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Fit for a king!

Here are some recipes from Kerala that would make a sumptuous spread

ROYAL TREAT A taste of Kerala

Kerala food is known for its abundant use of spices. Here are a few easy-to-make recipes that will leave you asking for more.

Vazhakka upperi

Ingredients

Raw bananas: 10
Butter milk: 200 ml
Chilli powder: 20 gm
Ghee: 10 ml
Salt to taste
Oil for frying

Method: Cut thin slices of raw banana. Soak in buttermilk for an hour. Drain the buttermilk. Add chilli powder, salt and ghee and keep aside. Add some flour for binding. Coat the banana slices thoroughly and fry in hot oil.

Paccha mulaku kozhi

Ingredients

Chicken: 1500 gm
Tamarind: 30 gm
Salt to taste
Sugar: 5 gm
Dried curry leaves: 20
Shallots: 225 gm
Ginger-garlic paste: 30 gm
Green chillies: 10
Tomatoes (ripe): 2
Turmeric: 5 gm
Red chilli powder: 5 gm

Method: Cut the chicken into medium sized pieces. Extract the tamarind pulp. Heat oil in a saucepan. Add the curry leaves, shallots and sauté till golden brown. Add the ginger-garlic paste and sauté till the raw flavour goes. Then add the chopped tomatoes and cook thoroughly. Add the chilli powder and the turmeric powder and stir. Add the chicken and cook till half done.

Now stir in the slivers of green chilli and the tamarind extract and cook till the chicken is well done

Kai stew

Ingredients

Potatoes: 3
Peas: half cup
Carrots, cut into small cubes: half cup
Onions: 1
Large green chillies, cut into long slits: 5
Cloves: 5
Cinnamon stick: 1 inch
Whole black pepper: 5-6
Ginger, thinly chopped: 1tbsp
Fresh curry leaves: 7-8
Coconut oil: 2 tbsp
Thick coconut milk, fresh or canned: 1 cup
Salt to taste

Method: Cut the potatoes and carrots into cubes. Cut the onion into thin long slices. In a cooking vessel, put the potatoes, carrots, peas, onions along with the cut green chillies and ginger. Add the whole black pepper, cloves and the cinnamon. Add three-quarter cup of water and salt. Cover the vessel and allow the contents to boil on a medium flame for around five minutes. Check if the potatoes are cooked and then take the lid off and continue cooking till there is very little liquid. Then add the coconut milk and mix and cook on a slow flame for two minutes. Then add curry leaves and the coconut oil and mix. Serve hot with vellappams.

Tips: Use branded coconut milk which is thick. If fresh coconut is used, then blend grated coconut with a little warm water and then strain.

CHALAPATHI RAO
(CHEF, ITC HOTEL KAKATIYA SHERATON AND TOWERS)

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