Delve into Authentic Kerala Prawn Pickle

 "Pearly Aunty's Culinary Legacy: A Heartfelt Journey with Kerala Prawn Pickle"

    In my kitchen, every food holds a story and every dish is a labour of love. It all started with a tale from my daughter, studying medicine miles away in Georgia. She shared anecdotes of her friends carrying bottles of pickles from home, a taste of India in a foreign land.

    My children never had much of a palate for pickles.  So, when she told me about her friend's batch of prawn pickle, I was intrigued. Despite watching my mother-in-law's sister, Pearly aunty, craft pickles with finesse, I had reservations about preserving non-vegetarian items. But my daughter's enthusiasm sparked something within me, a desire to recreate those flavours in my own domain.

    Without much thought, I gathered my ingredients and began my experiment. Marinating the prawns in a blend of chilli powder, turmeric, and salt, I immersed myself in the aromas of Kerala's coastal cuisine. Memories of Pearly aunty's cooking skills lingered in my thoughts, as I sautéed ginger, garlic, and green chillies, infusing the dish with layers of flavour.  When the moment of tasting finally arrived, I was astounded by the results. 

Delve into Authentic Kerala Prawn Pickle

    Along with this Prawn Pickles comes the memories of a remarkable woman amidst the aromas of spices and love. Pearly Aunty, a single mother who wore many hats, from toiling in kitchens to stitching, her resilience knew no bounds. Despite life's challenges, she was a constant presence in our family, always ready to lend a helping hand.

    Her cooking, though simple, possessed an unparalleled magic. With effortless ease, she would turn discarded chicken parts into a flavourful curry that still lingers on my palate. But it wasn't just her culinary skill that left an impression; it was her ability to serve with grace, ensuring everyone left the table satisfied, even with limited quantities.  As I reminisce about her, I recall a few recipes I saw her cook, and this recipe for Kerala Prawn Pickle holds a special place.

Delve into Authentic Kerala Prawn Pickle

    Food, indeed, carries memories. A single taste or smell has the power to transport us back to a moment in time, allowing us to relive cherished memories once more. And as I share this prawn pickle with my loved ones, I honour Pearly Aunty's legacy, a testament to the enduring power of love and food.

    With each bite, I pay homage to the woman who taught me that true joy can be found in the simple pleasures of cooking and sharing a meal with those we hold dear. Join me on this heartfelt journey as I felicitate Pearly Aunty's culinary legacy with every flavourful bite of Kerala Prawn Pickle.

Delve into Authentic Kerala Prawn Pickle

Delve into Authentic Kerala Prawn Pickle

 Ingredients:

To Marinate & Fry:

• 500 grams Prawns
• 2 teaspoon Kashmiri Chilli Powder
• 1/2 teaspoon Turmeric Powder
• Salt to taste
• 1/2 Cup Coconut Oil
  

 For Prawn Pickle:

• Coconut Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Fenugreek Seeds
• 2–3 Sprigs of Curry Leaves
• 1 tablespoon Ginger
• 1 tablespoon Garlic
• 1 teaspoon Green Chillies
• 1/2 teaspoon Turmeric Powder
• 1/2 tablespoon Ginger Garlic Paste
• 2 tablespoons Kashmiri chilli powder
• Salt to taste
• 1/4 – 1/2 cup Vinegar
• 1/4 cup Water (boiled & cooled)
  

 Method: 

Marination: Marinate the cleaned prawns with Kashmiri chilli powder, turmeric powder, and salt. Allow it to sit for about half an hour to soak in all the flavours. 

Sizzle and Fry: Heat Coconut oil in a pan and fry the marinated prawns until they turn golden brown. Set them aside. 

Spice Infusion: In another pan, heat oil (use the remaining oil from frying the prawns) and add mustard seeds and fenugreek seeds. Once they splutter, add finely chopped ginger, garlic, green chillies, and curry leaves. Fry until they turn brown and aromatic. Set this mixture aside.

 

The Masala Medley: In the same pan, add ginger garlic paste and fry until it turns brown. Then, add Kashmiri chilly powder, turmeric powder, and salt. Fry the masala until it's cooked through, and the oil starts to appear.

Mix and Boil: Add 3–4 tablespoons of water to the masala mixture and let it simmer for a minute. Then, add the fried prawns, previously fried ginger & garlic, green chillies, and vinegar. Allow it to boil.

 

Adjust and Enhance: If you desire more gravy, add 3–4 tablespoons of water and let it boil for an additional 5 minutes. Taste check and adjust salt and vinegar according to your preference. Can add 1/4 teaspoon of sugar to balance the overall taste.

 

Cool and Store: Once done, remove from heat and let it cool completely. Transfer the pickle into an airtight container and pour the remaining fried oil over the top for extra flavour.

 

Delve into Authentic Kerala Prawn Pickle

 

Notes:

• For a variation, you can use boneless kingfish instead of prawns, cut into bite-size pieces.
• Coconut Oil gives an authentic flavour to this pickle.
  
• When adding vinegar, start with 1/4 cup and adjust according to taste preference.
• Refrigeration is recommended for long-term storage, especially in hot and humid climates.
• Allow the pickle to sit for 1–2 days for the flavours to meld together perfectly.
  

 

Delve into Authentic Kerala Prawn Pickle

Storing:

    Refrigerating prawns can indeed affect their texture, potentially making them slightly tougher. To enjoy the pickle, it's common to let it thaw for a while and then reheat it briefly in the microwave or on the stove. This helps to restore some of the tenderness and brings out the flavours before serving.

    Alternatively, if you prefer not to refrigerate the pickle, it can be stored at room temperature for a short period, typically up to a few days, especially if the climate is not too hot or humid. However, to ensure safety and maintain freshness, it's advisable to store the pickle in the refrigerator for longer-term storage.

For the best way to store the pickle, consider the following steps:

• Allow the pickle to cool completely before transferring it to a clean, airtight glass jar or container.
• Make sure the jar is tightly sealed to prevent air and moisture from entering, which can cause spoilage.
• Personally, I prefer to store the pickle in the refrigerator for longer-term freshness and safety.
• Store the pickle in the refrigerator, where it can stay fresh for several weeks to a few months, depending on the ingredients and preparation method.
• When ready to consume, take out the desired amount of pickle and let it thaw for a while at room temperature. Then, reheat it gently in the microwave or on the stove until warmed through before serving.

    By following these steps, you can ensure that your Kerala prawn pickle stays fresh, flavourful, and safe to enjoy for as long as possible. 

Delve into Authentic Kerala Prawn Pickle

UNAKKA MANTHAL VARUTHATHU - DRIED SOLE FISH FRY

    If there is one dish which has loads of memories, then Unakka Manthal Varuthathu travels along with me until today with its ever loving and ever lasting memory, taste and my love for it.  Every trip to Palaghat is incomplete without a pack of Unakka Nangu or Unakka Manthal.  I can relate so many trips, and it has become quite synonymous in accordance with my memories to our trip to my parents' hometown.

    Well, my liking for this Dry fish started even before I could remember.   When I really started eating it, I am not sure, but it has always been one of my favourites. A holiday at my Mother's place and I remember my grandfather going to Kongad Chandha or the Shandy Market which is open only on Mondays.  He would carry a big Vatti (a big basket) to the Chanda and would bring back loads of groceries and vegetables for a week or so for family needs.  And there would be two default items, a pack of dried fish packed in a newspaper, securely tied with a jute rope, and a few Ari Murukku tied like a garland in Jute rope. The moment he comes back he treats us with Murukkus and there my grandmother would get ready to fry some Unakka Nangu.

    A piece of fried Unakka Manthal and there I can eat loads of Rice.  I love the combination of Curd Rice and Unakka Nangu Porichathu.  My eating habits are so inclined to zipping my addictions that happen to be my favourites, and I only indulge in a very few of my favourites without guilt?  Not really, I eat and then, I confine myself to some limitation for a week or so, to compensate for the indulgence.  Well, the above combination very well fall into the category.

    Dried or Salted Fish, and we call it Unakka Meen in Malayalam and Karuvadu in Tamil.  I am the only person who eat Dried Fish at home, and it is always like "Kazhuthaikku Theriyuma Karuvattu Vasanai"??? And my all bliss feeling of What a Karuvad!!! As there exists a crowd who loves fish, there is indeed a crowd which falls for dry fish too.  Though ironically categorised, the popularity of the same is widely known. 

UNAKKA MANTHAL VARUTHATHU - DRIED SOLE FISH FRY

    From the large repertoire of salted and dried fish recipes across the world, my pick is limited to my know-hows inclined to my family and a few from Tamil & Malaysian Cuisine. This Unakka Nangu Fry is a simple recipe prepared in a typical Kerala style marinated with a simple masala mix of Red Chilli Powder and Turmeric and undoubtedly fried in Coconut Oil gives an authentic touch to this Unakka Manthal Fry. And that is how my mother makes it.

    Every family has their own way of making Unakka Meen and my MIL makes it in a different way and that recipe is for another time here.  My MIL serves this with a combination of a spicy condiment, a simple Ulli Chathachathu made with Shallots, Green Chillies and Tamarind. 

HOW TO COOK UNAKKA MANTHAL/NANGU  VARUTHATHU - DRIED SOLE FISH FRY

UNAKKA MANTHAL VARUTHATHU - DRIED SOLE FISH FRY

INGREDIENTS:

• Thoroughly wash the Salted Fish & then soak it in ample of water for about 20–30 minutes.
• Once soaked, clean the Unakka Manthal, gently snap off the head and peel off the skin from the fish from both the sides.
• Then wash it again thoroughly. Can cut the fish into 2 or 3 pieces, depending on the length.  The fish I bought was too small, so I used it as such.
  
• Sprinkle Turmeric Powder & Red Chilli Powder and mix well.
• Marinate the Unakka Manthal with this paste and keep it aside for 15 - 20 minutes.
• Heat the Coconut Oil in a Pan and shallow fry the fish on a low flame, until it turns crisp and into golden brown. 
• Serve Unakka Manthal Fry hot as a starter/appetizer.  Goes well with your favourite hooch.
• Unakka Manthal is one best side dish for Kanji or Pazhankanji(Pazhaya Sadham).
•  
  

• Can use any other vegetable oil for this fish fry.
• Adjust the amount of spices to your preference.
• Add salt only, if necessary.  Dried fish has lots of Salt in it, so adjust accordingly.
• Soaking the Dried Fish also helps in removing some amount of excess salt from the Salted Fish.
• At home, we remove the skin from Unakka Manthal by just simply peeling it off. Sole Fish or Mantha, fresh or dried, the skin peels off easily.
  
• Can use the same recipe to cook any other type of Dried Fish/Unakka Meen/Karuvadu.
  

Nendhra Pazham Pani – Traditional Kerala Banana in Jaggery Syrup

"Rediscovering Pazham Pani – A Sweet Tradition from our Family Repertoire"

Pazham Pani - a Sweet Kerala Tradition

    When I say Pazham Pani, most of you might think of the Travancore-style Pazham Pani, a dish where Poovan Pazham (a local banana variety) is served with a luscious jaggery syrup. In Northern Travancore Christian households, Pazham Pani is traditionally served at the end of a feast. This custom, known as Pani Vilambal, involves presenting the beloved Poovan Pazham in a syrupy blend made from jaggery or palm sugar – a truly sweet finish to any grand meal.

Did You Know? Pani Vilambal is a tradition that has been kept alive in the Christian communities of Kerala, offering a symbolic and flavourful ending to feasts.

A Family Recipe with Nostalgia: My First Encounter with Nendhra Pazham Pani

    This special recipe for Nendhra Pazham Pani holds a place close to my heart. It comes from my husband’s grandmother, Clemmi Thathi, who served it to me for the very first time during my visit to Cochin just after our wedding. Only three days into my married life, I was brought to my mother-in-law’s hometown to meet the extended family and, most importantly, Clemmi Thathi herself – a legendary cook whose Red Fish Curry (a fiery Kerala-style fish curry) is still the talk of the family.

A Feast to Remember and the Discovery of a Comforting Sweet Dish

    As a new bride, I was overwhelmed by the variety of dishes – seafood, duck, chicken, pork, all spiced to Kerala’s fiery standards! The grand feast was laden with dishes that "nirpathuve... nadapathuve... parappathuve" (stand, walk, and fly), as they say, and each bite was a plunge into the authentic flavours of Kerala cuisine. But, being unused to such intense spices, I found myself yearning for something mild.

    Then, the following morning, she served a breakfast spread with Vellayappam (appam) and Puttu alongside an array of curries – Vindaloo, Duck Roast, Chicken Curry, Stew, Kadala Curry, and finally, Nendhra Pazham Pani. With my stomach feeling delicate from the previous day’s spice assault, I was instantly drawn to the soothing sweetness of Nendhra Pazham Pani. Paired with soft appams, it was just what I needed, a comfort dish that has stayed with me ever since.

Pro Tip: Try serving Nendhra Pazham Pani with Vellayappam for an unforgettable sweet and savoury experience.

A Unique Take on Pazham Pani: Nendhra Pazham Pani with a Twist

    Today, I’m not sharing the conventional Travancore Pazham Pani, but rather, a unique version from our family’s repertoire – Nendhra Pazham Pani, as taught to me by Great Clemmi Thathi. Unlike the usual recipe, this one uses Nendhra Pazham, Kerala’s favourite banana, stewed in jaggery syrup with a hint of cloves and cardamom. The touch of spices enhances the natural sweetness of the banana, creating a flavour that’s not just delicious, but divine.

Must Try: This sweet and spiced Nendhra Pazham Pani pairs beautifully with vellayappam, offering a taste of Kerala’s culinary heritage.

Appam with Nendhra Pazham Pani – Kerala’s Sweet & Spiced Breakfast Tradition!

A Sweet Tooth’s Delight: Nendhra Pazham Pani with Appam

    Whenever I manage to get my hands on Nendhra Pazham and have Appams on the menu, I can’t resist making this Pazham Pani to serve alongside. It’s one of my personal favourites! If you have a sweet tooth, this Kerala-style banana in jaggery syrup is sure to delight your taste buds. This Pazham Pani pairs beautifully not only with Appams but also with  Puttu and Idiyappam, making it a versatile and beloved accompaniment for a Kerala breakfast.

    And here’s another idea for sweet lovers: Try this combo with Sweetened Coconut Milk for an extra indulgent touch! Get the Sweetened Coconut Milk recipe here.

Try it Today! Serve this sweet Pazham Pani with appams and Sweetened Coconut Milk for a traditional Kerala breakfast experience. Your taste buds will thank you!

A Family Favourite Recipe for Festive Breakfasts

    Here’s a recipe straight from our family repertoire! This Nendhra Pazham Pani is a quick, easy-to-make dish that’s divinely delicious. It’s a special addition to our festive or special day breakfast spreads, where we serve it alongside Appams, Vattayappams, or Idiyappam. Traditionally, it complements classic Kerala breakfast dishes like Egg Roast, Beef Ularthiyathu, Stew, Chicken & Potato Curry or Duck Curry, and even Sweetened Coconut Milk.

Explore More! For more recipes from our Family Repertoire, click here.

Pazham Pani Recipe Overview

• Cuisine: Kerala (India)
• Recipe Type: Side Dish
• Difficulty: Easy
• Serves: 4-6
• Author: SM

Time Estimate

• Preparation Time: 5–10 Minutes
• Cooking Time: 20–30 Minutes

Want More Kerala Breakfast Ideas? Check out our Kerala Christian Style Breakfast Menu for a spread that’s both traditional and delicious! Click here.

How to Make Nendhra Pazham Pani – Step-by-step guide to cook Kerala's Nendhra Banana in Jaggery Syrup

Kerala’s Sweet Treasure: Nendhra Pazham Pani – Banana in Aromatic Jaggery Syrup

Ingredients for Nendhra Pazham Pani

• Nendhra Bananas - 2 large, ripe
• Jaggery - 1 cup (adjust to taste)
• Water - 1 cup
• Cloves - 4–5 pieces
• Cardamom - 2 pods, lightly crushed
• Salt - a pinch (optional)

Tip: Adjust the sweetness of the syrup by adding more or less jaggery, depending on your preference!

Method: Making Banana in Jaggery Syrup

Prepare the Jaggery Syrup

• In a saucepan, add 1 cup of jaggery to 1 cup of water.
• Boil this mixture on high flame for a few minutes, then reduce to a simmer for 5–6 minutes.
• Strain the jaggery syrup to remove any impurities, ensuring a smooth consistency.
• Pour the syrup back into the pan and add crushed cardamom pods and cloves for aroma.

Pro Tip: This recipe calls for a thin syrup, so avoid over-reducing it. Keep in mind, that the syrup will thicken slightly as it cools.

Prepare the Bananas

• While the syrup simmers, wash and peel 2 large Nendhra bananas.
• Cut each banana into 4–5 pieces, around 1.5 to 2 inches long.

Cooking Tip: Cutting the bananas into even pieces ensures uniform cooking and allows them to absorb the flavours better.

Cook the Bananas in Syrup

• Gently drop the banana pieces into the jaggery syrup.
• Cook on a low flame until the bananas turn soft and absorb the syrup’s flavours.
• Turn off the flame and let the bananas sit in the syrup for a few minutes to allow the flavours to infuse deeply.

Serving Suggestions

• Serve your Nendhra Pazham Pani warm with Appam, Puttu, or Idiyappam. This sweet dish is sure to add a traditional touch to your breakfast or festive spread!

Try This Pairing: Enjoy this recipe with Sweetened Coconut Milk – a classic Kerala-style sweet touch for Appams and Idiyappam!

How to Store Nendhra Pazham Pani

    If you find yourself with leftover Nendhra Pazham Pani (which, let’s be honest, is rare!), here’s how you can store it:

• Refrigeration: Store the cooked bananas in jaggery syrup in an airtight container. It can be refrigerated for up to 2-3 days. Just give it a gentle reheat before serving, and it’ll taste just as delicious!
• Freezing: If you wish to store it longer, you can freeze the Nendhra Pazham in the syrup. However, the texture of the bananas might change once frozen and thawed, so it’s best enjoyed fresh if possible.

Frequently Asked Questions (FAQ)

• Can I use other types of bananas for this recipe? Yes! While Nendhra bananas are ideal for their firmness and sweetness, you can use other varieties such as Poovan or even regular bananas. Keep in mind, the texture and sweetness may vary.
• Can I make this recipe vegan? Absolutely! The recipe is naturally vegan, as it uses jaggery (instead of refined sugar) and does not include dairy. It’s a perfect addition to a plant-based diet.
• How can I adjust the sweetness? If you prefer a sweeter version, you can increase the amount of jaggery. Alternatively, for a less sweet option, reduce the jaggery quantity or add a pinch of salt to balance the flavours.
• Can I add other spices to this recipe? Certainly! While cardamom and cloves are traditional, you can experiment with additional spices like cinnamon, dry ginger powder, or even a touch of cumin for a unique flavour profile.
• Can I use sugar instead of jaggery? While jaggery adds a distinctive taste and colour to the syrup, you can substitute it with palm sugar or coconut sugar or even regular sugar if needed. However, it won't have the same earthy depth that jaggery provides.

Appam & Nendhra Pazham Pani – The Ultimate Kerala Breakfast Combo!

Notes and Tips:

• Adjust the Sweetness: Feel free to adjust the amount of jaggery based on your sweetness preference.
• Sugar Alternatives: Palm sugar or even white sugar can be used as a substitute, though jaggery imparts a unique flavour.
• Optional Spices: In addition to cardamom and cloves, you can add a pinch of cumin seeds or dry ginger powder for an extra kick.
• Salt for Balance: A small pinch of salt can help balance the flavours, though it’s entirely optional.
• Uniform Pieces: Cut the bananas into 1.5 to 2-inch pieces for quicker and even cooking.

A Taste of Tradition with Nendhra Pazham Pani

    Nendhra Pazham Pani is more than just a sweet treat; it’s a celebration of Kerala's rich culinary heritage. This traditional recipe, passed down through generations, offers a glimpse into the flavours that define festive and family gatherings in Kerala. Whether enjoyed with fluffy appams, warm puttu, or soft idiyappam, Nendhra Pazham Pani is bound to take your taste buds on a nostalgic journey. It’s the perfect comfort food, with the balance of sweetness and spice, making it an ideal addition to any breakfast or festive spread.

    So, what are you waiting for? Recreate this delicious tradition in your kitchen today! Whether you're looking to make a special breakfast or add a sweet ending to your meal, Nendhra Pazham Pani is sure to bring smiles to everyone at the table.

Explore More Delicious Kerala Recipes

    If you loved Nendhra Pazham Pani, don’t stop here! Kerala cuisine offers an endless variety of delicious dishes that are perfect for any occasion. Check out some of our other popular recipes, such as or Kerala Christmas Fruit Cakes, Homemade Wines for a complete Kerala meal experience.

Click here for more Mouthwatering Recipes from God's Own Country - Kerala and dive deeper into the vibrant world of traditional Kerala cooking!

Ready to Share Your Own Kerala Recipe Journey?

    Have you tried making Nendhra Pazham Pani or any other Kerala-inspired recipes? I'd love to hear about your experience! Drop a comment below and share your thoughts or tips, when you try out the recipe. Let’s connect over the love of food and tradition!

Kerala Style Christmas Breakfast Spread

"Kerala Christmas Breakfast: A Celebration of Traditional Kerala Christian Cuisine"

Commemorating the Occasion - Blog Anniversary!

    To mark the special occasion of our blog anniversary, I decided to finally share a long-pending post that I had been planning for Christmas and Easter. In a typical Kerala Christian household, breakfast for any celebration—be it a festival, family function, wedding, engagement, christening, or communion—features a unique spread.

Kerala Style Christmas Breakfast Spread

A Typical Kerala Christian Breakfast Spread

    This spread usually includes appams, idiyappams, vattayappams, bread, cutlets, and a delightful assortment of classic stews, egg roasts, and various curries (chicken, mutton, or beef). For those with a sweet tooth, I’ve added simple sides like sweetened coconut milk and nendhra pazham cooked in jaggery syrup, which pair perfectly with appam, vattayappam, and idiyappam.

Menu Choices for a Special Breakfast

    Let me present a typical breakfast menu served in a Kerala Christian household. Here, I’ve curated a collection of these recipes to aid in quick menu planning. Most Kerala Christian households prepare a combination of these dishes for a hearty breakfast.

Begin Your Festive Day with a Kerala-Style Breakfast

Kerala Style Christmas Breakfast Spread

A Fabulous Selection of Recipes

    Begin your festive day with a fabulous selection of recipes in a typical Kerala style, including appams, idiyappams, bread, and a combination of classic stews, egg roasts, and chicken, mutton, or beef curries. For those with a sweet tooth, I have added a few simple sides like sweetened coconut milk and nendhra pazham cooked in jaggery syrup.

A Beautifully Arranged Kerala-Style Christmas Breakfast

    Imagine a beautifully arranged Kerala-style Christmas breakfast featuring appam, vattayappam, a bowl of stew, and a plate of spicy egg roast, all served on a banana leaf. This visual feast not only satisfies your taste buds but also brings a touch of tradition to your festive table.

 

Kerala Style Christmas Breakfast Spread

Kerala Style Christmas Breakfast Spread

The Festival Feast

    Once the festival or function fervour begins, the thoughts of what to cook for the eve, breakfast, lunch, followed by the evening snack and dinner, take centre stage. This is the time when most families gather around. The Christmas feast is truly elaborate, with tables laden with platters of all kinds of meat, breads, stews, rice, fish, snacks, desserts, and the must-have fruit cake, also known as plum cake. And let's not forget the overflowing glasses of homemade wine, which are essential to the festive fervour.

Typical Breakfast Dishes in a Christian Household

    Here, let's explore the type of dishes typically served for breakfast in a Kerala Christian household:

Kerala Style Christmas Breakfast Menu

Explore more of Kerala Style Breakfast Menus here...

 

Cuisine - Kerala (South Indian)
Recipe Type - Breakfast/Dinner Menu
Difficulty - Medium
Author - SM

Preparation Time - 1 Hour
Cooking Time - 21/2–3 Hours.

 

For more Tiffin Items, Click here...

 

A Celebration Breakfast: Kerala Christian Tradition

Kerala Style Christmas Breakfast Spread

Let's Explore the Menu

Let's dive deep into the delicious dishes served in a typical Kerala Christian breakfast spread:

• Appam
• Vattayappam
• Idiyappam
• Bread
• Stews (various types)
• Cutlets
  
• Egg Roasts
• Chicken Curries
• Mutton Curries
• Beef Curries
• Sweetened Coconut Milk
• Nendhra Pazham Cooked in Jaggery Syrup

    This selection offers a rich taste of Kerala's culinary heritage, combining traditional flavours with festive celebration.

The Significance of Appam in Kerala Cuisine

Vellayappam

    "Appam" is indigenous to Kerala and an integral part of Kerala cuisine. This signature dish has been popularized by Kerala Syrian Christians and is a beloved breakfast staple. It is a default item on a Christmas, New Year, or Easter Day breakfast menu. Not only is it served as a breakfast dish, but Appam also holds a special place in most festive menus.

Appam for Special Occasions

    A day of importance or a special occasion in a Christian household surely calls for Appam. In our family, we often serve a meal that comprises Appam, stew, and cutlet during such occasions. This combination is a true reflection of the rich culinary traditions and cultural heritage of Kerala.

For a Variety of Appam Recipes, Click here...

 

The Delight of Vattayappam

Steamed Vattayappam

    Vattayappam is a soft, spongy, fermented rice cake that is steam-cooked. While it shares similar ingredients with its counterpart, Vellayappam, the texture and cooking method make Vattayappam unique.

A Traditional Kerala Snack

    Vattayappam is a traditional Kerala snack, also known as Nadan Palaharam. It is an oil-free tea-time snack commonly enjoyed in Kerala households. This delightful treat is perfect for festive days and also serves as a versatile breakfast dish.

Versatile and Festive

    Vattayappam can be eaten like an Appam, paired with hot and spicy vegetarian or non-vegetarian curries. It seamlessly sneaks into the Christmas breakfast menu alongside Appams and Idiyappams, making it a popular choice due to its ease of preparation.

For a Step-by-Step guide on How to Make Soft & Spongy Vattayappams, click here...

Idiyappam: A South Indian Breakfast Delicacy

Idiyappam

 Idiyappam

    Idiyappam, also known as String Hoppers, is a cherished breakfast dish in Kerala cuisine. Its preparation with rice flour lends it a unique texture and flavour, making it a favourite in many households.

Idiyappam in Kerala Cuisine

    Idiyappam holds a special place in the festive breakfast menu, particularly in Christian households in Kerala. Its simplicity and versatility allow it to complement various accompaniments, enhancing the overall dining experience.

Serving Suggestions

    Idiyappam is traditionally served with dishes like Stew, Kuruma, or Mappas. These mild curries perfectly balance the delicate flavour of the string hoppers, creating a satisfying and wholesome meal.

For a detailed recipe on How to Make Idiyappam, Click here...

 

Embracing Bread in the Breakfast Spread

Stew with Bread

Bread's Versatility in Breakfast

    Bread, a staple in many breakfast menus, offers convenience and variety to meal options. It serves as a quick and easy addition to complement a range of dishes.

Bread, in Contrast to Rice-Based Dishes

    In contrast to rice-based dishes like Idiyappam, Bread provides a satisfying alternative. It adds diversity to breakfast spreads, catering to different tastes and preferences.

Popular Bread Combinations

    Bread pairs excellently with traditional dishes such as Stew and Chicken/Beef Curries. These combinations offer a fusion of flavours that appeal to both traditional and modern palates.

 

Perfect Pairings with Kerala Style Stew

Mutton Stew

Kerala Style Stew: 

    Kerala Style Stew, enriched with coconut milk and a medley of meats and vegetables, is a versatile dish that complements various main courses.

Ideal Accompaniment for Idiyappam and Bread

    This flavourful stew serves as an ideal accompaniment for dishes like Idiyappam and Bread. Its rich coconut milk base enhances the flavours of these staples, creating a satisfying meal experience.

Versatility in Pairing

    Whether enjoyed with Idiyappam, Bread, or rice-based dishes, Kerala Style Stew offers a harmonious blend of flavours that appeals to diverse culinary preferences.

For a wide range of Kerala Style Creamy Stew Recipes, explore the blog...

Egg Roasts

Nadan Mutta Roast

    Egg Roast/ Nadan Mutta Roast are a spicy and flavourful preparation where boiled eggs are cooked in a blend of onions, tomatoes, and spices until they absorb all the rich flavours. This dish adds a robust element to the breakfast spread, perfect for those who enjoy a bit of heat with their morning meal.

For a Authentic Kerala Style Egg Roast Recipe, click the link...

Cutlets

Crispy Cutlets: An Added Treat in Kerala Christmas Breakfast Menu

    Cutlets in Kerala cuisine are savoury, deep-fried patties typically made with minced meat such as chicken, beef, or mutton, fish/prawns, mixed with potatoes, spices, and herbs. They are a popular snack and often served as part of a festive breakfast spread, offering a delightful contrast to the other dishes with their crispy exterior and flavorful filling.

For more variations of Cutlets, click the link...

 

Chicken Curries

Chicken Curry

    Chicken Curries in Kerala cuisine are diverse and flavourful, often featuring tender chicken cooked  with  spices, and sometimes with Coconut or Coconut Milk. The richness of the dish complements the spices, creating a delicious gravy that pairs wonderfully with appams or idiyappams.

For a wide range of Chicken Curries from various Cuisines, click here... 

Mutton Curries

Mutton Curry in Earthen Pot

    Mutton Curries are a staple in Kerala Christian households, offering a hearty and richly flavoured dish made with tender pieces of mutton simmered in a spicy gravy and some curries are coconut-based. The slow cooking process ensures that the meat absorbs all the flavours, making it a delightful addition to any festive breakfast.

For a wide range of Mutton Curries from varius Cuisines, click here...

 

Beef Curries

Spicy Beef Vindaloo

    Beef Curries in Kerala are robust and spicy, showcasing the influence of Kerala's culinary heritage. The beef is often marinated and slow-cooked with aromatic spices, resulting in a tender and flavourful curry that pairs perfectly with appams or bread.

For a wide range of Beef Recipes, Click here...

 

Sweetened Coconut Milk

Sweetened Coconut Milk with Appams/Idiyappams

    Sweetened Coconut Milk is a simple yet essential part of Kerala Christian breakfasts. It serves as a versatile accompaniment, balancing the spiciness of curries and roasts with its mildly sweet and creamy texture. It's often poured over appams or idiyappams to enhance their flavour.

For a step-by-step method on How to make Sweetened Coconut Milk for Appam/ Idiyappam, click the link.

 

Nendhra Pazham Cooked in Jaggery Syrup (Pazham Pani)

Pazham Pani

    Nendhra Pazham cooked in Jaggery Syrup, known as Pazham Pani, is a traditional Kerala dish, which I can boast that it is one from our family repertoire, a heirloom recipe. The ripe Bananas that's Nendhra Pazham are cooked in Jaggery Syrup with a hint of Cloves & Cardamom in it, imparting a sweet and caramelized flavour.  It is usually served as a side dish for Appam/Idiyappam & fits well for the ones with a sweet tooth.  and It's a delightful way to end the meal on a sweet note.

 

Finishing Off with Beverages

Kattan Kaapi - Rich and Robust Black Coffee

Comforting Masala Chai - Spiced Tea

Classic Coffee

    No Kerala breakfast is complete without a selection of beverages to complement the rich flavours of the meal. Traditional favourites include Kattan Chaya (black tea), Kattan Kaapi (black coffee), hot coffee with milk, or the ever-popular Masala Chai. These beverages not only cleanse the palate but also provide a soothing conclusion to the breakfast experience. Whether you prefer the robust taste of black coffee, the spiced aroma of masala chai, or the comforting familiarity of milk coffee, these drinks ensure that your breakfast ends on a delightful note. Enjoying a hot beverage while savoring the morning calm or the sound of rain outside adds to the quintessential Kerala breakfast experience.

For detailed recipes of how to make your favourite Beverages, Click here...

 

Planning an Extravagant Kerala Breakfast Spread

Notes and Tips: 

    Planning the perfect Kerala breakfast spread for festivals or special occasions at home can be both exciting and challenging. While the menu typically includes dishes like stews, egg roasts, and a variety of cutlets, adding extras such as duck curries, pork vindaloos, and a wide range of chicken/mutton/beef curries can elevate the feast. To create a balanced spread, consider pairing lighter dishes like vegetable stew with heavier options such as beef vindaloo or mutton curries. Offering a selection ensures there's something for everyone, catering to diverse tastes and preferences.

 

Kerala Style Christmas Breakfast Spread

    Celebrate the rich culinary heritage of Kerala with a breakfast spread that delights and satisfies. From fluffy appams and aromatic stews to spicy egg roasts and indulgent cutlets, every dish tells a story of tradition and flavour. Whether you're preparing for Christmas, Easter, or any festive occasion, this menu promises a memorable culinary journey through Kerala's vibrant food culture. Embrace the essence of Kerala cuisine and create unforgettable moments around the breakfast table with these timeless recipes.

 

SM