkad style that remains my soul food. Years later, when I was bedridden with a brutal combination of gastroenteritis and chicken pox, it was this very dish I craved. My loving daughter made it for me with such care and love, serving it with Paal Kanji to soothe my stomach and satiate my mind.
The Soul of the Recipe: Palakkad Style Inji Puli
In the Palakkad tradition, our culinary narrative expands to include shallots—the humble companions to ginger, green chillies, and curry leaves. Every ingredient is meticulously minced into tiny pieces, coming together to create a texture that is as rich as its history. The symphony of flavours unfolds as thick tamarind paste and golden jaggery intertwine with an ensemble of spices.
It is a tantalizing dance of sweet, tangy, and spicy notes, finished with a final, aromatic flourish of asafoetida and toasted fenugreek seeds. This is more than just a condiment; it is a legacy recipe passed down through generations—a true testament to the flavours that define our family and heritage.
Now, it stands as my soul food from my roots passed on to my daughter as an heirloom!!!
Why You Will Love This Recipe
The "Amma" Touch: The addition of shallots adds a caramelized depth unique to the Palakkad style. And its a Family Recipe cooked and served for years.
Digestive Agent: Perfect for heavy feast days or when you're feeling under the weather.
The Perfect Balance: It's a medley of flavours: sour (tamarind), sweet (jaggery), and spice (ginger/chillies).
Nostalgia in a Jar: A taste that reminds you of home and heritage.
1 tsp Red Chilli Powder (adjust to your heat preference)
2 tbsp Tamarind Paste (thick extract)
2 tbsp Jaggery (adjust based on tamarind tartness)
Salt to taste
Water as needed
Method - Detailed Cooking Instructions
Step 1 - The Tempering:
Heat 2 tablespoons of coconut oil in a pan. Splutter the mustard and fenugreek seeds. Add dry red chillies and asafoetida, letting them sizzle until fragrant. Let the flame be at low.
The Shallots: Don't skip the shallots! They provide a caramelized sweetness that balances the sharp ginger heat.
Tamarind & Jaggery: The hallmark of this dish is the tantalizing blend of sweet, tangy, and spicy notes. Always taste and adjust your jaggery/salt at the final simmer.
The Tempering: The tempering in coconut oil with asafoetida and fenugreek seeds is what provides that signature aroma.
Serving Suggestions
Traditional Sadhya: Serve a small dollop in the bottom left corner of your banana leaf. This
versatile dish beautifully complements various meal settings. This
recipe effortlessly fits into a traditional Sadhya spread,
adding a tangy and spicy dimension to the festive Vishu/Onam Sadhya.
Everyday Lunch: A fantastic companion for rice and any Moru Curry - buttermilk based curries or Sambar.
Storage Suggestions
Proper storage is the secret to keeping Inji Puli fresh and flavourful. Because it is essentially a cooked preserve, much like a traditional pickle. Its shelf life depends heavily on the moisture content and the oil used.
Room Temperature: If cooked properly (until the oil separates) and kept in a cool, dry place, it can stay fresh for up to a week or even 10 days. To ensure this, always use an extra bit of oil during the final stage of cooking and strictly use only a clean, dry spoon for serving.
Refrigerator: This is the most reliable method. Stored in an airtight glass jar, it stays perfectly fresh for up to a month.
Freezer: For long-term preservation, you can freeze Inji Puli for 3 months to a year. It holds its flavour remarkably well. When you’re ready to use it, simply thaw the required portion and reheat it gently with a tiny splash of water to restore its jammy consistency.
Storage Container:
Use only Glass, Porcelain, or Ceramic jars for long-term storage.
The "No-Metal" Zone: Avoid using steel, aluminium, or copper containers for storing. Over time, the acidic nature of the tamarind and salt will start "pitting" the metal and react with the condiment. A traditional Bharani (ceramic jar) is the most apt one!
Pro Tip: Like any good perfectly cooked pickle, an extra layer of
coconut oil (my Mother suggests gingelly oil though!) on top acts as a
natural seal, protecting the ginger from air and moisture, which
significantly extends its life.
Shallots add a layer of savoury sweetness and texture that sets the Palakkad version apart from the basic Inji Puli recipes.
Q: Can I use white sugar or cane sugar instead of jaggery?
While you can use cane sugar as a substitute, Jaggery (Gud/Sarkara)
is traditional used which provides a deep, earthy, and sweetness that
balances the sharp acidity of the tamarind in a way that refined sugar
cannot. If you want that authentic Sadhya Style dark, jammy glaze and complex flavour profile, jaggery is the essential choice. If you must use a substitute, dark brown sugar is the next best option to mimic that molasses-like depth.
Q: Can I use tamarind water instead of paste?
Yes, just use very thick tamarind extract and simmer it longer to reach the desired thickness.
Q: Is this dish spicy?
It has a kick from the ginger and chillies, but the jaggery and tamarind mellow it out into a balanced condiment.
Whether it's a grand celebration or a simple meal, this Palakkad Style Inji Puli brings a touch of tradition and a burst of flavours to your table. As you whip up these Inji Puli variations, remember that you're not just following recipes – you're creating a tapestry of flavours that's woven with cherished memories and cultural heritage. So, step into the kitchen with a dash of nostalgia and a pinch of love, and let the aromas guide you on this culinary expedition. Palakkad Style Inji Puli, a recipe lovingly passed down through generations, is surely going to be a great addition to your Onam Sadhya.
Planning your own grand feast and feeling a bit overwhelmed? Don't worry, I’ve got you covered! Grab my ebook What I Cook for Onam for a complete guide to a traditional, stress-free Sadhya that tastes just like home."
Happy cooking!
PALAKKADAN ERACHI KUMBALANGA CURRY
This recipe is a typical Palakkadan style Chicken or Mutton Curry cooked with Ash Gourd alias Kumbalanga. This Nadan Erachi Curry/Palakkad(Kerala) style Mutton Curry prepared along with Ash Gourd has a
tradition of its own. It is colloquially called "Eracheem Kumbalangyum". This curry is mostly prepared with Free Range Chicken.
I have always loved this curry, and it was one extra curry made on Sundays, with a portion of Erachi Curry made as a star stopper every week. Whatsoever be it, Chicken or Mutton, the recipe is the same at home. I still remember our Monday Lunch during primary school, which were always this leftover Erachi Curry and Erachi Kumbalanga Curry. Lunch at home, listening to AIR afternoon News by Saroj Narayanaswami followed by a set of Mellisai, a non movie based songs. And it would be time for us to go back to school for our afternoon session. In the midst of this short time, I would even shuffle my bag and transfer the books according to the timetable and carry just the ones needed for the afternoon session. Nostalgia hitting me - the wonderful days of childhood, the taste & memories which tightly holds the moments deep in our mind. Reliving it, Re-livening it at a hint of a smell or a taste.
Though I make Achante Erachi Curry often, I have made this Erachi Kumbalanga Curry just a few times & it could easily be numbered out. At home, It is always Chicken/Mutton/Beef mostly cooked along with Potatoes. And in my in-law's side of the family, they are experts when it comes to cooking meats with tubers (starting with Potatoes, Tapiocas, Chinese Potato(Koorka) etc.) My MIL regards this curry with abhor, a kind of regional discrimination loaded with loyalty to the region from where she is from, and says it is a watery curry.
Well, in my opinion every region has its own speciality unique to the tradition and style. And I hate to discriminate it in any sense. As said, it is absolutely nothing like a watery Curry. But if you are new to combining water based vegetable along with meat, you may feel it to be a weird combination. But trust me, the Ash Gourds in hot and spicy curry does total justice. And it is prepared with the whole idea of balancing the heat of the spicy curry and meat, especially chicken. These types of curries are quite common in Palaghat and Trissur region and
are also served during a non-vegetarian feast.
The
colour, flavour & texture of this Eracheem Kumbalgyum curry totally
reflects the regional preference. The same recipe can be prepared with
Chicken/Beef too. Traditionally, this Curry is served along with steamed Rice or Palakkadan Matta Rice. But it is one best combination when served with Appam/Vellayappam, Idiyappam, Dosa, Idli etc.,
Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
Raw papaya contains an enzyme called Papain. The connective
tissue in the meat breaks down when it comes in contact with Papain.
Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton
& Beef).
Use a few pieces of Raw Papaya while cooking the meat. This will
tenderize the meat, making it more soft and succulent, without changing
its taste and flavour.
Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.
Why Kerala is the Ultimate Destination for Christmas and New Year Celebrations
If there's one place I always dream of visiting during the festive season, it’s Kerala — especially during Christmas or Onam. The charm of Kerala's celebrations is undeniable, and it truly feels like "home" no matter where I am in the world. After all the travel restrictions and the pandemic, I’ve found myself missing India more than ever. As my husband often says, “The true spirit of Christmas can only be felt once you step into God’s Own Country.”
As soon as you cross the Palakkad border, the festive atmosphere sweeps over you. Homes are adorned with sparkling stars, twinkling lights, and beautiful decorations. If you happen to be in Cochin during this time, you'll be mesmerised by how the city lights up, creating an enchanting and festive glow. The entire place feels alive with the spirit of the season — it's the perfect blend of tradition, joy, and warmth.
Feeling the Christmas Vibe in Kerala?
If you’re looking to bring a taste of
Kerala’s festive charm into your home this holiday season, keep
reading! I’ll be sharing some must-try dishes that will make your
celebrations extra special.
Celebrating Christmas the Kerala Way
I only truly came to understand and celebrate Christmas after marrying my beloved. A Kerala-style Christmas is something truly special — it’s the only way I know how to celebrate the season. Broadly speaking, we are Roman Catholics, with our roots tracing back to Saint Thomas, making us one of the oldest Christian communities in the world. This deep connection to our heritage gives us a unique way of celebrating the holiday.
Advent: A Time for Reflection and Preparation
In keeping with our conservative religious faiths, which believe in suffering before celebration, the first 24 days of December — the Advent season — are marked by a time of austerity and restraint. Most traditional families, including ours, observe "Noyambu," which essentially means fasting or refraining from certain foods and activities. During this period, no meat, seafood, or dairy is consumed, and we lead a pared-back, frugal lifestyle, focusing on spiritual reflection rather than indulgence.
The Joy of Christmas: A Feast of Food and Merriment
Then, when Christmas Day arrives, it's a celebration like no other, filled with pomp, merriment, and, of course, a grand feast. The austerity of Advent is swept away by the joy and abundance of Christmas, and the food and drinks are an essential part of the festivities. Christmas in Kerala is all about coming together with family, enjoying a sumptuous spread, and celebrating the season with warmth and love.
Ready to Bring the Kerala Christmas Feast to Your Table?
Stay tuned for my detailed Kerala Christmas/New Year menu, including traditional recipes that bring a taste of God's Own Country right into your home. These festive dishes will surely make your celebrations unforgettable!
A Christmas Feast Like No Other: Food, Family, and Festivities
When Christmas Day finally arrives, it comes with all the pomp and merriness you could ever imagine, especially when it comes to food and drinks. The whole month of December, leading up to Christmas, has been a time of austerity and restraint, but once the big day is here, it’s a time to indulge in celebration and good cheer.
A Unique Christmas/New Year Menu
Every Christian household has their own favourite menu for the holidays, and while there are many delicious options, what I take pride in is the set of recipes I’ve curated for this year’s Christmas/New Year celebrations. My menu is very much Indian at heart, with a blend of dishes from various regional cuisines and a few international flavours, all sprinkled with traditional family recipes that have been passed down through generations.
Festival Food: Not Just Good, But GREAT Food
For me, a festival is never just about good food — it’s about GREAT food. And anything worth celebrating should come with special food to commemorate the occasion. Christmas and New Year deserve a spread that reflects the joy and abundance of the season, and that’s exactly what this menu aims to offer.
This Year’s Christmas/New Year Menu: Quick & Easy Menu Planning
So, let me bring you a new set of menu choices for this year’s Christmas/New Year celebrations. I’ve put together a collection of recipes designed for quick and easy menu planning, ensuring that your holiday meal is as hassle-free as it is festive. Whether you’re hosting an intimate family dinner or throwing a fabulous party, this Indian-style menu is sure to impress!
Here’s what you can expect from this year’s holiday spread:
Traditional Cakes & Homemade Wines
No Kerala-style Christmas is complete without rich, spiced fruit cakes and homemade wines. These time-honoured recipes will add a nostalgic, festive touch to your celebrations.
Appetizers & Indian Breads
Start the feast with a variety of appetizers that are bursting with flavour. Pair them with soft, warm Indian breads like naan, paratha, or appam for a perfect appetizer course.
Side Dishes & Flavoured Rice
Add some variety to your spread with flavourful side dishes and aromatic flavoured rice. These dishes will complement your main courses and keep everyone coming back for more.
Raithas, Rice & Curries
A traditional Kerala feast wouldn’t be complete without raithas (yogurt-based side dishes) and hearty rice and curries. From rich, spicy curries to lighter rice dishes, these are the heart of your festive meal.
Desserts & Drinks
Finish your meal on a sweet note with a selection of decadent desserts. Pair them with festive drinks to round off your celebration in style.
"Toast to Joy: Christmas Cakes and Wines for the Perfect Start"
The one and only Christmas cake — or Fruit cake, or simply the Kerala Plum Cake. This beloved tradition kicks off with the preparation of soaking the fruits (a step I personally never followed in my family until recently, but now, I’ve started). Then comes the labour-intensive day of baking 8-10 cakes, making Murukku, Diamond Cuts, Square Biscuits(Kala Kala), and other Christmas goodies. There’s something so special about the smell of warm cakes filling the kitchen, and of course, happily nibbling on the freshly baked treats straight from the oven.
Christmas Fruit Cakes: A Must-Have for the Festivities
In every Christian household, Christmas cakes play a central role. Whether it’s the Kerala Plum Cake, a rich fruit cake with a perfect blend of spices, or other traditional baked goods, no Christmas celebration is complete without these sweet delights. This section is dedicated to celebrating the heartwarming tradition of baking and enjoying these cakes.
"Toast to Joy: Homemade Wines to Celebrate the Season with Flavour and Tradition"
A Toast to Begin the Party
What better way to kick off your festive celebrations than with a Homemade Wine paired with a slice of rich Fruit Cake? It's a time-honoured tradition that brings people together—raising glasses of homemade wine and celebrating the season. Whether you're at a family get-together or hosting a lively Christmas party, a toast with homemade wine marks the beginning of something special.
Why Homemade Wines Add Extra Zing
Let’s face it: no party is complete without wine. But homemade wines? They add an extra zing that truly elevates the celebration. The charm of homemade wines lies in their unique flavours and the personal touch that comes with each batch. If you're serving up your Classic Fruit Cake, there's no better partner than a glass of homemade wine. But don’t worry, if you're not a fan of fruit cake, you can serve your favourite cake instead—after all, it's your celebration!
Try these delicious homemade wines:
Raisin Wine
Banana Wine
Grape Wine
Apple Wine
Ginger Wine
Pineapple Wine
Dates Wine
Ginger Ale (Perfect for non-alcoholic sippers!)
Raisin Wine - A Sweet Start
Banana Wine - Unique and Delightful
Grape Wine - Timeless Favourite
Apple Wine - Fruity and Refreshing
Pineapple Wine - Tropical Paradise
Dates Wine - Sweet and Earthy
Ginger Wine - Bold and Spicy
Ginger Ale - Refreshing for All
Pairing Homemade Wines with Festive Cakes
What better way to enjoy your homemade wine than pairing it with a cake that’s as delicious as your drink? The combination of Classic Fruit Cake with homemade wine is sure to impress your guests and create unforgettable memories.
"A Toast for All: Christmas Cocktails and Drinks for Every Guest"
Whether you’re planning a festive night for friends or a family get-together, these homemade wines, cocktails, and non-alcoholic beverages will bring joy to every guest. From mulled apple juices for the sober sippers to spiced teas for a warming twist, this guide has everything to make the holiday season unforgettable!
Not everyone at the party may enjoy alcoholic drinks. So, why not plan for some sober options? There’s no harm in having a variety of drinks to suit all your guests. In addition to your wines, why not add some vibrant Mocktails or fun Cocktails to spice up the party?
Mulled Apple Juice
Spiced Apple Tea - Unique and Delightful
Piña Colada - A Tropical Delight
Dragon Cocktail With Ginger Wine - Fiery and Refreshing
A Mix for Everyone: Sober Drinks & Cocktails for Non-Drinkers
Alongside the wines, these non-alcoholic drinks will keep everyone in the mood. Add your favourite mocktail mix or a dash of alcohol for a party twist!
You’ve got your homemade wine, classic fruit cake, and festive mocktails. Now, let’s make it a celebration that everyone will remember!
First Course: Appetizers & Starters
Kick off your Christmas or New Year feast with an array of mouth-watering appetizers! A Kerala-style menu deserves a spread of crispy, spicy, and flavour-packed starters. Serve these delights with a variety of homemade dips and sauces to elevate the experience. Perfectly seasoned and bursting with flavour, these starters will surely set the stage for an unforgettable festive meal!
Popcorn Chicken - Crispy and Irresistible
Vegetable Cutlet - Classic and Crunchy
Fish 65 - Spicy and Tangy
Prawn Tempura - Light and Crispy
Kerala-Style Christmas/New Year Menu - Starters
Popcorn Chicken: Bite-sized and golden, this crunchy popcorn chicken is spicy and juicy, making it a hit for all ages. Ideal for dipping into spicy or tangy sauces for that perfect crunch!
Vegetable Cutlet: A classic Kerala vegetarian favourite. These vegetable cutlets are crisp on the outside, soft and flavourful on the inside, with a mix of seasonal veggies and spices. Serve with ketchup or green chutney for a flavour boost.
Fish 65: Kerala-style Fish 65—a spicy, tangy starter that’s crispy on the outside and juicy within. The marinade is packed with flavour and works beautifully with seafood. Add a squeeze of lemon for extra zing!
Prawn Tempura: This crisp and delicate prawn tempura is a showstopper. This light and crispy prawn tempura is a real showstopper! With a Japanese-inspired twist, it makes the perfect festive starter for seafood-loving Keralites.
Pro Tip: Pair these starters with a choice of homemade dips like Green Chutney, Sarlas, Spicy Mayo Dip or Mint Yoghurt. Experiment with dips to create flavour pairings that will wow your guests
Second Course
First Option: The Quintessential Kerala Breakfast – Perfect for Festive Lunch Too!
In Kerala, a hearty breakfast often includes Appam and Stew—a combination beloved across generations. For festive occasions in our family, we often bring this cherished pairing into the lunch menu, serving Appam with Stew and a side of Cutlet to start off with a comforting, flavour-packed course.
For your Christmas or New Year celebration, try this versatile dish as a Breakfast Menu or Second Course in a Kerala-style lunch. Here are some ideas to elevate this course with options that include Instant Rava Appam paired with a comforting Kerala Stew. Or, for a spicier twist, serve Chicken Curry with Coconut Milk in a traditional style. This course also goes beautifully with a few slices of Bread if you prefer a lighter side.
Want to dive deeper into Kerala-style Christian Breakfast? Check out a dedicated post for all the traditional dishes perfect for festive mornings.
Add a Sweet Note - Sweetened Coconut Milk or Nendhra Pazham in Paani as accompaniments for a sweet finish
To bring in a touch of tradition with a sweet twist, serve Sweetened Coconut Milk or Nendhra Pazham in Paani (bananas in a sweet syrup) alongside the curries. These accompaniments add an extra layer of flavour and texture to your meal, giving guests a taste of authentic Kerala.
Fluffy Instant Rava Appam - A Quick & Tasty Addition
Vellayappam - Soft & Spongy, Perfect for Curries
Vegetable Stew - Creamy, Comforting, and Full of Flavour
Sweetened Coconut Milk - A Traditional Kerala Delight
Kerala Christmas/New Year Menu – Second Course Options:
Each dish adds something unique to the meal, from the light and fluffy appams to the creamy richness of stew and the sweetness of coconut milk. Make sure to prepare enough for seconds because this course is sure to be a crowd-pleaser!
Second Option: Malabar Parotta with Delicious Kerala Curries
Give the Traditional Meal a Twist
If you're looking to add a bit of flair to the traditional Kerala spread, nothing beats a Malayalee favourite: Malabar Parotta served with rich, flavourful curries. This versatile flatbread is an absolute delight, pairing beautifully with spicy curries for a hearty and satisfying meal.
Quick Parotta Recipe - Flaky & Delicious
Easy Parotta Recipe - Perfect for Beginners
For meat lovers, pair the flaky parottas with classic Kerala beef dishes like Beef Vindaloo or Beef Ularthiyathu. Not a fan of beef? Take a culinary detour to Tamil Nadu and serve Parotta with Chicken Salna or Prawns Gravy – it's a combo that’s sure to please the crowd!
Kerala Christmas/New Year Menu – Parotta & Non-Vegetarian Curries
Malabar Parotta: A flaky, multi-layered flatbread that's a treat with any curry.
Beef Vindaloo: Spicy and tangy, this dish is perfect for a festive menu.
Beef Ularthiyathu: A Kerala-style beef fry, full of intense flavours.
Prawns Gravy: Rich, aromatic curry with prawns for a coastal touch.
Chicken Salna:A flavourful gravy that pairs wonderfully with parottas.
Vegetarian Sides for Appam & Parotta
Not everyone in the family loves meat, so it’s a good idea to include vegetarian side dishes that complement both Appam and Parotta. For a crowd-pleasing vegetarian option, serve Vegetable Kuruma or Paneer Bhurji alongside these breads. These dishes are packed with flavour and make great alternatives for vegetarian guests.
Vegetable Kuruma - Spiced Vegetable Curry
Paneer Bhurji - Flavourful Indian Cottage Cheese Dish
Vegetable Kuruma: A mild, coconut-based curry with a combination of vegetables, that complements Malabar Parotta beautifully.
Paneer Bhurji: A spicy, scrambled paneer dish that’s perfect with parottas or Indian Breads like Naan, Kulcha, Chapatis etc.,
Thalassery Chicken Biriyani with Side Dishes & Raithas
No festive menu in a Kerala household(specificaaly in our houshold) is complete without a mouth-watering biriyani course! While lunch spreads in Kerala are traditionally elaborate, featuring Kerala red rice, nadan varutharacha curry, succulent duck roast, and rich Beef Ularthiyathu with coconut bits, biriyani has carved its own special place on the table, especially during celebrations.
When it comes to festivities, Thalassery Chicken Biriyani stands out as a family favourite, when it comes to a typical Kerala Style Biriyani. This fragrant, spice-infused rice and chicken dish with its unique Kerala touch is a feast on its own. Serve it as the highlight of your lunch course, and you’re sure to impress.
Main Dish: Thalassery Chicken Biriyani
Thalassery Chicken Dum Biriyani
Add the authentic flavour of Kerala to your Christmas or New Year menu with Thalassery Chicken Biriyani. This aromatic biriyani is crafted with fragrant spices, tender chicken, and the signature short-grain rice that makes Thalassery biriyani so unique. Perfect for a festive gathering, this biriyani will have everyone coming back for seconds!
Nadan Mutton Curry - A spicy, rich, and aromatic Kerala-style mutton curry, the perfect side for Thalassery Chicken Dum Biriyani!
Garlic Egg Roast - A flavourful Kerala-style spiced egg roast with garlic, a wonderful side for any festive biriyani spread.
Enhance your biriyani experience with Kerala-style side dishes that add depth and variety to the meal. Pair your Thalassery Chicken Biriyani with these delicious sides:
Naadan Mutton Curry - A rich, rustic mutton curry that complements the biriyani’s spices.
Garlic Egg Roast - Spicy and flavourful eggs roasted in garlic and spices, a Kerala favourite to add a touch of flair to your plate.
Raithas for Biriyani
Onion Challas/Sarlas - A tangy onion and vinegar mix that cuts through the richness of the biriyani, adding a zesty note to each bite.
Curd Onion Raitha - Smooth and creamy, this curd and onion raitha is a soothing accompaniment to the spicy biriyani.
Pineapple Cucumber & Onion Salad - A refreshing and cooling balance to the spiced biriyani.
No biriyani course is complete without refreshing, cooling raithas to balance the heat. Serve any of these classic Kerala raithas alongside:
Onion Challas/Sarlas - A tangy onion and vinegar mix that cuts through the richness of the biriyani, adding a zesty note to each bite.
Curd Onion Raitha- Smooth and creamy, this curd and onion raitha is a soothing accompaniment to the spicy biriyani.
Pineapple Cucumber & Onion Salad - A sweet, spicy & tangy Salad with a vinegar mix, add a crunchy and refreshing note to each bite of Biriyani.
For a Keralite, it would be unthinkable to serve a celebratory meal without featuring fish or seafood. We’re coastal people with a deep love for the ocean’s bounty, and a Kerala-style Christmas party simply isn't complete without rice served alongside spicy fish curry, crispy fish fries, or a prawns masala that packs a punch.
Rice Options for the Festive Meal
Rice Options for the Festive Meal
Choose from a variety of rice options to accompany your fish and seafood dishes:
Kerala Rose Matta Rice – the classic, nutty-tasting staple of Kerala
Steamed Basmati Rice – light and aromatic, a perfect balance for spicy curries
Parboiled or Raw Rice – traditional choices that pair well with rich seafood dishes
Choose from a variety of rice options to accompany your fish and seafood dishes:
Bring authentic Kerala flavours to the table with these beloved seafood sides, perfect with steamed rice.
Kerala-style fish curry.
Chemmeen Manga Curry - spicy & Tangy prawn and mango curry.
Karimeen Fry - Fish Fry.
Nadan Prawn Roast.
Fish Curry - The star of the meal, Kerala-style fish curry is tangy, spicy, and utterly addictive. Whether prepared with coconut or raw mangoes, it brings out the best of our coastal cuisine.
Chemmeen Manga Curry - A prawn and mango curry, delightfully tangy and spicy, adding a fresh zing to the meal.
Fish Fry - Golden-fried fish with a crispy coating, a side that no Kerala feast is complete without.
Prawn Roast- Fiery prawns, roasted to perfection with spices and onions, a crowd-favourite.
For more mouthwatering Seafood Recipes, click here and dive into Kerala’s coastal cuisine.
Popular Vegetable Dishes to Complement the Meal
Popular Vegetable Dishes to Complement the Meal
Add a balance of freshness and zest to the meal with these popular vegetable sides.
Cabbage Thoran - Shredded cabbage with coconut.
Moru Curry - A spiced yogurt curry.
Instant Lime Pickle - A zesty, tangy pickle.
A Kerala Christian feast wouldn’t be complete without a touch of green. Vegetables are given their due with dishes like thorans (stir-fried vegetables) and mezhukkupuratti (vegetables stir-fried with coconut oil). Here are some must-haves:
Cabbage Thoran - Shredded cabbage with coconut and mild spices, adding a fresh, crunchy element to the meal.
Moru Curry - A spiced yogurt curry that’s both soothing and aids digestion.
Instant Lime Pickle - A zesty, tangy pickle that adds a burst of flavour to every bite.
End your festive meal with soothing and digestive accompaniments – Rasam, Curd, and Sambharam – perfect for a well-rounded experience.
Rasam - A tangy, spicy soup that aids in digestion.
Curd - Plain yogurt, a soothing end to the meal.
Sambharam - Refreshing spiced buttermilk.
Finish off the rice course with Rasam, or a serving of Curd. These dishes not only round out the meal but also help in digestion, a fitting end to the hearty fourth course. Choose for the tangy, spiced Rasam or simple and refreshing Pacha Moru/Sambharam to complete your meal. Or if you love thick Curd, serve a fresh homemade curd to balance your meal.
No Kerala meal is complete without crunchy Pappadam and a variety of tangy pickles. These sides bring texture and a burst of flavour to every bite.
Pappadam - Crunchy and perfect to scoop up every bite of the meal.
Pickles - Tangy, spicy, and a perfect balance to rich flavours.
Pappadam: What’s a Kerala meal without the crunchy goodness of Pappadam? A Kerala feast isn’t complete without a limitless supply of crisp Pappadam, marking the end of a satisfying course.
Pickles: Add a smidgen of pickle on the side, and you have the ideal finish to a traditional Kerala spread.
Want to learn how to make your own Pickles at home? Click here for the recipe.
Fifth Course
Desserts – A Sweet Finale
No Kerala-style feast is complete without a delightful dessert to end on a sweet note. Traditionally, Payasam takes centre stage in most homes, but for a twist on the classics, why not try a variety of desserts that can be prepared in advance and ready to serve? These options bring a delicious finish to your festive table and can be stored ahead of time, making your hosting smooth and stress-free.
Kerala Christmas & New Year Dessert Options
Apple Pie - A spiced, warm dessert perfect for Christmas
Pear Crumble - Crispy topping over tender pears, a festive delight
Kulfi Falooda - Creamy layers of kulfi and vermicelli, a colourful dessert
Lychee Pudding with Nuts - Rich, silky pudding with a tropical touch
Apple Pie
A warm and comforting Apple Pie brings a taste of Western tradition to your Kerala spread. The spiced apple filling and buttery crust are perfect companions for the rich, savoury courses that came before.
Pear Crumble
Pear Crumble is an easy-to-prepare dessert with a crisp, golden topping over tender pears. This delightful crumble adds texture and sweetness to round off your meal perfectly.
Kulfi Falooda
For a touch of Indian flair, serve Kulfi Falooda – a layered dessert of creamy kulfi, vermicelli, and basil seeds. This indulgent treat is a colourful, cool, and refreshing choice that guests will remember long after the feast.
Lychee Pudding
Lychee Pudding is a rich, silky dessert that’s a favourite among both kids and adults. The tropical flavour of Lychees add an extra dimension, making it a luxurious finish to the festive meal.
Dessert Recipes for Every Festive Occasion! Looking for more dessert inspirations? Explore Dessert Recipes to find the perfect sweet endings for any celebration!
*Pro Tips for Preparing Festive Desserts:
Make Ahead: All of these desserts can be prepped ahead, saving you time on the big day.
Store Carefully: Keep the desserts in airtight containers in the fridge to maintain freshness.
Serve with Style: Garnish with fresh fruits, nuts, or a drizzle of chocolate for added appeal.
Celebrate the Festivities with the Perfect Spread
After indulging in a typical, hearty lunch, it’s only natural to sink into a post-meal coma. But before you drift off, someone will surely offer a round of coffee or tea—accompanied by an irresistible lineup of nadan palaharams (traditional snacks) to elevate your tea time to a whole new level. After all, it's a celebration, and we’ve got the snacks to prove it!
This delightful list will have you drifting into another food coma, but don’t worry—just when you think you’re done, it’s time for round two! Dinner is calling with even more irresistible dishes to keep the celebrations going.
What's a Celebration Without Great Food?
Whether you’re planning an intimate gathering or a grand feast, these Christmas & New Year’s Eve Recipes are sure to impress. From homemade wines to traditional fruit cakes, appetizers, and desserts, this curated menu has everything you need to treat your guests to a memorable feast.
Here’s what’s in store for your party:
Festive Appetizers: Perfect starters to set the tone
Traditional Christmas & New Year’s Eve Recipes: A blend of rich, authentic flavours
Show-stopping Desserts: End the night on a sweet note!
Let this menu bring joy and celebration to your table!
Elevate Your Festivities with These Tried-and-True Recipes
Are you ready to create a festive feast that will have everyone raving? Look no further than my exclusive collection of Christmas & New Year recipes—handpicked and tested for that perfect holiday touch. These recipes are more than just food; they’re about creating lasting memories with family and friends.
Get your party started with the most-loved recipes of the season:
Homemade fruit cakes bursting with festive flavours.
Warming cups of spiced wine to toast the season.
Delectable desserts that promise to be the highlight of your meal.
So, why wait? Start planning your menu now and make this holiday season the most memorable one yet. Browse through the recipes, get inspired, and let the food do the talking!
Wishing You All a Very Merry Christmas & a Happy New Year! 🎄🎉
May your celebrations be filled with love, laughter, and, of course, fantastic food.
Want more festive recipes?
Click here to explore the full Christmas/New Year Recipe Collection and make your celebration even more spectacular. Don't forget to share your creations with us—we'd love to hear your thoughts and see your culinary masterpieces!
Cheers to a Merry Merry Christmas & a Delicious New Year!!!
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
