Index 1. Karimeen Curry 2. Travancore Fish Curry 3. Mutton Stew 4. Koli Varta Curry 5. Mussel Porial 6.

Nandu Curry 7. Malabar Fried Fish 8. Malabar Chicken Curry 9. Beef Coconut Fry 10.Meat Ball Curry 11.Tapioca Curry 12.Pachadi 13.Banana Flower Porial 14.Olan 15.Inji Curry 16.Avial 17.Dadela 18.Vegetable Stew 19.Tapioca Puzhukku 20.Coconut Chammandi

KARIMEEN CURRY (FISH CURRY)

(4 portions) 1 Karimeen 2 Oil 3 Mustard seeds 4 Methi seeds 5 Ginger juliennes 6 Slit green chillies 7 Chopped garlic 8 Sliced onion 9 Tomato (1/4) 10 Chilli powder 11 Coriander powder 12 Turmeric 13 Tamarind pulp 14 Coconut milk 15 Salt 8 nos 150 ml 5 gms 3 gms 10 gms 5 gms 1 pod 100g ms 200 gms 10 gms 10 gms 5 gms 25 gms 1 no to taste

Method: 1. Clean and cut fish into small pieces. Marinate in tamarind pulp for an hour. Keep remaining pulp aside. 2. Heat oil in a handi, crackle mustard seeds, add methi seeds, ginger, green chillies, garlic and onion saut. 3. Add chilli powder, coriander powder, turmeric powder and cook. Add tomatoes with the remaining tamarind pulp. When curry is boiling add fish, correct the seasoning and finish off with coconut milk. Note: - Milk should not be curdled. Colour: - Yellowish. Same masala for Ayla Fish curry.

TRAVANCORE FISH CURRY

(4 portions) 1 Sear fish or Bekti 2 Oil 3 Mustard seeds 4 Methi seeds 5 Ginger juliennes 6 Slit green chillies 7 Garlic (chopped) 8 Sliced onion 9 Tomato (1/4) 10 Chillie powder 11 Turmeric powder 12 Coriander powder 13 Khukhum tamarind 14 Salt 15 Curry leaves 400 gms 150 ml 5 gms 3 gms 10 gms 5 gms 1 pod 100 gms 200 gms 25 gms 5 gms 10 gms 25 gms to taste 1 sprig

Method: 1. Clean and cut fish into small pieces. Marinate in tamarind pulp for an hour, keep remaining pulp aside. 2. Heat oil in a handi. Crackle mustard seeds. Add methi seeds, ginger, garlic, green chillies and onions, saut. 3. Add chilli powder, turmeric powder, coriander powder and cook. 4. Add tomatoes with remaining tamarind pulp. When curry is boiled, add fish, correct seasoning. Add curry leaves. Note: Difference between Karimeen Curry and Travancore fish curry is the tamarind that is used. Travancore fish curry does not have coconut milk.

MUTTON STEW
(4 portions) 1 Mutton 500 gms 2 Oil 100 gms 3 Onion (sliced) 100 gms 4 Cardamom, Cinnamon, Cloves 5 gms 5 Slit green chillies 5 gms 6 Ginger julienne 10 gms 7 Pepper corns 5 gms 8 Curry leaves 1 sprig 9 Grated coconut (for milk) 1 no 10 Salt to taste Method: 1. Clean and cotton mutton into small cubes. Boil till tender, keep aside with stock. 2. Extract coconut milk twice, i.e. thick and thin. 3. Heat oil in a very clean handi. Add whole garam masala, sliced onions, green chillies, ginger julienne, curry leaves and pepper corns and saut without change in colour. 4. Add boiled mutton along with thin coconut milk and cook. 5. Finish with thick coconut milk. Colour: - White Accompaniment: - Appam Garnish: - Fried curry leaves and fried onions

KOLI VARTA CURRY

(4 portions) 1 Chicken 2 Oil (for saut) 3 Grated coconut 4 Coriander seeds 5 Red chilli whole 6 Garlic 7 Pepper corns 8 Cinnamon, Cloves, Cardamom 9 Saunf (fennel) 10 Oil (for cooking) 11 Sliced onions 12 Ginger julienne 13 Salt 1 kg 100 gms 1 no 15 gms 15 gms 2 pods 5 gms 5 gms 5 gms 100 gms 100 gms 10 gms to taste

Method: 1. Clean and cut chicken into 12 pieces. 2. Heat oil in a Kadai. Saut ingredients from 3 to 8 to a golden brown and grind to a fine paste. 3. Heat oil in a handi. Add sliced onions and ginger, brown. Add ground masala, cook, add chicken and cook. Check seasoning. Colour: - Dark Brown Garnish: - Fried, Sliced Coconut

MUSSEL PORIAL
(4 portions) 1 Mussels 2 Oil 3 Mustard seeds 4 Chopped onions 5 Chopped garlic 6 Chopped ginger 7 Chopped green chillies 8 Crushed pepper corns 9 Turmeric powder 10 Grated coconut 11 Curry leaves 12 Salt 500 gms 150 ml 10 gms 150 gms 2 pods 20 gms 10 gms 10 gms 5 gms 1 no 1 sprig to taste

Method: 1. Clean and boil mussels with turmeric powder and salt. 2. Heat oil in a handi, crackle mustard seeds, add ingredients from 4 to 7 and saut, add curry leaves, garlic, saut. 3. Add boiled mussels and saut for 5 minutes. Add crushed peppercorns, correct the seasoning and finish with grated coconut. Colour: - Yellowish Accompaniment: - Kerala Parathas Can be served as a snack also, should have a distinct garlic flavour.

NANDU CURRY (Crab Curry)

(4 portions) 1 Crab 2 Red chilly whole 3 Coriander seeds 4 Garlic 5 Pepper corns 6 Saunf (fennel) 7 Garam masala 8 Coconut 9 Oil 10 Chopped onions 11 Chopped ginger 12 Salt 8 nos 15 gms 15 gms 2 pods 15 gms 5 gms 5 gms 1 no 150 ml 100 gms 10 gms to taste

Method: 1. Clean and cut crab into half, season it. Marinade it with a little lime juice. 2. Make a ground paste from ingredients 2 to 8. 3. Heat oil in Kadai, add chopped onion and ginger, brown, add ground masala and cook. 4. Add crab and cook. Colour: - Dark Brown

MALABAR FRIED FISH

(4 portions) 1 Pomfret/Karimeen/Bekti/Seer 2 Lime juice 3 Chilli powder 4 Coriander powder 5 Turmeric powder 6 Ginger/garlic paste 7 Crushed pepper corns 8 Salt 9 Oil Method: 1. Clean the fish, marinade with lime juice and salt. 2. Make masala out of ingredients 3 to 7. 3. Coat the fish with masala and keep aside for an hour. 4. Deep fry. Accompaniments: - Cucumber and lime wedge. 8 pieces (darne) 50 ml 15 gms 10 gms 10 gms 20 gms 10 gms to taste for frying

MALABAR CHICKEN CURRY

(4 portions) 1 Chicken 2 Coriander seeds 3 Red chilli whole 4 Saunf (fennel) 5 Pepper corns 6 Turmeric 7 Mustard seeds 8 Peeled sambar onions 9 Coconut grated 10 Oil 11 Whole garam masala 12 Potatoes (1/4) 13 Salt 14 Curry leaves 1 no 10 gms 10 gms 5 gms 10 gms 5 gms 5 gms 50 gms 1 no 100 gms 5 gms 500 gms to taste 1 sprig

Method: 1. Clean and cut chicken into 12 pieces. 2. Make a fine paste of ingredients from 2 to 9. Reserve cleaning water from grinder. 3. Heat oil in a handi, add garam masala, sliced onions, curry leaves, brown, add ground masala, add quartered potatoes, half cook it, add chicken and cook till tender. Correct the seasoning. Colour: - Light Yellow Brown

BEEF COCONUT FRY

(4 portions) 1 Beef 2 Chilly powder 3 Coriander powder 4 Turmeric powder 5 Ginger/garlic paste 6 Salt 7 Oil (refined or coconut) 8 Garam masala 9 Sliced onions 10 Curry leaves 11 Crushed pepper 12 Coconut 500 gms 10 gms 10 gms 5 gms 20 gms to taste 100 gms 5 gms 200 gms 1 sprig 20 gms no

Method: 1. Clean and cut beef into small cubes 2. Mix ingredients from 2 to 6 with beef cubes. 3. Add enough water and boil. Reserve stock. 4. Heat coconut oil in handi. Slice the coconut and fry it and keep aside. 5. Add sliced onion in the remaining oil, garam masala, pepper corns and saut. Add boiled beef, saut till dry. 6. Finish with sliced fried coconut and curry leaves. Garnish: - Coconut cubes fried, curry leaves

MEAT BALL CURRY

(4 portions) 1 Beef mince 2 Chopped ginger 3 Chopped green chillies 4 Chopped onions 5 Garam masala powder 6 Salt 300 gms 10 gms 10 gms 15 gms 5 gms to taste

Method: - Make small sized meat balls by mixing all the ingredients. Arrange on a greased tray. Cook under a salamander covered for 8 to 10 minutes. 1 2 3 4 5 6 7 8 9 Oil (coconut oil) Mustard seeds Curry leaves Sliced onions Saunf (fennel) Quartered tomatoes Thick coconut milk Salt Chilly, coriander, turmeric powders 100 gms 5 gms 1 sprig 50 gms 5 gms 200 gms 1 no to taste 25 gms

Method: - Heat oil in a handi, crackle the mustard seeds, add sliced onions, curry leaves, brown, add chilly powder, turmeric powder, coriander powder and cook. Add the meat balls in the masala; simmer for 5 minutes along with quartered tomatoes. Finish with thick coconut milk.

TAPIOCA CURRY
(4 portions) 1 Tapioca 2 Coconut 3 Coriander seeds 4 Madras onion 5 Ginger 6 Oil (coconut) 7 Mustard seeds 8 Curry leaves 9 Sliced onion 10 Salt 750 gms no 10 gms 100 gms 10 gms 50 gms 5 gms 1 sprig 100 gms to taste

Method; 1. Steam tapioca. Remove skin and cut into small cubes. 2. Make a fine paste from ingredients 2 to 5. 3. Heat coconut oil in a handi. Crackle mustard seeds, add sliced onions and curry leaves, saut till brown. 4. Add masala and cook. 5. Add tapioca and cook. Colour: - Dark brown Accompaniments: - Puttu

PACHAADI
(4 portions) 1 Coconut 2 Mustard seeds 3 Green chillies 4 Ginger 5 Beaten Curd 6 Oil 7 Mustard seeds 8 Red chilli whole 9 Curry leaves 10 Salt no 10 gms 10 gms 10 gms 500 gms 20 gms 5 gms 3 nos 1 sprig to taste

Method: 1. Make ground masala from ingredients 1 to 4. 2. Add ground masala to beaten curd. Temper with mustard seeds, curry leaves and whole red chillies. Vegetables Used: 1. Chopped raw mango 2. Fried Bhindi (cut into small pieces) 3. Chopped raw cucumber 4. Chopped raw beetroot

BANANA FLOWER PORIAL

(4 portions) 1 Banana flower 2 Grated coconut 3 Chopped ginger 4 Chopped green chillies 5 Oil 6 Mustard seeds 7 Red chilli whole 8 Curry leaves 9 Salt 10 Curd 1 no no 5 gms 5 gms 20 gms 5 gms 5 nos 1 sprig to taste 100 gms

Method: 1. Chop banana flower and put in salted water. Strain and mix thoroughly with beaten curds. Boil it with a little salt. 2. Heat oil in Kadai, crackle mustard seeds, add red chilli, curry leaves and boiled banana flower; cook. 3. Finish with grated coconut, chopped ginger and green chillies.

OLAN
(4 portions) 1 White pumpkin 2 Long karamani 3 Julienne ginger 4 Slit green chillies 5 Curry leaves 6 Coconut milk 7 Coconut oil 8 Salt 100 gms 100 gms 10 gms 10 gms 2 sprigs 200 ml 50 gms to taste

Method: 1. Boil white pumpkin and karamani with ginger, green chillies and curry leaves. 2. Add coconut milk (thick extraction) and cook for 2-3 minutes. 3. Finish with coconut oil.

INJI CURRY
(4 portions) 1 Chopped ginger 2 Chopped green chillies 3 Tamarind pulp 4 Jaggery (shredded) 5 Salt 6 Oil 7 Mustard seeds 8 Methi seeds 9 Red chilli whole 10 Curry leaves 100 gms 10 gms 50 gms 25 gms to taste 20 gms 3 gms 3 gms 3 nos 1 sprig

Method: 1. Boil ingredients from 1 to 5 together on a slow fire, simmer. 2. Heat oil, crackle mustard seeds, add methi seeds, red chillies and curry leaves and add to boiled mixture. Consistency: - Thick gravy, pickle type Colour: - Dark brown

AVIAL
(4 portions) 1 Coconut 2 Ginger 3 Green chillies 4 Jeera 5 Beaten curd 6 Yam (batons) 7 Carrots 8 Raw banana 9 White pumpkin 10 Drumstick 11 Turmeric powder 12 Coconut oil 13 Curry leaves 14 Salt no 10 gms 1`0 gms 5 gms 150 gms 50 gms 50 gms 50 gms 50 gms 50 gms 5 gms 25 gms 2 sprigs to taste

Method: 1. Peel or skin vegetables, cut into 2 long batons. Boil with turmeric powder and salt. 2. Make a coarse paste out of ingredients 1 to 4. Mix with beaten curd. 3. Add little turmeric powder and cook. 4. Add boiled vegetables and cook. 5. Finish with coconut oil and curry leaves.

KADELA
(4 portions) 1 Black channa 2 Oil 3 Red chilli whole 4 Coriander seeds 5 Ginger 6 Green chillies 7 Small onions 8 Khus khus (optional) 9 Coconut 10 Garlic 11 saunf 12 Curry leaves 13 Oil 14 Sliced onion 15 Salt 200 gms 10 gms 10 gms 10 gms 10 gms 5 gms 100 gms 20 gms 1/2 no 1 no 5 gms 2 sprigs 50 gms 100 gms to taste

Method: 1. Soak black channa overnight. Boil with salt. 2. Saut ingredients 3 to 11 in oil and make a fine paste. 3. Heat oil in a Kadai, add sliced onions and saut, brown and ground masala and cook. 4. Add boiled channa and cook. Colour: - Brown

VEGETABLE STEW
(4 portions) 1 Carrot (cubes) 2 Beans (batons) 3 Potato (cubes) 4 Cauliflower florets 5 Oil 6 Whole garam masala 7 Pepper corns 8 Sliced onion 9 Coconut milk 10 Slit green chillies 11 Ginger julienne 12 Salt 13 Surry leaves 75 gms 20 gms 100 gms 50 gms 50 gms 5 gms 5 gms 100 gms 1 no (2 extracts) 5 gms 5 gms to taste 1 sprig

Method: 1. Boil vegetables with salt and drain. 2. Heat oil in a handi, add garam masala, pepper corns, curry leaves and onions. Saut and add ginger and green chillies, do not brown. 3. Add boiled vegetables with thin coconut milk and cook. 4. Finish with thick coconut milk. Note: - Froe brown stew, brown the onions and boiled beetroot to be added.

TAPIOCA PUZHUKKU
(4 portions) 1 Tapioca 2 Coconut 3 Red chilli 4 Dhania seeds 5 Ginger 6 Garlic 7 Curry leaves 8 Pepper corns 9 Turmeric 10 Oil 11 Mustard seeds 12 Curry leaves 13 Salt 750 gms no 10 gms 10 gms 10 gms 1 pod 1 sprig 10 gms 5 gms 50 gms 5 gms 1 sprig to taste

Method: 1. Steam tapioca. Skin and cut into small cubes. 2. Heat oil in a Kadai, crackle mustard seeds, add ground masala made out of ingredients 2 to 9. Cook. 3. Add tapioca and cook well. 4. Finish with curry leaves.

COCONUT CHAMMANDI
(4 portions) 1 Grated coconut 2 Tamarind 3 Garlic 4 Whole red chilli 5 Urid dal 6 Curry leaves 7 Salt 8 Oil no 10 gms 1 pod 10 gms 10 gms 1 sprig to taste 50 gms

Method: 1. Heat oil in a Kadai and fry grated coconut until golden. 2. Add all other ingredients and saut. 3. Pound coarsely. Accompaniments: - Plain rice and ghee