Spicy Kerala Fish Curry

This slowly braised spicy exotic Kerala fish curry in spicy tangy gravy yet soothed by little bit of coconut milk has a depth of flavor and it is one of the regional fish curries of India that matches our taste buds. This fish curry requires an tropical dry fruit known as Kudampuli or Malabar tamarind(scientific name,Garcinia cambogia, native to South Asia and Southeast Asia) that has smoky flavor and sour taste, available at Indian groceries. But tamarind is a great substitute for kudampuli in case not found.

Meen Molee

Each state of India has its own signature dishes and unique flavor profile. As a foodie I love to try the variety of dishes of India that I never tasted while growing up. I have been making Meen Moilee for years, one of the signature fish curries from the state of Kerala. The gravy is mildly spiced yellowish coconut curry with delicious flavor of tempered mustard seeds, curry leaves and green chilies yet Kerala cuisine is well known for spiciness. It is believed that this curry originated during Portuguese colonial era centuries back. Meen means fish in Malayalam and little analysis revels that Molee is given after the lady by the name "Molly" who added coconut milk to the fish curry to neutralize the spiciness to suit foreigner's palate. 

Avial/Aviyal

Being a foodie I love to prepare different regional cuisines of India often. Recently I tried Avial/Aviyal for the first time, a signature Keralite mixed veggie medley and it turned out delicious. I think this is the easiest curry I had ever made. No sauteing required. It's just boiled veggies, then spiced coconut mixture mixed with yogurt and tempered whole spices in coconut oil stirred in the curry. Nothing can't be more easier that this one! 

Kerala Chicken Roast

Kerala Chicken Roast is a great treat for spicy chicken lovers. This rustic style also known as Nadan in Kerala cuisine. Unlike traditional oven roast, Kerala style Chicken roast is slow cooked on the stove top in coconut oil along with flavorful spices in its own juice making it a finger licking delicious dry curry. The coconut, coconut oil, curry leaves and warming spices are wonderful blend of flavors and its slow cooking method nicely coats chicken pieces with spices. This dish insanely delicious!

Uttapam and Vegetable Paniyaram

I made so many batches of Dosa batter in these lock down months even South Indians would be surprised. My kids loves to snack on them without any accompaniments. I shared Dosa and explained well here in the Dosa post. Using one simple Dosa batter so many things can be made. Uttapam is one of them topped with onion and and other veggies served alongside Chutneys and Sambar are perfect lunch or dinner for us. Uttapams is kind of thick pancake and soft,fluffy texture. They are So tasty. If Chutneys and Sambar are finished but some batter remains I don't mind to savor Uttapam just like that. 

Idli/Savory Fermented Steamed Rice-Lentil Cake

Idli/Idly is a steamed Savory Fermented Steamed Rice-Lentil Cake served as breakfast. These beautiful soft fluffy Idlis are made with the same Dosa batter. It's a pure bliss to savor freshly steamed soft idlis with a bowl of Sambar and some chutnys.

Masala Dosa/Savory Rice-Lentil Crepe with Spicy Potato Filling

Crispy Masala Dosa is one of  the vegan dishes served with Sambar and some chutneys  nothing fancy but simple comforting and soul satisfying meal that we enjoy having it for lunch or dinner. Dosa, is a traditional South Indian breakfast staple that I didn't grow up having it. My lovely big sister started making perfect Dosa batter using her simple electronic mixer/grinder many moons back and the other accompaniments at home as she loved to explore regional food of India. My mother never had an electronic mixer like many households back then. My sister always made Dosa for Ma while she was vising her and would always send a big container full of Dosa batter for my brother and me to Ma on her way back home from her place. We loved it so much for having it for dinner. This is such an elaborate procedure, soaking, grinding and fermenting but my sister enjoys making it till these days. 

Medu Vada/Sambar Vada

Famous South Indian doughnut shaped Medu vada also known as Sambar Vada, crispy on the outside, soft fluffy on the inside is one of the breakfast staples served with Sambar and  special chutneys. These fritters are made from soaked white lentil paste and some herb and spices. I never failed making these fritters. Only challenging part is making a hole in the center of the fritter. I am sharing three easy tips that I learned over the years. If it is still difficult to shape like a doughnut just make regular fritter. Try your best and if it is not perfect looking Medu Vada they will still be very tasty fritters. I make three flavorful super easy chutneys great for Medu Vada, Dosa, Idli, Uttapam and Paniyaram. 

South Indian Sambar

A bowl of Sambar  goes best with Idli, Medu Vada, Dosa, rice etc. This delicious slightly tangy South Indian lentil and vegetable stew recipe varies in different regions of South Indian households. Traditionally it's made with split pigeon peas also known as toor dal or arhor dal. Popular vegetable choice for Sambar is moringa drumstick, carrots, squash, shallots, eggplant, green beans etc. A special spice mix called sambar masala and tamarind pulp give the Sambar a unique South Indian sour flavor and finishing with 2nd time tempering adds wonderful aroma to Sambar.  Here is my version of the Sambar  recipe using opo squash, chopped onion, and green beans. 

Andhra Chicken Curry

A typical South Indian chicken curry from Andhra Pradesh, India, made with aromatic spices and herbs. It's very rustic, bit tangy and loaded with spices. The heat and flavor come from the dried hot chilies, fresh red chilies and peppercorns. If you love South Indian spiciness this is definitely worth trying and it is best served with plain rice.