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Here is the recipe… Soak chana dal for 2-2.5 hours. Drain the water completely… - ADVERTISEMENT - Pat dry the drained dal with a clean kitchen towel. Grind the dal in mixie for a few seconds. Please note that that the dal should be crushed and should not be made into a smooth paste. Add …

Parippu Vada (Lentil Fritters)

Here is the recipe… Soak chana dal for 2-2.5 hours. Drain the water completely… - ADVERTISEMENT - Pat dry the drained dal with a clean kitchen towel. Grind the dal in mixie for a few seconds. Please note that that the dal should be crushed and should not be made into a smooth paste. Add …

A traditional Kerala deep fried Kerala snack made with rice flour, jaggery,banana and coconut.

Unniyappam

A traditional Kerala deep fried Kerala snack made with rice flour, jaggery,banana and coconut.

Sukhiyan. A deep fried tradition snack / also Naadan Palaharam in Kerala cuisine, made of green gram (cherupayar / mung beans), coconut – jaggery filling.

Sukhiyan. A deep fried tradition snack / also Naadan Palaharam in Kerala cuisine, made of green gram (cherupayar / mung beans), coconut – jaggery filling.

Kerala is a fish loving community and we have created an incredible variety of dishes featuring fish. Of all these dishes, fish cutlet is by far my favorite. To make cutlets, firm fleshed fish such as tuna or mackerel is cooked along with spices, onion and herbs. The bones are then removed, and the

Kerala is a fish loving community and we have created an incredible variety of dishes featuring fish. Of all these dishes, fish cutlet is by far my favorite. To make cutlets, firm fleshed fish such as tuna or mackerel is cooked along with spices, onion and herbs. The bones are then removed, and the

PAZHAM PORI | ETHAKKA APPAM | RIPE PLANTAIN FRITTERS | kurryleaves

PAZHAM PORI | ETHAKKA APPAM | RIPE PLANTAIN FRITTERS | kurryleaves

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