Onmanorama Lite App
Sweet, tangy, comforting and deeply nostalgic, this curry brings the taste of summer and the warmth of tradition to every sadya spread.
Kerala beef brown stew offers a rich and flavorful alternative to traditional creamy stews, skipping coconut milk and dairy entirely. This recipe features tender beef simmered with whole spices, onions, and vegetables in a balanced gravy, finished with vinegar and sugar for a unique taste.
In many homes around Kottayam, Pulicha Appam is made ahead and cooked fresh as part of the Easter feast, pairing beautifully with rich, spicy meat curries.
It is the perfect combination of soft rice cakes infused with a spicy prawn filling.
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.
Results 1-10 of 206
