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This Kerala-style prawn pickle, a spicy and tangy delicacy with ginger, garlic, and chilli, preserves prawns for longer. It's best served after resting for a couple of days.
A Kerala-style curry mimics fish curry's look and richness using tomatoes, spices, and two coconut milk extracts, finished with a fragrant tempering.
Jini dosa combines a crispy dosa with Mumbai street food, featuring vegetables, cheese, and spicy sauces, rolled and chopped for a flavourful, indulgent dish.
Transform leftover porotta and chicken ularthu into a flavourful roll with vegetables, mayonnaise, and ketchup, perfect for a quick snack, dinner, or lunchbox.
Curry leaf candy, karuveppilai mittai, transforms savoury leaves into sweet treats by roasting them with almonds, cardamom, jaggery, coconut, and ghee.
Both South Indian banana flambé and Bananas Foster use bananas, sugar, rum, and flambéing with ice cream, but differ in other ingredients and origins.
This refreshing South Indian kosambari features soaked moong dal with crisp cucumber, carrot, sweet corn, and tomato, enhanced by coconut, coriander, and a mustard seed tempering.
A simple Kerala-style omelette made with eggs, freshly grated coconut, onion, green chilli and curry leaves. Cooked in coconut oil, this quick dish has a soft texture and subtle sweetness.
Pacha theeyal, a simple coconut-based curry with shallots and ladies' finger, offers a less common Onam sadya alternative to typical sides and koottucurry.
Pineapple thoran, a sweet and mildly spicy Kerala side dish, complements an Onam sadya with its blend of pineapple, coconut, cumin, turmeric, and chilli.
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