Parippu Payasam
Parippu payasam is another version full of delicious flavor. It’s made using green gram (moong dal) and sabudana (tapioca pearls) with ghee-roasted coconut, raisins, and cashews then stewed in jaggery and coconut milk.
Kerala Chicken Fry (Ularthiyathu)
For those nights when you want some authentic tasting South Indian food, but you don't feel like adding in a ton of ingredients, this Kerala Chicken Fry (Ularthiyathu) is perfect.
Kerala-Style Chicken Curry
It's here. The chicken curry recipe that gives off nostalgia-inducing aromas. And, if you've never had a Kerala-style chicken curry, well, you're in for a treat because this is the original Foodie Cutie's recipe, or as I call her,
Kerala Kappa & Beef
Kappa (more commonly known as tapioca or yuca) and Beef is like the better version of steak and potatoes. This dish is simple to make, but FULL of delicious flavor.
Kerala Vattayappam
One (Christian) Kerala Easter tradition is to make Vattayappam on Holy Thursday. Vattayappam is a fermented coconut and rice batter spiced with cumin and cardamom then topped with ghee-roasted cashews and raisins.
Kerala-Style Fish Molee
Fish molee is one of those dishes you’re bound to see at a South Indian dinner table. It’s basically fried fish stewed in a spiced coconut milk.
Kerala Semiya Payasam
Semiya Payasam was one of my favorite Kerala desserts as a kid and still is. There are a couple of different types of payasam varieties, but I love the vermicelli and milky, coconut taste of this version. And, it's SUPER
Ethakka Appam (Banana Fritters)
One of my all-time, favorite South Indian snacks is ethakka appam. It's the perfect tea-time snack.
Ginger-Garlic Paste (a staple for Indian cooking)
If you're like me and use insane amounts of garlic and ginger, you'll love this paste. It's the most basic recipe in the world, but it saves you time when you just want to hurry up and eat!
Indian-Inspired Banana Bread
I grew up under two, distinct types of southern: the sweet tea and biscuits kind and the puttu and pazham type. So, it's natural a lot of my food concoctions end up colliding with my cultural identities. Not to mention,