Cheru Payar Curry served with Puttu, Pappadam, and Pazham

Cheru Payar Curry | Kerala Green Gram Curry for Puttu

If you're looking for a comforting, nourishing, and soul-satisfying dish that pairs beautifully with Puttu, Cheru Payar Curry (Kerala Green Gram Curry) is your answer. Lightly spiced, rich in coconut flavour, and packed with protein, this traditional curry brings together health, taste, and culture in one humble bowl.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

    It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

• Idi Chakka Thoran/Podithuval - made from very young Raw Jack fruit.
• Chakka Puzhukku/Chakka Aviyal/Chakka Chips/Raw Jackfruit Cutlets etc., from fully grown but still raw Jack fruits.
• Chakka Pradhaman/Chakka Appam/Kumbilappam/Chakka Ada/ Chakka Varattiyathu/Chakka Puttu etc., from fully Ripe & Sweet Jackfruits.
• Chakka Kuru Mezhukkupuratti/ Jack fruit Seeds Thoran/Chakka Kuru Manga Curry etc., out of Jack fruit seeds.
  

    So, when I got one full Jackfruit fresh from my husband's factory, I was taken aback not knowing how I could use up a whole Jackfruit, topped with my anxiousness of how to cut it and clean it.  Cleaning a jackfruit, yes I have done it, but cutting open a full fruit was a task on its own.  It was always done by my husband, who happened to be busy, couldn't extend a helping hand.  So, as they say, there's always a first time - I got into action and with all effort and preparation.  In the next two hours, I had a big bowl full of Sweet Jackfruit Pods and a box full of Jack fruit seeds.

JACK FRUIT

    My next task was to try out Chakka Varittiyathu, my first ever trial with Jackfruit preserve.  Though I have seen my Mom & Dad making this numerous times, this was my first attempt in trying out Chakka Varattiyathu.  Chakka Varatti or Chakka Varattiyathu is nothing but a localized Jack fruit Jam from God's own country - Kerala. Chakka Varattiyathu is a Jam or a preserve made out of ripe & sweet Jack fruit ground or cut into small pieces cooked in Jaggery.  It is a kind of preserve which could last for up to a year, if done properly.  Yet another Summer treat with locally available seasonal fruit.

    Though a time-consuming process, A Kerala household is sure to have this preserve ready to be catered year round, a common household process of preserving the seasonal produce.  And needless to say that it could be eaten as a dessert and can be converted into delicacies like Chakka Pradhaman, Chakka Ada, Kumbilappam, Chakka Appam etc., when the Fruit is not in season. 

For more JAMS/PRESERVES RECIPES, Click here...

Cuisine - Kerala, India
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 3- 31/2 Cups
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour

For more RECIPES WITH JACK FRUIT, Click here... 
  

HOW TO COOK CHAKKA VARATTI - CHAKKA VARATTIYATHU - JACKFRUIT JAM

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

INGREDIENTS:

For Chakka Varatti/Varttiyathu:

Jaggery - 11/2–2 Cups
Water - 3/4 Cup
Ghee - 2–3 Tablespoons
Cardamom Powder - 1/4 Tablespoon (Optional)
Dry Ginger Powder - 1/2 Tablespoon (Optional)

 

METHOD:

• Add Jaggery into the Water, boil this on a high flame for few minutes.
• Lower the flame and boil until the Jaggery syrup thicken slightly (honey like consistency).
• Then switch off the flame & strain for any impurities.
• Meanwhile, deseed and chop half the amount of Jackfruit pods into small pieces.
• Then grind the remaining jackfruit into a paste and keep it aside.
  
• In a heavy bottomed or a non-stick pan (preferably a bronze Uruli), gently pour in the Jackfruit paste & the Jackfruit slices and give a quick stir.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

• Cook this on a medium-low flame until all the water content in the Jackfruit paste is removed, and it is cooked through. Stir at regular intervals.
• Now, pour in the Jaggery syrup and cook this on a low flame.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

• Sprinkle Cardamom & Dry Ginger powder and give a quick stir.
  
• Stir it at regular intervals, scraping off the sides, and cook until the mixture turns thick.
• The idea is to dehydrate the mixture.  It would turn out into a Jam like consistency.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

•  Pour in the Ghee and mix well. Let it sit on a very low flame for about 3–6 minutes.
• Once you get the desired consistency, switch off the flame and allow it to cool down.
• Ladle it out into clean and dry, sterilized jars.

 

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

NOTES:

• For best results, choose well ripen & fresh Jackfruit for making this Chakka Varattiyathu.
• Use a heavy bottomed or a non-stick pan, I prefer to cook this in a bronze Uruli.
  
• Care should be taken while boiling the Jaggery syrup along with jackfruit purée. The mixture tends to bubble and splutter. Keep out your hands at a safe distance while stirring the mixture.
• Add in the ghee once the Chakka Varttiyathu starts to thicken.  Otherwise, the Jaggery-jackfruit mixture absorbs ghee quickly, and you may need to add more ghee to get the desired consistency.  
• Adjust the amount of Jaggery to suit your sweet tooth.  I have used 11/2 Cups of Jaggery in this recipe. 
• Adding Cardamom & Dry Ginger Powder is purely optional.
  
• Store them in clean and dry, sterilized jars.
• Allow it to cool down completely before refrigerating.
• Stays good for up to a year. 
• For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
• You can also freeze Chakka Varattiyathu, but make sure to leave a little space at the top of the jar, as it expands in the freezer.
  
• Can cook Chakka Pradhaman, Chakka Ilayada, Chakka Unniyappam, Kumbilappan etc., with Chakka Varattiyathu.

 

Christmas Bliss - Fruit Cake & Homemade Wine

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.”

KERALA STYLE FISH CURRY MEALS

    Yet another set of recipes for a simple SUNDAY LUNCH MENU.  As special as it is - a Weekend, a day of rest... turns out to be a day of work for women folk.  A good rest & a relaxed mode asks for good food, & the women folk has to get busy planning the meal, cooking & cleaning.  Kudos to all Working Women out there... I am always at awe with their effortless multitasking between work & home.  

RAW PAPAYA THORAN

    Raw Papaya fondly called as Pappanga, Kaplanga, Omakka colloquially in Malayalam is something you can get hold of, when you are in a mood for a different variety of Side Dish.  A Thoran or a Mezhukkupuratti or simply make a Salad out of it. 

    Raw Papaya has always been as deceiving as it is. Though not a common Vegetable used in most of the kitchens, it is always assumed to be some other vegetable unless otherwise mentioned, or if you are a food expert.  But I could never deceive my Son with this vegetable, smart enough eh?!!! When I make Raw Papaya Mezhukkupuratti, people at home had assumed it to be Potato & when I make a Thoran, it was thought to be Cabbage.  As is the deceiving nature of a Raw Papaya.  As a kid I have eaten these dishes always thinking it as Potato or Cabbage.  And have loved the mild sweetness from the Vegetable too.

    Growing up, revealed that it is a wonderful Vegetable with extraordinary medicinal values. And all the more the Papain in Raw Papaya helps to break down the tough Protein chains in meat, so it is widely used as a Meat Tenderizer. I store a few slices of Raw Papaya in the freezer, ready to be used as a Meat Tenderizer.

HEALTH BENEFITS OF RAW PAPAYA :

• Papaya is rich in Vitamins C & A and a good source of fibre.
• High vitamin C and Lycopene content found in Papaya can improve heart health and can also reduce the risk of heart disease.
• Fibre content acts as a perfect internal cleanser.
• It cleanses your digestive tract & colon and also helps to relieve constipation.
• Papaya is loaded with antioxidants.
• Antioxidants in Papaya may reduce cancer risk and can even slow down the progression of Cancer.
• Papayas are very high in Carotenoids that can reduce inflammation.
• Papayas are great for your skin too.       
  

     This Thoran recipe is a simple Kerala Style stir-fry prepared with finely chopped Raw Papaya seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Raw Papaya/Pappanga Thoran can easily be squeezed into your long list of Sadhya items.

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran 
• Chena Thoran/Chena Upperi
  

HOW TO COOK RAW PAPAYA/PAPPANGA THORAN/STIR-RAW PAPAYA

RAW PAPAYA THORAN

INGREDIENTS:

For Tempering:

METHOD:

RAW PAPAYA THORAN

 

• Peel, clean and wash the Raw Papaya.
• Cut it into halves and scoop out the tender seeds.
• Chop the Raw Papaya finely & keep it aside.
• Alternatively, can grate the Raw Papayas for this recipe.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
• Add chopped Raw Papaya/Pappanga along with a dash of Salt & a pinch of Sugar.
• Sprinkle some water, cover and cook until the vegetable turns soft.
• Cook briefly for about 5-7 minutes on a medium-low flame.
  
• Add in grated Coconut and mix well.
  
• Cook for a while on a low flame.
• Do not overcook the Raw Papaya.
• Serve Raw Papaya Thoran hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Thoran as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.
  

NOTES:

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.
  

Kerala-style Broad Beans Stir-Fry recipe

Amma's Special Avarakka Upperi Recipe – Traditional Kerala Stir-Fry

Avarakka Upperi | Broad Beans Stir-Fry, Kerala Style

    Avarakka (Broad Beans/Flat Beans) is not a commonly available vegetable in the local market. Whenever we find Avarakka, we make sure to grab some! Though we were not huge fans of it earlier, its rarity has made us appreciate it more, and now we love incorporating it into our meals. I usually make stir-fries, simple Poriyals, Kerala-style Thoran, Mezhukkupuratti, or add it to Sambar or Puli Kuzhambu.

A Nostalgic Cooking Tip from Amma

    As usual, during a chat with my mom, I mentioned that we got some fresh Avarakka. Our conversation drifted to different recipes when I recalled a unique Upperi she makes with Long Beans. That’s when I realised I had never tried making it with Avarakka! My mom's cooking style is still something I am learning—except for Amma's Varutharacha Sambar & Achan's Erachi Curry, which have become staples in my kitchen.

What is Upperi? | Thoran vs Upperi vs Mezhukkupuratti

    Upperi is a common term used in Kerala for a simple stir-fry, much like Thoran or Mezhukkupuratti. These are different styles of vegetable stir-fries with slight variations.

• Thoran: Stir-fried vegetables with grated coconut, often with mustard seeds and curry leaves. 
• Upperi: Similar to Thoran but with coarsely ground coconut and minimal spices. 
• Mezhukkupuratti: A dry stir-fry cooked with oil and spices, without coconut.

   

  Upperi, Thoran, or Mezhukkupuratti?  Ever wondered what makes these Kerala stir-fries unique? Dive into the flavours of God's Own Country and master the art of these simple yet delicious dishes! Click here for the full scoop!

   

Amma’s Avarakka Upperi – A Nostalgic Delight!

    This Avarakka Upperi is a simple yet delicious stir-fry loaded with coconut, giving it a texture and taste similar to Peera Pattichathu. You can prepare this Upperi with Avarakka (Broad Beans), Achinga Payar (Long Beans), Bitter Gourd, French Beans, or any vegetable of your choice.

    With initial tempering of Mustard Seeds & Curry Leaves in Coconut Oil we have to add thinly sliced or chopped Avarakka/Long Beans or any other vegetable of your choice, along with Turmeric Powder, Salt & a pinch of sugar into it. Then, we have to add coarsely ground mixture of Coconut, Garlic Cloves, Dry Red Chillies & Cumin Seeds into it and cook the vegetable with a little bit of water. Once cooked, switch off the flame & finish off the Upperi with a drizzle of Coconut Oil. 

Avarakka - Fresh Broad Beans

• Preparation Time - 5 -10 Minutes
• Cooking Time - 15-20 Minutes

 

How to Make Avarakka Upperi | Kerala-Style Broad Beans Stir-Fry with Coconut

Amma’s Avarakka Upperi – A Traditional Kerala-style stir-fry!

 

Ingredients

For Avarakka Upperi:

• 2 Cups Avarakka (Broad Beans)
• 1 Tablespoon Coconut Oil
• 1 Teaspoon Mustard Seeds
• 1 Sprig Curry Leaves
• 1/4 Teaspoon Turmeric Powder
• Salt to taste
• A pinch of Sugar (optional)

To Grind:

• 1/4 Cup Grated Coconut
• 1-2 Garlic Cloves
• 2 Dry Red Chillies
• A pinch of Cumin Seeds

To Drizzle:

• 1 Teaspoon Coconut Oil

 

 

Method - Step-by-step Guide on How to make Avarakka Upperi: 

 

Grinding

• Start by preparing the coconut spice mix. Coarsely grind the grated coconut, garlic cloves, dry red chillies, and cumin seeds until well combined.

Cooking Upperi

• Heat 1 tablespoon of coconut oil in a pan. Once hot, splutter mustard seeds and curry leaves to create an aromatic tempering.

Adding Avarakka(Broad Beans)

• Add the chopped Avarakka (Broad Beans) to the pan along with turmeric powder, salt, and a pinch of sugar (optional). Stir well to coat the beans with the spices.

Incorporating Coconut Mix

• Add the coarsely ground coconut mixture to the pan and mix it thoroughly with the beans.

Simmering

• Pour a little water into the pan, cover, and cook on low heat until the Avarakka becomes tender and absorbs all the flavours. Stir occasionally to prevent burning.

Finishing Touches

• Once the vegetable is fully cooked, switch off the flame. Drizzle 1 teaspoon of coconut oil on top for an authentic Kerala touch.

Infusing Flavours

• Cover the pan for a few minutes to allow the flavours to infuse. Serve hot with rice and curry!

Serving Suggestions

• Serve Avarakka Upperi as a side dish with Kerala Matta Rice and Sambar. 
• Perfect for Kerala Sadhya or Virundhu spreads. 
• Pairs beautifully with Kanji (Rice Gruel) for a comforting meal.

Avarakka - Borad Beans/Flat Beans

 

Pro Tips & Notes for the Best Avarakka Upperi

• You can use Long Beans, French Beans, or Bitter Gourd instead of Avarakka. 
• Finely chopping the vegetables enhances the texture, but you can adjust the size based on preference. 
• Using coconut oil is highly recommended for an authentic Kerala flavour. 
• A pinch of sugar helps retain the bright green colour of the beans but is optional.

 

More Recipes from Amma & Achan's Repertoire!

• Varutharacha Sambar – Amma’s Signature Recipe
• Achante Erachi Curry – A Family Classic
• Paal Kanji - Amma's Comfort Food
• Aravana Payasam - A Divine Dessert

Have you tried Avarakka Upperi before? Let me know your favourite way to cook Broad Beans!

 

 

Unlock the Secrets: Crafting Amma's Vendakka Puli

 

    I am writing, one last post from my first home in Malaysia. Sitting in my usual nook, sipping on hot coffee and prepping to move to a new abode, I'm engulfed in nostalgia. My journey of blogging, deeply intertwined with my culinary explorations, began here.  From next week, I would be sitting in an all-new place. So for the love of my first home in Malaysia - the first home I ever felt like my own little space, a place I loved to go back - My Home Sweet Home. Quite a number of memories - kids grew up in this place & I grew up along with them, learnt so many new things in life.  This corner of my home, where daylight kissed my food photographs, witnessed the creation of countless dishes. And last week went with some few last Photos I wanted to shoot in this corner. For all the love & memories, this wonderful place holds - My Sweet little first Home in Malaysia. 

    As a tribute to this sanctuary of memories, I'm sharing a cherished recipe from my childhood - Amma's Vendakka Puli, a tangy Okra curry that's a staple in Palakkad cuisine. 

Unlock the Secrets: Crafting Amma's Vendakka Puli