Payasam-with-Ripe-Bananas

Payasam with Ripe Bananas

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

Puli-inchi – Tamarind Ginger Chutney

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.

Cherupayar_Green-Gram-Curry

Cherupayar – Green Gram Curry

Cherupayar is a green gram curry that uses whole moong beans. Moong beans are high in fiber, protein and antioxidants. They are also very tasty. After soaking the moong dal overnight, the recipe comes together quickly. Ranjini whipped this up for us early one morning as part of our South Indian breakfast at The Turmerica.

Pumpkin-Leaf-Dry-Curry

Pumpkin Leaf Dry Curry

This Pumpkin Leaf Dry Curry recipe comes from Akila. Akila is a Paniyas tribal woman from Wayanad. She studied hospitality at school and now works with the Menon family at The Turmerica. Akila made this dish for Ranjini and Ranjini liked the Pumpkin Leaf Dry Curry so much she wanted to share it with us. …

Grilled Chili Lime Corn

Grilled Chilli Lime Corn

A street food vendor we met outside Ooty’s Government Botanical Gardens inspired this recipe for Grilled Chilli Lime Corn. She roasted her corn over a charcoal spit. Then she rubbed it with lime, sprinkled it with chilli powder, and handed it over wrapped in the daily news. Our recipe is a little more decadent because …