Monthly Archives: August 2010


Rice Pancakes (Aapam)

Appam Pic Credit: Priya Q

Appam or rice pancakes with coconut milk is my favorite. Mostly I have it with chicken or vegetable stew… but in the month of September I will be sharing various other non vegetarian recipes that can be served with these rice pancakes or appam.


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Quick Pumpkin Thoran

Pumpkin Thoran

One beautiful thing about Kerala food is that basic ingredients like oil, spices etc can be used in moderation and hence make not only healthy options but tasty too…

Pumpkin – 250 gms
Small onions – 7-8 (or 1 small regular onion)
Grated coconut- 2 Tbsp
Turmeric – a pinch
Red chili powder – ½ tsp
Salt to taste
Coconut oil – 2 tsp


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Quick Gooseberry Chutney recipe

Coconut Mint Chutney

Gooseberry chutney

Creative Commons License photo credit: drumecho

Make delicious chutney in no time!…

Gooseberry (amla) – 3 nos (deseeded and chopped)
Green chili – 1-2 nos
Cumin (jeera) – ½ tsp
Grated coconut – 1 tbsp
Sour curd – 2-3 tbsp


  1. Grind all ingredients except curd to a smooth paste
  2. Add the paste to curd, season and serve
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Quick Olan Recipe

This one is made without any coconut milk. Quick to make one will find many Keralites preparing this for their general afternoon meal. However, the one made especially for Onam festival is more elaborate and made with coconut milk recipe for which I have already shared with you…


  1. White pumpkin – 2 cups – chopped (the outer skin should be light green and soft)
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Erissery pic : Priya Q

Pumpkin –  2 cups (cubed along with the skin)
Tuar / Arhar dal (pigeon peas) – 1 cup
Turmeric – ½ tsp
Chili powder / pepper powder – ½ tsp
Grated Coconut – 3/4 cup (keep 2-3 tsp aside)
Cumin (jeera) – 1/2 tsp
Mustard seeds – 1 tsp
Coconut Oil – 1 tsp
Curry leaves – 1 sprig
Salt to taste


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Mango Curry

The Samosa Spread
Creative Commons License photo credit: timbrauhn

It’s actually a pickle and just like pulinji is served in moderation during Onam sadya.

Raw mango – 1 (should be sour)
Turmeric powder – a pinch
Chili powder – 1 tsp
Fenugreek – a pinch
Asafoetida – a pinch
Gingelly Oil – 1 tbsp
Salt to taste

  1. Chop the raw mango into fine pieces

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Bittergourd Pachadi


Another accompaniment made with curd and coconut served for sadya

Bittergourd (karela) – 150 gms (washed and seeded)
Oil – 2 tbsp
Plain yogurt / curd – 1 cup (not sour)
Salt – 1 tsp
Mustard seeds – ½ tsp

For paste
Grated fresh coconut – ½ quantity
Green chili – 6 nos
Mustard seeds – ½ tsp
Water – ¾ cup


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