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.