KERALA SADHYA SAMBAR

സാമ്പാർ ഇല്ലാതെ എന്തു സദ്യ ?!!! What's a Sadhya without a Sambar?!!!

    When it comes to a Sadhya, one main dish which can never be compromised with is SAMBAR. I have noticed that the Sambar served in a Sadhya has a flavour & aroma unique to itself. Well, Sambar is one dish or Curry talked much about its provenance and variations. As I had earlier mentioned in my Varutharacha Sambar Recipe that Sambar is a signature dish. It varies with each & every person, kitchen to kitchen & regionally. The versatility and diversity of Sambar are so overwhelming that it can be paired with almost every dish in South Indian Cuisine. One Curry which suits with versatility from Steamed Rice to Tiffin items like Idli, Dosa, Uthappam, Ven Pongal, Vadai, Upma etc., It has become a quintessential accompaniment in South Indian Cuisine & highly popularised by South Indian Restaurants.
   Though the provenance of the quintessential Tamilian Sambar was a Maratha creation, it can be found in almost every South Indian Cuisine & also in Udupi Cuisine with regional variations. Palaghat Iyers, who migrated to Kerala from Tamil Nadu would have brought the tradition of Sambar to Kerala Cuisine. And what made their Sambar distinct is the addition of locally available ingredients. Obviously, we all know if it is Kerala then it should be Coconut & Coconut Oil. Most of the Kerala Sambar uses Coconut in the recipe and the Sambar recipes without Coconut also find its unique mark as all the seasoning are done in Coconut Oil.
   When it comes to Sadhya Sambar, it is one major attraction in a Sadhya Vattom. One of the main Ozhichu Curry or Curry served along with Rice. Though Curries like Paruppu, Parippu Curry, Moru Curry, Pulissery, Rasam are also served, Sambar is a must and unavoidable curry when it comes to Kerala Sadhya or Tamil Style Virundhu. Well, what makes a Sadhya Sambar special is that it should be flavourful & aromatic and should stand alone in midst of other long listed dishes in a Sadhya Vattom.
   Some even make it simpler by preparing it with Sambar Powder. But traditionally Sadhya Sambar is prepared in an elaborate way. Though the basic ingredients of a Sambar come under a broad outline - Tuvar Dhal & Tamarind based Curry. But other ingredients vary according to the cook and region. During family Weddings in Kerala, I have seen cooks making it with freshly roasted and ground Sambar Masala and the Vegetables used for a Sadhya Sambar has its unique style. Local Vegetables like Ash Gourd, Pumpkin, Drumstick, Brinjal (Eggplant), Okra (Lady's Finger), Elephant Foot Yam, Raw Banana, Yellow Cucumber (Vellarikka) & Tomatoes are added in it. Usually, Shallots or Ulli are not used while cooking for Sadhya. But Ulli/Shallot Sambar is one authentic Sambar commonly found in Kerala & Tamil Cuisine.
   Sambar is always Sambar, but it acquires the flavour of the spices, coconut & the vegetables added into it to make it more special indeed. Though this recipe is similar to Varutharacha Sambar, the uniqueness of Kerala Sadhya Sambar comes with the addition of a few other spices & usage of traditional Vegetables and above all tempering the seasoning in Coconut Oil. Some even keep Sadhya Sambar simple and prepare it in a quick & easy method, as there would be a long list of dishes to be prepared for a Sadhya Vattom. But this Sadhya Sambar recipe is a traditional method prepared commonly by cooks in Kerala for a Sadhya.

For more SADHYA RECIPES, click here...

Cuisine - Kerala (South India)
Course - Curry, Side Dish
Spice Level - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15 -20 Minutes
Cooking Time - 25 - 30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA click here...

HOW TO MAKE KERALA SADHYA SAMBAR

Name: Inji Thayir Pachadi
Prep time: 7 min
Total time: 7 min
Yield: Serves 3–4
Cuisine: Kerala

KERALA SADHYA SAMBAR

INGREDIENTS :

For Dhal:

Tuvar Dhal(Pigeon Pea) - 1/2 Cup
Turmeric Powder - a Pinch

Coconut Oil/Ghee - 1 Teaspoon (Optional)

To Roast & Grind :

Coconut Oil - 1 Tbspn
Asafoetida Block - a Small Piece (Size of 1 cm Cube)
Fenugreek Seeds - 1/2 Teaspoon
Dry Red Chillies - 4–5 Nos.
Coriander Seeds - 3 Teaspoons
Cumin Seeds - a Pinch
Peppercorns - 2–3 Corns
Curry Leaves - 1 Sprig
Coconut - 1/2 Cup

Other Ingredients:

Mixed Traditional Vegetables - 1 - 11/2 Cup
Tomato - 1 Medium Sized
Tamarind - 1 Lemon Size
Salt - To Taste
Jaggery - a very Small Piece (Optional)

For Tempering:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1 Tablespoon
Fenugreek Seeds - 1 Pinch (Optional)
Curry Leaves - a Sprig

KERALA SADHYA SAMBAR

METHOD:

To Cook Dhal:

Wash and soak Tuvar Dhal for about 30 minutes (Optional).
Discard the water used for soaking the Dhal.
Pour about 11/2 Cups of Water for 1/2 Cup of Tuvar Dhal, add Turmeric Powder & a teaspoon of Coconut Oil/Ghee.
Pressure-cook the Tuvar Dhal on a high flame a whistle and for another 1 or 2 Whistles on a low flame.
Switch off the flame and allow it to cool.
Mash the cooked Tuvar Dhal slightly with the back of a ladle (optional).

For more details on How to cook Beans Lentils and Pulses, click here ...

To Roast & Grind - Sadhya Sambar Masala :

Heat Coconut Oil in a pan, and roast the ingredients mentioned under 'To Roast & Grind", on a very low flame.
First, add the Asafoetida block and fry for a while until it turns crisp & aromatic.
Follow it with Fenugreek seeds, let it splutter.
Then add Coriander Seeds and Dry Chillies. Fry until the raw flavour goes and they turn aromatic.
Add Curry Leaves and grated Coconut along with Cumin Seeds & Peppercorns.
Fry this until grated Coconut turns into golden brown on a very low flame.
Care should be taken not to burn the spices and coconuts, which will totally spoil the flavour.
Switch off the flame and allow it to cool.
Grind this into a smooth paste, adding little water while grinding.
Fresh Sadhya Sambar Masala is ready for use.

For Kerala Sadhya Sambar:

Soak Tamarind in warm water for few minutes and extract tamarind juice out of it and keep it aside.
Clean, cut/chop the Vegetables accordingly.
Chop the Tomatoes and keep it aside.
Add the Vegetables and the Tomatoes to the cooked Tuvar Dhal along with a dash of Salt and mix well.
Cook the Vegetables on a low flame.
Once the Vegetables are cooked add the Tamarind Extract and boil it for a few minutes until the raw flavour goes.
Pour the ground Sadhya Sambar Masala, add enough water and allow it to boil.
Lower the flame and boil it until the raw flavour goes.
Add Jaggery & adjust the amount of Salt and mix well.
Leave it on a low flame for a few more minutes or until you get the desired consistency.

For Tempering:

Heat Coconut Oil in a pan, Splutter Mustard seeds, Fenugreek Seeds and Curry Leaves.
Pour the Sambar into the tempering and boil it for a few minutes.
Switch off the flame and cover the Sambar with a lid.
This is to retain the flavours and also helps the flavours get well infused into the Sambar.
Serve Varutharacha Sambar hot with Steamed Rice with a drizzle of Ghee (Clarified Butter) over it.
Goes well with Idli, Dosa, Uthappam, Upma, Pongal etc.,& etc.,
Kerala Sadhya Sambar is an unavoidable accompaniment in a Kerala Sadhya (Banquet).

KERALA SADHYA SAMBAR

NOTES:

Can add a teaspoon of Ghee/Coconut Oil while Cooking the Dhal.
This will help avoid splattering of water around the pressure cooker.
Also, it will increase the surface area, alternatively speeding up the cooking time.
Discarding the water used to soak and adding fresh water to cook the Dhal, will reduce the risk of bloating & flatulence caused by lentils.
Cooking time solely depends on the nature of the dhal, heat, amount of water and method of cooking. Adjust accordingly.
Can also cook the Tuvar Dhal in a regular saucepan.
Can also add Coriander Powder and Red Chilly Powder instead of whole seeds.
If adding spice powders, fry the coconut until golden brown and then follow it with the spice powders.
My Mother uses an extra amount of Asafoetida in her Varutharacha Sambar which is the secret ingredient which makes it extra special. Can do the same for this Sadhya Sambar too.
But some do not prefer the overwhelming flavour & aroma of Asafoetida in Sambar.
Adjust the amount of the above spices, Asafoetida & Tamarind to suit your preference.
Freshly ground Sambar Masala makes this Sadhya Sambar extra special with fresh flavours.
Adding Jaggery is truly Optional, but it helps to balance the overall taste of the Sambar.
Local Vegetables like Ash Gourd, Pumpkin, Drumstick, Brinjal (Eggplant), Okra (Lady's Finger), Elephant Foot Yam, Bottle Gourd, Raw Banana, Yellow Cucumber(Vellarikka) etc., can be used in this Sambar.
Use any, one or two vegetables or mix up a few of them for the recipe.
Shallots are usually not added while preparing Sambar for Sadhya.
If using Shallots saute it in some Oil until it turns translucent and then add it along with other Vegetables.
If using Okra (Lady's Finger), fry them in a bit of oil until the sticky nature of the okra is removed before adding it into the Sambar.
I have used Coconut Oil in the recipe. Can use any other Vegetable Oil/Ghee.
Kerala Sadhya Sambar goes well with both Tiffin items & Rice.

August 28, 2020 No comments

VARUTHARACHA INJI CURRY/INJI PULI

If Vararuchi accepted a Curry with Ginger/Inji as 1000 Curry then, it would surely be inappropriate if I do not mention about Inji Puli. Both Inji Curry & Inji Thayir can be considered under Aayiram Curry according to the Fable. As it is clearly not mentioned whether Panjami prepared Inji Curry/Inji Thayir. Though Inji Curry/Inji Puli takes the limelight when it comes to being mentioned as 1000 Curry. I have already posted an Inji Puli/Inji Curry recipe earlier which is a simple version, along with few other methods like Varutharacha Inji Curry and Inji Curry with Shallots in the same recipe.

This Inji Curry is a special version typically prepared for Sadhyas. Main ingredients like Ginger, Green Chillies & Curry Leaves are fried in Coconut Oil and then they are coarsely pound before adding the ingredients along with the seasonings, Tamarind & Jaggery. This is absolutely an extraordinary Inji Curry which is " more fragrant & flavour filled as the ingredients are fried." Long back my MIL saw this recipe in a TV Show and she had jotted it for me. I had her handwritten transcript saved in my Recipe Diary.

Inji Curry/Inji Puli is one Sadhya Dish which I love the most. I have always felt that just the Inji Curry brings me a total feel that I am eating a Sadhya. Inji Curry/Puli Inji is an inevitable part of Kerala Sadhya(banquet). It is literally a Curry, but it mainly falls under the category of a Condiment. It is prepared with fresh Ginger, Green Chillies, Tamarind and Jaggery(Cane Sugar) as main ingredients. But in this Varutharacha Inji Curry, the ingredients are fried in Coconut Oil. This Varutharacha Inji Curry/Puli Inji is a wild combination of Sour, Sweet and Spicy tastes and a wonderful fresh flavour of fried ingredients in Coconut Oil. Some regions of Kerala add Coconut to the same recipe and it is called as Inji Theeyal then.
Though a must-have side-dish in Banana Leaf Meal served during festivals or in a Sadhya, don't reserve this INJI CURRY / PULI INJI for special occasions alone. This condiment can be prepared within no time and also last for a few days in a refrigerator. It tastes heavenly with a Curd Rice or just pair it up with Kanji(Rice Porridge). This mouth-watering Inji Curry/Puli Inji will surely rejuvenate your taste buds instantaneously that it is considered equivalent to 1000 Curries.
I have given other methods preparing Inji Curry/Puli Inji in my earlier post, though the ingredients remain the same. This method of preparation slightly varies giving new tastes & flavour to the same dish.

For more INJI CURRY/INJI PULI RECIPES, Click here

Cuisine - Kerala (South India)
Course - Condiment, Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 25 - 30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA click here...

HOW TO MAKE VARUTHARACHA INJI CURRY/INJI PULI

VARUTHARACHA INJI CURRY/INJI PULI

INGREDIENTS:

To Fry and Pound:

Fresh Ginger - 1/2 Cup
Green Chillies - 3-4 Nos.
Curry Leaves - a Sprig
Coconut Oil - 1 Tbspn

For Varutharacha Inji Curry:

Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Fenugreek Powder - 1/4 Tspn
Asafoetida - 1/8th Tspn(Optional)
Tamarind Paste - 2 Tbspns
Jaggery/Cane Sugar - 11/2 Tbspn
Salt - To Taste

For Tempering:

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Dry Red Chillies - 1-2 Nos.
Curry Leaves - a Sprig

VARUTHARACHA INJI CURRY/INJI PULI

PREPARATION:

Dry Roast the Fenugreek Seeds on a very flame until it splutters.
Grind it into a coarse/fine powder and keep it aside.
Meanwhile, clean, wash and scrape the Ginger pieces.
Cut into thin slices and keep it aside.
Finely chop/slit the Green Chillies into two and keep it aside.

VARUTHARACHA INJI CURRY/INJI PULI

METHOD:

Heat Coconut Oil in a Pan.
Fry the Ginger Slices until they turn fragrant and slightly crispy.
Follow the suit with Green Chillies and Curry Leaves.
Remove them from Oil and allow them to cool.
Grind the above-fried ingredient in a small blender jar coarsely and keep it aside.
In the remaining Oil, Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.(If needed add some more oil).
Add powdered Fenugreek Seeds & Asafoetida Powder to the above and give a quick stir.
Now add fried and powdered Ginger, Green Chillies and Curry Leaves to the above and fry it on a low flame until fragrant.
Then add Turmeric Powder, Red Chilli Powder and give a quick stir.
Fry this on a low flame until fragrant. Care should be taken not to burn the ingredients.
Then, add Tamarind Paste along with Salt and mix well.
Sprinkle some water to the above mix and allow it to boil.
Reduce the flame and add Jaggery/Cane Sugar to Varutharacha Inji Curry/Puli Inji and mix well.
Leave this on a low flame until oil separates from the mix.
Serve Varutharacha Inji Curry as a Side Dish/Condiment.
Inji Curry/Inji Puli is a must serve item in a Kerala Sadhya.

VARUTHARACHA INJI CURRY/INJI PULI

NOTES:

I have used just 2 Tbspns of Coconut Oil in the recipe.
Shallow fry the Ginger Slices, Green Chillies and Curry Leaves individually.
Jaggery gives a slight sweetness to Inji Curry and also balances the sourness, adjust accordingly.
I have used Tamarind Paste in this recipe, adjust the amount of tamarind to suit your taste preference.
If using normal Tamarind use up to the size of a lemon. Soak it in warm water for about 10 minutes and extract tamarind pulp out of it.
Adjust the number of Green Chillies and Red Chilli Powder as per your taste preference.
Care should be taken while dry roasting the Fenugreek seeds. It shouldn't burn, which will totally spoil the taste of Inji Curry.
Alternatively can add Fenugreek seeds along with Mustard Seeds while tempering the Inji Curry/Puli Inji.
Adding Asafoetida powder is purely optional.
Avoid using steel/aluminium/copper containers for storing Inji Curry/Puli Inji, as they tend to react with the acidic nature of salt and tamarind.
Store Inji Puli in a clean and dry Porcelain/Glass/Ceramic Jars.
Always use clean & dry spoons(preferably wooden spoons) to serve this Inji Curry.
Keep Inji Curry refrigerated. It can stay good if stored properly.
Perfectly cooked & stored Inji Curry/Puli Inji stays good for about a week or two.

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August 26, 2020 No comments

A rustic serving of Inji Thayir Pachadi with fresh ginger, curry leaves, and yogurt in a brass spoon.

Refreshing Inji Thayir Pachadi - A Perfect Blend of Ginger & Yogurt

"Inji Thayir Pachadi Recipe – Kerala's Ginger & Yogurt Side dish for a Perfect Onasadhya"

Onam is one of Kerala's most beloved festivals, and the celebrations start today with Atham, the first day of Onam. The ten-day countdown to Thiruvonam has officially begun, bringing with it the preparation of a grand feast – the Onasadhya. This year, I’m adding some special recipes to make your Onasadhya even more delightful. Stay tuned for updates on essential dishes you’ll want to include in your Sadhya Vattom.

Let’s kick off with a unique dish from Kerala’s culinary tradition: Inji Thayir (Ginger & Yogurt Pachadi), also known as 1000 Curry. This simple yet flavourful dish will enhance any feast and is an absolute must-have from the Valluvanad region. Read on to find out why this dish is special, how to prepare it, and the fascinating legend behind the name!

What is Inji Thayir - A secret to perfect Onamsadhya?

Inji Thayir, or Inji Pachadi, is a refreshing side dish made with ginger, green chillies, curry leaves, and curd (yogurt). It’s commonly served at Sadhyas, particularly during Onam, as it balances the heavy, spicy dishes in the feast. Its cooling properties and unique taste make it stand out on any banquet table.

Interestingly, this dish shares its name with the more famous Inji Curry/Inji Puli, and both are sometimes referred to as Aayiram Curry – a "1000 Curry" due to their significance in Kerala’s culinary heritage.

The Legend of 1000 Curry – A Tale from Ancient Kerala

Kerala’s rich food traditions are often steeped in folklore, and Inji Thayir is no exception. According to legend, Vararuchi, a Brahmin scholar, would travel extensively and rely on the generosity of Brahmin households for meals. During one such journey, he encountered a family and was impressed by their daughter, Panjami. Before proposing marriage, he tested her wit by asking her to prepare a meal with 1000 curries. Naturally, her mother was initially flustered, but Panjami, wise beyond her years, prepared just one dish: Inji Curry.

Vararuchi was so impressed with the balanced flavours and simplicity of the dish that he declared it equivalent to 1000 curries. From that day, Inji Curry became known as Aayiram (1000) Curry. Inji Thayir, made with similar ingredients, shares this legacy and is celebrated in its own right as a Sadhya favourite.

Why is Inji Thayir Important in Onasadhya?

In an Onasadhya, which often includes over 20 different dishes, the balance of flavours is the key. Inji Thayir stands out for its digestive properties, helping to ease the heaviness of a large feast. Ingredients like ginger and yogurt aid digestion, making this dish an important component of any well-balanced Sadhya. The combination of these simple ingredients brings harmony to the palate and offers a refreshing contrast to the rich and spicy main dishes.

Cuisine - Kerala
Course - Side dish
Spice Level - Medium
Difficulty - Easy
Serves - 3–4
Author - SM

Preparation Time - 5-7 Minutes

"Inji Thayir Recipe – How to Make Kerala's 1000 Curry (Ginger Yogurt Pachadi)"

Classic Inji Thayir - Kerala's Ginger-Yogurt Side Dish

Ingredients for Inji Thayir (Ginger Yogurt Pachadi)

2 Tablespoons Ginger, finely grated or chopped
1 Green Chilli, finely chopped
3/4 Cup Thick Curd
A Sprig of Curry Leaves, chopped
Salt, to taste
A Pinch of Sugar

Method

Prepare the Ingredients: Finely grate or chop the ginger. Chop the green chilli and curry leaves.
Mix Together: In a mixing bowl, combine the grated ginger, chopped green chillies, and curry leaves.
Add Curd: Whisk the thick curd and pour it over the ginger mixture.
Season: Add salt and a pinch of sugar, then mix everything well.
Serve: Your Inji Thayir is ready to be served. Enjoy it with rice or as a side dish in your Sadhya.

Notes & Tips for the Perfect Inji Thayir:

I prefer using finely chopped ginger pieces for added texture.
No Cooking/Tempering Needed: This is a raw dish, so there’s no need for tempering or cooking.
Don’t Reheat: Avoid reheating this dish, as it may cause the curd to curdle and become watery.
Storage Tip: Refrigerate any leftovers. Inji Thayir tastes great when served cold, making it a perfect refreshing side dish.

Inji Thayir Pachadi served in a brass spoon with ginger slices, curry leaves, and a rustic wooden background.

Classic Inji Thayir Pachadi - Ginger and Yogurt Sadhya Side

Why You’ll Love This Recipe

Quick & Easy: No cooking or tempering is required.
Digestive Benefits: Ginger is known for its digestive properties, perfect after a heavy Sadhya meal.
Cooling: Curd adds a refreshing, cooling effect.
Minimal Ingredients: You can whip this up with ingredients you likely already have at home.

Why Include Inji Thayir in Your Sadhya?

The secret to a successful Onasadhya is balance. With over 20 dishes often served in a Sadhya, Inji Thayir offers a cooling, digestive-friendly option that helps balance out richer, heavier dishes. The ingredients—ginger, curd, green chillies, and curry leaves—create a harmonious flavour profile that complements every element of the feast.

More Sadhya Recipes to Explore:

Click on the links for more traditional Sadhya Recipes from different regions of Kerala!

Inji Thayir is a simple yet powerful dish that adds a much-needed refreshing element to your Onasadhya. Whether you're preparing a full Sadhya or just looking for a quick side dish, this Ginger Yogurt Pachadi is a must-try. The minimal ingredients and no-cook method make it a go-to recipe for any occasion.

August 22, 2020 No comments

Palakkad Style Olan made with vibrant orange pumpkin and green beans, served in a bowl, with fresh pumpkin pieces on the side.

Traditional Palakkad Style Olan Recipe – Pumpkin and Green Beans in Creamy Coconut Milk

"Palakkad Style Olan Recipe – A Simple, Creamy Kerala Delicacy for the Perfect Sadhya"

Palakkad Style Olan Recipe - A Sadhya Essential

Olan is one of the simplest yet essential dishes in traditional Kerala cuisine, specifically a vital component of the grand Onam Sadhya. It’s known for its mild flavours, making it the perfect companion for enhancing the taste of other vibrant dishes in a Sadhya spread. Unlike heavily spiced dishes, Olan boasts a creamy texture, subtly enriched by the natural sweetness of pumpkins and ash gourds, with a luscious touch of coconut milk. Whether it’s served during festive occasions or enjoyed as a side dish for a regular meal, Olan always hits the spot. Ready to bring a taste of Kerala’s Onam Sadhya to your table? Try this authentic Palakkad-style Olan recipe today!

What is Olan?

Olan is a mildly spiced traditional dish from Kerala, South India, prepared primarily with ash gourds, pumpkins, and cowpeas/red beans (depending on the region). The dish is gently cooked in coconut milk and drizzled with coconut oil for a fresh aroma, complemented by the earthy fragrance of curry leaves. Though considered a bland dish compared to other Sadhya items, its simplicity allows the vibrant flavours of the rest of the meal to shine, making it a vital part of Kerala's culinary heritage.

Variations of Olan

Madhya Thiruvithamkoor Style

In the regions of Kottayam, Pathanamthitta, Alappuzha, and parts of Kollam and Idukki, the Olan is made using ash gourd, pumpkin, and cowpeas or red beans. A generous amount of coconut milk is added to this version, giving it a rich, creamy texture.

For Madhya Thiruvithamkoor Style Olan Recipe, click here...

Palakkad Style

The Palakkad variation, which we’ll explore in this recipe, is slightly different. This version skips the cowpeas/red beans and focuses solely on pumpkins, ash gourds (most households omit this ingredient too), and green beans (long beans). The vegetables are cooked with slit green chillies, laced with fresh coconut milk, and finished with a drizzle of coconut oil. In some cases, the dish is even made without coconut milk, making it a simpler yet equally delicious option (when cooked for a weekday lunch).

Why Olan is Essential in a Sadhya

Olan’s mildness plays a key role in balancing the heavy, spiced, and fried dishes in a traditional Kerala Sadhya. Its creamy texture, subtle sweetness, and smooth coconut flavours make it a calming dish amidst the more fiery offerings like Sambar, Avial, and Pickles. The delicate aroma of Coconut Milk, Coconut Oil and curry leaves rounds off the taste, bringing a quintessential taste of God’s Own Country to your plate.

Key Ingredients

Pumpkin: Provides natural sweetness and a soft, melt-in-your-mouth texture.
Long Beans: Adds a slight crunch and freshness to the dish.
Green Chillies: Infuse a mild heat without overpowering the coconut milk’s richness.
Coconut Milk: The star of the dish, offering creaminess and a slight sweetness.
Coconut Oil: A drizzle enhances the aroma and adds a distinctive Kerala touch.
Curry Leaves: Offers an earthy, aromatic finish.

Explore a wide range of Sadhya Dishes, here...

Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15–20 Minutes

"Let’s Get Cooking: How to Make the Authentic Palakkad-Style Olan"

Traditional Palakkad Style Olan Recipe – Pumpkin and Green Beans in Creamy Coconut Milk

Palakkad Style Olan Recipe

Ingredients

1 cup Pumpkin (cubed)
½ cup Long Green Beans (cut into 2-inch pieces)
3-4 Green Chillies (slit lengthwise)
1 cup Thick Coconut Milk (freshly extracted or canned)
1/2 cup Thin Coconut Milk
1 tablespoon Coconut Oil
Salt to taste
A few Curry Leaves (for garnish)
A pinch of Sugar (optional)

For a step-by-step guide on How to make Coconut Milk, explore the link...

Method: Step-by-step guide on How to make Palakkadan Olan

Prepare the Vegetables:

Peel and cube the pumpkin and ash gourd. Cut the long green beans into 2-inch pieces.
Slit the green chillies lengthwise.

Cook the Vegetables:

In a pot, add the pumpkin, and long beans along with the green chillies.
Add thin coconut milk to cover the vegetables and cook on medium heat until they are soft and tender.

Add Coconut Milk:

Once the vegetables are cooked, lower the heat and gently stir in the thick coconut milk.
Simmer for a few minutes, making sure not to let the coconut milk boil, as it may curdle.

Season the Olan:

Add salt to taste and add a pinch of Sugar to balance the overall taste.
Cook for another 2–3 minutes, allowing the flavours to meld together.

Finish with Coconut Oil & Curry Leaves:

Turn off the heat and drizzle a tablespoon of coconut oil over the Olan for a final aromatic touch.
Garnish with a few fresh curry leaves.

Serve:

Your Palakkad-style Olan is now ready to be served. Enjoy it warm as a part of your Onam Sadhya or as a side dish for lunch.

If you love simple, traditional recipes, don’t forget to subscribe to Essence of Life - Food, for more delicious Sadhya favourites and Kerala dishes right in your inbox!

Kerala Olan recipe featuring pumpkin and green beans in coconut milk with a fresh pumpkin in the background.

Traditional Palakkad Style Olan Recipe – Pumpkin and Green Beans in Creamy Coconut Milk

Pro Tips & Notes for Perfect Olan

Use fresh, thick coconut milk for the best taste. Canned coconut milk works in a pinch, but nothing beats the taste of fresh, homemade coconut milk.
Don’t overcook the vegetables; they should be tender but not mushy.
Avoid boiling the coconut milk as it can curdle. Keep the heat low when adding the milk.
A drizzle of coconut oil and finishing it off with a fresh garnish of Curry Leaves at the end is essential for the authentic taste of Kerala.

Want more easy and authentic Kerala recipes? Follow my blog for a treasure trove of traditional dishes that bring the flavours of God's Own Country to your kitchen.

Why You’ll Love this Palakkad Style Olan Recipe

Quick & Easy: This recipe can be prepared in under 30 minutes, making it perfect for a busy day or a festive feast.
Mild & Creamy: Its subtle flavours balance out spicier dishes, offering a creamy and comforting side to any meal.
Versatile: Enjoy it during Onam Sadhya or any regular meal, this Olan is a simple, wholesome addition to your table.

Planning your Onam Sadhya? Make sure to bookmark this recipe or pin it for later. It’s sure to be a hit!

This Palakkad-style Olan recipe brings together the essence of Kerala in its most humble and flavourful form. The mild sweetness of pumpkins, the soft texture of ash gourd, and the creamy richness of coconut milk create a delightful dish that enhances any meal. Whether you’re preparing for an Onam Sadhya or simply craving a comforting Kerala dish, this Olan recipe is a must-try. Enjoy the traditional flavours of God’s Own Country with every bite!

August 18, 2020 No comments

Close-up of fresh green Ivy Gourd (Kovakka) used in Kerala-style stir fry (Thoran)

Fresh Kovakka (Ivy Gourd) – Perfect for a Traditional Kerala Thoran

Kovakka Thoran (Ivy Gourd Stir Fry) – Kerala's Simple and Nutritious Stir-fry

Ivy Gourd, also known as Scarlet Gourd, is a perennial climber that bears cucumber-like fruits. Originally domesticated in ancient India, this tropical vegetable thrives across Southern, Eastern, and Southeast Asia, as well as Africa and Australia. Ivy Gourd belongs to the Pumpkin family and is best known for its use in various traditional dishes, especially in Indian cuisine.

What is Ivy Gourd?

Ivy Gourd, or Kovakkai in Tamil and Kovakka in Malayalam, is an aggressive climber with five-lobed leaves, white flowers, and small, green fruits. While its wild form can be found in various parts of Asia and beyond, it has been a staple in Indian kitchens for centuries. Known by different names like Tindora or Kundru in Hindi, Marathi, Konkani, Gujarati & Urdu. Donda Kaya in Telugu, and Tonde Kayi in Kannada, Ivy Gourd is used in many regional Indian dishes.

Ivy Gourd in Southeast Asian and Thai Cuisine

In some cuisines, Ivy Gourd is enjoyed raw or pickled, making it a versatile ingredient. Southeast Asia cooking incorporates both the vegetable and its leaves into various dishes. Ivy Gourd is especially popular in Thai cuisine, where it is used in dishes like Kaeng Jued Tum Lueng, a clear soup made with Ivy Gourd leaves. Traditional Thai curries, such as Kaeng Khae and Kaeng Lieng, also feature this nutritious vegetable, highlighting its role in Southeast Asian culinary traditions.

Nutritional Benefits of Ivy Gourd

This humble vegetable is packed with vitamins, minerals, and dietary fibre. Ivy Gourd is rich in beta-carotene, which is essential for heart health, and contains Vitamins B1 and B2, as well as calcium and iron. It’s no surprise that this vegetable is often used in traditional medicine for its health benefits, which include:

Reducing fever
Treating jaundice
Hydrating and detoxifying the body
Improving digestion and relieving constipation
Strengthening the immune system
Reducing the risk of diabetes and aiding weight loss
Relieves Osteoarthritis
Improves & strengthens the Hair

Kovakka Thoran – A Simple Kerala Stir Fry Recipe

In Kerala, Ivy Gourd is used to prepare Kovakka Thoran, is a quick and easy stir-fry, that’s perfect for a Kerala Sadhya (traditional feast) or a simple lunch. This dish features finely chopped Ivy Gourd, sautéed with spices and topped with freshly grated coconut.

Interested in Kerala Cuisine? Find a wide range of Dishes & Recipes From God's Own Country - Kerala, here...

Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5–7 Minutes

Delicious Kovakka Thoran Recipe – Easy Stir-Fried Ivy Gourd with Coconut

A bowl of Kerala-style Kovakka Thoran (Ivy Gourd stir fry) with coconut, onions, and spices

Kovakka Thoran Recipe – Delicious Kerala Style Ivy Gourd Stir Fry

Ingredients for Kovakka Thoran:

2 Cups Ivy Gourd (Kovakka)
4–5 Shallots, finely chopped
2-3 Garlic cloves, crushed
2 Green Chillies, sliced
½ teaspoon Cumin Seeds
¼ teaspoon Turmeric Powder
¼ cup Grated Coconut
Salt, to taste
Sugar, a Pinch

For Tempering:

1 Tablespoon Coconut Oil
½ teaspoon Mustard Seeds
1 sprig Curry Leaves
1/4 Teaspoon Bengal Gram Dhal (Optional)

Method - Step-by-step guide on How to make Kovakka Thoran:

Prepare the Ivy Gourd (Kovakka)

Begin by thoroughly cleaning the Ivy Gourd (Kovakka). Wash and trim the ends, then finely chop the vegetable. Set it aside.

Chop Aromatics

Finely chop the shallots, green chillies, and garlic. This combination will add a lovely aroma and flavour to the dish.

Temper the Spices

Heat a pan with coconut oil (or your preferred vegetable oil). Once hot, add mustard seeds and allow them to splutter. Follow with Bengal gram (or urad dhal) and curry leaves for that authentic Kerala flavour.

Sauté Aromatics

Now, toss in the chopped shallots, green chillies, and garlic. Sauté until the shallots become translucent, which helps build a fragrant base for the thoran.

Cook the Ivy Gourd

Add the finely chopped Ivy Gourd (Kovakka) along with a pinch of salt and a dash of sugar. Stir well, cover the pan, and cook briefly until the gourd becomes tender.
This step ensures that the Ivy Gourd absorbs the flavours perfectly.

Finish with Coconut

Once the Ivy Gourd is cooked, add grated coconut to the pan and mix it thoroughly.
Cook for a few minutes on low heat to allow the coconut to blend with the gourd and spices.

Serve and Enjoy

Kovakka Thoran is ready! Serve it hot with steamed rice and curry, or as a side dish in your next Kerala Sadhya (traditional feast).

Cooking Tips and Notes for Kovakka Thoran

Add Turmeric (Optional): Some people prefer adding a pinch of turmeric for extra colour and flavour.
No Onion-Garlic for Sadhya: Traditional Sadhya recipes sometimes omit onions and garlic, so feel free to skip these if you're making this for a feast.
Oil Preferences: While I’ve used coconut oil for an authentic taste, you can substitute it with any vegetable oil of your choice.

Looking for more authentic Kerala Thoran recipes? Explore Essence of Life - Food for a wide range of Thoran Recipes.

More Thoran Recipes to Try:

Cabbage Thoran
Cabbage, Carrot & Beans Thoran
Achinga Payar/Long Beans Thoran
Carrot Thoran/Upperi
Cheera/Spinach Thoran
Beetroot Thoran/Poriyal
Vendakka/Okra Thoran
Pavakka/Bitter Gourd Thoran
Cheru Payar Parippu/Yellow Moong Thoran
Cheru Payar/Green Moong Thoran
Kovakka/Ivy Gourd Thoran
Padavalanga/Snake Gourd Thoran
Mathanga/Yellow Pumpkin Thoran
Vazhakoombu/Plantain Flower Thoran
Chena Thoran/Chena Upperi
Chakkakuru Cheera Thoran
Raw Papaya Thoran
Vazhakoombu Vanpayar Thoran
Avarakka Thoran/Upperi
Kothavarakka Thoran/Poriyal

From My Garden to Your Table: A Taste of Nostalgia with Kovakka Thoran

Kovakka Thoran is more than just a dish for me; it’s a cherished memory from my backyard in India. We had a "Pandhal" fully covered with Kovakka creepers, providing us with a steady supply of this delightful vegetable. It was always a treat to harvest them, despite the occasional sting from the big ants that made me cautious every time I reached for a Kovakka.

When the repetitive use of Kovakka became a bit mundane, I’d let the vegetable stay on the vine for a few days. This would allow the small green fruits to mature into the vibrant red "Kovaipazham," a term evocative of Tamil literature, often used to describe the alluring colour of a woman's lips. This sight was always a beautiful reminder of the vegetable's journey from garden to plate.

In Malaysia, where Ivy Gourd isn’t commonly available in the market, I make sure to seize every opportunity to buy it whenever I spot it. Preparing this dish brings a piece of home to my kitchen, and I hope it brings as much joy to your table as it does to mine.

With its rich nutritional profile and ease of preparation, Kovakka Thoran is a must-try dish for those looking to incorporate more vegetables into their diet. Whether you're preparing a Kerala Sadhya or a simple meal, this Ivy Gourd stir-fry is sure to be a hit. For more traditional Kerala recipes, don't forget to check out my Sadhya Recipe Collection and explore other mouth-watering dishes that you can easily whip up at home!

Feel free to share your own experiences or variations of this recipe in the comments below. Happy cooking and enjoy this taste of Kerala!

August 17, 2020 No comments

BLACK PEPPERCORNS

BLACK PEPPER - THE KING OF SPICES - THE BLACK GOLD

An indigenous Spice from "Gods own Country - Kerala". The history of Black Pepper has long written stories earning Kerala transnational fame. A history of its own which attracted seafarers in hordes at one stage in the history of Kerala for this priced BLACK GOLD. Black Pepper was such a desirable Spice that it is used for its varied Culinary and Therapeutical Uses. Since then, Black Pepper has become an inevitable ingredient in several Cuisines around the world.

Black Pepper comes from the dried, unripe fruit of the plant Piper Nigrum. These Green Berries when ripe & dried turns out into Black Pepper alias Black Gold. Whereas in the medieval period the Arabs, to maintain their Monopoly in Pepper Trade kept it as a trade secret and propagated a mythical story that the Peppers are grown in the Groves of trees in India in the mountains, guarded by poisonous serpents. In order to harvest the pepper, the trees have to be burned, driving the snakes away and in the process turning the fruit black.

Commonly named as Peppercorns, but its native name calls it as 'Kurumulagu or Nalla Mulagu' - Milagu, Kali Mirch, Mira. Peppercorns are indigenous to South India specifically Kerala and it founds its way throughout the world. This Black Gold was once considered to be one of the most expensive spice and the term "Pepper Expensive" is used for the most expensive & prohibited items.
Peppercorns have a wonderful aroma and an enticing warm, spicy flavour. The Peppercorns can be either added whole or ground into a variety of dishes, marinades and sauces. It's widely used in the Cuisines Around the World.
Black Pepper is called the "King of Spices" as it is an amazing spice traded around the world since ancient times. Traded mainly for its desirable pungent nature. It is valued as a Spice and also as a Medicine. Ground, dried and cooked Peppercorns have been used since antiquity, both for flavour and as traditional medicine. This spice has loads of Health Benefits.

Rich in Vitamin B and produces Calcium
It consists of Potassium that helps in regulating heart rate and high blood pressure.
Helps in producing red blood cells
Detoxifies your body
Cleanses your intestines and stomach
Prevents constipation
Prevents cancer
Prevents skin deformation & wrinkles
Helps in losing weight

Black Pepper is a good source of Proteins, Vitamins & Minerals. It is also rich in antioxidants which help protect cells from damage.

TYPES OF PEPPERCORNS:

Black Peppercorns

The most common variety of Black peppercorns are Ripe Green Peppercorns that have then been left out to dry in the sun. Enzymes in the berries cause the skin to turn black during the drying process.

They have the strongest & the most pungent flavour. Freshly ground Peppercorns along with Salt are ideal for seasoning pretty much anything. There are many varieties, including the Kerala Peppercorns which has a pungent and sharp taste; Brazilian Peppercorns have a harsh taste whereas the Indonesian variety has a citrusy note & it is mild compared to the other varieties.

Green Peppercorns

Green Peppercorns are unripe Peppercorns picked at the same stage of ripeness as for Black Peppercorns. But these are not allowed to dry. Sometimes they are dehydrated which makes it more flavourful.
Green Peppercorns are slightly spicy and aromatic, they’re great for flavouring sauces for meat dishes. Their flavour and spiciness are less concentrated than black peppercorns and are considered the least pungent of the peppercorns. Green Peppercorns are commonly preserved in brine or vinegar.

White Peppercorns

White Peppercorns are the mature Peppercorns that are allowed to ripen to a red colour before being picked. After harvesting, they are soaked and then the outer skin is removed, revealing a smooth white underlayer. They are then dried and bleached under the sun.
They have a fiery, but a less pungent taste. White Peppercorns and White Pepper Powder are good for seasoning light coloured Dishes & Sauces. They are widely used in Asian Cuisine. White Peppercorns serves the purpose by mildly spicing the dish with the required Peppery feel.

Red Peppercorns

When Peppercorns are left to fully ripen on the vine they turn into a brilliant shade of red. Red Peppercorns are rare to find. Typically they are dried which develops a black coat or when the skin is removed from it what we get is White Peppercorns.
Red Peppercorns are very expensive and are usually used in gourmet food.

Pink Peppercorns

   These aren’t actually Peppercorns. They come from the Baies rose plant imported from Madagascar. Pink Peppercorns are expensive. Pink peppercorns are pungent and slightly sweet with fruity and floral notes.
   They are not as flavorful as the real Peppercorns but still have a peppery bite, they also have They’re best for garnishing. Pink Peppercorns are very delicate, so experts suggest crushing them in a spice grinder or with a knife rather than a pepper mill.

HEALTH BENEFITS OF BLACK PEPPER

BLACK PEPPERCORNS

Black Peppercorn is a potluck filled with not just the pungency but it caters a plethora of health benefits. Though it's a part of ancient Indian heritage, it plays a major role in Ayurveda and in Traditional Chinese Medicine too. It is widely sued for its medicinal properties & culinary usage.

PREVENTS CANCER:

Black Pepper is said to prevent cancer when it is mixed with Turmeric. You can consume it by mixing both Black Pepper Powder and Turmeric Powder into fresh Cow Milk. This is a traditional home remedy followed by Indian women folks to get rid of gold & Phlegm. Black Peppercorns consist of antioxidants, Vitamin A and Carotenoids that help in curing Cancer and other deadly diseases.

AIDS DIGESTION:

Black Pepper aids digestion. When you consume Peppercorns hydrochloric acid is released by the stomach and helps in breaking down the proteins. Hydrochloric acid helps in cleaning your intestines and prevents you from other gastrointestinal diseases. This is the main reason that most of the meat dishes are seasoned/marinated with Black Pepper Powder.

PREVENTS CONSTIPATION:

Adding Peppercorns into your daily diet can help you relieve constipation. It also helps to prevent Colon Cancer, Diarrhoea and other intestinal bacterial diseases.

DETOXIFY YOUR BODY:

Consuming Black Pepper helps to sweat and urinate a lot. And thus it helps to discharge toxins from our body. Alternatively, it also burns fat. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body. It is a great blood purifier and removes excess urea, calcium and other toxins from the kidney.

TREATS URINARY DISORDERS:

Ayurveda uses Black Pepper in treating Urinary tract infections and disorders such as cystitis, nephritis, and gonorrhoea.

AIDS WEIGHT LOSS:

The phytonutrients present in the spice helps in breaking down excess fat and also helps to improve metabolism. Adding Pepper in your daily diet can help you lose weight.

TREATS RESPIRATORY DISEASES:

Black Peppercorns are one best spice when it comes to treating respiratory diseases like Cold, &Cough. Black Pepper is one simple ingredient used by Indian women folks as a Home Remedy to treat Cold, Cough and to get rid of Phlegm.

ASTHMA:

Black Pepper is found to be highly beneficial in treating Asthma, Whooping Cough and Bronchitis.

IMPROVES BLOOD CIRCULATION:

Regular consumption of Black Pepper improves Blood Circulation. This reduces High Blood Pressure/Hypertension and also improves Cardio-vascular health.

REDUCES CHOLESTEROL:

The micronutrients in Black Pepper counteract with the surge of lipids in the body. The antioxidant enzymes help in controlling the cholesterol levels significantly.

REDUCES JOINT PAINS:

Black Pepper has medicinal properties that can alleviate joint pains & arthritis. It also helps to prevent Gout.

TREATS DEPRESSION:

Chewing Raw Peppercorns helps to release mood-inducing chemicals to the brain that will keep your mind calm and soothing. It has proven beneficial in elevating one's mood and also helps in treating Depression.

MEDICINAL PROPERTIES - BEAUTY

Consuming this spice in the raw or cooked form are both good enough for your daily diet that will benefit your body and most importantly rejuvenate your skin.

SKIN ALLERGY: Due to its antibacterial properties, it is used as an antiseptic to treat skin problems.

SKINCARE: Black Pepper helps in removing blemishes from the skin and also improves the complexion. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body, thus providing a clearer skin.

PREVENTS SKIN PIGMENTATION: Black Pepper protects the skin from any sort of skin pigmentation like Vitiligo where your skin appears to have white patches. It prevents skin pigmentation and also helps maintain the original colour of the skin.

PREVENTS WRINKLES & AGING SPOTS: Consuming Black Pepper from a very young helps to prevent Wrinkles and skin problems.age. It also prevents premature ageing and dark spots too.

TREATS ACNE: Black Pepper helps to flush away the intoxicants from the body and also helps to smoothen the skin.

HAIR CARE: Anti-oxidative properties in Black Pepper provide nourishment to the scalp and hair follicles. Antibacterial properties prevent the scalp from infections and irritation. It also proves to be beneficial in treating Dandruff. Black Pepper strengthens the roots and prevents hair loss. It also provides shine and lustre to the hair.

CULINARY USES:

Peppercorns can be used in whole or in ground form in a variety of dishes. Freshly ground Peppercorns has a strong, unique spicy-sweet taste and they are more aromatic. Most recipes call for Black Peppercorns. It is one major component in most of the Spice Mixes too. It's widely used in Spicy dishes, Marinades, Sauces & Soups. It is also used while in beverages like Tea and Coffee.

Peppercorns are one of the main ingredients in Garam Masala Powder & Kitchen King Masala, a combination of spices used in both vegetarian and non-vegetarian dishes in Indian Cuisine. It is also used in the preparation of Curry/Masala Powders, Rasam Powders and Spice Mixes commonly used in Indian cooking.
Sukku Malli Coffee - a native brew prepared with ground Dry Ginger, Coriander Seeds, Peppercorns, Cloves & Cardamoms and then served sweetened with Palm Sugar is one beverage with a rejuvenating nature and loads of health benefits aiding digestion of the food side by side. A simple tea prepared with freshly ground Peppercorns, sweetened with Honey and served with a dash of lime is one best home remedy to relieve Cold, Flu and Sore throat.
Black Pepper Tea - Ground Pepper Powders can be added to tea or coffee to impart a pleasant and soothing effect. It serves as a good home remedy for sore throats, cold & flu.
Turmeric & Black Pepper Milk - A drink prepared by mixing Pepper Powder & Turmeric Powder to Milk is one good home remedy to get rid of Cold & Phlegm. It also has proven benefits in preventing Cancer.
Black Peppercorns are mainly added to Biriyanis & Pulaos, Indian Stews, Curries, Kormas, Dhals, Kebabs, Cutlets etc., It enhances the flavour of the dish along with other spices.
Peppercorns can be used while making Non-Vegetarian Curries like Kerala Style Pepper Chicken, Chettinad Chicken Kuzhambu, Kongu Style Mutton Kuzhambu, Chicken Pepper Fry, Pichu Potta Kozhi, Nattu Kozhi Kuzhambu etc., & etc.,
Peppercorn is one main ingredient in South Indian Rasams.
Thandai Masala Powder a combination of homemade sweet drink uses Peppercorn as one ingredient in it.
Ground Pepper Powder can be used to flavour foods like Soups, Patties, Stews, Purees, Sauces etc.,
Whole Peppercorns & Pepper Powder can be used in Rice dishes like Ven Pongal, Fried Rice.
Black Peppercorns. Pepper Powder can be used in the marinades while grilling Chicken or Lamb. Black Pepper Powder enhances the flavour of Tandoori Chicken, Buttermilk Fried Chicken, Honey Roast Chicken etc.,

HOME REMEDIES WITH BLACK PEPPER:

Cold & Cough:

Black Pepper Tea - Make a simple concoction by adding 1/2 Tspn of Black Pepper Powder & boil it, can also add Ginger/Dry Ginger to it, sweeten it with honey & drink this Black Pepper Tea hot.

Turmeric & Pepper Powder Milk - Add 1/2 Tspn of Black Pepper Powder & a pinch of Turmeric to fresh Cow Milk and boil it. Consume it hot or lukewarm for best results. This drink is best to get rid of Cold and Phlegm.

Black Pepper Powder & Honey - Add a teaspoon of Pepper Powder to 1 Tablespoon of Honey. This is one best home remedy to get rid of Cough and also helps to prevent Chest congestion.

Use Black Pepper & Black Pepper Powder in your dishes for a daily of Black Pepper in your diet. Especially during Winter, it is best to induce Black Pepper in your daily diet which can help you stay healthy and prevent yourself from different diseases.

For a detailed Recipe on HOW TO MAKE PEPPER POWDER, click here...

NOTES :

Black Pepper is a wonder spice. It can be used as a standalone Spice or used along with other spices. Compared to other Spices, Black Pepper tends to retain its flavour & aroma even after a long time of storage. Buy dry Black Peppercorns free from moist or any white patches. Store them in airtight containers in a cool, dry place away from sunlight to extend its shelf life. And use freshly ground Black Pepper for the best of flavour & aroma.

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*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

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August 15, 2020 No comments