List of Lunch Rice Curries, Chappathi Dishes in Kerala

Lunch recipes of popular dishes in Kerala for malayalees. Spicy recipes of vegeterian lunch and non-vegeterian food items of kerala are muttathoran, egg omlet, avial, cheera thoran, tomatto egg fry, meen pollichathu, karimeen fry, cherupayar thoran, cabage thoran, crab fry, mathi fry, prawn pollichathu, prawn roast, crab masala, pulisery, sambar, fish curry, tomatto curry, crab curry, mutton curry, beef curry, chicken kuruma, egg stew etc.

Dishes for Lunch

1. Egg-4
2. Salt-as taste
3. Green chillies-5
4. turmeric powder-1 tsp
5. Onion-4 chopped

Add chopped onion with oil in a pan Till it is fried n add egg, salt and green chillies and turmric powder Mix all the contents and serve hot

1. Egg - 3
2. Onion - 1
3. Green Chilly - 4
4. Coconut grated - ¼ cup
5. salt, Oil -

Beat the Eggs severely. Mix Chopped Onion, rounded Green chilly, salt and grated Coconuts with eggs. Heat oil on a medium-low heat, in a pan. Pour the mixture in the form of Dosas and cook it on the both sides. Serve hot.

1. Elephant yam (Chena) 500 gm
2. Cucumber (Vellarika) 500 gm
3. Carrot 100 gm
4. Raw banana 1
5. Drumstick 2
6. Snake gourd (Padavalanga) 50 gm
7. Salt As required
8. Coconut ½ cup
9. Shallot 4
10. Green chilly 2
11. Chilly powder 1 teaspoon
12. Turmeric powder ½ teaspoon
13. Cumin powder ¼ teaspoon
14. Curd 2 tablespoon
15. Curry leaves 2 stem
16. Coconut oil 1 tablespoon

Wash all the vegetables and cut into 2 inch long pieces. Add required water and salt and cook. Grind ingredients 3 coarsely. Add this to the cooked vegetables. When cooked properly add curd and curry leaves and mix well. Add coconut oil and remove from fire.

1. 2 Tbsp oil
2. 1/2 Tbsp mustard seeds
3. 2 Tbsp chopped red chillies
4. 7 to 8 curry leaves
5. 2 Tbsp chopped green chillies
6. 1/2 Tbsp turmeric powder
7. 1 Tbsp chopped garlic
8. 2 Tbsp grated coconut
9. Salt to taste

Heat oil in a pan. Add mustard, red chillies and curry leaves. Now add green chillies, turmeric powder, chopped garlic and spinach. Let the spinach steam, then add grated coconut. Season and cook for a few minutes. Serve garnished with grated coconut.

Key Ingredients: Spinach, Mustard Seeds, Red Chilli, Curry Leaves, Green Chillies, Turmeric, Garlic, Vegetable Oil, Desiccated Coconut, Salt

1. Oil - 2 tbsp
2. Mustard Seeds - 1/4 tsp
3. Onion (Big sliced) - 2
4. Green Chilly(sliced) - 4
5. Chilly Powder - 1 tsp
6. Salt - as required
7. Tomato sliced lengthwise - 4
8. Vinegar - 1 tsp
9. Egg - 4

Heat Oil in a pan and splutter mustard seeds. Saute the onions, and green chilly along with chilly powder and salt. Add the chopped tomatoes and vinegar.Cook covered on low flame until done. Break the eggs and pour it on the mix. Cook covered on low flame until the eggs are cooked. Cut the omelet into 4 pieces. This can be used along with Bread.

1. Fish - 1 kg
2. Pepper powder- 1 tsp
3. Turmericpowder-1/2 tsp
4. Salt- As reqd
5. Coconut milk - 1/2 cup
6. Tamarind (Puli) - As reqd

1. Oil - 1 tbsp
2. Mustard seeds- 1 tsp
3. Coriander powder- 2 tsp
4. Chili powder- 1/2 tsp
5. Pepper powder- 1/2 tsp
6. Turmeric powder- 1/2 tsp

1. Coconut oil - 2 tbsp
2. Button onions(Kunjulli) sliced - 1 cup
3. Garlic pods - 12 nos
4. Curry leaves- A few
5. Green chilies’ (slit) - 3 nos

Clean the fish and make gashes on both sides. Grind together pepper powder, turmeric powder and salt. Smear the fish with the ground masala and keep aside for some time. Grind together coriander, chilly, turmeric and pepper powder to a fine paste. Saut onions, green chillies, garlic and curry leaves in oil and remove. Fry the fish lightly in the same oil and keep them aside. Add some more oil and fry mustard and sautT the ground masala. Add fish, tamarind, the sautT ed masala and the coconut milk. Cover the pan and allow it to cook. When the curry boils, add the sautTed green masala. Keep the pan open, lower the flame and continue cooking. When the fishes are coated with the gravy and the curry is almost dry, remove from fire. Wrap each fish in a piece of wilted plantain leaf or tin foil and tie it securely. Serve hot.

1. Karimeen, cleaned and slit – 4 nosc
2. Dry red chillies – 10 gms
3. Turmeric Powder – 1/2 tsp
4. Pepper – 5 to 6
5. Red onions – 5 (small ones)
6. Garlic – 5 cloves
7. Oil – As required
8. Salt to taste
9. Curry leaves
10. Lemon

Smear the fish with some lime juice and keep for some time. Mix the dried chillies, turmeric powder, pepper, onion, garlic and salt and grind it to a fine paste. Smear this paste on the fish and keep it for an hour. Add some oil in a frying pan and fry the fish on both the sides over a low flame. Once fried, remove the fish from the pan. Before serving, decorate it with curry leaves and lemon.

1. Cherupayar (whole moong beans/green gram) – ¾ cup
2. Water – 2.5 cups
3. Coconut – ½ cup
4. Small onion/shallots – 3,sliced
5. Chopped garlic – ½ tsp
6. Green chilli – 3, chopped
7. Pepper powder – ¼ tsp
8. Cum in (jeera) – a pinch (optional)
9. Turmeric powder – ½ tsp
10. Mustard seeds – ¼ tsp
11. Curry leaves
12. Salt
13. Oil – I used coconut oil

Dry roast the cherupayar for 2 mins in a pressure cooker. Add 2.5 cups water to the roasted cherupayar and pressure cook. I cooked it for 6 whistles on high flame . Switch off the flame and keep it closed till the pressure drops, 10-15 mins. Open the cooker and drain the excess water. Combine coconut, sliced small onion, chopped garlic and green chilli, pepper powder, cumin (if using), turmeric powder, curry leaves and salt in a bowl. Mix it well using your finger tips (njeraduka). Heat oil in a wide pan and crackle the mustard seeds. Add the coconut mixture and cook for 2-3 mins. Add cooked cherupayar and mix well. You can add 2 tbsp hot water, just to make sure the payar and coconut mixture is well combined. Cover and cook for 2-3 mins on low flame. Switch off the gas and serve hot with Rice or Kanji.

Notes:Cherupayar is dry roasted before cooking to prevent it from mashing. If you like the payar to be mashed, then skip that step.

1. Cabbage (finely chopped) 2 cup
2. Salt As required
3. Grated coconut ¼ cup
4. Green chilly 3
5. Garlic 4
6. Shallot 3
7. Cumin powder ¼
8. Turmeric powder ¼ teaspoon
9. Curry leaves 1 stem
10. Oil 2 tablespoon
11. Mustard seed ½ teaspoon

Grind ingredients 3-8 and keep aside.In a pan, pour oil and splutter mustard seeds.Add chopped cabbage and salt as required and allow it to cook.When half done, add the grinded mixture and cook on low flame.Garnish with curry leaves.

1. Crab – 1 kg
2. Chilly powder – 4 tea spoon
3. Turmeric powder – ¼ tea spoon
4. Coriander seed powder – 3 tea spoon
5. Salt – adjust to
6. Tomato – 2
7. Big onion – 4
8. Garlic – 3 pellets
9. Ginger – 3 small pieces
10. Green chilly – 5
11. Curry leaves – a little
12. Coconut oil – 2 table spoon
13. Mustard seeds – ¼ tea
14. Red chilly – 2
15. Pepper powder – ½ tea spoon

Wash the crab and cut into pieces. Apply 1 tea spoon chilly powder, turmeric powder, salt and pepper powder on the crab pieces and keep for 1 hour. Heat oil in a pan and add mustard seeds to splutter. Roast chopped pieces of big onion, green chilly and curry leaves in the oil. Add pieces of tomato, pieces of ginger and smashed garlic. Roast well and then add remaining chilly powder, coriander seed powder and the pieces of crab and heat for 5 minutes. Then add sufficient water, stir well and boil with a low flame. Stir at intervals until the crab is well cooked and water is completely dried. ready your non vegeterian recipe.

1. Mathi variety of fish – 10
2. Garlic – 10
3. onion – 10
4. Green chilly – 20
5. Curry leaves – a handful
6. Tomato pieces without seeds – ¼ cup
7. salt – adjust to taste

Cut the fish, wash neatly and put close lines. Take ingredients (2) to (7) in a mixer and grind to a paste. Apply the mixture over the fish and keep for 10 minutes. Spread the fishes on a plantain leaf and keep in a flat bowl. Heat the bowl and roast both sides of the fishes. Alternately, the fish can be baked in a microwave

1. marinate prawn
2. chilli powder
3. tumeric
4. salt
5. lime juce

Heat oil in a pan and crackle mustard; fenugreek seeds. Add curry leaves followed by rest of the ingredients and fish stock. Saute till onions and shallots turn brown. Add prawns and cook covered for 5 minutes. Now remove the lid and cook for another 5 minutes. Allow the gravy to reduce to a semi dry consistency. Cook till the prawns turn dark brown. Finish by adding coconut milk, give a final cook for 1/2 a minute. Add salt to taste and serve with aapam, rice or parantha.

Key Ingredients:- prawns, turmeric, lemon juice, coconut oil, fenugreek seeds, mustard seeds, curry leaves, garlic, shallots, coriander powder, tomato, coconut milk, green chillies, onion, salt, red chilli, black pepper, fish stock

1. Prawns: 20
2. Onions: 2
3. Ginger: 1/2 tsp
4. Garlic: 1/2 tps
5. Green chilli : 1
6. Tomatos: 2
7. Chilly power: 2 tsp
8. Corriander power: 1tsp
9. Pepper power:1/2 tsp
10. Egg: 1
11. Cocunut pieces: 3 tsp
12. Salt: to taste
13. Oil

Clean the prawns. Mix Pepper powder in egg. dip the prawn in the batter & fry for 2-3 min and keep aside. cut the coconut pieces in to small and fry and keep aside. In a pan, pour 1tsp oil and put ginger and garlic. when it is cooked, add onions and cook until it becomes brown. Add chilly powder and corriander powder and mix well. Add fried prawns and fried cocunut pieces and mix well. cut the tomato into long pieces and mix well. add salt and curry leaves. pour the remaining egg and pepper mix. mix all the ingrediants in small flame and mix well. close the pan for 5 min and cook in slow flame. stop the flame and serve hot with Chappathi/Rice

1. Crab - 1/2 kg ( cut into big pieces, boil with salt, turmeric powder and a little water )
2. Grind one big onion
3. one big tomato
4. 1 spoon saunf
5. 1 tbsp red chilly powder
6. 1 tbsp coriander powder in a mixie and keep aside.

In a frying pan add 2-3 spoons of oil. Add 2 cloves and 2″ cinnamon . Add 1 tsp of ginger paste and 1 tsp of garlic paste. Fry well.Add one sliced onion and saute. Add one tomato sliced to this and saute. Add the ground masala and fry till raw smell disappears. Add cooked crab and a few spoons of water and cook till the masala is thick. Serve with chappathis, rotis or rice.

List of Curries for Rice

1. Curd 500 ml
2. Grated coconut 2 cup
3. Green chilly 3
4. Turmeric powder ½ teaspoon
5. Ginger Small piece
6. Cumin powder ¼ teaspoon
7. Salt As required
8. Fenugreek powder ¼ teaspoon
9. Coconut oil 1 tablespoon
10. Mustard seed 1 teaspoon
11. Curry leaves 1 stem
12. Shallot 2

Grind Ingredients 2 to a fine paste. Splutter mustard seeds in oil. Add shallot, cut in round and sauté until it turns brownAdd fenugreek powder and curry leaves and sauté for 2-3 seconds. Add the coconut paste to this. When it starts boiling, add curd and salt as required and stir.

1. Cucumber 50 gm
2. Brinjal 2
3. Ladies finger 6
4. Tomato 2
5. Colocesia (chembu) 5
6. Snake gourd 50 gm
7. Shallot 50 gm
8. Green Chilly 5
9. Pigeon Pea (thuvaraparippu)50 gm
10. Chilly powder 2 teaspoon
11. Asafoetida 1 teaspoon
12. Coriander powder 1 teaspoon
13. Tamarind pulp
14. Turmeric powder ¼ teaspoon
15. Salt As required
16. Coconut oil 2 tablespoon
17. Curry leaves 2 stem
18. Mustard seeds ¼ teaspoon

Cut all the vegetables from 1-8. Make a loose paste of coriander powder, chilly powder and turmeric powder. Cook the Pigeon pea in a pressure cooker along with slit green chilly. When cooked add the vegetables except lady’s finger and tomato and cook. When half done, add the lady’s finger and tomato and cook. Add the tamarind pulp and salt and mix well. Now add the loose paste and asafoetida. Allow this to boil nicely. Splutter mustard seeds in coconut oil, add curry leaves and dry red chilly. Pour this to the boiling sambar.

1. 3 tsp coconut oil
2. 1/4 tsp mustard seeds
3. 1/4 tsp fenugreek seeds
4. 5-6 curry leaves
5. 2 slit green chillies
6. 1/2 sliced onion
7. 1 tsp coriander powder
8. 1/4 tsp mustard powder
9. 1/2 chopped tomato
10. 2 soaked kokum fruits
11. 4 big cubes of any sea fish
12. 1/2 cup fish stock
13. 1/2 cup coconut milk
14. 2 tsp coconut oil
15. 1/4 tsp ginger juliennes
16. 1/4 tsp chopped garlic
17. 5-6 curry leaves
18. 2 Tbsp chopped shallots

Heat oil in pan. Add mustard seeds, fenugreek seeds, curry leaves, slit green chillies and sliced onions. Saute till onions turn brown. Now add coriander powder, mustard powder, chopped tomato, kokum fruits, big cubes of any sea fish and fish stock. Cover and cook for 5 minutes. Now remove cover and reduce to a semi dry consistency. Add coconut milk and let simmer for 2 minutes taking care not to let the milk come to a boil. Temper with coconut oil; ginger juliennes, chopped garlic, curry leave and chopped shallots. Serve hot with aapam.

Key Ingredients: Coconut Oil, Mustard Seeds, Fenugreek, Curry Leaves, Green Chillies, mustard powder, fish, ginger, Onion, Coriander Leaves, Tomato, Fish Stock, Coconut Milk, Garlic, Shallots

1. Red tomatoes - 3
2. Green Chilly - 2
3. Salt - rqd
4. Coconut - 1 cup
5. Cumin seeds - 1 tsp
6. Shallot - 3
7. Turmeric Powder - a pinch
8. Chilly Powder - ½ tsp
9. Coconut oil - 2 tb sp
10. Mustard - 1 tsp
11. curry Leaves - 1 stem
12. Shallot - 1 tsp

Cut the tomatoes into small pieces. Boil the Green Chilly (chopped in two pieces) tomatoes and salt with water. Grind coconut, cumin seeds, chilly powder, turmeric powder, shallots.Add the mixture to the smashed Tomatoes, let it boil and remove from fire.Heat oil in a pan, splutter mustard seeds, add chopped shallots and curry leaves and sauté well. Pour this to the tomato curry.

1. Crab - 6
2. Grated coconut - ½ cup
3. Red Chili Powder - 1 tsp
4. Coriander Powder - 2 tsp
5. Onion - 1
6. Green Chili - 4
7. Ginger (paste) - 1 tsp
8. Cumin - ½ tsp
9. Pepper - ¼ tsp
10. Turmeric Powder - ½ tsp
11. Shallot (cut into small pieces) - 2 tbsp
12. Tomato - 2
13. Fennel - ½ tsp
14. Refined Oil - 4 tbsp
15. Curry Leaves - 2 stem
16. Red Chili - 3
17. Salt - As required
18. Garlic (paste) - 1 tsp

Clean the crab and cut into pieces. Cook the pieces with red chili powder (½ teaspoon), coriander powder (1 teaspoon), turmeric powder (¼ teaspoon), salt and water. In a pan pour little refined oil. Add grated coconut, cumin, fennel, pepper, curry leaves, red chili, remaining coriander powder and turmeric powder and fry well. Grind this mixture. Heat the remaining refined oil in a pan. Add sliced onion, tomato and green chili, sauté well. Now add ginger and garlic paste and sauté again for 2 minutes. To this add the grinded mixture. Mix thoroughly. Now add the cooked crab pieces with 1 cup of water and boil. When the water boils and the gravy becomes thick, remove from fire.

List of Curries for Chappathi

1. mutton – 1 kg
2. big onion – ½ kg
3. tomato – 200 gms
4. curd – 200 gms
5. chilly powder – 2 tea sp
6. turmeric powder – ½ tea sp
7. green chilly – 4
8. cinnamon – 1 piece
9. clove – 4
10. curry leaves – a little
11. elachi – 5
12. garlic – 5 pellets
13. ginger – 1 piece
14. ghee – 250 gms
15. water – 5 cups
16. salt – to taste

Pour ghee into cooker and heat. Grind garlic, ginger, green chilly and add intoThe cooker and roast till they become reddish. Then add mutton, curd, tomato, meat masala, turmeric powder, chilly powder and salt. Pour water, close thecooker, raise the flame and heat. Stop heating after 10 minutes.When it become cold, open the cooker. Ready your tasty non veg dish./p>

RECIPES OF BEEF CURRY

Ingredients

1. Beef – 500 grams
2. Big onion chopped – 3 tea spoon
3. Coconut milk – ½ cup
4. Meat masala powder – 2 tea spoon
5. Vinegar – 2 tea spoon
6. Salt – adjust to taste
7. Oil – 2 tea spoon
8. Mustars seeds – 1 tea spoon
9. Boiled water – sufficient quantity

Soak masala powder in a little water. Heat oil in a pan and splutter mustard seeds in that. Roast chopped pieces of big onion in that. When the color of onion changes, add masala powder. Stir until the oil becomes translucent. When the onion is well roasted add the pieces of beef. Then add boiled water, vinegar and salt. Boil the mixture. When the meet is cooked and oil becomes translucent, pour coconut milk. When the soup gets thick stop heating .Take the curry out of the stove.

1. Chicken – ½ kg
2. Green chilly – 5
3. Curd – ½ cup
4. Ginger – 1 piece
5. Garlic – 3 pellets
6. Coriander seed powder – 1 table spoon
7. Turmeric powder – ½ tea spoon
8. Grated coconut – ½ cup
9. Pieces of big onion – 1 cup
10. Masala powder – 1 ½ tea spoon
11. Coriander leaves – as required
12. Oil, Salt – as required

Cut chicken into pieces and wash well and keep in a vessel. Pour curd on the pieces and stir. Grind coconut into a fine paste. Grind ginger, coriander seed powder, turmeric powder, garlic and green chilly also.Heat oil in a pan and add mustard seeds into that to splutter. Roast the pieces of big onion in that. Then add the ground ingredients and heat again. Add the chicken pieces, salt and sufficient water. Close the pan with a lid and boil. When the chicken is cooked and starts becoming thick, add coconut paste and coriander leaves. When it is about to boil, stop heating and take the curry from the stove.

1. Egg - 6
2. Potato - 3 small
3. Onion - 3 cut into small thin slices
4. Ginger grated - 1tsp
5. Green chillies slit - 3
6. Garam masala - 1tbsp
7. Coriander powder - 2 tbsp
8. Chilli powder - 1tbsp
9. Pepper powder - 1tsp
10. Thick coconut milk - 1 cup
11. Thin coconut milk - 2 cups.
12. Salt
13. Curry leaves

Hardboil the eggs and the potatoes in a pressure cooker with salt and water. Allow it to cool. In a deep vessel, add oil and splutter some mustard. Add the onions and fry till brown. Add the ginger and green chillies and fry some more. Now add the chilli powder, corander powder and garam masala and fry till dark in color. Add the thin coconut milk. Add salt and pepper and bring to boil on a slow flame. Peel the boiled potatoes and cut into cubes. Add to the stew. Remove the egg shells and line the egg with a knife. You can cut into half if you prefer. Now add the eggs to the stew. Give it a small boil and off the stove. Add the thick coconut milk and the curry leaves. Stir carefully so as not to break the eggs.