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Monday, April 14, 2014

Kerala Thali | Kerala Aharam

Kerala Cuisine recipes

We are landing on "God's own country" Kerala which is in southwest region of malabar coast.Kerala cuisine has both veg and non veg dishes which are made and all the dishes includes the use of coconut , they even use only coconut oil. One of the popular cuisines here are malabar cuisine were the malabar biryani is very famous. Onam is a very famous festival celebrated all over kerala and they are celebrated for 4 days.I am so proud that I had made a huge Ona sadya for the long marathon on September and again am here with a kerala platter. An recap of my ona sadya here..

Ona sadya

Rice is the staple food here all time in a day.The breakfast recipes made here are idli, puttu, appam, pulse based vada accompanied with chutney, kadala, payasam, payar payasam , pappadam and some non veg dishes are very popular here.People of all  religion share sane veg and non veg dishes here . So I though why not make a thali to bring in two religional dishes together and I did as I thought. As easter is up An traditiona kerala christian appam with pesaha paal and a ramadan spl arithri. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39Let quickly move on to the recipes.

Kerala thali

Kerala Thali Menu 

Indari Appam and Pesaha paal 
Aripathri with Kerala Pattani kootu 
and Choppu Chammandhi 
Kadala Curry
Ela ada
Paal Payasam

Indari Appam and Pesaha paal  ( Maundy Thursday spl)

Indari Appam or pesaha appam is an unleavned kerala appam and the paal to go with this refers to pasaover coconut milk made on a holy thursday among the keala catholics. Holy thursday falls on the jewish passover and the passover in malayalam is called as Pesaha.It has some traditional history on why this bread is made on passovers , but the radition of making this pesaha appam is from the jews who came to kerala. It is said that instead of wine they have the pesaha pal on the passover night with the appam. Maundy thurday is a Christine feast or the holy day falling on the Thursday before easter, the last supper of jesus Christ with apostles. As easter is up I decided to make this Kerala catholic spl recipe for the platter.

Recipe Source :

For Appam
Rice flour - 1 cup
Urad dal - 1/4 cup
Grated coconut -  1 cup
Garlic - 1 clove
Small onion- 3-5
Cumin seeds  -  1/4 tsp
Water - 1 - 1 1/2 cup

For paal

Jaggery pd - 1 cup
Thick coconut milk - 2 cups
Rice flour - 2 tbsp
Cardamom pd -  A pinch

  • Soak urad dal for 3-4 hours and drain the water.
  • In a blender grind urad dal to form a smooth paste.
  • Then add rice flour to the urad dal and grind it again to form a batter.
  • Add water if required.
  • Grind coconut, garlic, cumin seeds, small onions to a smooth paste separately.
  • Add the ground coconut mixture to the batter and mix them well.
  • The consistency should be slightly less thicker than idli batter.
  • Keep the batter cover of 30 mins. 
  • Now heat water in a idli cooker you can either grease a cake tin and make the appam in them or you can do as I did on the idli plates.
  • Spoon the batter in the idli plate and steam them for 15 - 20 minutes.
  • Mean while make the paal. For paal melt the jaggery with 1/2 cup water.
  • Now heat coconut milk in a vessel and transfer the jaggery syrup to the coconut milk.
  • In a bowl take rice flour and mix them with little water to form a smooth paste.
  • Add the rice flour paste to the coconut milk and mix them well.
  • Boil them till they thicken a little, add cardamom pd and mix them well.
  • Enjoy Indari appam with pesaha paal.
 Kadala Curry


Black channa - 1/2 cup
Onion - 1 No ( chopped)
Tomatoes - 1 No ( chopped)
Garam masala - 1/4 tsp
Red chilli pd - 1/2 tsp
Coconut - 1/2 cup 
Dry red chilli - 2 no
Coriander seeds - 1 tbsp
Coriander pd - 1 tsp
Turmeric pd - 1/4 tsp
Mustards seed - 1 tsp
Curry leaves - 1 sprig
Cumin seeds - 1/4 tsp
Oil - 1 tbsp
salt to taste

  • Soak black channa in water over night and drain them the next day.
  • Pressure cook the channa with salt for 2-3 whistles.
  • In a pan heat 1 tsp oil and roasted coriander seeds, red chillies and coconut till light brown
  • The cool and grain the roasted ingredients to a smooth paste with some water.
  • In a pan heat oil add mustard seeds , cumin seeds and let them splutter.
  • Add onion and saute them till they turn translucent.
  • Then add tomatoes and saute them till they are mushy .
  • Now add red chilli pd , coriander pd, turmeric pd and saute them.
  • Add water and mix them well after they boil add the pressure cooked channa and mix them well.
  • Now add the ground paste and boil them well till the raw smell goes off and the gravy thicken a bit.
  • Serve them hot with kerala puttu or appams .
Aripathri with Kerala Pattani kootu and Choppu Chammandhi 

Aripathri is a popular dish made at muslim home in kerala for ramadan fasting .This similar to the rice flour roti I made for my other thalis if you have noticed.This is also made with corn flour in Arepas and they stuff them these like a sandwich and enjoy.This recipe was suggested by Lakshmi vimala of Cooking club this month for SNC challenge I included them with this platter.She challenge a combo platter of Aripathri  with  kerela  pattani  koottu  and  choppu  chammandhi . Koot and chammandhi where excellent combo for Aripathri and we enjoyed them a lot.

Recipe Source : Cooking Club



Rice flour - 1 cup + For dusting while rolling
Water - 1 1/2 cups
Salt to taste
Oil (optional) - To apply on aripathi while cooking


  • In a sauce pan heat water with salt  and let them boil.
  • Add rice flour to the boiling water and cook them for 2 mins.
  • Stir them constantly using the end of a ladle or a rolling pin tip.
  • When the mixture rolls out while you stir and hard to stir then turn off the flame.
  • Cool the mixture for some time and Divide the dough into equal parts.
  • Roll the divided balls like a chappathi .
  • Heat a tawa in medium flame and place the rolled Atipathrion it.
  • Cook them in oneside and the flip and cook them.
  • Aripathri puffs up while cooking don't brown them they will turn crispy it need to remain white and should be soft.
  • Wipe the tawa each time after taking the cooked aripathri.
  • Serve the immediatley Hot or heat them and then serve them.
Kerela Pattani Koottu 


Dry green peas/ White peas - 1 cup 
Onion - 1 No
Tomato - 1 No
Ginger garlic paste- 1 tsp
Red chilli pd - 1 tsp
Garam masala - 1/4 tsp
Thick coconut Milk- 1/2 cup
Mustard seeds - 1/2 tsp
Urad dal - 1/4 tsp
Oil -1 tbsp
Salt to taste 
Coriander leaves for garnish

  • Soak dry pea over nite and the next day pressure cook them for 3 whistles with red chilli pd, garam masala, salt. 
  • Heat Oil in a pan , add mustard seeds and let them splutter then add urad dal and saute them light brown.
  • Add chopped onion and ginger garlic paste saute them for a while till the onion turns translucent.
  • The add tomatoes and cook them till mushy.
  • Now add the pressure cooked peas and mash them well.
  • When the gravy comes together add the thick coconut milk and cook them for few more minutes.
  • Turn of the flame and garnish them with coriander leaves and serve then Hot with aripathri
Choppu Chammandhi 


Grated Coconut - 1/2 cup
Dry red chillies - 3 No
Garlic - 2 clove
Tamarind - A small marble size
Salt to taste
Mustard seeds - 1/2 tsp 
Urad dal -1/2 tsp
Oil - 1 tsp
Curry leaves - 1 sprig

  • Grind all the ingredients in a blender with water  till they are smooth.
  • In a pan heat oil add mustard seeds,curry leaves , urad dal.
  • After the mustard seeds splutter and urad dal turns light brown transfer this tempering to the chutney and serve.

Ela ada 


Rice flour - 1 cup
Hot water - 1 cup or as required
Cardamon pd - 1/4 tsp
Banana leafs - 4 pieces
Salt to taste

For filling
Grated coconut - 1 cup
Jaggery pd - 1/2 cup
Salt a pinch

  • In a pan heat jaggery with a tbsp of water till it just melts.
  • Turn off the flame and mix coconut, cardamom pd, salt and mix them well.
  • Filling is ready now for the outer layer Make a soft dough with rice flour and hot water.
  • Use a spoon for stiring first as the water might be hot don't burn your fingers.
  • After the cool a bit knead them till they are smooth .
  • Divide the dough into lemon size balls , Flatten each ball in a piece of banana leave.
  • Spoon a little filling in one side of the dough and fold the banana leaf from the other side.
  • Press a bannaleaf a bit to tuck the ends.Repeat it for rest of the dough and filling.
  • In a idli cooker / steamer steam these ela adas for 10 - 15 mins . serve they warm ..

Linking to SNC challenge whose brain child is Divya Pramil   of You Too Can Cook  



  1. Manjula you should be the first one to post...looking at the spread we really don't need to post. .you sum up everyone's recipes. .wondering how do you manage..
    Real nice platter...

  2. Wat a beautiful Kerala thali, i cant resist to that ela ada, the stuffing is asking me to have some. Pathiri with chammandhi that is sooo irresistible, fingerlicking kadala curry and peas masala, totally you are making me drool here.

  3. Drooling drooling right over here... yum yum...

  4. Looks amazing... totally delicious..

  5. Fabulous looking platter,paal payasam looks so tempting and the kdala curry is perfectly made,looks so creamy..delicious ela ada..

  6. amazing meal.. looks delicious.

  7. Inviting breakfast thali da... One of my fav. dishes from Kerala... Love it..

  8. I totally agree with Vaishali. You cover all the dishes and present them beautifully!

  9. Such a delightful spread everything you have on your plate..those ela adai is so nicely done..

  10. same words again - beautiful platter and the onam sadya spread is also beautiful and festive!!

  11. Just pass on the secret dear!!! Now I feel so jealous on you :)

  12. very nice set of recipes.Thank u manjula......

  13. so interesting to incorporate the different religions. here Jews eat Matzah during Passover since they are not allowed to eat leavened bread during this time - like the bread the Indian Jews eat better - this looks way more delicious than Matzah

  14. Yummy yummy looking Kerala thali.

  15. Delicious thali! Also love the sadya you put together for the last mega BM.

  16. Again a beautiful spread. Looks like an authentic sadya meal in a Malayalee home.
    I have been eyeing that ela ada for quite sometime but the absence of banana leaves have tied my hands. I have to see if foil / parchment paper works.


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