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This version is especially loved because it asks very little of the cook. A handful of everyday ingredients, a bit of patience, and gentle heat are all it needs.
The banana leaf does most of the work. It seals in aroma, softens edges, and allows flavours to settle into one another.
A spoon of it with kappa, kanji or hot rice is enough to bring back memories of home.
Made from tender coconut water and flesh, this payasam is unlike the jaggery-heavy classics.
Adding moringa leaves not only deepens the taste but also brings a unique earthy aroma and a powerhouse of nutrition.
A mild, creamy curry made with soaked cashew nuts and coconut milk — straight from Kerala's traditional kitchens.
This chutney makes clever use of ripe bananas—especially handy if you have a few going soft or some leftover coconut oil after making banana or jackfruit chips.
A seasonal snack made with chakka, minced meat, and potato
Cooked in coconut milk with a medley of aromatic spices, this dish is rich, flavourful, and comforting.
Bursting with flavour and infused with aromatic spices, this dish promises to be a highlight of your Easter feast.
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