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

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


Soaking Time - Overnight/8-10 Hours
Preparation Time - 1 Hour
Cooking Time - 11/2 - 2 Hours.

 

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.

Click on to the Picture for individual Recipes...

 

KOZHUKATTA

KOZHUKATTA

      In Kerala, it is popularly associated with Oshana/Palm Sunday, marking the beginning of the Holy Week.   It is a solemn tradition in Kerala Christian homes to make Kozhukatta on the day or on the eve of Palm Sunday colloquially called as Kuruthola/ Oshana Perunnal. I always ask my MIL why Kozhukatta for Palm Sunday. She says that  Kozhukatta is made commemorating the stones that were thrown on Jesus Christ during his suffering and crucifixion. We usually prepare this on the eve of Palm Sunday and we have begun to call the day as Kozhukatta Saniyarzhcha(Saturday).  Some say that it is a local belief as similar to the ones of Easter Eggs.

 

PESAHA APPAM & PAAL

PESAHA APPAM & PAAL

     Preparation of Pesaha Appam is a tradition followed by Kerala Nasranis. Syrian Christians - A community well known in Kerala  - according to tradition, are descendants from the converts of St.Thomas. Pesaha Appam is the Passover bread or the unleavened bread is a trademark of Christian homes in Kerala. The Body and the Blood distributed by God himself on this holy night is replicated in every Christian household in Kerala in the name of Pesaha Appam and Paal. Pesaha Appam/INRI Appam is a kind of bread/appam prepared with a combination of Rice, Urad Dhal, Coconut, Shallots, Garlic and spices.  The bread should be unleavened and the most important aspect, like in the case of Jewish Passover, during its preparation is to avoid traces of any old food or fermentation. The ground batter is not allowed to ferment, and the Pesaha Appam is prepared immediately after the batter is prepared. The Pesaha Paal is a concoction prepared with a combination of Jaggery Syrup and Coconut Milk flavoured with Cardamoms & Dry Ginger. The Concoction is thickened with rice flour. It is served instead of Wine on Maundy Thursday. There are quite a lot of tradition and norms to be followed while preparing and serving this Pesaha Appam & Paal.     The head of the family cuts the Pesaha Appam(into 13 pieces is the norm - Jesus Christ & his 12 Apostles) serves the Appam along with the Paal on the night of Pesaha Vyazhan(Maundy Thursday). If there are any leftovers, it is either consumed the next day which is Good Friday by the children during the day or in the evening by the adults – since it is a traditional Fasting day. Any further leftovers are dried and consumed later, but never thrown away.

 

KANJI/RICE PORRIDGE FOR GOOD FRIDAY 

KANJI - RICE PORRIDGE

      Kanji is a simple Rice Gruel or Rice Porridge, a common and daily food of every Malayali.   Though light to stomach it is loaded with energy boosting elements to give you all the strength for the toil of the day. It serves best as a simple and soothing food to rejuvenate a tiring day. Either had as a breakfast or as a dinner. But when it comes to Good Friday it is one major dish prepared in most of the Kerala Christian household.  Kanji/Rice Porridge is the simplest, yet a nutritious meal & serves best after fasting. My MIL usually prepares a Vegetarian Sadhya with simple side dishes on Good Friday.
       Kanjiyum Payarum, Chammanthiyum(Spicy Condiment) pinne Chutta Pappadavum. Payar usually comprises of Green Moong Bean/Red Bean Stir Fried with mild seasonings and grated coconut, Chammanthi is Kerala style dry spicy condiment prepared with coconut, mango, onions, Green chillies/dry chillies or dried shrimps. Pappadam can be deep fried in Coconut oil for an authentic flavour or just dry roast the Pappadam over direct flame for Chutta Pappadam.

 

SERVING SUGGESTIONS :

 

Chammanthi/Condiments :

• Chuttaracha Thenga Chammanthi
• Pacha Manga Chammanthi 
• Mulagu Chalichathu
• Inji Curry         
  

Pickles :

• Mango Pickle - Kerala Kadu Manga Achar
• Vadugapuli Naranga Achar/Wild Lemon Pickle
• Kanni Manga Achar/Tender Mango Pickle
• Naranga Achar /Lemon Pickle
• Garlic Pickle
• Green Apple Pickle
• Gooseberry Pickle/Nellikka Achar 
• Avakkai Urugai
  

Stir-fry/Curries :

• Thoran
• Mezhukkupuratti/Upperi
• Manga/Mango Curry/Mambazha Pulissery
• Chakka Puzhukku
• Tapiaco - Steamed/Stir Fried

     40 days of fasting and abstinence, if at all not in the name of God, would be a different and difficult task for most of us.  My father always says the idea of fasting and refraining from eating meat/fatty food or delicacies is to rejuvenate, cleanse and detoxify our system. In the name of God we dutifully oblige to the terms and conditions, strictly abiding by the rules. When done at a stretch for 40 days it almost becomes a habit - a healthy habit.  Anyway awaiting eagerly to plunge into the upcoming delicacies served on Easter Sunday. Most of the households serve an elaborate meal with almost all Non-Vegetarian dishes along with a hearty serving of Alcohol/Wine.

CHERU PAYAR CURRY FOR PUTTU

    Cheru Payar Curry or the Green Gram Curry is a common Kerala dish served along with Puttu.  Until recently, these dishes were well confined within the Kerala kitchens.  But with the latest boom of food & restaurant industry in India, we can find quite a number of Kerala restaurants serving typical kitchen hold recipes.  During our recent visits to India, I see that the number of restaurants have increased tremendously and eating outside culture has swept the Indian cities like a whirlwind.

    Well, when we talk about Puttu, the one and only Kadala curry or the Black Chickpeas Curry tops the list.  But this humble Cherupayar Curry also follows the suit.  My husband loves dishes made out of Dhal and this Cherupayar Curry is one of his favourites.  So, whenever I make Puttu, I make Kadala Curry and Cheru Payar Curry as side dishes.  We all love Kadala Curry and my hubby likes the Green Gram Curry.  My kids & I do take a serving of Puttu with Bananas.  So whenever I make Puttu, I make both the side dishes - Kadala Curry, Cherupayar Curry & make sure to buy some bananas to go along with Puttu.  If I get Nendhra Pazham I make Steamed Nendhra Banana and serve it along with Puttu.

PUTTU, KADALA CURRY/CHERUPAYAR CURRY, PAZHAM, PAPPADAM

    Green Gram is a super food with high nutritional value.  It is a layman's source of  Protein and is loaded with Minerals.  It is also one Dhal which has a cooling nature.  Green gram do not require too much of soaking time.  But if you plan ahead, you can soak it overnight, which makes the cooking process quick.  Once soaked, the Green gram cooks fast.

    This Kerala Style Green Gram Curry is a mildly spiced curry.  Once the Green Grams are cooked, a coconut paste ground along with garlic, green chillies and cumin seeds are added and boiled for a few minutes until the raw flavour goes.  Then the Green Gram Curry is tempered in Coconut Oil with Mustard Seeds, Dry Chillies and Curry Leaves for a final touch.

    Cheru Payar Curry is a tasty & nutritious curry, easily digestible and goes well with Puttu.  Serve a Nadan Kerala Pappadam for a complete meal.  This Cheru Payar also goes along with Rice. Serve Cheru Payar Curry hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 

For a detailed Recipe on 'How to make Puttu', Click here...

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

Preparation Time - 5 -10 Minutes
Soaking Time - 30 Minutes - 1 Hour/Overnight
Cooking Time - 25-30 Minutes

 

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

 

HOW TO COOK CHERU PAYAR CURRY FOR PUTTU  - KERALA STYLE GREEN GRAM CURRY 

CHERU PAYAR CURRY FOR PUTTU

INGREDIENTS:

To Cook Green Gram:

Green Gram/Cheru Payar - 1 Cup
Turmeric Powder - 1/2 Teaspoon
Ghee - 1/2 Teaspoon 
Water - 3 Cups
Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - a Sprig

 

METHOD:

For Cheru Payar Curry:

• Grind the Grated Coconut along with Garlic Cloves, Green Chillies and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Green Gram/Cheru Payar in ample of water for about 30 Minutes - 1 Hour, preferably overnight.
• Discard the water used for soaking the Green Gram/Cheru Payar.
• Add  3 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Green Gram/Cheru Payar in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
•  If you have soaked the Green gram/Cheru Payar, then just cook it for a Whistle.
• Allow the  pressure to release.
• Once the Green Gram/Cheru Payar is cooked, add a dash of Salt and slightly mash the Green grams.
• We need to slightly overcook the Green Grams/Cheru Payar for this recipe.
  
• Now add ground Coconut Paste and mix well.
• Cook this on a low flame until the raw flavour goes, and you get the desired consistency.
• Add water if necessary at this stage.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the Cheru Payar/Green Gram Curry into the tempering and cook on a low flame for a few minutes.
• Cheru Payar Curry is an all-time popular side dish for Puttu in Kerala.  Serve a Nadan Kerala Pappadam for a complete experience.
• Serve Cheru Payar Curry hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 
 

CHERU PAYAR CURRY FOR PUTTU

 NOTES:

• Soaking Green Gram/Cheru Payar makes cooking faster. 
• Adding butter or ghee while cooking green gram will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Green Gram should be cooked with ghee (or other oil) to antidote its dry and astringent qualities. But it is purely optional. 
• Slightly overcook the Green Gram/Cheru Payar fot this recipe.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Do not add salt while cooking Green Gram/Cheru Payar, once it is cooked add salt and mix well before tempering.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.