Often described as fried donuts soaked in a spiced sugar syrup, Gulab Jamuns are so much more than that. These plump sweets are infused with so much flavor and impossible to limit to one bite.
Sambar is made many different ways. In fact, different districts within South India all seem to have their own variation. From the types of vegetable used to the spice blends, the combinations are vast.
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.