Vegetables are a huge part of the diet in Kerala. And, locals enjoy their vegetables especially when they are served in Keralan Vegetable Ishtoo. Ishtoo is the Malayalam word for stew. The vegetables involved in this stew vary depending on what’s fresh at the local markets. Cooks pick the freshest seasonal ones. Then, they simmer …
Neichoru (Ghee Rice) is one of the most popular Moplah dishes. Locals serve it at most special occasions and ALL weddings. The addition of fried shallots, raisins, and cashews elevates this rice dish to a grand level. It is also enjoyed on its own as a lunch or dinner. At weddings, the host family serves …
Eating Dal Makhani in South India might seem a strange thing to do. After all, it’s traditionally a North Indian recipe. But, just like the rest of the world, the best foods of a place tend to migrate. You can’t visit a North Indian hotel or resort without South Indian Dosas on the breakfast menu. …
Payasam is a type of rice or vermicelli pudding common throughout South East Asia. Ranjini Menon’s Payasam with Ripe Bananas at The Turmerica in Wayanad is a Royal Malabar cuisine dessert. What makes it different? Ranjini says since bananas are plentiful in Wayanad, they make a great base for the pudding instead of the usual …
Puli-inchi – Tamarind Ginger Chutney is a flavourful chutney served for all auspicious occasions in Kerala. It’s also ALWAYS served as part of any multi-course Banana Leaf Thali meal. Our dear friend Ranjini Menon, the co-owner of The Turmerica Homestay in Wayanad demonstrates the recipe in the video below. The recipe follows.
Urulakizhangu – Keralan Potato Curry is popular throughout Kerala. It was love at first taste for us when our gracious hosts, the Menon family of The Turmerica, shared the recipe. And, we couldn’t help think it’s Kerala’s answer to that old British standard, the potato scallop. The difference is that these potatoes and onions cook …
Rice is an Indian staple and this nicely spiced South Indian recipe for tomato rice is endowed with incredible flavour and aroma. The secret? A bouquet of Keralan spices. Ranjini Menon made this tasty dish for us as part of our welcome dinner to The Turmerica. Writing the recipe now takes us right back to …
Cherupayar is a green gram curry that uses whole moong beans. Moong beans are high in fiber, protein and antioxidants. They are also very tasty. After soaking the moong dal overnight, the recipe comes together quickly. Ranjini whipped this up for us early one morning as part of our South Indian breakfast at The Turmerica.
This Pumpkin Leaf Dry Curry recipe comes from Akila. Akila is a Paniyas tribal woman from Wayanad. She studied hospitality at school and now works with the Menon family at The Turmerica. Akila made this dish for Ranjini and Ranjini liked the Pumpkin Leaf Dry Curry so much she wanted to share it with us. …
This recipe for Royal Malabar Kalan is a vegetable stew made with key Keralan ingredients. There’s locally grown pepper, of course, and elephant’s foot yam, then raw bananas and chilies plus a little coconut to bring it all together. Our friend Ranjini Menon of The Turmerica in Wayanad loves to research the history of Keralan …
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