Theeyal (Thiyal) is a typical Kerala dish. This is a recipe from my friends’ mom who happens to be an amazing cook. Ingredients: Konju (Shrimp) shelled and deveined : 2 lb Grated fresh/frozen coconut : 2 cups Fenugreek (methi) powder : 1 pinch Coriander powder : 1 tspn Chili powder...

Achappam is a delicious deep fried savory dish. Prepared in Kerala during festivals like Onam or Christmas. This requires a ‘die’ or ‘achhu’ that is used for deep frying. This technique of deep frying cooks alls sides of the achappam simultaneously. If you are looking for the ‘achu’ or...

This chutney has its best flavor when used fresh, but may be refrigerated in a covered dish for up to three days. It can be used as a basting or marinade for summer grilling like chicken, lamb, pork or fish. Also works great as a salad dressing. Ingredients 2...

This is one of the best ways to cool you down after a spicy meal. Its a traditional drink during the summer season when mango is plentiful in India.   Ingredients 1 cup plain yogurt 1/2 cup milk 2 cups chopped mango or mango pulp 4 teaspoons sugar, to...