Chammanthi Cheatsheet ( Kerala Chutney )

Kerala Kitchen virgin survival manual

Click the image on the left to see the cookbook. This cookbook focuses on basic Kerala recipes anyone can cook up on the very first try. Absolutely no knowledge / skill is assumed on the part of the reader. The following recipes are listed in this cookbook.

 No Cook recipes :

Thenga Chammandi(coconut chutney)

Inji Thayiru (Ginger yogurt)

 Simple Curries

Arachu Kalakki (Blended yogurt curry)

Mezhukku Peratti (Dry vegetable curry)

Ishtew ( coconut milk stew)

 Lentil curries

Parippu (Spiced lentils)

Sambar ( Sour lentil stew)

Kadala Kari ( Chick pea stew)

 Breakfast recipes :

Malabar  Parota (Layered flatbread) 

Moplah Ari Pathiri (Rice flatbread)

Madakku Saan (Coconut filled crepes) 

Easy Puttu ( Steamed rice flour)

 Coconut curries :

Aviyal (Coconut – yogurt curry)

Olan (Coconut milk curry)

10 Simple Kerala Recipes

In Kerala, we see variety of curries built on yogurt, coconut and lentils. All these are eaten mixed with cooked rice. Unlike other south Indian states, onions / tomato /tamarind are not widely used.

Some of the popular recipes are listed below :

Inchithairu (ginger-curd) is yogurt spiced up with ginger and green chilies.

Yogurt is blended with a variety of pickles / boiled vegetables to make the Arachu Kalakki.

Coconut oil is used as a dressing, as a flavouring agent and as a cooking medium. Here, plain boiled vegetables are mixed with coconut oil and served as the Mezhku Peratti.

Molagu Vellam – Buttermilk is spiced up with pepper, turmeric and simmered to make the Molagu Vellam.

Yogurt is blended with coconut, green chili and cumin and mixed with a medley of boiled vegetables to make the Aviyal (Coconut - chili - yogurt curry). Versions of Aviyal which use tamarind / mango in place of yogurt also exist. Aviyals taste delicious even when uncooked.

A variety of vegetables (typically ash gourd and black eyed beans) are simmered in a thin coconut milk curry into an Olan.

Yogurt is blended with coconut, green chili cumin and fenugreek to make the spicy Moru Kootan (Coconut - Yogurt Curry).

A variety of vegetables are simmered in a coconut – cumin paste into the Erissery.

Parippu ( Plain Lentils) Plain Mung dal ./ Tuvar dal is boiled with a pinch of turmeric and eaten mixed with cooked rice and ghee at the start of a meal.

Mulagootal (Lentil - coconut curry) Coconut and tuvar dal are spiced and boiled together with a variety of vegetables (Cabbage, potatoes, green peas, spinach).

1001 Kerala curries

Kerala Curries

Kerala curries are built on Coconut and Yogurt. Unlike North Indian curries, Milk /cream/ nut paste are not used as a curry base. Heavy use of coconut, fish, use of raw curry leaves and raw coconut oil for flavouring, Low use of Tamarind unlike other south Indian cuisines, use of Coconut oil for cooking & use of vegetables like raw banana and raw jackfruit, breadfruit ( kadachakka) are unique to Kerala curries.

0.0.0: Tomato Pulissery

Prepare base as per point 0 & flavouring as per point 0. Add a handful chopped tomato. Cook as per the master recipe.

1.1.1 Olan (Beans and pumpkin in yogurt-coconut curry)
Prepare base as per point 4 & flavouring as per point 1. Add half a handful of raw chopped pumpkin. Cook as per the master recipe.

2.0.0 Pulinkari (Tamarind curry)
Prepare base as per point 5 & flavouring as per point 0. Add a handful of chopped and boiled raw bananas and cook as per the master recipe.

3.8.0 Aviyal (Mixed vegetables in yogurt curry)
Prepare base as per point 3 & flavouring as per point 8. Mix all with half a handful of boiled mixed vegetables. Add half a spoon raw coconut oil and serve. No need to cook any further.

4.0.0 Plantain Erissery (Banana cooked in coconut gravy)
Prepare base as per point 1 & flavouring as per point 0. Add a handful of chopped and boiled raw bananas. Cook as per the master recipe.

5.7.0 Kalan (Yam cooked in Coconut – Onion gravy)
Prepare base as per point 2 and flavouring as per point 0. Add half a handful each of cubed and boiled yam. Cook as per the master recipe.

6.7.2 Keera Mulagootal (Spinach and lentil curry)
Prepare base as per point 6 & flavouring as per point 7. Add a handful of chopped spinach. Cook as per the master recipe.