Parippu payasam is another version full of delicious flavor. It’s made using green gram (moong dal) and sabudana (tapioca pearls) with ghee-roasted coconut, raisins, and cashews then stewed in jaggery and coconut milk.
For those nights when you want some authentic tasting South Indian food, but you don’t feel like adding in a ton of ingredients, this Kerala Chicken Fry (Ularthiyathu) is perfect.
It’s here. The chicken curry recipe that gives off nostalgia-inducing aromas. And, if you’ve never had a Kerala-style chicken curry, well, you’re in for a treat because this is the original Foodie Cutie’s recipe, or as I call her, mom (amma).
Kappa (more commonly known as tapioca or yuca) and Beef is like the better version of steak and potatoes. This dish is simple to make, but FULL of delicious flavor.
One (Christian) Kerala Easter tradition is to make Vattayappam on Holy Thursday. Vattayappam is a fermented coconut and rice batter spiced with cumin and cardamom then topped with ghee-roasted cashews and raisins.
Fish molee is one of those dishes you’re bound to see at a South Indian dinner table. It’s basically fried fish stewed in a spiced coconut milk.
Semiya Payasam was one of my favorite Kerala desserts as a kid and still is. There are a couple of different types of payasam varieties, but I love the vermicelli and milky, coconut taste of this version. And, it’s SUPER easy to make.