Mathanga curry(Pumkin Curry)

Kerala Vegetarian Dish – Mathanga Curry (Pumpkin Curry)

Kerala Vegetarian Dish – Mathanga Curry (Pumpkin Curry)

Kerala Vegetarian Dish - Mathanga Curry (Pumpkin Curry)
Kerala Vegetarian Dish – Mathanga Curry (Pumpkin Curry)
Kerala Vegetarian Dish Mathanga curry (Pumkin Curry) is very tastiest Kerala Dish. Almost with all vegetables, you can prepare curry like this. In Kerala Main gravy mixture is the base of coconut paste. Coconut mixture, coconut oil, and curry leaves are the main enhancer of taste and aroma of the majority of the dishes. Especially the taste secret of Kerala Vegetarian Dish Mathanga curry  is coconut paste.
These all ingredients are suitable for your health also. In this Kerala Vegetarian Dish Mathanga curry No fear of cholesterol and fat in these dishes. This curry you can use with Rice, Roti, and with anything.
Kerala dishes are tasty and healthy. Try one of the tastiest dish Mathanga curry. I brought it for you this time.
Lets us start the recipe of  Mathanga curry (Pumkin Curry)
Ingredients which you needed to prepare  Mathanga curry (Pumkin Curry)
Mathanga (Pumpkin)           250 gm
Onion                                     1 medium size
Green Chillis                         3-4 nos
Salt                                          As per need
Turmeric powder                  Half Teaspoon
Coconut grated                      Half cup
Water                                      As per the cooking process
For seasoning
Coconut oil                   2-3 Teaspoon
Curry leaves                 Few
Mustard seeds             half teaspoon
Dried red chilli            1-2 nos.
Preparation method of Mathanga Curry 
Wash the vegetables and cut (to cut the vegetables I always use a wooden chopping board, cos using plastic or like other materials, there are chaces of some of the particles definitely mix with our vegetables while we cut. I recommend you best wooden chopping board) them into medium sizes. 

Keep a pan on flame, add some coconut oil, and let it heat up. Put sliced onions into it, sauté well. Then add the pumpkin pieces and green chillis. Sauté for a while. Add one cup of water, cook it by covering.
Once the point to reach the vegetable tender, add the needed amount of salt. Cover it back and continue the balance cooking process.
When the vegetables cooked well it to its tenderness, add the ground coconut mixture into it. Water as per the consistency you can increase. Let it boil well and then keep the lid and cook for a while. In between the cooking time you can add turmeric powder.  Cook well let the coconut mixture combined with the cooked vegetables. Turn off the flame.
Now its time for seasoning. Keep a pan on flame, add some coconut oil splutter the mustard seeds, followed with dried chilli and curry leaves. This mixture transfer to the cooked curry. Serve Pumkin curry  with rice and chappati.


Easy and tasty Kerala Coconut Chammanthi recipe

Easy and tasty Kerala Coconut Chammanthi recipe

Kerala Coconut Chammanthi 

Kerala Chammanthi is one of the traditional dishes of Kerala. This dish is very tasty. The recipe is very simple. This is not a cooked dish. Raw ingredients just needed to grind. As using raw ingredients, it is best for our strong immunity.

Normally in Kerala olden days, this dish is ground manually by using stone, its called Ammikkallu. 

File:Ammi kallu.JPG - Wikimedia Commons

Nowadays, we all forgot the ammikkalu and using an Electric Mixer grinder. Chammanthi is very healthy. Just with one chammanthi we can eat rice. Keralites love this dish. Chammathi is an inevitable dish in Kerala food.

Ingredients needed

Coconut       –          One Cup
Ginger          –        Small size
Garlic            –       3-4 pods
Curry Leaves –        Some
Tamarind        –     Half Teaspoon (Smallest Piece)
Red chillis      –     2-3 Nos.          
Salt                 –      As per need
Take a Mixer Grinder Chutney Jar. Put One cup grated coconut, ginger, garlic, Redchillis, curry leaves, tamarind and salt. Grind it. Take care to be not to grind fine paste. Consistency should be like the picture I uploaded. 



Courteousness: Parween

Unnakkaya is a delicious, sweet and custom dish in Northern Kerala (in Malabar, Kannur, Thalassery and so on) during the Ramzan days. It is set up by filling crushed bananas loaded down with cashew nuts, raisins, and rice crops.


Plantain [ripe however don’t over] – 2 nos 

Coconut – 1 cup 

Ghee – 1 tbsp 

Cardamom – 2 squashed 

Cashew nut powdered – 2 tbsp 

Raisins [chopped] – 2 table spoons 

Aval (Flattened rice/Rice drops) – 4 tbsp 

Sugar – to taste 

Oil to sear 

Unnakkaya Preparation

Heat up the banana, strip off the skin and pound well and keep aside. 

Warmth ghee in a skillet fry cashew nut and raisins alongside coconut and cardamom together. 

Add sugar to the blend and stir well. 

Add aval/rice chips/leveled rice. 

Blend well. 

Expel from the stove and permit it to cool. 

Blend cardamom powder. 

Apply a bit of ghee on both the palms. Prepare of the pounded bananas into equitably measured little balls. 

Press a little with the assistance of a pound and stuff the blend cautiously inside and seal both the closures and give a state of unnakkaya (Shape it into chamber). 

Heat the oil in deep bottomed dish and profound fry the bananas into brilliant yellow in shading. 

Serve them hot.


Image source-Google | image by recipefy

Ulli Theeyal is a credible and conventional shallots based curry from well known Kerala food. The curry is known for its mix of flavors and tastes, as it brings to the table sweetness, sharpness and zesty in each nibble. It is presented with plain steamed white rice.



1 tbsp coconut oil 

1 tbsp coriander seeds 

5 dried red chilli

¼ tsp pepper 

¼ tsp methi/fenugreek 

1 cup coconut, ground 


1 tbsp coconut oil 

1 tsp mustard 

¼ tsp methi/fenugreek 

squeeze hing/asafoetida 

Few curry leaves 

20 (340 grams) shallot, parts 

½ tsp salt 

¼ tsp turmeric 

1 cup tamarind remove 

1 tsp jaggery/gud 

1 cup water 


At first in a tawa heat 1 tbsp coconut oil and add 1 tbsp coriander seeds, 5 dried red chillies, ¼ tsp pepper, ¼ tsp methi/fenugreek for a moment. 

Next add  1 cup coconut and keep on frying. 

Roast until the coconut turns dull brilliant darker. 

cool the flavors totally, and move to the blender. 

mix to smooth glue including water as required. 

further, in a huge kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ¼ tsp methi, squeeze hing and not many curry leaves. 

include 20 shallots, ½ tsp salt, ¼ tsp turmeric and saute for 2 minutes. 

when the onions soften, include 1 cup tamarind separate, 1 tsp jaggery and blend well. 

bubble for 10-15 minutes on medium fire. 

further, include the readied coconut masala glue and blend well. 

saute for a moment until the flavors are simmered well. 

likewise, include 1 cup water and blend well. 

bubble for 10 minutes, or until the coconut masala is cooked well. 

cook until the oil is isolated from the sides. 

Serve ulli theeyal dish with hot steamed rice.




Kerala Sambar is unique dish prepared in a different style in other South Indian States. Kerala Sambar is made with various vegetables though the others prepare sambhar with a solitary vegetable too. Here I am explaining the Original Sambar for you.

The vegetables generally added to Sambar are the following:

* Potato 

* Plantain (Vazhakka) 

* Yam (Chena) (Ole)

* Carrot 

* Drum Sticks (Muringakka) 

* Okra/Lady’s Finger (Vendakka, Bindi) 

* Beans 

* Sambar Cucumber (Velarikka) 

* Ash Gourd (Kumbalanga, white Kumda) 

* Ivy Gourd (Kovakka, Kundru) 

* Tomato 

* Pumpkin (Mathanga, Yellow kumda) 

* Brinjal (Vazhuthananga) 

You can cause your Sambar with whatever vegetable you to can get from the above rundown. Here is my formula for making Sambar. 


Washed Vegetables cut into medium measured pieces – 3-4 cups 

(I’ve used1 potato,1 carrot, 2 drumsticks, 1/2 plantain, 1 tomato, 5 beans and a couple  bits of brinjal) 

Sambar Parippu/Tuvara Parippu (Sambar/Toor Dal) – 1/2 cup 

Cut Onion – 1 medium 

Green chillies cut – 2 

Garlic Cloves – 4 or 5 

Turmeric powder – 1/2 tsp 

Tamarind – gooseberry measured ball 

Chopped coriander leaves – 2 tsp 

Red Chilly Powder – 1 tsp 

Coriander Powder – 2 tsp 

Sambar Powder (can prepare at home) – 3 tsp 

Mustard Seeds – 1/2 tsp 

Red Chillies – 3 

Curry Leaves – One or two strands. 

Shallots or Pearl Onions (diced) – 1/4 cup 

Asafoetida (Kayam, Hing) – A small piece. 

Oil – 3 tbsp 

Water – As required 

Salt – As required 


Warmth 1 tbsp of oil in a heavy bottom cooker 
(Steel Cooker I recommend, it is safe for our health, as this dish includes tamarind and tomato.) and saute the cut onions, garlic and green chillies for 2 minutes. 

Next include the diced vegetables and dal alongside salt and 1/2 tsp turmeric powder and spread the container and cook on medium fire up to 2 whistles. (For pressure cooking, add enough water in order to cover the vegetables) 

Soak tamarind 1/2 cup of warm water for at some point, squeeze well and take the concentrate from it. Keep aside. 

At the point when the dal and vegetables are done, Release the weight of the cooker once all pressure released and add the tamarind juice. Mix and boil on low fire for some additional time and include increasingly salt if necessary. 

Add chopped coriander leaves and sprinkle asafoetida powder and boil for 2 additional minutes. Expel from fire and keep aside. 

Warmth oil in a wok and permit mustard seeds to splutter. 

Include shallots, red chillies and curry leaves and fry for a moment. 

Blend in the sambar powder, coriander powder and sambar powder and fry for 2 minutes on low fire. 

Presently pour the sambar to the wok 
and blend well for a couple of moments. Expel from fire and keep aside. Your delicious Sambar is ready to serve with warm Idly or Rice.



Image source-Google | image by Kerala Tourism

Uppumavu is a worldwide healthy dish as it is a brisk and solid formula that just overflows tasty flavor. We bring to you another bend to this rising wonder, with Madhura Kizhangu (sweet potato) being the superstar. The smooth and yummy dish will make your morning meal lovely. 


Sweet Potato – 500 g 

Green Chilly – 5 no. 

Onion – 1 no. 

Mustard Seed – 10 g 

Red Chilly (dry) – 3 no 

Curry Leaves – 1 squeeze 

Coconut Oil – 25 ml 

Salt – to taste 


Mash the sweet potato put it in bubbling water and strain it. Warmth coconut oil in a kadai, include mustard seed, dry red chilli, curry leaves, onion and sauté for couple moment. At that point add cooked and mashed sweet potato; season with salt. Serve your lovely breakfast and enjoy your morning!



Puttu and Kadala curry is God’s own nation’s loved breakfast dish. Kadala is a coconut based kala chana (dark chickpeas) curry that is wealthy in protein and lip smacking great when eaten with Puttu. 

 The mix of the rice flour steamed cakes with the fragrant and quietly spiced chickpea curry was soothing and filling enough to make your day. 


 Kadala curry is one of the exemplary Kerala veggie-lover, you will ever taste. 


Kala Channa 1 cup, absorb 2 1/2 cups water and 1/2 tsp soak for 8 hours (Black chickpeas) 

Onion 1, finely slashed 

Tomato 1, finely chopped 

Green chilies 2, cut lengthwise 

Ginger garlic glue 1 tsp 

Turmeric powder 1/2 tsp 

Bean stew powder 1/2 tsp 

Coriander powder 3/4 tbsp 

Garam Masala powder 1/4 tsp 

Coconut milk 1 cup 

Curry leaves 1 sprig 

Oil 1 tbsp 

Salt to taste 

Cook in 2 tsp oil and crush to a glue 

Shallots 4, cut 

Coconut 3 tbsps 

Clove 2 

Cinnamon 1″ stick 

Peppercorns 6 

Fennel seeds 1/2 tsp 


Weight cook soaked dark chickpeas in 3 cups of water and salt up to 4 whistles. When cooked, keep aside. 

While the chickpeas are pressure cooking set up the masala by broiling and granulating the fixings required the masala (see above). 

Warmth oil in a substantial bottomed vessel, chopped onions and saute for 4 minutes. Add ginger garlic glue and green chilies and saute for 3 minutes.

Add turmeric powder, bean chilli powder, and coriander powder and blend. Include cleaved tomatoes and saute for 4 minutes. 

Include the cooked chickpeas alongside the leftover water and modify salt. Boil for 4 minutes. Include the ground paste and garam masala powder and cook for 8-10 minutes. 

Include the coconut milk and curry leaves and boil for more 3-4 minutes. Delicious Kadala Curry is ready to serve

Puttu presented with kadala curry is one of the most famous breakfast from Kerala. Puttu is fundamentally a steamed rice flour and coconut log. The mix of delicate puttu with kadala curry (dark chickpeas curry) is great. Customarily puttu was made in bamboo logs and this gave the puttu a dazzling fragrance. 
Puttu is a substantial breakfast and keeps you full for quite a while. 

You can go for puttu podi if you have no time to grind at home. It is easily available in the shops .Putti podi is coarsely ground rice flour. 

To prepare puttu, you will require Puttu kudam. Puttu kudam is a Puttu creator or a Puttu vessel. It comprises of two sections. The base part is for warming water. The top round and hollow part is for steaming Puttu. Without a Puttu Kudam, Puttu can be handily made in an idli skillet. Here below you can see the Puttu Kudam image. If you wish to buy just click on the image below. 

Puttu can be presented with kadala curry or even a veg stew or potato stew. We likewise have puttu sprinkled with some sugar and banana now and again. 

Preparation Method:

Step 1- Puttu flour to make Kerala Puttu.

Take 1 cup Puttu flour in a blending bowl or a skillet. 

puttu flour to make Kerala puttu recipe

2. Include ⅓ teaspoon salt or as required. 

3. Blend well overall. 

4. presently sprinkle ⅓ cup water everywhere. The measure of water required will rely upon the nature of rice flour. So you can include in like manner. 

5. Start to blend the rice flour with the water with your fingertips. 

6. Blend well indeed. 

7. To get delicate puttu, the measure of rice flour to water proportion is significant. To check this tenderly press a little bit of the flour between your palms. It should form lumps 

8. Break all the small bumps in the flour with your fingertips. You can even mix this rice flour blend in a processor to break lumps. 

Preparation  of Puttu

1. First of all Pour 2 to 3 cups water in the base vessel of the puttu kudam

10. Keep on stovetop and let it get the boiling point. 


 In the hollow vessel put the punctured circle made with steel, which comes along with the puttu vessel. As the first layer Put 2 to 3 tablespoons crisp coconut in the round and hollow vessel of the puttu kudam and spread equally. Next, put tenderly puttu flour till it arrives at half of the tube-shaped vessel. As the third layer again continues with coconut, again repeat with puttu flour, again coconut till the vessel fills.

Spot the round and hollow segment over the base vessel wherein the water more likely than not reach boiling point. Close the top portion of the vessel with the provided lid or u can use the coconut shell.
Steam puttu on medium fire till you see steam discharging from the top vent of the round and hollow vessel. At that point switch off the fire. 

Remove from the round and hollow part from the base vessel and permit the puttu inside to cool for 3 to 4 minutes. 

19. At that point use a wooden stick or the stick that provided with the puttu kudam, evacuate the steamed puttu. Enjoy the Puttu with Kadala curry.


Madhura Pachadi is a delicious and inevitable side dish in the Kerala Sadya. Kerala Sadya is the name of Kerala’s Traditional Food System. 

The enchantment of Pachadi lies in the sweet taste of Pineapple, tart taste of the curd and pineapple and spicytaste of chillies. It is a must-learn dish. Enjoy the unique taste of this dish. Let us learn: 


Pineapple Pieces – 1 cup 

Tamarind – lemon-size 

Jaggery – 1 little piece 

Coconut (ground) – ½ cup 

Stew Powder – ½ tsp. 

Green Chillies (hacked) – 1 tsp. 

Curry Leaves 

Mustard Seeds – 1 tsp. 

Red Chili – 3 no. 


Salt – to taste 


Put pineapple pieces in a cooking vessel. Include tamarind water and bubble it. Put red chilli powder and salt. Mix well. Presently pour some water. Spread the vessel and cook for around two minutes. 

Expel the cover and mix the substance well. Put the paste of ground coconut and green chillies to the cooked pineapple pieces. Add little bits of jaggery and blend well. 

Next set up the flavoring. Warmth some oil in a skillet. Put red chillies, mustard seeds, and curry leaves. At the point when the flavoring is prepared, move this to the vessel containing the Pachadi. You can use this as side dish of rice or even eat with Roti or whatever food.



Image source-Google | image by food.manoramaonlinehttps

Nendra Pazham Pulissery Recipe is a superb curve on a conventional pulissery that we as a whole know. It is normally has vegetables like debris gourd that is included into the curry yet here right now have made a turn by including matured banana that praises well with the kind of ground coconut blend and curd. It is additionally viewed as a piece of infant nourishment that you can make it with less flavors. 


2 Nendra Pazham Banana (Ripe) , cut into adjusts 

1/4 teaspoon Turmeric powder (Haldi) 

Salt , to taste 

1 cup Curd (Dahi/Yogurt) 

Coconut Oil , for cooking 

To Grind 

1/2 cup Fresh coconut 

2 Green Chili 

1 sprig Curry leaves 

1 teaspoon Cumin seeds (Jeera) 

To temper 

1 teaspoon Mustard seeds 

1 sprig Curry leaves 

1 teaspoon White Urad Dal (Split) 

Sunflower Oil , for hardening 

Step by step instructions to make Nendra Pazham Pulissery Recipe – Ayurvedic Recipe 

To start making the Nendra Pazham Pulissery Recipe, heat oil in substantial bottomed skillet; include the turmeric powder and the Nendra Pazham alongside the salt. Sautéed food and cook the Nendra Pazham until it is delicate and cooked through. 

Then pound all the fixings – coconut, green chillies, cumin seeds, curry leaves alongside 1/2 cup warm water to make a smooth blend. 

Include this coconut blend alongside the yogurt to the cooked Nendra Pazham and bring to a lively bubble. Add salt to taste and alter as indicated by taste. 

Bubble for around 3 to 4 minutes and afterward turn off the warmth. 

To temper, heat a little treating container on heat with oil and include the mustard seeds and permit it to splutter for few moments and include the curry leaves and the urad dal and permit the dal to turn fresh and brilliant dark colored. 

When done, turn off the warmth and include the flavoring over the Nendra Pazham Pulissery and move to a serving bowl and serve hot. 

Serve the Nendra Pazham Pulissery Recipe alongside Steamed Rice, Pavakkai Poriyal Recipe and Elai Vadam for a healthy lunch or supper.



Photo by Parwin Siddhiqui
It is a true Indian style  bread well known in the beach front Malabar locale of Kerala and it is prepared with just three ingredients– rice flour, cooking oil and water. 

Planning Time: 5 minutes 

Cooking Time: 35 minutes 

Serves: 3 


1 cup Rice Flour 

1 cup + 2 tablespoons Water 

1/2 teaspoon Oil 

Salt to taste 


Take salt, oil and water (1 cup + 2 tablespoons) in a kadai or container and carry it to bubble over high fire. 

Lessen fire to low, steadily include rice flour and blend, mix ceaselessly while adding rice flour to not to form lumps. 

At the point when mixed appropriately, turn off the fire. Spread the blend in another vessel and keep cover with a lid  and let it settle for 5 minutes. After 5 minute remove the lidi and move blend to a wide mouth bowl. Permit it to cool to room temperature for 4-5 minutes.

At the point when it is slightly warm, oil your hands well mix the mixture until soft. (don’t add extra water). Once the mixture is hardened, at that point wet your hands with warm water and and start make it into 10 equivalent bits and give them round shape like balls. 

Take rice flour for cleaning in a little plate. Take one round formed batter segment and press it delicately between your palms and give it a plate like shape. Coat it with dry rice flour and spot on moving board. Flatten the balls thin with the help of roller, whenever required, dust the flour over moving board in the middle of to prevent sticking. 
Warmth non-stick tawa or frying pan over medium fire. At the point when it is medium hot, put the flattened bread on it and cook over medium fire for 30-40 seconds 

Flip it over another side and cook for 20-30 seconds until light darker spots show up on base surface. Again flip it and cook until it puffs up like phulka. 

Expel it from tawa and move to a plate. Continue the procedure from step-8 to step-10 for staying moved circles. Keralian pathiri is presently ready to be presented with curry  or chutney.