Anna Zacharria’s Banana Lassi
There are at least 20 kinds of bananas that grow in South India. This drink is another great way to enjoy them. Note: This recipe serves one. Multiply it as needed for a nutritious start to your day or snack anytime.
Anna Zacharria’s Fried Buttermilk
This recipe for Fried Buttermilk adds protein to your diet, and colour and taste to your plate. It is a South Indian favourite that we enjoyed at Green Palms Homestay. Serve over rice.
Anna Zacharria’s Tamarind, Ginger Coconut Chutney
Tamarind, ginger, and coconut grow throughout Kerala and so it is not surprising that someone thought to put them together in a chutney. When you taste it, you’ll believe that cooking axiom: what grows together, goes together.
Anna Zacharria’s Cabbage Thoran
Thorans are quick vegetable stir fries that include grated coconut and finely chopped vegetables. This one features cabbage but you can also use carrots, beets or green beans. We’ve grown to look forward to a good Thoran on a menu because it is the dish that replaces our North American cold fresh salads when we …
Anna Zacharria’s Keralan Fish Fry
Pomfret is the most common fish in a Keralan Fish Fry. Pomfret flesh is white and delicate in both texture and flavour, making it an ideal complement to a tasty masala. Here we share Anna Zacharria of Green Palm Homestay’s recipe. This Fish Fry Masala may be multiplied many fold and then kept in the …
Anna Zacharria’s Tomato Onion Lunch Salad
This light salad livens a plate of curry and rice you serve it with. Adding a few other vegetables also creates a versatile dinner side dish.
Anna Zacharria’s Mezhukku Chini Chutti (Wok fried potatoes)
These potatoes are both fried and steamed. The result is complete absorption of the flavours of the shallots and the spice masala. Anna always serves these along side her famous Duck Curry recipe but they are great with any curry.
Anna’s Secret Garam Masala
Anna Zacharria’s Duck Curry
I first tasted this Duck Curry in 2014 and dreamed of learning how to make it. It’s got a depth of flavour that comes from deeply caramelized onions, fresh local duck and the lusciousness of coconut cream pulling all these signature flavours of the region together. We are deeply grateful to Anna for sharing her …
Anna Zacharria
On a small island called Chennamkary deep in the Alleppey District of Kerala, Anna Zacharria, standing about five feet tall, quietly chops at her kitchen counter. Rays of sun fall through the partially shaded window. They highlight white streaks through her long black hair which is pulled back in a loose plait. A few loose …