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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.
Celebrate Easter with a wholesome and nutritious twist to a beloved traditional recipe.
Whether enjoyed with steamed rice, appams, or flaky porottas, this dish promises to delight your palate and leave you craving for more.
Sweet, tangy, comforting and deeply nostalgic, this curry brings the taste of summer and the warmth of tradition to every sadya spread.
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