BEEF VINDALOO - COCHIN STYLE

    "VINDALOO - A recipe which travelled from Portugal to India". The hot, tangy, and earthy flavours of beef/pork vindaloo have a long history of influence.  The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar & garlic),  says food historian Lizzie Collingham in her book Curry: A tale of Cooks and Conquerors. Vindaloo made its way into Indian kitchens in the 15th century along with Portuguese explorers. 

    The story of the vindaloo curry is as piquant as its taste.  The dish took twist and turns to suit the local palate & with available local produce. Then, there was no wine-vinegar in India, so Franciscan priests fermented their own from palm wine which was nothing but "Toddy" the most popularized "Kallu". Local ingredients like tamarind, black pepper, cinnamon, and cardamom were also incorporated. Yet another most important addition Chilli Peppers—was a legacy of Portugal’s global empire, imported to India from the Americas. 

BEEF VINDALOO - COCHIN STYLE

    The vindaloo is a traditional recipe of the Catholic community of Goa.  I would surely add Cochin into the list too.  This dish is very common in Catholic community of Cochin too.  So, with a Portuguese lineage, living in Fort Cochin, my MIL's family and the most coveted "Clementina Joseph"(Clemmi Thathi), her mother, had traces of Portuguese culture in their lifestyle & cooking. And what we call Vindaloo at home is "VINDALEE CURRY". 

     In my opinion “Every Catholic household has its own recipe of a perfect vindaloo, which is a must on the menu for a celebration,” Though the Goan Version & the Cochin Version are more or less similar, the addition of ingredients like Cloves, Cinnamon & Tamarind is what makes a whole lot of difference.  Some do not prefer the overwhelming smell of Vinegar in the dish and so the addition of Tamarind helps to balance it in a Vindaloo Curry.  My MIL do not add Cinnamon & Clove, but I usually add these spices while cooking Vindaloo.  And then, one main ingredient, (almost long forgotten I should say) most of the recipes do not highlight is the bark of a Drumstick tree, which is a digestive agent and also adds a unique taste & flavour to Vindaloo.

BEEF VINDALOO - COCHIN STYLE

    So, yet another Beef recipe, the most authentic and classic dish from our family favourites, BEEF VINDALOO.  Mostly it is prepared with Pork or as a combination of both Pork & Beef.  Personally, I do not eat Pork and initially never used to eat beef too.  Over the years, gradually I started eating beef, but haven't yet started to eat Pork.  But I have cooked Vindaloo, innumerable times with pork & beef.  A quick & simple recipe where you need to add all the ingredients into one pot and cook Beef/Pork with the spices & Vinegar.  One special addition to this is the MUSTARD SEEDS (Preferably Yellow Mustards) & the so-called VINAGIRI(Vinegar)which gives a unique flavour and taste to the dish.  Add Kashmiri Chilli Powder or Piriyan Mulagu Podi(Ammoommas i.e. Clemmi thathi's mulagupodi as we call at home, for a vibrant red coloured searing, tongue tickling Beef Vindaloo.

    This is my MIL's recipe and I have cooked this innumerable times. Even at final draft of this recipe I made sure to call her and confirm whether I have written it as per her cooking style.  Happy MIL as always, was so overwhelmed, when I asked her for the nuances of this classic Vindaloo or the Vindalee Curry. Vindaloo is one must have dish when it comes to Christmas/Easter Party Menu.  Try it out with beef or pork, or as simple as with chicken, to give an authentic touch to your Christmas Menu.

For CHRISTMAS PARTY MENUS, Click here...

Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 4-6
Author - SM


Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

For KERALA STYLE BEEF RECIPES, Click here....

HOW TO MAKE BEEF VINDALOO - VINDALEE CURRY KOCHI STYLE 

BEEF VINDALOO - COCHIN STYLE

INGREDIENTS:

For Beef Vindaloo:

For Vindaloo Paste(To Grind):

METHOD:

To cook Beef:

• Clean, wash & cut beef into small cubes.
• Leave this aside in a colander for a few minutes.
• Meanwhile, grind all the ingredients mentioned under, "For Vindaloo Paste"adding Vinegar into a fine paste.
• Meanwhile, finely chop the Shallots and keep it aside.
  
• Add the ground Vindaloo Masala to the Beef along with chopped Shallots, Green Chillies slit into two, Curry Leaves, Salt and mix well until well combined.
• Add the above beef masala mix to a pressure cooker.
• Meanwhile, boil 2 Cups of water and pour this into the pressure cooker.
• Cover the pressure cooker with the lid and place the vent cap.
  
• Cook for about 4-5 Whistles on a high flame.
• Then lower the flame & cook for another 7-8 Whistles or 20-30 minutes.
• Cook beef accordingly. Adjust the cooking time to suit the meat.
  
• Once cooked, remove the lid of the pressure and check whether the Beef has turned soft & tender.
• Add a handful of sliced Onions and cook this on a low flame for a few more minutes, or until the Onions turn soft & cooked.
• Beef Vindaloo is a gravy like dish.  So adjust the consistency to suit your preference.
• Adjust salt and some more Vinegar if you like a bit of tangy taste in the dish.
  
• Add some Sugar, give a quick stir.
• Switch off the flame, cover and leave it aside.
• Serve Beef Vindaloo hot.
• Goes well with Appam, Puttu, Idiyappam etc.,
• Serve Beef Vindaloo along with hot fuming Rice, Biriyani, Ghee Rice etc.,
• This Beef Vindaloo can be served along with Malabar Parotta, Naan, Chapati etc., 
• Goes hand in hand with bread. 
  

BEEF VINDALOO - COCHIN STYLE

NOTES:

• Cook beef accordingly. Adjust the cooking time to suit the type of meat you are using.
• Adjust the amount of Red Chilli Powder, to make this recipe less spicy.
• Kashmiri Chilli powder gives a wonderful red colour to the dish.
• Grind the ingredients into thick fine paste adding Vinegar.  Add little water if required.
• I have used Yellow Mustard Seeds in this recipe.  Can use Black Mustard Seeds too, but it alters the colour of the Vindaloo Curry.
  
• I have used about 3-4 Tablespoons of Vinegar in this recipe.  If you do not like the overwhelming flavour of Vinegar, add Tamarind to balance the needed tanginess in the curry.
• Vindaloo is a spicy, tangy and mildly sweet Curry.  So adding some Sugar helps to balance the overall taste of this dish.
• As a norm at home, I add Potatoes to Beef Vindaloo at times.  Potatoes go well with fatty meat like Beef & Pork.

BEEF VINDALOO - COCHIN STYLE

BEEF ULARTHIYATHU - KERALA STYLE

    This month I am comping up with a few Christmas specialities.  A few recipes which suits well for the Season.  And mainly a few dishes from our family favourites when it comes to Christmas or Easter Menu.  Default Kerals style Christmas dishes like Cutlet, Stew & Beef take up the party table along with other Christmas goodies like Christmas Fruit Cake & Homemade Wine.

    When it comes to Christmas celebration, it's all about food, food and more food & DRINKS - Boozing up!!!.  When it comes to Christmas Menu, beef is one must-have in the Menu in our household.  Christmas Menu in Kerala is incomplete without a Beef dish in the Menu.  So, here I come with a tasty, flavour filled Pothirachi Ularthiyathu which you can easily add it into your upcoming Christmas Menu. Pothirachi is nothing but meat from Buffalo which is commonly used for cooking in Kerala.  But you can use normal cow's meat or even Lamb(if you do not prefer beef) for this recipe.

    At my MIL's place she makes Beef Vindaloo or Beef Ularthiyathu for Christmas & Easter.  A slightly gravy like dish, which would go well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,  Serve Beef Ularthiyathu along with hot fuming Rice, especially Kerala Matta Rice, Moru Curry, Cabbage Thoran and smidgen of Pickle for a complete meal.This is one classic combination in a Kerala household.  This Beef Ularthiyathu is an easy recipe and made with local spices which adds a wonderful flavour & aroma.  And I forgot to say you, it's spicy too.  

    When it comes to a Beef Recipe, needless to mention the Kerala favourite, Parotta and Beef, it's match made in "God's Own Country."  This Beef Ularthiyathu goes hand in hand with Malabar Parotta.

    This version of  hot & spicy Beef Ularthiyathu is one authentic Kerala Kallu Shappu style. Most of the Toddy Shop grubs are tongue-teasing culinary expertise with wide gastronomic opportunities.  And this spicy Beef recipe is one popular dish in a Toddy Shop.  The taste and flavours of food cooked in Kerala Kallu Shappu have a distinctive touch and this Beef Ularthiyathu gets easily fixed into the genre.

FEW OTHER KALLU SHAPPU GRUBS:

• Kappa Puzhungiyathu
• Kappa Ularthiyathu 
• Kappayum Irachiyum Ularthiyathu
• Beef Roast - Kerala Kallu Shappu Style
• Meen/Fish Pollichathu
• Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
• Kerala Fish Curry
• Chemmeen/Prawns Varattiyathu
• Chemmeen/Prawns Roast
• Chemmeen/Prawns Ularthiyathu
• Kozhuva Meen/Anchovies Fry
• Karimeen Thilappichathu
• Fried AnchoviesNadan Fish Fry

 For more KERALA KALLU SHAPPU RECIPES, Click here...

For KERALA STYLE BEEF RECIPES, Click here....

HOW TO MAKE BEEF ULARTHIYATHU - KERALA STYLE BEEF FRY

BEEF ULARTHIYATHU - KERALA STYLE

INGREDIENTS:

To cook Beef:

To Grind:

Coriander Powder - 3 Tablespoons
Kashmir Chilli Powder - 4 Tablespoons
Pepper Powder - 11/2 Tablespoons
Turmeric Powder - 1 Teaspoon
Fennel Seeds - 2 Tablespoons
Cinnamon(1" Piece) - 4 Sticks
Star Anise - 2 Flowers
Cardamom - 4-5 Pods
Cloves - 4-5 Nos.

 

For Beef/Pothirachi Ularthiyathu:

METHOD:

To cook Beef:

• Clean, wash & cut Beef into small cubes.
• Leave this aside in a colander for a few minutes.
• Meanwhile, grind all the above spices mentioned under" To Grind" (adding little water) into a fine paste.
• Add the ground Masala to the Beef along with Salt & Vinegar and mix well until well combined.
• Add the above beef masala mix to a pressure cooker.
• Meanwhile, boil 2 Cups of water and pour this into the pressure cooker.
• Cover the pressure cooker with the lid and place the vent cap.
  
• Cook for about 4-5 Whistles on a high flame.
• Then lower the flame & cook for another 7-8 Whistles or 20-30 minutes.
• Cook beef accordingly. Adjust the cooking time to suit the meat.
  
• Once cooked, remove the lid of the pressure and check whether the Beef has turned soft & tender.
• If there is some water in the cooked beef mix, cook this on a low flame until it becomes slightly dry.

BEEF ULARTHIYATHU - KERALA STYLE

For Beef/Pothirachi Ularthiyathu:

• Heat Coconut Oil in a heavy bottomed/non-stick pan.  I usually cook this recipe in a brass Uruli.
• Splutter Mustard seeds.  Immediately add Curry Leaves and give a quick stir.
• Then add, finely sliced Onions & Shallots.
• Follow it by Green Chilli slit into two and finely chopped Garlic & Ginger.
• Saute until Onions turn translucent.
• Now add the cooked Beef along with the masala and mix well.
• Cook this on a low flame until the Beef Masala turns slightly dry and aromatic.
• Add a bit of Coconut Oil and cook again on a low flame for a few more minutes.
• Cook until it reaches the desired consistency.
• Switch off the flame, cover and leave it aside.
• Serve Beef Ularthiyathu hot.
• Goes well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,
• Serve Beef Ularthiyathu along with hot fuming Rice, especially Kerala Matta Rice, Moru Curry, Cabbage Thoran and smidgen of Pickle for a complete meal.
• This Beef Ularthiyathu goes hand in hand with Malabar Parotta. 
  

NOTES:

• Cook beef accordingly. Adjust the cooking time to suit the type of meat you are using.
• Adjust the amount of Red Chilli Powder & Pepper Powder, to make this recipe less spicy.
• Using Coconut oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding coconut bytes to the Beef Roast is truly optional.
  

______________________________________________________________________

A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

PALAKKADAN ERACHI KUMBALANGA CURRY

     It is one of our family recipes, followed for more than three generations.  This recipe is the same as my Dad's special curry "Achante Erachi Curry" - Dad's Mutton Curry.  An authentic native style of Palaghat region, Mutton Curry prepared with freshly sautéed and ground spices marinated & slow cooked which gives a wonderful aroma and flavour to this curry. The base of the Curry is a thick gravy and once cooked they add Ash Gourd and ground coconut to the curry which makes it slightly runny. I have seen this type of curry served in almost all of our relative's household in Palaghat. 

     I have always loved this curry, and it was one extra curry made on Sundays, with a portion of Erachi Curry made as a star stopper every week.  Whatsoever be it, Chicken or Mutton, the recipe is the same at home. I still remember our Monday Lunch during primary school, which were always this leftover Erachi Curry and Erachi Kumbalanga Curry.  Lunch at home, listening to AIR afternoon News by Saroj Narayanaswami followed by a set of Mellisai, a non movie based songs.  And it would be time for us to go back to school for our afternoon session.  In the midst of this short time, I would even shuffle my bag and transfer the books according to the timetable and carry just the ones needed for the afternoon session. Nostalgia hitting me - the wonderful days of childhood, the taste & memories which tightly holds the moments deep in our mind.  Reliving it, Re-livening it at a hint of a smell or a taste.

     Though I make Achante Erachi Curry often, I have made this Erachi Kumbalanga Curry just a few times & it could easily be numbered out. At home, It is always Chicken/Mutton/Beef mostly cooked along with Potatoes.  And in my in-law's side of the family, they are experts when it comes to cooking meats with tubers (starting with Potatoes, Tapiocas, Chinese Potato(Koorka) etc.)  My MIL regards this curry with abhor, a kind of regional discrimination loaded with loyalty to the region from where she is from, and says it is a watery curry.

     Well, in my opinion every region has its own speciality unique to the tradition and style.  And I hate to discriminate it in any sense.  As said, it is absolutely nothing like a watery Curry.  But if you are new to combining water based vegetable along with meat, you may feel it to be a weird combination.  But trust me, the Ash Gourds in hot and spicy curry does total justice.  And it is prepared with the whole idea of balancing the heat of the spicy curry and meat, especially chicken. These types of curries are quite common in Palaghat and Trissur region and are also served during a non-vegetarian feast.

PALAKKADAN ERACHI KUMBALANGA CURRY

HOW TO COOK PALAKKADAN ERACHI KUMBALANGA CURRY - MUTTON & ASH GOURD CURRY

PALAKKADAN ERACHI KUMBALANGA CURRY

 

METHOD:

To Sauté & Grind :

• Heat Coconut Oil in a Pan, Sauté Shallots, Ginger & garlic until Shallots turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry on a very low flame until aromatic.
• Add Cumin Seeds and Peppercorns and fry for a while.
• Switch off the flame and allow the ingredients to cool.
• Grind the sautéed ingredients into a fine paste and leave it aside.

PALAKKADAN ERACHI KUMBALANGA CURRY

 

For Erachi Kumbalanga Curry:

• Clean and remove the skin & seeds of the Ash Gourd and then cut them into cubes.
• Cut the Clean, wash & dice the Mutton into cubes and allow it to drain in a colander.
• Marinate the Mutton pieces with the ground paste and leave it aside for about an hour.
• Heat oil in a Pan/Pressure Cooker.
• Splutter Mustard seeds, immediately add Curry Leaves & Coconut slices into it and fry for a while on a very low flame.
• Sauté finely chopped Onions and Green Chillies, sauté the ingredients on a medium flame until Onions turn translucent.
• Add finely chopped Tomatoes and cook until the Tomatoes turn soft and oil separates.
• Now, add marinated Mutton Pieces along with a dash of salt and give a quick stir.
• Pour 1/2 a Cup of Water (or as required to cook Mutton).
• Cover the Pressure Cooker with the lid and cook until the meat turns tender and soft.
• Once the Meat is cooked, add the Ash Gourds and mix well.
• Cook this on a low flame until the Ash Gourds turn soft and cooked.  Do not overcook the Vegetable.
• Grind the Coconut into a fine paste.
• Pour it into the above Curry and mix well.
• Adjust the consistency by adding some water
  
• Let this boil on a low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame.
• Palakkadan Erachi Kumbalanga Curry goes well with Appam/Vellayappam, Idiyappam,  Dosa, Idli etc.,
• Or simply serve Erachi Kumbalanga Curry with steamed Rice or Palakkadan Matta Rice.
  

NOTES:

• Adjust the amount of spices to suit your preference.
• Sauté the ingredients on a very low flame, stirring continuously.
• Marinate the Mutton/Chicken pieces and leave it aside for at least 1/2 an hour. 
  
• This Erachi Kumbalanga Curry is prepared with Mutton/Lamb.  Cook the meat accordingly and then add Ash Gourd and ground coconut paste.
  
• Cook Mutton pieces along with Ash Gourd on a low flame for about 15-20 minutes.  This will help the flavour get infused into the meat & the vegetable.
• Can prepare the same Curry with Chicken/Beef too and the cooking method is the same.  Adjust the cooking time.
• Coconut Oil gives an authentic taste to the Curry, can use any other vegetable oil too.
• Adding Tamarind is purely optional.

KERALA STYLE BREAKFAST MENU

    When it comes to a Breakfast from down South of Indian subcontinent, rice based dishes takes the arena.  And when we speak about Kerala Style Breakfast it mostly consists of dishes like Puttu, Appam, Idiyappam, Pathiri etc.,  Looking deep into the dishes, almost all the above dishes are made with Rice or Rice Flour.  And you can see a variety of side dishes compatible with these dishes.  We can see a wide range of vegetarian and non-vegetarian curries/side dishes served along.  

    If widely known are the above, then a common man's daily routine starts with a bowl of Kanji/Gruel.  Particularly Pazhankanji/Pazhayasadham( a day-old rice, soaked overnight), is a common breakfast dish.  Though a dish incorporated to ensure 'NO WASTAGE' during olden days, where there were no refrigerators - the taste and nutritious value of the dish has made it a must-have breakfast for the hard-working peasants to keep up with their daily toil. 

    While talking about the above, I indeed have to mention Tapiocas, which are also a staple in Kerala.  Steamed Tapiocas served with a condiment called Mulagu Chalichathu, or served with spicy Fish Curries(Kappayum Meenum) or Beef curries, Kappa Puzhukku, Kappa Udachuthu all come into the list of a simple Kerala Breakfast Menu.  Though Tapiocas were confined within Kerala Kitchen for a long while, it is now brought forward into the limelight by the all-time popular Kallu Kada(Toddy shops) which caters the local hooch. It has become so popular that it is now, a must-serve menu in most of the Kerala restaurants.

    So a wholesome Breakfast is what's a norm around the world and Kerala Cuisine has not failed to incorporate it in its healthy concept. This Menu is a wonderful combination of all nutrients with a perfect balance.  While pondering deep into the traditional cooking, menus have followed a strict regime with a combination of Carbohydrates, Protein, Vitamins and Minerals.  And the great Puttu served with Kadala Curry/Green Moong Bean Curry and Bananas in deep sense fits into the chart as perfectly as it is.

    This Menu is one quick combination of Kerala Style popular Tiffin Item Puttu which suits well to be catered for a Breakfast or a Dinner. Puttu is traditionally served with Kadala Curry which is made with Black Chickpeas.  Another combination is a curry prepared with Green Moong Bean.  Though, these are the Vegetarian versions of combinations predominant in a Kerala Kitchen, they do serve a variety of Curries to go along with Puttu.  And least to mention Bananas or Steamed Nendhra Pazham which goes wonderfully well when mashed and eaten with Puttu.  Last, but not the least, serve a Nadan Pappadam whatsoever the Curry or side dish you serve along with Puttu.  Puttu, Kadala Curry/Cheru Payar Curry, Pazham & Pappadam comprise a divine combination, uniquely made in God's Own Country.

KERALA STYLE BREAKFAST MENU

     The Menu in this post consists of Puttu, Kadala Curry, Cheru Payar Curry, Pazham and Pappadam.  And it is served along with a wonderful glass of Chaya(Tea) or Coffee.  A simple Kerala Style Breakfast Menu, which can easily be fixed with simple planning & preparations.

     The aroma of Puttu and Kadala Curry always takes me into a nostalgic lane filled with memories of tastes, flavours and places.  I can proudly say only a Malayalee or a Puttu lover can appreciate the real taste of Puttu.  I have heard quite a number of people saying, how to eat this Puttu, then obviously they haven't eaten this dish before or doesn't know the real knack of eating it - Eating in a Nadan Style. Ya, as such Puttu is a bit dry dish, but the meticulous method of perfecting the rice powder reflects a lot in soft textured Puttus.  But when Puttu combined with its perfect match Kadala Curry/ Green Moong Beans Curry /Bananas, it turns out to be a delicacy.  Serve a Nadan Pappadam along with the menu for a complete Kerala Style Breakfast. 

    So here goes a simple South Indian Breakfast/Dinner Platter and here it's as they display in a Kerala Restaurants. Let me list it down in that style...

KERALA STYLE BREAKFAST MENU

For more TIFFIN ITEMS, Click here...

KERALA STYLE BREAKFAST MENU

PUTTU

PUTTU

CHERATTA PUTTU

KADALA CURRY

VARUTHARACHA KADALA CURRY

KADALA CURRY WITH THENGA KOTHU

NADAN KADALA CURRY

VELLA KADALA KURUMA

     Kadala Curry or Black Chickpeas Curry can be prepared in many ways and especially when it comes to being served along with Puttu, Nadan style Kadala Curry would be the best choice.  This is an authentic Kerala style curry prepared in Coconut Oil.  Each Kerala kitchen has its own recipe when it comes to Kadala Curry, and it is catered in many variations too. I usually make Kadala Curry with Thenga Kothu, Varutharacha Kadala Curry, Nadan Kadala Curry or Kadala Kuruma for Puttu.

For CURRIES WITH CHICK PEAS, Click here...

    You can also serve non-vegetarian curries like Chicken/Mutton Kuruma, Nadan Chicken/Mutton Curry, Varutharacha Chicken/Mutton Curry, Beef Ularthiyathu, Beef Roast, Beef Vindaloo etc.,

CHERU PAYAR CURRY

CHERU PAYAR CURRY

    A curry with Green Moong Bean is yet another common curry served along with Puttu, but of course only next to Kadala Curry.  Colloquially called Cherupayar Curry is yet another nutritious and tasty curry which goes hand in hand with Green Moong Bean/Pachai Payar/Cheru Payar.  It is a quick fix recipe and the only time-consuming process is soaking the Green Moong Bean.

For Dishes with GREEN MOONG BEAN, Click here...

PAZHAM/BANANA/STEAMED BANANA

BANANA

STEAMED BANANA/NENDHRA PAZHAM PUZHUNGIYATHU

    Mash up a Banana, mix it up with Puttu and there you go with a divine combination.  Kerala Nadan Palayam Kodan, Njali Poovan, Rastali, Moris, Kadhali or the ultimate Kerala's one and only Nendhra Pazham are all good varieties of Bananas served along with Puttu in Kerala.  Go along with your favourite variety of Pazham locally available for an ultimate experience of Nadan Style of Eating Puttu.  And yet another best side dish is Steamed Nendhra Banana.

For a detailed recipe on HOW TO STEAM BANANAS, Click here...

PAPPADAM

KERALA NADAN PAPPADAM

To complete this breakfast menu, serve a Kerala Nadan Pappadam along with all these dishes.

CHAYA(TEA)/KAPPI(COFFEE)

CHAYA/TEA

KAPPI/COFFEE

    Finish this Kerala favourite Breakfast Menu with a hot cup of Chaya/Tea or a Cup of Coffee for an ultimate experience. Locals prefer Kattan Chaya or the humble Black Tea to finish off this elaborate Breakfast.

For a detailed Recipe on HOW TO MAKE TEA, Click here...

KERALA STYLE BREAKFAST MENU

    Puttu, Kadala Curry or Cheru Payar Curry, Pazham & Pappadam is one combination of Dishes commonly served for Breakfast in Kerala.  And sure there are many more combos like Appam & Stew/Mutta Roast, Pathiri & Erachi Curry, Idiyappam & Stew/Mappas, Kappayum Meenum( a day old Fish Curry) etc., with a nadan touch and will publish them in future. Still there exists a few households which sticks to humble breakfast norms serving Pazhangkanji(Pazhaya Sadham) or Choodu Kanji, Payar, Chammanthi & Chutta Pappadam for Breakfast. 

    They do serve dishes like Idli, Dosa, Upma, Puri & Chapatis too for breakfast, but after all, these dishes comes with an influence from the neighbouring states. So if it's uniquely Kerala Nadan Bakshanam, then the local favourite is always, Puttu, Kadala Curry/Payar Curry, Pazham and Pappadam.