We had heard a lot about Kerala cuisine, but never had had the chance to relish it. Our holiday gave us THE perfect opportunity to do so.
On one of our canoeing rides, our guide, Anil, was very kind enough to invite us to his house for the Onam celebrations. Anil, Jayanti and Anandu ; one of the simplest, and the most down to earth family, who lived it king size with whatever they earned everyday or managed to fish out of the lake.....
Our delicious lunch that day had Vendekka Varathathu, prawns fry (caught in the lake RIGHT outside the house and tossed on to a pan!), parippu curry, avial, rice and poppadums.
I have never tasted anything so soo delicious! Ofcourse, cooking them on wood-fire gives it the best smoky taste, but apart from that, the combination and proportions of spices was just perfect! I had to get all the recipes from Jayanti and definitely try them out!
Hopefully I have made some justice to Jayanti's expertise.
5 - 10 Minutes
10 - 15 Minutes
Dried Red Chilli
red, small bunch
1/4 cup, fresh, grated
5 - 10
1 - 2, cut
Wash and slice the radishes.
Heat oil, add the Mung dal and mustard seeds, till they start crackling. Then add the red chillies and curry leaves. Allow to cook for 5 - 10 seconds.
Pour this over the cut radishes.
Add the lemon juice and the grated coconut.
Adjust the salt, and toss well.
Tastes best with Vendekka Varathathu and Parippu curry.