Spiced Buttermilk

Spiced Buttermilk
Spiced Buttermilk

Spiced Buttermilk is also known as pachamoru or sambaram. This is a refreshing drink used to beat the heat of the sun during summer. This drink also helps in digestion. Spiced buttermilk is one of the main curry in Kerala Onam Sadhya. We start the rice with Sambar and end up with having some buttermilk along with hot rice. Thus, our stomach gets relaxed after a big onam sadhya with lots of dishes.

Spiced buttermilk are also sold as street food in local shops to help us from the hot sun. Ginger is one of the main ingredient in buttermilk which provides a flavor and taste to it.

Health Benefits of buttermilk :

  • Reduces Blood pressure
  • Helps in digestion
  • Prevents Constipation
  • Gives a cooling effect to our body
  • Relief from acidic problems
  • Lower the cholesterol levels
  • Gives relief to post menopausal women in case of hot flashes

100 ml of buttermilk can give you 40 calories of energy. Buttermilk is a good source of protein, calcium, sodium, potassium and vitamins. Topping the buttermilk with ice cubes are a best alternative for the chemical drinks available in markets. You can make your tummy happy by drinking these type of natural drinks, which can be easily prepared at your home.

Buttermilk also helps in detoxification. It helps in secreting certain hormones which improves the liver function of your body. Drinking buttermilk makes us a feel of full stomach, thereby reduces the over intake of food. So in that manner, we can say that buttermilk also helps to reduce our weight.

Start using this versatile and healthy drink today itself. Be health conscious and stay hydrated always !

Ingredients (Serves 2)

  • Beaten curd – 1 cup
  • Green chilli – 1
  • Shallots – 2
  • Ginger – 1 small piece
  • Curry leaves – 1 sprig
  • Water – 1/4 cup
  • Salt – to taste

Method of preparation :

  • Crush green chilli, shallots and ginger
  • Add the crushed ingredients to the beaten curd
  • Now add curry leaves, water and required salt to it
  • Mix well everything and serve.

Spiced Buttermilk Curry

Buttermilk curry
Spiced Buttermilk Curry

Buttermilk curry is a very easy and yummy curry which is prepared regularly in almost all the kitchens of Kerala. This is a best side dish recipe for hot steamed rice. Buttermilk can be easily prepared by mixing the curd with water using a whisk or blender. You can even mix them with spoon also.

This is an easy recipe of Buttermilk where grounded coconut is not used. So, this can be also called as a bachelor’s recipe of buttermilk. If you are in a hurry-burry for lunch preparation, you can easily prepare this curry under 10 minutes. The amount of water to be mixed with curd depends on the consistency of curd. If the curd is too thick, you can add extra water to it.

Coconut oil is used in this dish, as it provides more flavour to the curry. Earthenware are best to prepare this curry. To the heated oil, we add all the ingredients one by one. They are then sauted well. Finally, we add buttermilk to it in low flame.

Most importantly, do not over heat the buttermilk curry. The curd may get curdled. So, make sure you stir the curry continuously. Buttermilk curry is also known as moru curry or moru kachiyathu. Moru kachiyathu means, buttermilk is heated and tempered with spices. The fragrance of this curry will spread across your home while cooking.

Moru curry tastes good with rice and pappad alone. You do need to prepare other dishes if you have this curry at your home. This curry is also a part of Onam sadhya in Kerala. You can relish this tasty and curdy side dish with hot rice and enjoy.

Ingredients :

  • Curd – 2 cups
  • Water – 1 cup
  • Finely chopped onion – 1 tablespoon
  • Ginger chopped – 1 inch piece
  • Garlic chopped – 4 pods
  • Green chilli slit – 1
  • Dry red chillies – 2
  • Turmeric powder – 1/4 teaspoon
  • Sugar – 1/4 teaspoon
  • Coconut oil – 1 tablespoon
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Cumin seeds – 1/4 teaspoon
  • Curry leaves – 1 sprig
  • Salt – 1/2 teaspoon

Method of Preparation :

  • Heat coconut oil in a kadai or earthen pot and splutter mustard seeds, fenugreek seeds and cumin seeds
  • Keep the flame low and add dry red chillies and curry leaves
  • Add onions, garlic, ginger and green chilli
  • Saute well till the onion changes its colour
  • Now add turmeric powder and saute till the raw smell is gone
  • Whisk the curd with water to form buttermilk
  • Add buttermilk to the kadai, make sure the flame is still low
  • Add salt and sugar and stir the butter milk continuously till the curd gets combined well
  • Do not boil the buttermilk curry, you need to only steam it
  • You can check it by dipping a spatula in the curry and then placing it towards light, you can see the steam is coming from spatula
  • Switch off the flame and enjoy this delightful curry with hot steamed rice.

Beef Stew

Beef stew

Whenever the word stew comes to my mind, it remembers me of christmas and easter breakfasts. Stew has occupied a special place in my breakfast table since childhood. Stew was a mandatory breakfast dish on all our special occasions at home.

You can prepare stew using beef, chicken, mutton, and vegetables.The recipe I am sharing here is of beef stew. It is a one pot beef recipe. I had used pressure cooker to prepare this delicious recipe of stew.

This is a coconut milk curry in which beef is stewed along with potatoes and carrot. The addition of spices like cardamom, cinnamon and cloves enhances the flavour of this curry. They are best served with appam, kallappam ( link given at end) and idiyappam.

This is a healthy and wholesome recipe of beef with the goodness of fresh coconut milk. Coconut milk makes the stew thicker and tastier. The beef is pressure cooked in the second milk of coconut. If you want to make this dish more spicier, you can add pepper powder as per your taste. Let us move to the recipe now and learn how to prepare this easy and simple beef stew.

Ingredients :

  • Beef, cut into small pieces – 1 kg
  • Garlic crushed – 6 pods
  • Potatoes, cut into medium sized cubes – 2
  • Carrots, cut into cubes – 1
  • Oil – 3 tablespoon
  • Salt – to taste
  • Cashewnuts – 8
  • Raisins – 10
  • Coconut milk – 2 cups

Take out the first thick milk by squeezing the coconut with 1/4 cup warm water. Add 1.5 cup water more to the coconut and take out the second lot of milk.

1.) To grind :

  • Turmeric powder – 1/4 teaspoon
  • Pepper – 1 tablespoon
  • Coriander powder – 1 tablespoon
  • Cardamoms – 3
  • Cloves – 4
  • Cinnamon – 1″ sized 3 pieces

2.) To fry :

  • Shallots, medium sized – 3
  • Ginger, sliced – 2″ piece
  • Green chillies slit – 2
  • Curry leaves – 2 sprig

Method of preparation :

  • Grind the ingredients mentioned under bracket (1) and keep aside
  • Heat oil in a pressure cooker and fry cashewnuts, raisins and ingredients mentioned under bracket (2) to a light golden colour one by one
  • Add the ground masala and fry it on a low flame, till the oil starts floating
  • Mix the crushed garlic, salt and meat together
  • Cover and cook for 10 minutes
  • Now add the potatoes, carrot and second milk of coconut
  • Mix well and pressure cook till the meat gets cooked well
  • Lastly add the first thick coconut milk
  • Leave it on low flame for 5 minutes stirring well
  • Take off from the flame and serve hot.

Bitter Gourd Stir Fry Theeyal

Bitterguard Theeyal

Theeyal is a gravy based curry which is originated from Kerala. Theeyal is a side dish curry of rice. Here coconut is grinded along with spices and red chillies and is cooked in tamarind water along with any vegetables. Bittergourd, shallots, Ladies finger, Brinjal are the vegetables which I prefer to prepare theeyal. The aroma of the roasted coconut itself makes this dish delicious.

The colour of this curry is either brown or black, depending on the coconut roasting and spices added. Shallots can be substituted with onions cut into cubes if you are in a hurry burry or if the shallots are not available.But I always suggest to use shallots. The amazing fact of this curry is the taste mixture. We get sour or sweet in each bite.This curry can be refrigerated for 2 or 3 days, as we have roasted the coconut. Taste also will be more on the next day. So plan accordingly and prepare this recipe at your home also.


  • Bitter gourd/ Brinjal or shallots(slender,cut lengthwise) – 200g
  • Shallots – 50 g
  • Green chilly (slit) – 3
  • Turmeric powder- 1/4 teaspoon
  • Tamarind- a gooseberry size
  • Salt – to taste
  • Jaggery – small piece
  • Cooking oil – 1.5 tablespoon
  • Mustard seeds- 1/4 teaspoon
  • Dry red chilli – 2

To prepare the theeyal mix :

  • Grated coconut – 1.5 cup
  • Coriander- 2 teaspoon
  • Dry red chilli – 6
  • Salt- to taste

Dry fry the ingredients to light brown, crispy texture, allow to cool, grind it and mix in tamarind water of 1 cup. Keep it aside.

Heat oil, saute dry red chilli, mustard seeds, allow seeds to pop, add curry leaves followed by the shallots. Saute till shallots are translucent. Add vegetables and green chillies. Saute till cooked, add theeyal mix and  allow to boil. Add the jaggery, and adjust the salt.Theeyal is ready for serving.Have it hot with rice

Mutton Stew

Mutton Stew

Mutton stew is a coconut based Mutton recipe which is enjoyed in Kerala along with the breakfast dishes like appam, idiyappam, puttu, bread etc. In this recipe, mutton is cooked in pressure cooker separately. People in Kerala prefer it during various occasions like Christmas, Easter, marriage ceremonies etc.

I am basically not a mutton lover when it is prepared in other forms. But this stew recipe is very tasty where the mutton is completely immersed in aromatic coconut milk and spices. Adding cashew nuts makes it much more tastier. Try this recipe of mutton on your next upcoming occasion and do enjoy an amazing dish.


  • Chopped Mutton pieces – 1 kg
  • Onions – 4,chopped
  • Green chillies – 3
  • Potatoes – 1 medium, cut into cubes
  • Carrot- 2,cut into cubes
  • Ginger chopped- 1 inch
  • Garlic- 4 pods
  • Coconut milk thin – 1.5 cups
  • Coconut milk thick – 1.5 cups
  • Pepper powder- 1/2 tspn
  • Coriander leaves/curry leaves – 1 sprig
  • Salt – 1.5 tspn
  • Dalda – 2 tbspn
  • Cashew nuts – 6
  • Raisins- 8

Spices used

  • Cardamom-5
  • Cinnamon- 2
  • Cloves -2
  • Pepper- 10 no’s

Method of preparation

  • Pressure cook the mutton by adding salt and chopped ginger
  • Boil the carrot and potato separately and keep aside
  • Heat Dalda in a kadai and add the spices,cashewnuts and raisins,allow it to sputter
  • Add onions,green chilli and garlic
  • Saute well
  • Once the onion becomes translucent,add 1 tbspn of cornflour and mix well
  • Mix the cooked mutton,potato and carrots to it
  • Add the thin coconut milk
  • Check the salt and add it as per your taste
  • Once it is completely boiled,add the thick coconut milk
  • Add pepper powder and saute well(for spicy curry lovers only)
  • Garnish with curry leaves or coriander leaves
  • Our tasty mutton curry is ready to serve.

Scrambled Egg Curry

Scrambled Egg Curry

Egg curries are usually one of the most common breakfast curries in kerala. It goes well with Paalappam(Hoppers), Idiyappam(String hoppers), Chappathi, poori,etc. This curry is also known as Bachelor’s egg curry. In this recipe, eggs are not boiled and kept aside for cooking. Instead, eggs are directly scrambled into the boiling curry. So, it is a very less time consuming curry. Do try this easy tasty egg curry in your home and let me know your feedback.

Ingredients :

  • Eggs – 3
  • Chopped Onions – 4 no’s
  • Chopped Ginger-small piece
  • Chopped Garlic- 4 cloves
  • Green chilli – 2
  • Salt – 3/4 tspn
  • Turmeric powder- 1/4 tbspn
  • Coriander powder- 1 tbspn
  • Kashmiri chilli powder – 1/2 tbspn
  • Garam Masala – 1/2 tbspn
  • Cornflour – 1 tbspn
  • Coconut milk- 2 cups
  • Curry leaves – 1 sprig

Method of preparation :

  • Heat a kadai and add 2 tbspn of oil
  • Add onions,salt and saute well till translucent
  • Add green chillies,ginger and garlic
  • Add turmeric powder,coriander powder,chilli powder and garam masala in low flame
  • Saute till the raw smell goes completely
  • Add cornflour
  • Then add coconut milk to it
  • To the boiling curry,add the eggs directly one by one
  • When one side of the egg is boiled,slowly flip the eggs using a spoon
  • When the other side is also boiled,switch off the flame
  • Garnish the curry with curry leaves.
  • Serve hot with appam,chappathis etc.