Malabar Chicken Fry Masala

A chicken dry curry recipe from Malabar. Marinated chicken is shallow fried in oil first. For the masala, onion, garlic, green chilli, tomatoes and spices are fried in oil. Fried chicken is then added to the masala and slow cooked for a few more minutes. Serve with rice or any Indian bread.
Recipe Courtesy: Aysha's Life Today

Banana Flower Stir-fry (Vazha Koombu Thoran)

A delicious banana heart (flower) stir-fry which is usually served as side dish with rice. I found some refrigerated banana flowers in the Indian grocery store and dared to buy it once again eventhough last time it turned out to be slightly bitter. It tasted great this time! After removing the outer loose bracts (petals), the flower is finely chopped and washed in water with a pinch of turmeric and salt to avoid further browning. My mom usually add some oil to it and mix with hand to remove fibers (if any). To lightly fried onion, garlic and green chilli, the chopped flower and other spices are added and cooked. Then grated coconut is added and stir-fried for a few more minutes.
Recipe Courtesy: Vrinda's Sankeerthanam

Green Beans Mezhukkupuratti (French Beans Stir-fry)

A simple green beans stir-fry to serve with rice. Onion, shallot, garlic, green chilli and curry leaves are fried in oil, then chopped beans, red chilli powder and turmeric are added and cooked. After cooking, lid is removed and stir-fried for a few more minutes.
Recipe Courtesy: Nags' Edible Garden

Vellarikka Curry (Yellow Cucumber in Coconut Gravy)

My mom usually make vellarikka (yellow cucumber) curry this way with slight difference. Cucumber is skinned, cut into cubes and then cooked with turmeric and red chilli powder.  Ground paste of coconut, cumin seeds and shallots (pearl onions) and crushed mustard are added and finally seasoned with oil, mustard, whole red chilli and curry leaves. Note that butter milk or yogurt is not added to this curry. Serve with rice.
Recipe Courtesy: Simply Spicy

Mackerel / Ayala Fry (Kerala Style)

Guess what I found in the grocery store the other day - 'fresh, cleaned' mackerel (ayala)!!! It was not Indian mackerel but Atlantic mackerel (aka Boston mackerel), which differ in appearance from the former. I was very surprised to find fresh mackerel here but it was not as fresh as the mackerel sold by the local fish sellers in Kerala who go from house to house to sell their latest catch. Or, maybe it's just that I don't want to admit that anything I get here is as good as what I used to get back home! Anyways, I fried them and it brought back good old memories. My son loved it too and he said he want more of the lobster! I didn't try to correct him for the moment because a mere name change can make say "I don't like it"...
Recipe Courtesy: Veena's Curry World

Bitter Gourd Red Chilli Chutney (Pavakka Mulaku Chammanthi)

Another interesting bitter gourd recipe. Bitter gourd is cooked with onion and crushed red chilli and then tamarind juice is added. If you are a bitter gourd lover you will definitely like it. I think I added too much bitter gourd compared to the original recipe. Next time I'll exactly follow the recipe.
Recipe Courtesy: Tina's Kaipunyam

Ethakka Aviyal (Green Plantain in Coconut Gravy)

Although the word 'aviyal' denotes mixture of vegetables, this side dish is made with green (raw) plantain alone. Plantain is cooked with green chilli, kudampuli (malabar tamarind or gambooge), turmeric, curry leaves and salt. Grinded mixture of coconut, cumin seeds and pearl onions (shallot) are added and cooked. The dish is finished off with a dash of oil and curry leaves. Kudampuli can be removed from the dish after cooking to avoid too much sourness in localized areas since it is a dry curry.
Recipe Courtesy: Yummy O Yummy

Boiled Tapioca with Green Chilli Chutney (Kappa Chendamurian with Mulaku Chammanthi)

Tapioca is a staple food of Kerala. The easiest way to have it is by merely boiling it, where tapioca is cooked in boiling water and then served with hot chutney or fish curry. Chutney is made in different ways either with red chilli powder or green chilli. To make geen chilly chutney crush together green chilli, pearl onion (shallot), peanut size tamarind, curry leaves and then add oil and salt. Inji Pennu's blog Ginger and Mango gives a good narration of peeling the skin of tapioca. While cooking tapioca, care should be taken to remove any natural toxins in it by double-boiling it.
Recipe courtesy: Shn's Mishmash

Chicken Ularthiyathu (Kerala Style Chicken Stir-fry)

A delicious chicken fry recipe from Kerala. Chicken is cooked and then stir-fried with onion, ginger, garlic, tomato and other freshly roasted spices. Serve with rice or chapathi.
Recipe Courtesy: Sangeetha's Kothiyavunu

Green Beans Carrot Stir-fry (Thoran)

In Kerala we make a thoran out of any vegetable by adding grated coconut to it. Thorans are very easy to make and are served as a side dish with rice . Thoran could be made with green beans alone, carrot alone or a mixture of both. The spices added to thoran vary in different households.
Recipe courtesy: Marias Menu

Vazhakka Vanpayar Curry (Raw Banana Red Chori Curry)

This Kerala style curry is made with raw banana and red chori (azuki beans) in a ground coconut-spices gravy. It is usually served as a side dish with rice.
Recipe courtesy: Kaipunyam

Cherupayar Thoran (Whole Moong / Green Gram Coconut Stir-fry)

One of my favorite thorans ever! Green gram thoran is usually served as a side dish with rice or kanji (plain rice porridge). This highly nutritious dish can be served alone as a snack too.
 Recipe Courtesy: Sarah's Vazhayila

Pavakka Kichadi / Pachadi (Bitter Gourd in Coconut n Yogurt Gravy)

This is a traditional kichadi/pachadi from Kerala with regional variations in recipe. Here fried bitter gourd is cooked in a coconut and yogurt gravy along with other spices. Frying of bitter gourd and the addtion of yogurt help to reduce the bitterness of the gourd to some extent. I am a die-hard fan of pavakka and this is one of my favorite dishes.
Recipe Courtesy: Live.to.eat

Beetroot Coconut Stir-fry (Thoran)

This is a simple beetroot stir-fry. I didn't want to bite into big pieces of beetroot in my thoran. My food processor came to the rescue, to grate the beet and then to coarsely grind coconut and other spices. Loved it with rice.
Recipe Courtesy: Malabar Spices

Kerala Egg Roast / Nadan Mutta Roast

This Kerala style egg roast is one of my favorites where hard boiled eggs is served along with a roasted onion-spices gravy. It could be served as a side dish with appam, roti or any other kind of Indian bread.
Recipe Courtesy: Sangeetha's Kothiyavunu

Kadala Curry (Chickpea in Coconut Milk Gravy)

Chickpea curry can be made in different ways. In this version cooked chickpea is simmered in a coconut milk gravy. A very delicious dish that goes with puttu, appam, idli, dosa or any kind of bread you can think of.
Recipe Courtesy: Sarah's Vazhayila

Vanpayar Mezhukkupuratti (Red Chori / Azuki Beans Stir-fry)

This stir-fry is one of my favorite side dish with rice and kanji (rice porridge). In Kerala vanpayar or brown chori is used for the dish. The beans is cooked first and stir-fried with spices to make this healthy side dish.
Recipe courtesy: Yummy O Yummy

Cabbage Carrot Stir-fry (Thoran)

Yet another thoran recipe from Kerala! Carrot can be combined with any other vegetable to give a sweet twist to the plain thoran.
Recipe courtesy: Salt and Pepper

Red Radish Greens Stir-fry (Poriyal / Thoran)

I never knew that radish greens are edible. There was some left over greens from the two bunches of red radish that I bought the other day. I was glad to know that the greens are edible and made this delicious stir-fry.
Recipe Courtesy: Padhus Kitchen

Kerala Style Mussel Stir-fry (Nadan Kallummakkaya Stir-fry)

This is Kerala style mussel stir-fry which could be served as an appetizer or as a side dish. I used the New Zealand green shell mussel which is available in half shells in the frozen section of the grocery stores here. After defrosting, the flesh can be easily removed from the shell using a sharp knife.
Recipe Courtesy: Adukala Vishesham