NENDHRA PAZHAM PULISSERY

      Nendhra Pazham Pulissery is a wonderful Curry prepared with Ripe Nendhra Pazham, Coconut paste and Yogurt/Curd.  This Curry has a combined taste of Sweet, Sour and Spicy nature.  Nendhra Pazham pieces are cooked with a hint of Turmeric & Red Chilli Powder until soft and then laced with ground coconut paste, Curd/Yogurt and finally tempered with local spices undoubtedly in Coconut Oil.  This gives Nendhra Pazham Pulissery a typical Nadan Ruchi. 

    Pulissery is a dish, unique to Kerala cuisine.  It is an easy recipe which can be prepared with Kerala's own Banana - Nendhra Pazham alias Etha Pazham.  You can use over ripe or slightly under ripe Nendhra Pazham in this recipe.  Over ripe Nendhra Pazham tends to get mushy when cooked.  So cook accordingly.  This Nendhra Pazham Pulissery is sure to grab your taste buds with its wonderful combination of taste & flavours.  

    When it comes to the dishes prepared for a Sadhya, you can see extensive use of Local fruits and Vegetables.  Fruits like Mangoes, Jackfruit, Pineapple, Nendhra Pazham, Grapes, Dates & Apples are used in a variety of dishes. Pulissery is served as one of the Ozhichu Curries or as Koottans in a Sadhya. Try preparing different types of Pulissery for each day of Onam or just prepare it as curry for Lunch. It can be prepared with Vegetables like Ash Gourd(Kumbalanga), Cucumber(Vellirikka), Elephant Yam(Chena), Ethakka(Raw Nendhra Banana), Chembu(Taro) and with fruits like Nendhra Banana, Pineapple for Pineapple Pulissery or Ripe Mango for Mambazha Pulissery.  But when it prepared with Ripe local fruits like Pineapple, Mango or Nendhra Pazham, this subtle curry goes to the next level.  

    Serve this Nendhra Pazham Pulissery with steamed rice or Kerala Matta Rice and Veggies for a complete lunch. Or serve it as one Ozhichu Curries in Sadhya.

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Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low-Moderate
Difficulty - Easy
Serves - 4
Author - SM

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

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HOW TO COOK NENDHRA PAZHAM PULISSERY/ETHAPAZHA PULISSERY

NENDHRA PAZHAM PULISSERY

 

INGREDIENTS:

To Cook Nendhra Pazham:

To Grind:

For Tempering:

For Nendhra Pazham Pulissery:

METHOD:

For Nendhra Pazham Pulissery:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, peel, and dice the Nendhra Pazham.  Cut it into thick slices and then can cut it into two or fours.
  
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Nendhra Pazham pieces.
• Add 1/2 Cup of Water and cook until Nendhra Pazham pieces turn soft. Do not overcook.
  
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Nendhra Pazham pieces and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Nendhra Pazham-Coconut Mix.
• Add Jaggery to the Nendhra Pazham Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempered ingredients to the Nendhra Pazham Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve Nendhra Pazham Pulissery hot with steamed rice or Kerala Rose Matta Rice.

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NENDHRA PAZHAM PULISSERY

 NOTES:

• I have used the ripe Nendhra Pazham, in the recipe.
• Can also use overripe or slightly under ripe Nendhra Pazham.
• Use fresh Yogurt/Curd(Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter whole fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Nendhra Pazham on its own adds a tinge of sweetness to this Pulissery.
• Adjust the amount of Jaggery to suit your taste preference.
• Can prepare the same recipe with Pineapple  for Pineapple Pulissery or Ripe Mangoes for Mambazha Pulissery.

VELLIRIKKA MORU CURRY/PULISSERY

     Moru Curry/Moru Kootan is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Curry can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam, but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Curry/Moru Kootan.
 

    Moru Curry is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e. the ones normally mixed along with rice and eaten. Moru Kootan is normally prepared with Coconut(Kerala Dishes without Coconuts?) ground to a fine paste along with Green Chillies, Ginger/Garlic, Cumin Seeds, and then it is mixed along with Curd/Yogurt. The flavour of Moru Curry is enhanced with its mild seasoning, normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet, shallots and garlic are avoided in the dish.   

    You can find a wide range of Moru Curry or colloquially called Pulissery when it comes to Kerala Cuisine. Moru Curry/Moru Kootan is a commonly & frequently prepared side dish in a Kerala household.

Prevalent Moru Curry/Pulissery from God's own Country:

• Kumbalanga/Ash Gourd Moru Curry
• Simple Moru Kachiyathu/Morukoottaan (with no Vegetables/fruits)
• Chena(Elephant Yam) Moru Curry
• Chembu(Taro) Moru Curry
• Nendhra Kaya Moru Curry
  
• Vellirikka(Yellow Cucumber) Moru Curry 
• Vendakka Moru Curry
  
• Mathanga Pulissery
  
• Mambazha Pulissery
• Pineapple Pulissery
• Nendhra Pazha Pulissery

    The list is long enough, but the recipe remains the same irrespective of the type of Vegetable or Fruit used for this Curry. In this recipe, I have used fresh Cucumber slices.  I have not cooked the Cucumber, and I love the freshness and crunchiness of fresh Cucumbers in this Moru Curry.  Just add a few slices of fresh Cucumber when the Moru Curry is still hot and leave it aside until you serve.

VELLIRIKKA MORU CURRY/PULISSERY

    Fresh Cucumbers & Moru Curry would be one best dish for Summer and also would suit well to be served in a Sadhya for the upcoming Vishu.  It is quite common in an Indian household to cook accordingly during seasons and in summer you can find a wide range of recipes with water laden vegetables and body cooling ingredients. Vellirikka Moru Curry along with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this fresh Cucumber Moru Curry also serves best for digestion.

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Preparation Time - 7 - 10 Minutes
Cooking Time - 15 - 20 Minutes

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HOW TO MAKE VELLIRIKKA MORU CURRY/YOGURT CURRY WITH FRESH CUCUMBER

VELLIRIKKA MORU CURRY/PULISSERY

 INGREDIENTS:

FOR MORU CURRY WITH FRESH CUCUMBER:

To Grind:

For Seasoning:

METHOD:

• Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
• Wash, and cut off the ends of the Cucumber and then cut it into big pieces. Keep them aside.
• Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste.  
• Pour the ground coconut mixture into a pan, add turmeric powder & salt to it and mix well.
• Cook this on a very low flame until the Curry is just about to boil.
• Pour in the beaten Curd/Yogurt mix and give a quick stir.
• Keep this on a very low flame and cook for a brief moment, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering into the Moru Curry
• Now add fresh Cucumber pieces and give a quick stir.
• Cover and keep it aside until you serve. 
• Serve Vellirikka Moru Curry along with steamed white Rice/ Kerala Rose Matta Rice.
  

VELLIRIKKA MORU CURRY/PULISSERY

NOTES:

• Sour Curd/Yogurt serves best for the recipe.
• Let the Curd/ Buttermilk be at room temperature before adding it into the Curry.
• Do not over boil after adding Curd/Buttermilk to the Curry.
• Otherwise, the curry may curdle and become watery.
• Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
• Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Curry Watery.
• I have used fresh cucumber(green tender variety) pieces in this moru curry.  I have not cooked it.
  
• Can cook the same Vellirikka Moru Curry with Yellow Cucumber.  
• While using Yellow Cucumber, Cook the Vegetables with very little water, just enough to cook them and make sure the water is dried up before adding the Coconut Paste.  Otherwise, the Moru Curry would tend to become watery.
• Can add a pinch of Sugar, if preferred.
• Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
• If preparing for Sadhya can avoid adding the garlic clove.

CHAKKA AVIYAL - JACK FRUIT AVIYAL

     "Summer proclaims its arrival with a Midas touch" - Bunches of Golden Shower Flowers drooping out from the trees - Kani Konna Poo.  Shredding the beauty and bounty announcing the arrival of New Year in South India.  Vishu - Malayalam New Year & I have loads of memories celebrating this festival as 'Vishu' at home.  Vishu is round the corner and many of us have already been thinking what could be prepared for the special day's Sadhya spread out - Vishu Sadhya.

    When the Summer hits, the seasonal fruits like Chakka & Manga(jack fruit & Mango) could be found in abundance in the households.  A Kerala backyard would surely have a Jackfruit & a Mango Tree by default, and it is the season when the produce finds its peak.  Even the market would be loaded with Jack fruit & Mangoes.  Vishu which comes during the Season and a Vishu Sadhya would mostly showcase dishes with Raw or Ripe Jack Fruit & Mangoes.  Dishes like Mango Pachadi, Mambazha Pulissery, Manga Curry, Chakka Aviyal, Mambazha Pradhaman or Chakka Pradhaman would be cooked for Vishu Sadhya when Mangoes and Jack fruits are in season.  So, why not try out a dish with the seasonal produce for this year's, Vishu Sadhya?

    In a long list of side dishes served in a Sadhya, 'Aviyal'  takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection.  Mostly local Vegetable are used to while preparing Aviyal. Here comes, a dish with a twist to the traditional Aviyal - Chakka Aviyal.  Chakka Aviyal is one of the most traditional methods of cooking Raw Jackfruits along with Jack fruit Seeds & Mangoes.  It is normally prepared with Raw Jack fruit & Mangoes.  Though the seeds from Raw Jackfruit are added, the Seeds from Ripe Jackfruit tastes great in this Chakka Aviyal adding an overall texture to the dish.  

CHAKKA AVIYAL - JACK FRUIT AVIYAL

    Raw/unripe Jackfruits have a neutral flavour and more or less it tastes like a root. You can add it to a variety of dishes, such as curries, Chakka Aviyal, Stir-fries or prepare Chips(Chakka Chips) etc.,   The idea of cutting into a massive, thick-skinned rind is quite intimidating. And if you have no experience doing such chores like me, then it is absolutely a feat which needs some help.   Jackfruit is green when unripe, with soft and not so-yellow interior.  Choose a Jackfruit which is Raw but not very tender and immature for Chakka/Jackfruit Aviyal.  It should have Fruit Pods and the seeds should be soft too. 

For more  SADHYA Recipes, click here...

Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM 

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO MAKE CHAKKA AVIYAL - JACK FRUIT AVIYAL - VISHU SADHYA SPECIAL

CHAKKA AVIYAL - JACK FRUIT AVIYAL

INGREDIENTS :

For Chakka Aviyal:

Unripe/Raw Jackfruit - 2 Cups
Jack Fruit Seeds - 1 Cup
Raw Mango - 1/2 Cup
Turmeric Powder - ½ Teaspoon
Water - 1/4 Cup
Salt - To Taste 
Sugar - a Pinch 

To Grind :

For Final Seasoning:

METHOD:

To Clean & Cut the Raw Jack Fruit:

• Cut open the unripe/raw Jackfruit, remove the centre core(which has latex).
• Cut through the rags and remove the Fruit Pods along with the Seeds.
• Can use few soft rags sticking on to the fruit pods for cooking.
• Cut open the Fruit Pods and remove the seeds from the pods, discard the soft seed shells, then clean & peel the Jackfruit Seeds.
• Chop the Fruit Pods and the soft Seeds & keep them aside.
  

To Clean & Cut the Jack Fruit Seeds:

• Use a handful of Jack fruit seeds from fully ripe Jackfruit pods.
  
• Peel off the white shell from the Jackfruit Seeds.
• Soak the Jackfruit Seeds in Water for at least 3–4 hours or overnight.
• Scrape out the brown skin from the Seeds (Soaking helps you to scrape out the skin easily)
• Cut the Seeds into small pieces, wash and keep it aside.
  

For Chakka Aviyal: 

CHAKKA AVIYAL - JACK FRUIT AVIYAL

• Cook the chopped Jackfruit Pods, soft jack fruit seeds & Jack fruit seeds (from Ripe Jack fruit) in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt. 
• Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two.
• Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
• Once the Jackfruit Pods and Jack fruit Seeds turn soft and tender, switch off the flame.
• Now add chopped Raw Mangoes and cook this on a low flame until the mangoes turn soft & cooked. 
• Meanwhile, heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
• Immediately add Grated Coconuts, Curry leaves and give a quick stir.
• Fry this on a very low flame for about a minute.
• Grind this coarsely and keep it aside.
• Add the coarsely ground Coconut Mix and mix well.
• Leave this on a low flame for a few minutes, or until the raw flavour goes.
• Pour in the Curd and give a quick stir.
  
• Add a pinch of Sugar and mix well.
  
• Simmer the mix for about 2–3 minutes, or until it turns semi-dry.
• Finally, finish off the dish with a drizzle of Coconut Oil and garnish it with Curry Leaves.
• Chakka Aviyal goes well with Kerala Rose Matta Rice or steamed Rice. 
• Aviyal is one must-have dish when it comes to a Kerala Sadhya/Banquet.
  

NOTES :

• Do not overcook the ingredients for this Aviyal.
• I have used Raw Jack fruit, soft jackfruit seeds, Jack fruit seeds from ripe Jack fruits and Raw Mangoes in this Chakka Aviyal.  
• Can also add Nendhra Kaya (Raw Nendhra Banana), Vellirikka(Yellow Cucumber), Drumsticks et., into this Aviyal.  Some even add a few pods of Ripe Jack Fruits into this Aviyal, which gives a slight sweetness to the dish.
  
• Adjust the amount of Raw Mangoes to suit your preference of tanginess.
  
• Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
• Chakka Aviyal is a semi-dry dish.  Adjust the consistency accordingly.
• Adding Sugar helps to balance the overall taste of this dish, but it is truly optional.
• Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.

Kerala Christian Lent Food: Traditional Dishes for a Healthy, Flavourful Fast | Recipes & Tips

Kozhukatta for Palm Sunday (Oshana Perunnal)

Sweet Kozhukatta – A Palm Sunday Offering of Love & Simplicity

Why Kozhukatta is Made on Palm Sunday in Kerala – A Sacred Tradition with a Sweet Symbolism

    In Kerala, Palm Sunday—locally known as Kuruthola Perunnal or Oshana—marks the solemn beginning of the Holy Week for Christian communities. Beyond the church bells and palm fronds, there's a humble, heartwarming tradition that sweetens the day: making Kozhukatta—steamed rice dumplings filled with jaggery and coconut.

    But why Kozhukatta on Palm Sunday? I often ask my mother-in-law the same, and her answer never fails to intrigue me. According to tradition, these soft dumplings are made in remembrance of the stones that were hurled at Jesus Christ during His suffering and crucifixion. A powerful symbolism wrapped in sweetness.

    In many households, this preparation takes place on the eve of Palm Sunday, which we fondly call Kozhukatta Saniyarzhcha (Kozhukatta Saturday). It’s a beautiful blend of faith, food, and folklore. Some even liken it to the tradition of Easter eggs—a localised expression of deeper spiritual truths, passed down through generations.

    This soulful practice isn't just about food—it's about remembering, reconnecting, and reviving heritage. And what better way to share that than through a delicious, meaningful recipe?

Pesaha Appam & Pesaha Paal (Maundy Thursday)

A Taste of Holy Week: Pesaha Appam & Paal – Maundy Thursday Tradition

Pesaha Appam & Paal – A Sacred Maundy Thursday Tradition Among Kerala’s Syrian Christians

    In the heart of Kerala’s Christian homes, Pesaha Appam and Pesaha Paal hold a place of deep spiritual reverence—especially among the Nasrani (Syrian Christian) community, believed to be descendants of the early converts of St. Thomas the Apostle. This cherished Maundy Thursday tradition, also known as Pesaha Vyazham, is a symbolic re-enactment of the Last Supper, marking the beginning of the Holy Triduum.

    Pesaha Appam, also known as INRI Appam, is a type of unleavened Passover bread, made from a sacred blend of rice, urad dal, coconut, shallots, garlic, and warming spices. The key? Absolute purity. The batter must be freshly ground and cooked immediately—fermentation is strictly avoided, just as in Jewish Passover customs. No old or leftover food is used, and cleanliness is paramount.

    Alongside it, Pesaha Paal—a rich, sweet concoction of jaggery syrup and coconut milk, flavoured with cardamom and dry ginger, and thickened with rice flour—replaces wine in the ceremonial meal.

    On the night of Pesaha, the head of the family cuts the appam—traditionally into 13 pieces, symbolising Christ and His 12 Apostles—and serves it with the Pesaha Paal. Leftovers, if any, are consumed with reverence the next day (Good Friday), usually by children during the day or adults in the evening. Nothing is wasted. If there’s anything still left, it’s dried and eaten later—never discarded.

    This isn’t just food. It’s faith, family, and the flavour of a tradition passed down for generations—one that still lives strong in Kerala’s Christian kitchens.

 

Discover the sacred tradition behind Pesaha Appam & Paal – with a detailed, step-by-step recipe celebrated by Kerala’s Syrian Christians on Maundy Thursday. Click here to explore the legacy!

 

Kanji with Payar, Chammanthi & Achar (Good Friday)

Kanji, Payar & Chammanthi – Lenten Comfort from Kerala on Good Friday

 

Kanji – Kerala’s Comforting Rice Porridge, A Good Friday Essential

    Kanji, or rice gruel, is a humble yet powerful staple in every Malayali household—light on the stomach, but packed with energy to fuel the day. Whether served for breakfast or dinner, this traditional Kerala rice porridge is more than just a meal—it’s comfort in a bowl, especially after a long day or during times of fasting.

    During Good Friday, Kanji takes on a special significance in Kerala’s Christian homes, where it becomes the centrepiece of a simple, soul-soothing meal. It's not just food—it’s faith on a plate. After hours of fasting and prayer, a bowl of warm Kanji offers nourishment, peace, and tradition in every spoonful.

    At my mother-in-law’s home, Good Friday meals are kept vegetarian and minimal. We usually prepare a modest Sadhya-style spread, but in most Christian homes, the menu would comprise of

• Kanjiyum Payarum – Rice porridge served with mildly spiced green moong dal or red beans stir-fried with grated coconut.
• Chammanthi – A dry, spicy Kerala-style coconut chutney, made with mango, onion, green or dry chillies—and sometimes a touch of dried shrimp for extra flavour.
• Chutta Pappadam – Traditional Kerala pappadams, either deep-fried in coconut oil or roasted directly over flame for a smoky crunch.

 

Looking for a soulful Good Friday meal? Discover how Kerala Christians prepare traditional Kanji with Payar, Chammanthi & Chutta Pappadam – plus unique variations of comforting rice porridge like Paal Kanji, Ragi Kanji etc., Click here for a variety of Kanji Recipes and fasting-day insights!

Serving Suggestions for Kanji – Lent & Good Friday Special

    This humble yet soul-soothing rice porridge (Kanji) is a staple in Kerala Christian homes on Good Friday, especially after a day of fasting and reflection. Pair it with any of these traditional side dishes to complete your Lenten meal.

Classic Condiments & Chammanthi Varieties

Spicy, tangy, and packed with flavour, these traditional chutney-style accompaniments balance the simplicity of Kanji beautifully:

• Chuttaracha Thenga Chammanthi – Roasted coconut ground with chillies and shallots
• Pacha Manga Chammanthi – A zesty raw mango coconut chutney
• Nellikka Chammanthi – A fiery, tangy condiment made with fresh gooseberries
• Mulagu Chalichathu – A simple Shallots- chilli-tamarind mix for spice lovers

Kerala Traditional Pickles & Thodu Curries

    A spoonful of these tangy, spicy accompaniments can completely elevate your Kanji meal. These timeless Kerala favourites are often served as “thodu curries” – the little sidekicks with a big flavour punch!

• Kerala Kadu Manga Achar – Spicy mango pickle with deep, bold notes
• Vadugapuli Naranga Achar – Wild lemon pickle, sour and intense
• Kanni Manga Achar – Tender baby mangoes pickled in brine and spice
• Naranga Achar – Classic lemon/lime pickle, sharp and citrusy
• Garlic Pickle – Aromatic, tangy and slightly sweet
• Green Apple Pickle – A modern twist with a traditional flair
• Nellikka Achar – Gooseberry pickle packed with health and heat
• Manga Inji Achar – Mango-Ginger pickle bursting with mustard and chilli
• Inji Curry / Inji Puli – A sweet-sour ginger curry made with jaggery and tamarind, often a star in Sadhya feasts and perfect as a Lent thodu curry

 Stir-Fries & Light Curries – Lent-Friendly Sides

These vegetarian dishes are simple, seasonal, and spiritually aligned with the Lenten spirit:

• Pavakka Theeyal – Bitter gourd simmered in a roasted coconut-spice gravy, rich, tangy, and beautifully bittersweet
• Ulli Theeyal – Shallots stewed in a deeply roasted coconut masala, packed with bold, caramelised flavours and a hint of tamarind
• Thoran – Seasonal vegetables stir-fried with grated coconut 
• Mezhukkupuratti / Upperi – A dry sautéed veg/gram dish with mustard, curry leaves, and oil
• Mambazha Pulissery – Ripe mangoes in a tangy yoghurt coconut curry
• Chakka Puzhukku – Mashed jackfruit seasoned with coconut and spices
• Kappa (Tapioca) – Steamed or stir-fried, a hearty and rustic addition

The Essential Crunch – Pappadam, Mor Milagu & Kondattams

    What’s a bowl of Kanji without a crispy bite on the side? These crunchy classics add the perfect contrast:

• Chutta Pappadam – Fire-roasted for a bold, smoky finish
• Fried Pappadam – Golden and crispy, best fried in coconut oil
• Mor Milagu / Curd Chillies – Sun-dried and fried, these spicy chillies are a beloved Kerala side
• Vadagams / Kondattams – Sundried rice or dal-based crisps that puff up beautifully when fried

Tap any of these for traditional recipes and variations – all linked straight from my kitchen to yours.

 

    Fasting for 40 days, if not done in the name of God, would surely be a challenge for many of us. As my father always says, the purpose behind fasting and refraining from indulgent foods like meat and fatty delicacies is to rejuvenate, cleanse, and detoxify our system. When done in devotion, we follow the rules with sincerity, and after a while, it becomes second nature — a healthy habit, even.

    As the days of abstinence near their end, there's a sense of excitement that builds, particularly as Easter Sunday approaches. The anticipation of the elaborate feast that follows — with an array of non-vegetarian dishes and a generous helping of wine or alcohol — is almost palpable in many households.

    And speaking of feasts, stay tuned for an upcoming post on theen mura (traditional platters) that'll be perfect for festivals like Christmas, New Year, Easter, and for grand occasions such as weddings, christenings, betrothals, and confirmations. Trust me, these elaborate spreads will make your celebrations even more special.