God’s Own Country, as Kerala is called by travellers and locals alike, has much more to offer than long beaches and verdant backwaters. The food for example, is like no other cuisine, thanks to the amalgamation of Hindu, Muslim, Jewish and Christian influences combined with the harvest from the sea, the fields and of course, spices.

The best of the state’s culture and cuisine can be seen during the harvest festival of Onam which falls in the Malayali month of Chingam (August-September) and celebrates the homecoming of legendary king Mahabali.
While the food traditionally served is vegetarian — aviyal, a healthy dish made of seasonal veggies, coconut and curd is a staple during Onam among other varieties of chutneys, sambar and desserts — some non-vegetarian dishes have made forays into the celebrations of late.

NADDAN KOZHI CURRY

Though Kerala has different combinations of spices that can be used to make a chicken curry, there is a country-style version with coconut milk which can be tweaked and made spicier as per taste. It is served with rice and goes well with appams too.

Ingredients
1 kg chicken
300 gms potatoes, cubed
1 cup grated coconut
100 gm onions, sliced
100 gm tomatoes, chopped
3 tbsp shallots
2 handfuls curry leaves
50 gm ginger, julienned
2 tbsp chopped garlic
2 cloves
3 green cardamom
2 pieces cinnamon
2 tbsps garam masala powder
2 tbsps fennel (saunf) powder
5 tbsps dhania powder
2 tbsps red chilli powder
2 tbsps turmeric
70 ml coconut oil
Salt, to taste

Method
Extract the coconut milk by squeezing the grated coconut in a muslin cloth (this is the first press). Repeat the process adding some water this time and keep the coconut milk (second press) aside. Do not mix the first extract with the second. Heat the coconut oil, add the whole spices and ginger and then add the garlic, curry leaves, green chilli and sauté for 2 minutes. Then add the onions and sauté till onions are transparent. Add the powdered masalas except the garam masala and fennel powder. When the masalas are done, add the tomatoes and the chicken and sauté till the chicken is half-cooked. Then add the coconut milk (second extract). Bring to a boil, add potatoes and cook till the gravy thickens. Add salt and then add the first extract of coconut milk, garam masala and fennel powder. Serve hot with rice.

Yam Stir fry

The name for this dish in Malayalam is yam puzhukku (pronounced pulluku) and it is a quick and healthy version of what can otherwise be a boring veggie.

Ingredients
500 gms yam
1 tbsp whole dry red chillies
2 tbsp turmeric powder
2 tbsp jeera
2 handfuls of curry leaves
1 tbsp chopped green chillies
2 tbsp shallots
1 tbsp garlic
3/4 cup grated coconut
1 tsp mustard seeds
Salt to taste
2 tbsp coconut oil

Method
Boil the yam with salt, turmeric powder, a few curry leaves and the green chillies. Drain the yam and mash after it is cooked. Grind the jeera, red chillies, curry leaves, garlic and coconut to a paste. Heat oil and add mustard seeds. When they splutter, add the past and sauté for 2 minutes. Then add the mashed yam and check for salt. You can give tadka at the end in a little coconut oil with curry leaves, dry red chillies and a little grated coconut though that is optional.

Recipes courtesy: Westin Hyderabad Mindspace