KERALA EGG ROAST - NADAN MUTTA ROAST

    Kerala Egg Roast is an authentic Kerala Style Egg Recipe cooked with spices is a hot & spicy gravy. Kerala's cuisine is a multitude of Vegetarian and Non-Vegetarian dishes, but Egg takes a special place along with its counterparts. This Egg Roast recipe is a simple recipe whatsoever. This is easy to incorporate and takes very less time to cook, and it can come as a rescue when you are in short of time.  

    Simply boil the Eggs, peel them, cut into halves, marinate it with a mix of Turmeric Powder, Red Chilli Powder & Salt, leave it aside for a few minutes and then shallow fry these Eggs on a very low flame. Then Sauté the Onions, Tomatoes & Spices and finish off this gravy laced with thick coconut milk for an extravagantly aromatic and tasty Egg Roast.

    This Nadan Egg Roast is a simple Egg recipe cooked in a hot and spicy masala.  It is prepared in a typical Kerala style with local spices and undoubtedly cooked in Coconut Oil, which gives an authentic touch to this Egg Roast. The finishing touch of this Egg Roast is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Egg Roast.

KERALA EGG ROAST - NADAN MUTTA ROAST

    This Kerala Egg Roast is one best combination with Appam and Idiyappam.  And it can be added as one dish in your Christmas party Menu.  May be for breakfast along with Appam, Vattayappam, Idiyappam, Pathiri, Malabar Parotta or Chapati. It can also be served in your lunch menu as a side dish along with Rice Dishes, Biriyanis & Pulaos.

Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM


Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

For more Recipes with EGG, Click here...

HOW TO COOK KERALA EGG ROAST - NADAN MUTTA ROAST

KERALA EGG ROAST - NADAN MUTTA ROAST

INGREDIENTS: 

For Kerala Egg Roast - Nadan Mutta Roast:

For Shallow Frying:

Other Ingredients:

Thick Coconut Milk - 1/4 Cup

To Garnish:

Coriander Leaves - Few

KERALA EGG ROAST - NADAN MUTTA ROAST

METHOD:

• Hard-boil the Eggs & then Peel it.
• Cut it into halves.
  
• Marinate the hard-boiled Eggs with Salt, Turmeric Powder, Red Chilli Powder and leave it aside for about 5-10 minutes.
• Heat about 3 Tablespoons of Coconut Oil in a pan, add a sprig of Curry leaves and fry for a while.
• Immediately add marinated hard-boiled Eggs and shallow fry them.
  
• Fry them on a very low flame until the raw flavour of the masala goes & the surface of the Eggs becomes slightly crispy.
  
• Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.

For a detailed Recipe on 'HOW TO MAKE PERFECT HARD BOILED EGGS', Click here ...

KERALA EGG ROAST - NADAN MUTTA ROAST

For Kerala Egg Roast - Nadan Mutta Roast:

• Dry Roast a teaspoon of Fennel on a very low flame until crisp and aromatic.  Then grind it into a fine powder and keep it aside.
• Cut onions into thin slices, Purée the Tomatoes and keep them aside.
• Heat Coconut Oil in a pan, sauté Ginger-Garlic Paste, Curry Leaves & Green Chillies and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder, Pepper Powder, Fennel Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Can sprinkle a bit of water at this stage so that the masalas get cooked well.  
• Care should be taken not to burn the masalas, which will alter the overall taste of the dish.
  
• Pour in the puréed Tomatoes and sauté until oil separate from the mix.
• Now add thinly sliced Onions and sauté it on a very low flame until it turns slightly soft.
• Pour in the Lemon Juice and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook this on a low flame for about 5 minutes.
• Add boiled Eggs into it and cook them on a low flame for a few more minutes.
• Gently mix the masala and the eggs.
• Finally, pour in Thick Coconut Milk and cook this on a very low flame for a few more minutes.
• Let the Nadan Mutta Roast become slightly dry and aromatic.
  
• Switch off the flame and garnish it with Coriander Leaves.
• Serve hot Nadan Mutta Roast as an Appetizer.
• It goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• Goes well with Appam, Vattayappam, Idiyappam, Pathiri, Malabar Parotta or Chapati.
  

KERALA EGG ROAST - NADAN MUTTA ROAST

NOTES:

• Adjust the amount of Spices to your taste preference.
• Can add whole hard-boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the masala.
• Shallow Fry the marinated Eggs on a very low flame until it turns aromatic and the surface of the Eggs becomes slightly crispy.
• Can also finely chop the Tomatoes instead of Puréeing them.
• Adding Sugar is totally optional. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this Nadan Chemmeen Roast.
• Curry Leaves gives an incredible flavour to the roast.
  

Perfect Soft & Spongy Vattayappam - A Delicious and Healthy Kerala Treat

"Soft & Spongy Vattayappam Recipe – Perfect Kerala Steamed Rice Cake"

Vattayappam: Kerala's Steamed Rice Cake Delight

    When it comes to Kerala's iconic Appams, one recipe I’ve always wanted to highlight is Vattayappam – a soft, spongy, and deliciously unique fermented rice cake. While it shares ingredients with its cousin Vellayappam, Vattayappam stands out for its texture and cooking method – it’s steam-cooked to perfection, giving it a fluffy, melt-in-the-mouth quality. For those wondering, Vattayappam translates to “Round Rice Cake” in Malayalam!

ORANGE MARMALADE

    This gorgeous brightly hued Orange Marmalade is loaded with fresh citrusy flavour and a wonderful texture.  This Jam is quite easy to make and has no preservatives or artificial pectin in it. This recipe is for a small batch prepared with just a few Oranges.  The best thing about this preparation is that it yields you with a Fresh & Sweet Orange Marmalade full of texture and do not forget, your kitchen would be overwhelmed with a wonderfully addictive citrusy aroma.

     Marmalade, though similar to Jam or a Jelly, when prepared with Citrusy fruits comes to be called as Marmalade.  Well, In the Old French language, an orange was referred to as a 'marmalatice' & In Portuguese, 'marmelada' is the name for a fruit preserve made using quinces (looks like a pear, ripe quince fruits are hard, tart, and astringent). The words 'marmalatice' &  'marmelada' combined together to form a word 'marmalade.'

     While writing this post, I remember the lines about Orange Marmalade from Dan Brown's Novel Digital fortress -

      - The patio, Jardin de los Naranjos, was famous in Seville(Spain) for its twenty blossoming orange trees. The trees were renowned in Seville as the birthplace of English marmalade. An eighteenth‑century English trader had purchased three dozen bushels of oranges from the Seville church and taken them back to London only to find the fruit inedibly bitter. He tried to make jam from the rinds and ended up having to add pounds of sugar just to make it palatable. Orange marmalade had been born.

***The word Naranjos which means Orange Trees in Spanish, reminded me that in Malayalam we call Lemons, Naranga and could be that the word would have been derived somewhere from either of the word???

ORANGE MARMALADE

       Well coming back to Marmalades, it is usually made with Citrus fruits like Oranges, Lemons, Kumquats, Grapefruits etc., This Marmalade recipe is made with the citrus fruit peel.  It has an aromatic sweetness without the bitterness as it is commonly known for. Marmalades are mostly made with fruits like orange, kumquat, and grapefruit. This homemade orange marmalade is a wonderful combination of sweet and bitter taste, and it has a fresh, addictive aroma.  With a little bit of work, time and patience you would have a jar or two full of orange deliciousness.

     This recipe is similar to all other marmalade recipes, but I have used the Peels for the texture & without the bitterness of a traditional marmalade. Traditional marmalade recipes call for removing the peels and then boiling it once or twice and then again to removing the zest from the white pith etc., & etc., It seemed to be tedious according to me.  So went with an idea of just peeling off the zest with a vegetable peeler, then I cut off the ends of the oranges, & removed the white pith.  The next step is to cut the oranges into sections, removing the membranes & seeds.

     Pectin is one main ingredient in the preparation of Jam, which helps to thicken the Jam. The membranes and seeds of the oranges acts as a natural pectin.  And I have used the Seeds and membranes to add the natural pectin to the Marmalade by tying it up in a muslin cloth. So I have not used any Pectin powder in the recipe, you may just have to boil the jam a little longer with the membranes and seeds tied up in a muslin cloth.  This way, you can make sure that the marmalade is Sweet and not bitter.  And with the Peels in it, it is full of texture.  I know, the steps take a bit of time & needs patience, but it's worth the work. 

ORANGE MARMALADE

      Also, I have not used any preservatives in this Orange Marmalade.  I made only a small batch with just 4 Oranges, which yielded about 250-300 Grams of Marmalade. And as I live in a humid place, and as there are no preservatives in this recipe, I leave them in the refrigerator.  Refrigerate it and consume within a months time.

HOW TO MAKE ORANGE MARMALADE - HOMEMADE ORANGE MARMALADE

ORANGE MARMALADE

INGREDIENTS:

For Orange Marmalade:

METHOD:

• Wash and dry the oranges. 
• Using a sharp vegetable peeler or paring knife, peel the Orange zest. Make sure that you do not peel it with the white pith underneath it, which makes it bitter.
• Cut the zest into thin strips and keep them aside.
• Cut off the ends of the zested oranges.  Then remove the thick white pith from the oranges. Discard the ends and the white pith.
• Cut out each segment between the membranes from the peeled oranges.
• Squeeze any left out juice from the membranes and add the juice into the segmented oranges.
• Save the membranes and the seeds.  
• Tie them up in a clean muslin cloth into a 'potli' like bag and keep it aside. This is the Pectin Bag.
• Now in a heavy bottomed pan combine the thin strips of orange strips, segments and juice.
• Pour in the water and add in the Sugar.
• Bring this to boil, stirring until the sugar dissolves.
• Once the sugar is completely dissolved, stop stirring.
• Let it cook on a medium low flame for about 15-20 minutes.
• Add the "pectin bag" to the pot and cook the mixture until it boils.
• Meanwhile, place a couple of small plates in the freezer to chill.
• Cook the marmalade until it turns like a jelly. Be patient, this can take quite a while. Do not stir.
• Put a dollop of the marmalade on a chilled plate. Swirl the plate to spread the marmalade and gently drag a chilled spoon through it.
• If the marmalade is set, the spoon will leave a trail, and you'll still be able to see the plate where you dragged the spoon.  
• If it has set, then remove the pectin bag.  
• Squeeze out any extra marmalade sticking on to the pectin bag and then discard the bag. 
• Switch off the flame and hold it for about 5 minutes on stove top.
• Mix well until the zest is evenly spread through the marmalade.
• Use a ladle to transfer the marmalade into the clean & sterilized jars.
• Ladle the hot marmalade into clean and dry, sterilized jars.
• Allow it to cool and then cover the jars tightly before refrigerating. 
  

ORANGE MARMALADE

NOTES:

• Can use a pinch of sodium benzoate as a preservative, if you are storing it for a long time. 
• Can also add a teaspoon of pectin powder, few drops of Orange food colour and artificial orange essence if you prefer.
• Adjust the amount of sugar to suit your sweet tooth.
• This marmalade recipe is without any artificial colouring, pectin powder and preservatives.
  
• Store them in clean and dry, sterilized jars.
• Allow it to cool down completely before refrigerating.
• For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
• You can also freeze the marmalade, but make sure to leave a little space at the top of the jar, as it expands in the freezer.

CANDIED GINGER

    Most of the Traditional Christmas Cakes, Puddings, Cookies call for Candied Citrus Peels, Fruits & Ginger. Simmer a few slices or pieces of Ginger in Sugar Syrup and there you go with flavourful Homemade Candied Ginger. All you need is just a few cups of Ginger, Sugar, a bit of time & patience.  It is so easy to make and much more flavourful than the store-bought Candied Ginger.  

    All these years, I was literally skipping on to the idea of adding Candied Ginger into any of the recipes which called for candied ginger.  The reason was I didn't have any & couldn’t find any in the store, or should I say I didn't bother to buy it? Then, thinking of making it... wasn't sure how and had always thought it was a tedious process.  Only until I figured out how to make Candied Fruits and Candied Peels. Since few years I have been making Candied Fruits and peels all by myself and this year planned to get my hands with Candied Ginger. I can hear some of you asking, "Why would I want Candied Ginger and above all why I should go to the length and breadth of making it at home?

CANDIED GINGER

    Homemade Candied Ginger is indeed the best, fresher with a stronger flavour, and it has no additives, preservatives or artificial food colouring.  Also, you can also reap the health benefits of ginger.  Ginger has been used medicinally for centuries.  Ginger is an extremely healthy herb with a variety of benefits. Research has shown it to be effective in treating upset stomachs, nausea, motion-sickness, pregnancy, lowering cholesterol and inflammation, preventing clogged arteries and may even kill cancer cells. 

    Anyway, we are not here to talk about the all known health benefits of Ginger.  But this Candied Ginger is literally so tempting that you may want to gobble up a few at the go.  Keep in mind to eat it in moderation.  Though it's loaded with health benefits, it also has the Sugar in it.  Candied Ginger is a versatile ingredient that will liven up so many dishes and drinks.

CANDIED GINGER

    The Candied Ginger were a Sweet, flavourful treat perfect for adding into Christmas Fruit Cakes, Puddings, Cookies, Muffins, Pancakes, Pies, Pear/Apple Crumble, Jams, Fruit Loaves, Cocktails, Mocktails and the list goes on and on!. It was worth the effort. I could even eat some Homemade Candied Gingers as such.

    And one bottom line note:  Don’t discard the drained Ginger Water & Syrup.  It yields you with two delicious by products: GINGER WATER & GINGER SYRUP!  Use the ginger water while making tea or a drink.  Add a teaspoon or two of Ginger Syrup to your drinks for a refreshing ZING!

For more CANDIED FRUITS & PEEL RECIPES, Click here...

Recipe Type - Candied Fruits
Difficulty - Medium
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 30-45 Minutes 
Soaking Time - 12-15 Hours/ Overnight

For a detailed Recipe on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE, Click here...

HOW TO MAKE CANDIED GINGER

CANDIED GINGER

INGREDIENTS:

To Cook the Ginger Pieces:

For Candied Ginger:

CANDIED GINGER

METHOD:

• Scrape the outer skin of the Ginger.
• Chop the Ginger into small cubes or into thin slices & keep it aside.
• I used about 3 Cups of Ginger.
• Boil enough of Water in a pan. Once it starts to boil, add chopped Ginger into it.
• Boil it on a medium-low flame for about 3-5 minutes. 
• Switch off the flame, Reserve 1/2 a Cup of Water and drain the remaining water.  (Reserve the water and it can be used for making)
  
• Reserve the blanched Ginger cubes.
• Add the blanched Ginger Cubes along with 1/2 cup of reserved Ginger into a pan.
• Add 2 Cups of  Sugar and 1 Cup of Water to the above ingredients. 
• Boil the Sugar Syrup on a medium-low flame, stirring occasionally.
• Cook until the Sugar is completely dissolved and the Ginger Cubes are cooked, and it has absorbed most of the Sugar Syrup.
• The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
• Cook until it reaches one-string consistency.
• I cooked until the Sugar Syrup got completely absorbed by the Ginger cubes.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Leave it aside in a wire rack to dry for 12-15 hours/overnight.
• Candied Ginger Cubes would have absorbed the Sweetness and would have turned dry.
• Soak it up in a Paper Towel for a few minutes if you feel the Candied Ginger to be moist.
• Mine was totally dry and had the perfect texture.
• I made Ginger candies to be used in Christmas Fruit Cake and to add them to Cocktails. 
• If you prefer to eat them as a Candy, gently toss the ginger slices in a bowl of sugar, so they are coated all over. Place the ginger slices back on the cooling rack to sit overnight.
• Store it up in clean Airtight containers.
• For longer shelf life, store it in a refrigerator.
• Can use it in Cookies, Fruit Cakes, Buns, Puddings, Crumbles, Bread Loaves, Ice creams etc., 

CANDIED GINGER

NOTES:

• I have used the young & small Ginger Roots while making Candied Ginger.  They're less woody and tender.  Learnt it after a prior trial that old ginger are not best while making Candied Ginger.
  
• Cut the Ginger into slices or into cubes.  I made small cubes out of it, as I made it specifically to be used in the Dry Fruit Mix for X'mas Fruit Cake.
• I cooked until the Sugar Syrup got completely absorbed by the Ginger Cubes.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Save the Syrup & use in cakes, sauces and drinks. Goes well while making Teas.
• Stays good stored at room temperature in an airtight container. 
• Candied Ginger can be stored for up to 3-4 Months in the refrigerator.
• I have made this Candied Peel for baking purpose.
• I live in a humid area, so even if I toss them with Sugar, it tends to turn moist after a few hours. So, I left it as such and stored them in an airtight container in the refrigerator.
• Alternatively, if you are using the Candied Ginger as a SNACK. Strain and dredge the Cubes/Slices in finely granulated Sugar and place them on a rack to dry overnight. 
• If you live in a Humid area, you can dry the candied ginger in the oven.  Set the Oven to the lowest temperature and leave this for about 20-30 minutes, or until the Candied Ginger turns dry and crisp.  While cooking it in the oven, make sure to leave the Oven door slightly open. 
  
   

Tangy Palakkadan Kaya Puli, a tamarind-based delight from Kerala.

"Palakkadan Kaya Puli – A Tangy Soupy Delight"

Kaya Puli - An all time Favourite

    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.

Minimal Ingredients, Maximum Flavour

    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.

A Culinary Tribute to My Parents – Celebrating 50 Years of Love and Food

    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.

The Story Behind My Cooking Journey

    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.

Rekindling Memories Through Food

    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.

Authentic Kaya Puli, bursting with traditional flavours.

The Nostalgia of Kaya Puli

    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!

 

Passing Down the Tradition: Achan’s Secret to Perfect Kaya Puli

    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.

What Makes Kaya Puli Special?

    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:

• Mustard seeds
• Shallots
• Dry red chillies
• Curry leaves
  

   

  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.

 

Why You'll Love This Recipe

• Authenticity: This is my Amma's recipe, a cherished family treasure from Palakkad.
• Simplicity: With just a handful of pantry staples, this recipe comes together in no time.
• Versatility: Enjoy it as a rasam-style soup or a side dish with rice.

   

  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!

      

Palakkadan Kaya Puli Recipe Overview:

• Cuisine: Palakkad, Kerala
• Recipe Type: Soup (Rasam)
• Course: Side Dish
• Difficulty: Easy
• Serves: 3-4
• Author: SM
  

 

Time Estimate:

• Preparation Time: 10-15 Minutes
• Cooking Time: 3-5 Minutes

 

How to Make Palakkadan Kaya Puli - Mulagu Varutha Puli

Nostalgic Kaya Puli/Palakkad's Mulagu Varutha Puli - perfect with steaming rice.

Ingredients for Palakkadan Kaya Puli

For the Tamarind Base:

• Tamarind Extract – 2 Tablespoons
• Water – 2 Cups
• Salt – To Taste
• Jaggery – A Small Piece (Optional)

For the Tempering:

• Coconut Oil – 2 Teaspoons
• Mustard Seeds – ½ Teaspoon
• Dry Red Chillies – 2 Nos (Snapped into pieces)
• Curry Leaves – 1 Sprig
• Shallots – 2 Nos (Sliced)
• Turmeric Powder – 1/8 Teaspoon

 

Hearty Kaya Puli – a soulful Palakkadan classic

Method: Step-by-step Guide on how to make Kaya Puli

Follow these simple steps to recreate this heirloom recipe:

Prepare the Tamarind Extract

• Soak tamarind in 1 cup of warm water for 10-15 minutes and extract the juice.
• Alternatively, mix tamarind paste directly in water. Add salt and keep aside.

Tempering for Flavour Boost

• Heat coconut oil in a pan and splutter mustard seeds.
• Add dry red chillies and curry leaves. Sauté briefly on low flame.

Aromatic Add-ons

• Add sliced shallots and sauté until translucent.
• Stir in turmeric powder and cook on low flame for a few seconds.

Bring it Together

• Pour in the tamarind extract and an extra cup of water. Mix well.
• Let it boil on medium-low heat until the raw tamarind smell disappears.
• Add jaggery (optional) and mix well.

 

Serving Suggestions: Make Your Meal Complete

Pair Palakkadan Kaya Puli with:

• Palakkadan Matta Rice or Steamed Rice
• Vadagam or Pappadam
• A Simple Stir-Fried Vegetable
  

   

  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!"

  
  

Rustic flavours of Kerala in every sip of Kaya Puli.

Notes and Tips

• Adjust the tamarind to suit your tanginess preference.
• Jaggery is optional but adds a balanced sweetness to the dish.
• For an authentic flavour, always use coconut oil for tempering.

FAQs

Can I substitute tamarind with lemon juice?

• Tamarind is key to achieving the authentic flavour of Kaya Puli, but in a pinch, you can use lemon juice for a tangy twist.

Can I skip jaggery? 

• Absolutely! Jaggery is optional and can be omitted if you prefer a purely tangy flavour.

Get Cooking Today!

    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!

AMMA'S MURINGA CHEEREM PARIPPUM

      This is a simple Dhal Curry prepared with Moringa Leaves or Muringa Ela. This curry is more or less like Pacha Thenga Aracha Sambar because this Curry is prepared with freshly ground Coconut paste.  This is one Curry I like the most from my Mother's repertoire. The combination of Tuvar Dhal and Moringa Leaves, and there is yet another recipe prepared with Paruppu Keerai (Bathua/Chakkravarthi Keerai) is one best combination I love the most.  I still remember the taste of this Curry from my childhood days and recently (and that's nearly 27 years) I have never had an opportunity to taste this Curry from my Amma's Cooking, though I cook this often when cravings hit to the core.

    Murungai Keerai/Moringa Leaves are small leaves of Moringa/Drumstick Tree.  It is a common scene in any South Indian household to plant a Moringa/Drumstick Tree in their kitchen garden.  A Moringa/Drumstick Tree is a slender tree with drooping branches with small leaves, white flowers and long pods of drumsticks.  In ancient days there was a belief that the leaves, Drumstick(long pods of the tree), the Seeds from the pods, Moringa Flowers, Bark of the tree and the Resin can cure more than 300 ailments. And the tree sticks on to the belief to date. It is an exceptionally nutritious tree, catering its benefits both as a vegetable and as a medicine.  

AMMA'S MURINGA CHEEREM PARIPPUM

     Just cook the Dhal, add any preferred Greens/keerai.  Season it with Tomatoes and spices. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch. If you have a handful of Greens/Spinach, then you can easily make this recipe, which is an absolute treat and a nutritious one.  This recipe is a quick & easy Curry, perfect to be served along with hot steaming Rice.  It serves best for a weekday Lunch Menu. Serve it along with a hearty drizzle of Ghee for an utter treat.

For more Recipes with Dhal/Pulses, Click here...    


Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


For more RECIPES WITH MORINGA LEAVES, Click here...

HOW TO COOK AMMA'S MURINGA CHEEREM PARIPPUM - DHAL & MORINGA LEAVES CURRY

AMMA'S MURINGA CHEEREM PARIPPUM

 INGREDIENTS:

To Cook Dhal:

AMMA'S MURINGA CHEEREM PARIPPUM

METHOD:

To Cook Dhal:

• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 minutes.
• Discard the water used for soaking the Dhal.
• Transfer the Tuvar Dhal into the Pressure cooker.
• Cut Tomato into small pieces and add it into the Tuver Dhal.
  
• Add 11/4 cup of water, Turmeric Powder, Red Chilli Powder, Coriander Powder along with half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the pressure to release.

AMMA'S MURINGA CHEEREM PARIPPUM

For Muringa Cheerem Parippum:

• Remove the Moringa Leaves and discard the stalks.
• Wash the Moringa Leaves through running water in a Colander. Leave it aside for the water to drain from the leaves.
• Grind the Grated Coconut along with Cumin Seeds adding little water into a fine paste and keep it aside.
  
• Once the Tuvar Dhal is cooked, add the Moringa Leaves along with a dash of Salt to the cooked Dhal and give a quick stir.
  
• Cook until the Moringa Leaves turn soft and cooked.
• Once both the Dhal and vegetables are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes, and you get the desired consistency.
• Add water if necessary at this stage.
• Heat oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Muringa Cheerem Pariuppum into the tempering and cook on a low flame for a few minutes.
• Serve Muringa Cheerem Pariuppum  hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran & Pappadam.
  

AMMA'S MURINGA CHEEREM PARIPPUM

 NOTES:

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Moringa Leaves with any other Greens too.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.
• This is a slightly thick Curry, adjust the consistency to suit your preference.