Easy Traditional Vegetarian Kerala Curry Recipes - 2022

Kerala is famous for its heritage, culture, and rich collection of food recipes, Cuisine from Kerala is a mix of rich, spicy, and sweet taste that gives a burst of flavor. Puttu and Kandala curry is enjoyed by people and are popular traditional Kerala dishes.

The curry is usually prepared in a traditional manchatti (earthen vessel) and stews lightly fried fish in coconut milk, and spices like turmeric, pepper, curry leaves, and mustard seed. The curry is served with steamed rice, idiyappam, or grilled meat.  

If you haven’t tasted the Kerala curry, you can try our easy Kerala curry recipes and enjoy the Kerala cuisine at home. 

Kerala Style – Jackfruit Curry Recipe  

Jackfruit curry is very popular in Kerala, there is no part of it that isn’t consumed. You can find a jackfruit tree in the backyard of almost every home in Kerala. When jackfruit stir-fried with coconut tastes delicious, its seeds are used as a vegetable. 

Serving – 3 Persons
Ingredients

  • Jackfruit – peeled and chopped – 1 small
  • Shallots – sliced – 1 cup
  • Garlic – 10 flakes – 5 are chopped
  • Ginger – 2 tbsp.
  • Dry Red chili – 4
  • Coconut – freshly grated – 1
  • Coconut cooking oil – 3 tbsp.
  • Mustard Seeds – ½ tsp
  • Turmeric powder – 1 tsp
  • Chili Powder – 1 tsp
  • Salt – 1tsp
  • Coriander powder – 1tsp
  • Coriander seed – 1tsp
  • Green Chili – silted – 2
  • Coconut – freshly chopped – 1
  • Tomato – 2 medium
  • Water – 1cup
  • Curry leaves – 1 sprig
  • Fresh coriander

Method of making Jackfruit Curry 

  • Take a bowl and add jackfruit, turmeric ½ tsp, salt ½ tsp, mix it well. Put steamer on gas and add the jackfruit in it. Steam it for 15 minutes and turn off the gas.
  • Heat a pan and add grated coconut, 5 flakes garlic, 1 tbsp. ginger, 2 red chili, coriander seeds, shallots – ½ cup, stir for 5 minutes. Grind this masala when it’s cool.
  • Heat 1 tbsp. oil in kadai, add grind masala, steamed jackfruit. Stir for 3 minutes. Add water and boil it for 5 minutes on low heat.
  • Heat 2 tbsp. oil in kadai, add mustard seeds, ½ cup shallots, ½ tbsp. ginger, chopped garlic, dry red chili and curry leaves stir for 2 minutes.
  • Add chopped coconut, green chili and stir for 5 minutes. Add tomatoes, coriander powder, red chili powder, ½ tsp salt and ½ tsp turmeric. Stir until oil comes out from the masala.
  • Add jackfruit curry in kadai and stir for 5 minutes.
  • Garnish with fresh coriander and serve hot with rice or chapati.

Kerala Style – Raw Banana Curry 

Raw Banana Curry is a very easy and tasty South Indian curry that goes great with rice for lunch and dinner. It is high in protein, calcium and is best for kids’ menus. This curry is made of raw banana with coconut and tempered with mustard seeds and curry leaves. Let check out how to make Raw banana curry. 

Serving – 3 Persons
Ingredients

  • Raw Banana ripped and sliced – 8
  • Shallots – sliced – 1 cup
  • Ginger – 2 tbsp.
  • Dry Red chili – 4
  • Coconut – freshly grated – 2
  • Coconut milk – 1/2 cup
  • Water – 2 cups
  • Cumin – ½ tsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 1sprag
  • Dry red chili – 2
  • Green chili – 1
  • Coconut Oil – 1 tbsp.
  • Salt – 1tsp
  • Red chili powder – ½ tsp

Method of making Raw Banana Curry 

  • Grind 1 coconut grated, cumin, 2 dry red chili, 1 tbsp. ginger, ½ cup shallots. Add water if needed.
  • Heat a terracotta pan or any other pan, add raw banana, ½ tsp salt and coconut milk and 1 cup water. Stir for 2 minutes and cook for 5 minutes on low heat. Add grind masala and stir for 2 minutes then cook for 12 minutes on low heat.
  • Heat coconut oil in iron kadai or any other kadai, add mustard seeds, 2 dry red chili, 1 coconut grated, curry leaves and green chili. Stir for 1 minutes, add ½ cup shallots, 1 tbsp. ginger and stir fry for 2 minutes. Add salt and red chili powder and stir for 1 minute.
  • Add banana curry in a kadai and stir for 2 minutes.
  • Serve hot with rice, idiyappam or chapati.

Kerala Style – Eggplant Curry Recipe 

Eggplant or Brinjal curry is a traditional South Indian curry, in South India it is commonly called ‘vankaya koora’. It is a veg curry which is made with brinjal and other veggies, it is served with rice. This eggplant curry is packed with flavors from the fresh masala cooked in coconut milk and coconut oil brings out a creamy spicy delicious taste.  

It is a very simple and easy dish, you can make it anytime at home, perfect curry for cold and rainy days. It has the warmth of spices and richness of coconut and creaminess of coconut milk.  

Serving – 3 Persons
Ingredients

  • Eggplant – Long Purple – cut into small pcs – 10
  • Shallots – 2 cups
  • Ginger – grated – 1tbsp
  • Garlic – grated – 1 tbsp.
  • Green chili – chopped – 2
  • Curry leaves – 2 sprig
  • Dry red chili – 4
  • Turmeric powder – 1tsp
  • Red chili powder – 1tsp
  • Coriander powder – 1tsp
  • Salt – 1tsp
  • Dry mango powder – 1tsp
  • Coconut milk – 1cup
  • Coconut freshly grated – 1
  • Mustard seeds – ½ tsp
  • Coconut oil – 2 tbsp.
  • Water – 1cup

Method of making Eggplant Curry 

  • Heat 1 tbsp. oil in a terracotta or any pan, add 1 cup shallots, ginger, garlic, stir for 1 minute. Add 1 sprig curry leaves, green chili, ½ tsp chili powder, coriander powder, turmeric powder, mango powder, 2 dry red chilies, salt. Stir for 5 minutes.
  • Add eggplant or brinjal in it and stir for 1 minute, add coconut milk, water mix it well. Cover the lid on pan and cook for 15 minutes.
  • Heat 1 tbsp. oil in kadai, add mustard seeds, 1 cup shallots and stir for 1 minute. Add 2 dry red chili, 1 sprig curry leaves, ½ tsp chili powder. Stir for ½ minute and pour this tadka in an eggplant gravy. Mix it well.
  • Serve hot with steamed rice or chapati.

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