Orange coloured Mango Ice Cream sits in a bowl.

Amuu’s Mango Ice Cream

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 …


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 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.


Caramelized Bananas

Caramelized bananas may use a French cooking technique, but the bananas themselves are a pure South Indian treat. There are about 20 varieties of bananas indigenous to Kerala. As far as we could tell, in our very serious banana connoisseur fact-finding mission, each is tastier than the one before. Our host at The Turmerica, Ranjini …

Puri – Deep-Fried Bread is a thin, round and flat, unleavened bread.

Puri – Deep-Fried Bread

Puri – Deep-Fried Bread is a thin, round, and flat unleavened bread. It might seem daunting to deep-fry something but we promise, it’s easy and the only ingredients you need are whole wheat flour, water, salt, and oil. It’s fun to make and to eat – immediately from the pan. And, it’s highly entertaining, too, because …


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.