 |
When the sun roasts the earth and our skin starts to sizzle, the body doesn’t crave spice — it longs for something cool, earthy, and soothing. And that’s when Kambu Koozh comes into the picture like an age-old friend with a pot of wisdom.
 |
Tangy Palakkadan Kaya Puli, a tamarind-based delight from Kerala. |
When it comes to Kaya Puli, a true-blue Palakkadan speciality, it's a delightful tamarind-based soupy dish that resembles Rasam but carries its own unique charm. This simple yet flavourful dish features a tangy tamarind base tempered with an aromatic mix of mustard seeds, shallots, dry red chillies, and curry leaves.
What makes Kaya Puli so special? Its simplicity! With just a handful of ingredients and a cooking time of 2–3 minutes, you can whip up this concoction of tangy goodness—a culinary treasure passed down through generations in Palakkad homes.
This recipe is a cherished part of my Amma and Achan’s repertoire, a humble yet iconic dish that holds a special place in our family’s heirloom collection. A taste of this dish is like taking a journey back to their roots, bringing alive the essence of Palakkadan cuisine.
Craving more Authentic Palakkadan Flavours? Discover more traditional recipes from Palakkad in our special collection—perfect for every home-cooked feast.
I’ve been diving into a few cherished family recipes lately—specialities from my Achan and Amma’s repertoire—to commemorate their 50th Wedding Anniversary. These recipes are not grand delicacies but rather simple dishes that bring unparalleled comfort, warming your heart and satiating your mind and stomach all at once.
There’s an indescribable nostalgia attached to these dishes, a feeling only those who’ve grown up with such food can truly understand. These recipes are history in their own right, a slice of our family’s culinary legacy filled with stories and fond reminiscences.
Explore More! For more recipes from our Family Repertoire, click here.
Unlike the common story of learning to cook from your mother, my experience was quite different. For my Amma, cooking was more of a necessity than a passion—a task amidst her long work hours with my Achan. Our everyday meals revolved around a simple rotation of Sambar, Upperi, and dinners often consisted of quick fixes like an Omelette or Mutta Chikki (Egg Bhurji), served with rice. It was practical, straightforward, and kept our family going through busy days.
Interestingly, I became the weekday dinner cook once I learned to cook, much to my Amma’s relief. Even then, there were moments when I got tired of the repetitive menu and started experimenting with my own cooking preferences.
After years of marriage, parenting, and living far from family, I’ve found myself longing for the comfort of those dishes I once took for granted. Nostalgia hits, and I find myself calling my Amma and Achan for their recipes, trying to recreate the flavours of home.
While I’ve attempted to perfect their cooking secrets, I’m convinced the missing ingredient isn’t just a flavour or spice—it’s the love and care they infused into every dish they made. And that’s what makes their food irreplaceable.
 |
When I think of Kaya Puli, it instantly takes me back to my childhood—a dish so tangy and delicious that it would always make me reach for an extra serving of rice. My love for tangy flavours is a whole other story, but Kaya Puli holds a special place in my heart for more reasons than its taste.
One memory stands out vividly: Amma’s story about my Achan’s Cheriamma (his Mom's younger sister), Madavi. During one visit to her when I was just a toddler (barely 1 or 1½ years old), she was unwell but still insisted on making Kaya Puli for us. Despite being a little one, I ate it heartily—a testament to how irresistible this dish can be!
Do tangy dishes make you happy? Give Kaya Puli a try—you won’t regret it!
Whenever I make Kaya Puli, it’s as though my Amma and Achan are right there with me in the kitchen, passing down their love for food. With both my Amma & Achan’s instructions resonating in my mind—'Enough, enough! Just the right amount of tamarind (puli), tempered with just these: kadugu (mustard seeds), ulli (shallots), vara mulagu (dry red chillies), and kariveppila (curry leaves). Nothing else.' And of course, pinne tempering in velichenna (coconut oil) is a must. That’s the secret to keeping it authentic and true to tradition.
If tangy flavours are your thing, Kaya Puli is guaranteed to be a treat for your taste buds. While it shares some similarities with Rasam, the uniqueness lies in its base, which is prepared with just tamarind.
The real magic happens during the tempering:
Pro Tip: Temper in fragrant coconut oil to give it that authentic Nadan touch.
This
recipe is precisely how my Amma prepares it, and I stick to her style
religiously. Every ingredient in this post is listed exactly as she
explained it to me, ensuring the flavours stay true to her version.
Pro Tip: Pair Kaya Puli with hot Steamed Rice or traditional Palakkadan Matta Rice and any side dish of your choice. My personal liking is a handful of Vadagam or a Pappadam for an unforgettable meal.
Want to try more cherished recipes from my Amma and Achan’s kitchen? Their time-honoured dishes bring the soul of Palakkad to your table. Click Here for Amma and Achan's Special Recipes!
 |
Nostalgic Kaya Puli/Palakkad's Mulagu Varutha Puli - perfect with steaming rice. |
 |
| Hearty Kaya Puli – a soulful Palakkadan classic |
Follow these simple steps to recreate this heirloom recipe:
Prepare the Tamarind Extract
Tempering for Flavour Boost
Aromatic Add-ons
Bring it Together
Pair Palakkadan Kaya Puli with:
Looking for the perfect accompaniment to your Kaya Puli? Try my Amma's-special Koozh Vadagam Recipe, a crunchy, flavour-packed delight made with love and tradition!"
 |
Can I substitute tamarind with lemon juice?
Can I skip jaggery?
Recreate this nostalgic Kerala recipe and let the tangy, rustic flavours transport you to the heart of Palakkad. Don't forget to share your experience in the comments below!
For more such heirloom recipes, subscribe to my blog for regular updates. Subscribe to Essence of Life - Food!
 |
| KARUVEPPILAI THUVAIYAL/THOGAYAL |
 |
| CURRY LEAVES |
For more Recipes on CHUTNEYS & CONDIMENTS, Click here...
Cuisine - Tamilnadu(South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM
Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes
For more RECIPES WITH CURRY LEAVES, Click here...
 |
| KARUVEPPILAI THUVAIYAL/THOGAYAL |
 |
| KARUVEPPILAI THUVAIYAL/THOGAYAL |
Inspired by the Novel "My Sister, the Serial Killer" by Oyinkan Braithwaite
 |
 |
“Orange, Pineapple, Lemon and Ginger Juice” mentioned in the Novel |
Ever felt like a book reached out of its pages and handed you a drink? That’s exactly what happened when I read My Sister, the Serial Killer. Amidst the dark humour, mascara mishaps, and blood-soaked secrets, there it was—a quiet moment, a glass of juice. Orange, pineapple, lemon, and ginger. Just fruit juice, they say. But for me, that line screamed FRESH, VIBRANT, and totally blog-worthy.
The very next morning, I gave it life. What poured out was sunshine in a glass, zinging with citrus, sweet notes of pineapple, and a gingery punch at the end. I was wide awake before the second sip.
And of course, when I excitedly told my daughter (the same one who forced this book on me), she raised that judgemental brow. Apparently, she didn’t even notice the juice line. And combining juices? Not her vibe. But I say, if you can't spot juice inspiration in murder fiction, are you even reading right?
This Orange Pineapple Lemon & Ginger Juice is refreshingly sweet, a tad tangy, and comes with a zing of ginger that wakes up your soul. Made entirely from fresh fruit, this drink is:
And honestly, it tastes like something the sun would drink.
Thirsty for more? Check out Juices, Drinks & Smoothies Collection from my blog Essence of Life - Food for more fruit-forward refreshers to beat the summer heat.
Explore Healthy, Soothing & Cooling Traditional Drinks collection – featuring heritage favourites like Sambharam, Ragi Koozh, Kambu Koozh, and Barley Water to nourish and cool your system naturally.
Prepare the Fruits
ProTip: Use juicy, ripe fruits for maximum flavour and easier blending.
Blend it All
Note: Adjust water based on your blender's capacity and how thick you like your juice.
Strain the Juice
ProTip: Let it sit for a few minutes if the pulp is thick; it’ll drip slowly and fully.
Add Lemon & Sweeteners
Note: Taste and adjust the lemon or sweetener as per your preference.
Serve it Fresh
ProTip: Chill the glasses beforehand for an extra refreshing experience.
 |
Q. Can I skip ginger?
Q. Can I skip lemon or mint?
Q. Should I add sugar or sweetener?
Q. Can I use canned pineapple or orange juice?
Q. Is this juice good for kids?
Check out Juices, Drinks & Smoothies Collection from my blog Essence of Life - Food for more fruit-forward refreshers to beat the summer heat. From traditional Nannari Sharbath to modern mood boosters like Piña Colada, Lychee Martini, there’s a flavour for every kind of thirst.
Books inspire more than just thoughts – sometimes, they inspire recipes. This juice, straight from a noir Nigerian novel, now lives in my Kerala kitchen. Isn’t that something?
So, if you’re a fan of fiction, fruit, or fun in a glass – give this a go.
Tried this juice? Drop a comment below!
Cheers to flavourful readings and refreshing sips!
 |
| HEALTH BENEFITS OF CURRY LEAVES |
Curry Leaves Tree is one common shrub found in an Indian household. As the name suggests, it is so synonymous to a Curry, an unavoidable add on when it comes to most of the Indian savoury dishes. Curry Leaves are widely used in Indian Cuisine. Along with a few other common plants, Curry Leaves tree is one shrub planted in a kitchen garden. Curry Leaves are colloquially called Karuveppilai in Tamil and Kariveppila in Malayalam which means Black/Curry Neem Leaves. Well, even I had a misinterpretation during my initial days in my -in-laws place. My MIL says it as Veppila(which means Neem Leaves) & I was wondering whether they were using Neem Leaves in cooking. Later to realize that it was a simple colloquial way of saying it so just leaving the Kari/Curry out of it. Thank God, I didn't use a handful of Neem Leaves to season a curry, in the pursuit of pleasing my MIL😅.
The reason for a Curry Leaf Tree in our house in Malaysia is my MIL. During one of her visits, she suggested we plant a Curry Leaf Tree & it is almost seven years, standing tall & loyal with avatar sized leaves. That's what one of our acquaintances said when she took some Curry Leaves from the plant. It has grown tall and has spread out wide branches. I have never since bought Curry Leaves from the market.
Curry Leaves holds numerous tales & proverbs proclaiming its therapeutic & culinary uses. No loyal Indian cook can say that he/she has completed their cooking scenes without a sprig of Curry Leaves. When I came across with this word - A sprig of Curry Leaves, I was awed by the word and was wondering whether it was Sprig/Spring. I was only 6 or 7 years old then. As a common practice, I went searching for the word in my dog-eared Longman English Pocket dictionary with a red colour cover. Well, I learned a new word that day.
 |
| CURRY LEAVES |
Well coming back to Curry Leaves - the unique flavour & aroma of these leaves were valued by our ancestors and they easily incorporated it into our daily cooking as a quintessential seasoning or as a tempering. Some dishes even call Curry Leaves as the main ingredient like Curry Leaves Thogayal/Chutney, Curry Leaves Podi(Spice Powder), Curries like Kariveppilai Kuzhambu, Kariveppilai Sadham etc.,
Curry Leaves as such can optimize the dish it is added into. Fresh ones impart a wonderful aroma & flavour. The wonderful aroma of fresh curry leaves in a glass of cold Buttermilk(Sambharam) is so welcoming & refreshing. Needless to say about the aroma it imparts in Neeragaram/Pazhayasadham. It imparts a unique flavour when added into a dish fresh, boiled, fried or ground. Well, if you are living in a place where you cannot get Curry Leaves, you can store them in a ziplock bag in a freezer or dry it up in a shade and store it in airtight containers. It can also be dried & powdered and then used in Curries like Sambar, Rasams etc.,
Curry Leaf is an exceptionally nutritious herb catering its benefits both as a herb and as a medicine. No Indian Curry is complete without a sprig of Curry Leaves in it & my Mom had her tricks to make us eat Curry Leaves. I grew up hearing that it is loaded with Iron and benefits hair growth, gets rid of Anaemia etc., & etc., And during my Postpartum along with Moringa Leaves, Curry Leaves were added into my daily diet. For building up strength, treating Anemia and also helps in secreting breast milk. The Leaves provide expectant mothers with necessary calcium, vitamins, zinc and iron. Calcium helps to strengthen the bones. Zinc plays a vital role in hair growth and skin health & Iron alleviates Anaemia.
Names of Curry Leaves in other Languages:
Tamil - Kariveppilai
Malayalam- Kariveppila
Kannada - Karibevu / Baisoppu / Karibevina Soppu
Telugu - Karivepaku / Karepaku
Tulu - Bevudirae
Hindi - Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga
Marathi - Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi
Gujarati - Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo
Bengali - Curry Patta / Barsanga / Kariphulli
Konkani - Karbapathi / Beva Palo
Oriya - Bhrusanga Patra / Barsan / Basango / Bhuraunga
Punjabi - Kadipatti / Curry Patta
Assamese - Narasingha Sinhalese - Karapincha
Bahasa Melayu - Daun Kari
Curry Leaf is an important seasoning herb in most of the Asian Cuisines. It is one tree which can be easily grown and maintained. A Curry Leaf Tree is one common shrub seen in most of the South Indian households. The leaves retain lots of Vitamins and Minerals. It can be used fresh or dried.
Curry Leaf is a good source of Proteins, Vitamins & Minerals. It is also rich in antioxidants which help protect cells from damage. Curry Leaves are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and Vitamin A, B, C & E. It is a good source of dietary fibre too.
 |
| HEALTH BENEFITS OF CURRY LEAVES |
Curry Leaves has been used as a Food & as a Natural Medicine for years. Apart from being a versatile Culinary Herb, Curry Leaves offer a wide range of Health Benefits too.
Curry Leaves are an excellent source of Iron & Folic Acid. Folic Acid helps the body to absorb iron and helps in increasing the Red Blood Cell count. Curry Leaves is very helpful in treating and preventing Anemia and also believed to treat Sickle Cell disease.
Curry Leaves helps to reduce the amount of glucose in the blood, as well as sugar & protein in the urine. Alternatively, increasing the haemoglobin levels and overall protein content. Curry Leaves affect insulin activity of the body and balance blood sugar levels helping to reduce some diabetic symptoms. Curry Leaves are successful at reducing lipid and glucose levels and regulating oxidative stress in diabetic patients, which means it lowers blood sugar and cholesterol and improves protection against cell damage.
Curry Leaves are a good source of antioxidants which helps to reduce LDL(bad cholesterol level) and triggers the increase of HDL(good cholesterol). Increase in HDL protects our body from heart disease and atherosclerosis. Try to incorporate Curry Leaves in your daily meals. Alternatively, having fresh leaves on an empty stomach every day can also help in lowering cholesterol.
Curry Leaves can be effective in reducing and controlling weight gain. Vitamin B present in Curry Leaves helps with smooth and efficient digestion and can assist the body when converting food into energy, rather than storing it as fat. Daily consumption of Curry Leaves enhances digestion, reduces fat and cleanses the intestine helping in reducing excess weight. Ayurveda suggests having a ball of crushed curry leaves every morning in empty stomach with honey for weight loss along with a strict diet.
Curry Leaves are known for its antibacterial, antifungal, and antimicrobial properties, which helps combat infections caused by Salmonella, Rhizopus and E.Coli.
Antibiotic & Antibacterial Properties of Curry Leaves help to inhibit the growth of various pathogens & Vitamin B present in Curry Leaves helps with digestion. Curry Leaves can be used to treat stomach disorders, such as Constipation, Gastritis, Diarhhea and Ulcerative Colitis. Gently crush some Curry Leaves into a small berry sized ball & have it with Buttermilk. Consume this twice or thrice a day for relief from Diarrhoea.
Ayurveda uses Curry Leaves as an effective home remedy to treat wet cough, sinusitis or chest congestion. It helps to loosen up and release congested mucous. Take a spoon of powdered curry leaves and honey. Make it a paste and eat this mixture twice a day to get relief from congestion.
Curry Leaves serves as a good source of Vitamin A and with its Antioxidant properties. Curry Leaves helps to improve eyesight helps to impart strength and rejuvenation to the eyes. It also curtails the development of Cataract. Curry Leaves may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction.
Curry Leaves are rich source of Anti-oxidants. Curry leaves contain compounds that have significant anticancer effects that suppress the development of cancer cells.
Curry Leaves helps to relieve the symptoms of Morning Sickness during pregnancy. Consumption of curry leaves help in the secretion of digestive enzymes, which provides ease from nausea, vomiting and morning sickness.
Curry Leaves contains Protein & Minerals like Iron & Calcium which helps to protect skin cell damage. It also contains hydrating and detoxifying elements, which also boost the skin and hair. It can be successful in curing skin infections and sores. Curry Leaves are efficient in reducing pimple, acne and black marks.
Curry Leaves are rich in Vitamins like A, B, E, C & minerals like Iron, Magnesium, Copper & Calcium, which strengthens and nourishes hair follicles from the roots. Curry Leaves protects hair against free radicals and keeps it clean and healthy. Curry Leaf is a medicinal herb which provides protection to the hair & scalp with its anti-oxidant, anti-microbial & anti-inflammatory properties.
Regular use of Curry Leaves helps to remove dead hair follicles, which is one of the reasons behind dandruff. A hair mask prepared with Curry Leaves,Yogurt/Curd & Fenugreek Seeds helps to remove dandruff, removes excess oil from the scalp, hydrates the hair roots and has potent antifungal properties.
Curry Leaf extracts have been proven to be very effective against certain bacterial strains. It helps to treat minor scalp infections as it has anti-bacterial & anti-inflammatory properties. Curry leaves are quite mild and hence it is also suitable for people who have scalp sensitivity.
Prevent Hair Fall - The protein and beta-carotene present in Curry Leaves help in increasing hair growth and reducing the hair fall. The Anti-oxidants, Proteins & Amino Acids present in Curry Leaves are also beneficial in moisturizing the scalp and strengthening the hair follicles.
Nourish Damaged Hair - Regular use of chemicals on hair and exposure to pollution may make the hair dull, dry and lifeless. Curry leaves help in restoring the moisture and also helps in strengthening the hair follicles.
Prevent Premature Greying - Hair greying is a natural phenomenon. Sometimes premature greying may occur due to genetic reasons, alcohol usage or due to stress. It can also be caused due to environmental conditions & chemical treatments. However, vitamin B in Curry Leaves helps in strengthening and nourishing the hair and also helps in delaying the hair greying process. Curry leaves prevent premature greying of hair by restoring the pigment melanin which is essential for the black colour of hair. It also acts as a protective agent against oxidative stress by free radicals which damage the scalp and hair.
For Dry Hair - Heat Coconut Oil with a few Curry Leaves in it. Boil it and then cool it down. This Oil provides deep conditioning to dry and dull hair. Keep this oil mixture applied on hair for half an hour and then shampoo as usual.
Natural Hair Conditioner - Applying a decoction made by boiling curry leaves in water may help in controlling the fizziness & dry hair. Use this decoction as a last rinse after shampooing and conditioning the hair.
 |
| CURRY LEAVES |
For more Recipes & Dishes with CURRY LEAVES, Click here...
______________________________________________________________________
DISCLAIMER: Please remember these treatments options are meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homoeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.
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.
Sm
Indulge in Kerala’s Culinary Heritage: Traditional Onam Sadhya Recipes, with Expert Serving Tips! Celebrate Onam the authentic way! Discover 25 timeless Kerala Sadya recipes in my ebook. From avial to payasam, bring home the flavours of tradition. Available now on Amazon!
© 2026 | Essence of Life - Food
