Koonthal Varuthatu (Squid Roast) is a Malabar delicacy. Fresh from the Arabian Sea, squid is readily available on the west coast of Kerala. Because Kozhikode is a major fishing port, the city is perfectly situated to take advantage of this bounty. Most of the world has some version of fried or roasted squid. We know …
Neichoru (Ghee Rice) is one of the most popular Moplah dishes. Locals serve it at most special occasions and ALL weddings. The addition of fried shallots, raisins, and cashews elevates this rice dish to a grand level. It is also enjoyed on its own as a lunch or dinner. At weddings, the host family serves …
Pathiri is a bread made with rice flour. It’s the perfect accompaniment for Moplah cuisine, especially for dishes like Marinated Fish and Mutton Stew. There are many different versions of Pathiri. But, we love this one from Abida Rasheed. It comes together so easily. This is definitely one of our favourite Kerala taste memories. We’ll …
Kerala Fish Fry – Malabar Style is one of Abida Rasheed’s signature dishes. We loved sitting in her kitchen watching her expert hands deftly pull the dish together. A quick marinade, a dash of coconut oil, onions frying and we were in heaven. We also loved the earthenware vessel she used over the hot flame. …
This Moplah Mutton Ishtew (Stew) is easy to make. Especially, if you have a pressure cooker. If you don’t have a pressure cooker, it’s still easy. It just takes longer. Like all stews, this is classic comfort food. But, unlike other stews, this Moplah Mutton Stew has an exceptional depth of flavour. Where does that …
We’d like to thank our dear friend Amuu Menon for contributing Amuu’s Mango Ice Cream to our collection of favourite South Indian recipes. Amuu is a budding chef and her patience and interest during our visit to The Turmerica was commendable. On our last day, she surprised us with this delicious mango ice cream. Her …
Filtered coffee is served all over South India. At The Turmerica, owner Raj’s South Indian filtered coffee differs greatly! Here, instead of using powdered coffee to make this delightful drink, Rajapol Menon, co-owner with his wife Ranjini, uses freshly ground beans from The Turmerica’s own coffee plantation. The roast is mild and the flavour melds …
Payasam is a type of rice or vermicelli pudding common throughout South East Asia. Ranjini Menon’s Payasam with Ripe Bananas at The Turmerica in Wayanad is a Royal Malabar cuisine dessert. What makes it different? Ranjini says since bananas are plentiful in Wayanad, they make a great base for the pudding instead of the usual …
Puli-inchi – Tamarind Ginger Chutney is a flavourful chutney served for all auspicious occasions in Kerala. It’s also ALWAYS served as part of any multi-course Banana Leaf Thali meal. Our dear friend Ranjini Menon, the co-owner of The Turmerica Homestay in Wayanad demonstrates the recipe in the video below. The recipe follows.
Rice is an Indian staple and this nicely spiced South Indian recipe for tomato rice is endowed with incredible flavour and aroma. The secret? A bouquet of Keralan spices. Ranjini Menon made this tasty dish for us as part of our welcome dinner to The Turmerica. Writing the recipe now takes us right back to …