Manga Chammanthy (Mango Chutney)

Once again Mango season.  Try this Kerala style Manga Chammanthy.  Bet you will end up eating a full plate of rice.


Raw Mango pieces without peeling               3/4 cup (1/2 cup if it is very sour)

Grated coconut             1 cup

Dry red chilly                  4 nos.  (or Kanthari Mulagu 6 nos if available)

Button onion                  3 nos. – 3-4, sliced

Ginger                            1/4″ piece

Garlic                             1 pod – ½ tsp, chopped

Curry leaves                  2 leaves

Salt – to taste



Grind together all the ingredients without adding water.  If you want you can add a little bit of water.   Grind until it becomes a paste.  Serve with rice.


Thenga Chammanthi (Coconut chutney)

Lent days have started.  To appease our non-veg taste buds, pickles and chutneys are back in our dining table as an alternative.  Here is an easy to prepare, yet tasty Kerala style chutney which goes very well with rice.  If you want to get an authentic taste of typical Kerala thenga chammanthi you have to use Kanthari Mulagu. 

(If you are adding kanthari mulagu it will come out as green in color and will taste more.  Since it is very difficult to get kanthari mulagu outside Kerala I reluctantly end up with making chammnthies with red chillies, so red in color.)


Grated coconut             1 cup

Dried red chilly            4 nos. (or Kanthari Mulagu(bird’s eye chilies) 6 nos.)

Button onions                4 nos. sliced

Ginger                            1/4″ piece chopped

Garlic                             1 pod

Tamarind                       gooseberry size

Salt                                 to taste

Coconut Oil                   3 teaspoon

Curryleaves                   1 sprig


Heat oil in a pan.  Add button onions, ginger, garlic, curry leaves and red chillies.  Fry for 3 minutes.  Add coconut and stir and fry for 2 more minutes.  Remove from fire and allow it to cool.  Add tamarind and salt.  Grind together the whole ingredients without adding water.  Take out from mixer and serve with rice.

Scotch Egg (Kerala)

Scotch egg is originally a British delicacy also known as egg devil.  Originally it is hard-boiled egg covered with sausage meat and coated with breadcrumbs and then deep fried in oil.  But here I am sharing the Kerala version of scotch egg, the one we used to get in Kottayam during my childhood days.  This was one of the special dish my grandma used to make very rarely.


Hard-boiled Eggs     4 nos.

Minced meat              1 cup

Onion                          2 big (chopped)

Ground pepper          1/2 teaspoon

Ginger                        1/2″ piece (chopped)

Garlic                          3 pods

Salt                             to taste
Curry leaves               1 sprig

Green chillies 2 nos (chopped)

Garam Masala          1/2 teaspoon

Potato                         1 no (boiled & mashed)

Bread Crumbs           1/2 cup
Egg white                   1 egg

Oil                               2 cups


Heat oil in a pan.  Saute chopped onion.  Add chopped ginger, garlic, green chillies, and curry leaves.  Add minced meat. Add garam masala.  Saute the minced meat till it becomes dry.  Allow the mixture to cool.

 Add mashed potatoes to this mixture and mix well along with required salt.  Coat each boiled egg with this meat mixture and keep aside.  Beat egg white. Coat each scotch egg first in egg white and then in bread crumbs.  Deep fry in oil.   Cut this fried egg into two equal halves with a thread and serve hot.

Mutta Theeyal (Egg in roasted coconut gravy)

Theeyal in kerala is gravy made with roasted coconut and spices.  It is a very good combination with Kerala rice.  Mostly Theeyal is made with vegetables.  But in Kottayam side, we used to make theeyal with fish, meat, and egg.  We call it varuttharachathu.  This Mutta Varutharachathu goes very well with both Indian breads and rice.


Eggs                             4 nos

Grated coconut             1 cup

Chilly powder               1 teaspoon  

Coriander powder        2 teaspoon  

Turmeric powder          1 teaspoon  

Ground pepper 1/2 teaspoon

Garam Masala              1 teaspoon

Ginger Paste                 1 teaspoon

Garlic paste                  1 teaspoon

 Onion                           1 no.

Green chillies                2 nos.

 Curry leaves                 1 sprig

 Mustard seeds              1 teaspoon

Oil                                1 tablespoon

Salt                              To taste


Boil Eggs.  Remove shell and cut lengthwise to half.  Mix 1/2 teaspoon chilly powder, ginger and garlic paste, 1 teaspoon coriander powder, 1/2 teaspoon garam masala and salt with water enough to make it a paste.  Rub it all over the egg halves and keep aside for 10 minutes.

Roast grated coconut until it is brown in color.  Add the rest of chilly powder, coriander powder, turmeric powder, ground pepper, and garam masala.  Stir well for 1 minute and remove from fire.  Cool the roasted coconut mixture and grind it to a fine paste with enough water.

Heat oil in a pan.  Roast the eggs just for 2 minutes.  Turn aside and roast the other side also for 2 minutes only.  Take the roasted eggs out of pan and keep aside.  Add mustard seeds.  When it splutters add chopped onions, green chillies, and curry leaves.  Sauté well.  When it turns light brown add ground coconut paste with 2 cups of water. Add salt.  When it boils, add fried eggs.  Bring to boil for 2 minutes.  Remove from fire.



Avial is a delicious as well as nutritious vegetable dish.  Although I am not very fond  of vegetable curries, avial is one of my favourite dish.  It is one of the side dish in Onam Sadya.


(All vegetables after cutting should be kept in different vessels of water)

Cucumber (peel and cut into cubes)            1 cup

Carrot (peel and cut into cubes)    1 cup

Drumstick            1 no. (cut into 2″ pieces)

Beans             8 nos. (cut into 2″  pieces)

Raw banana  1 no. (cut into pieces)

Raw Mango            1 no (cut into pieces)

Yam                2 cups (cut into pieces)

Bottle gourd  1 cup (cut into pieces)


Turmeric Powder 1/2 teaspoon

Chilly powder       1 teaspoon


Grated coconut            2 cups

Cumin seeds             1 teaspoon

Green chilli                 4 nos

Salt to taste

Coconut oil                 1/4 cup

Curry leaves               2 sprig


 Heat half of the oil in a pan.  Add all the vegetables one by one.  Yam and raw banana should be placed in between, otherwise the colour will change.  Add salt, turmeric, and chilly powder and 1 sprig of curry leaf.  (No need to add water) Cover and bring to boil.  After 10 minutes open the lid, mix all the vegetables.  Keep it on slow fire.

 Grind together coconut, cumin seeds, and green chilly.  Add it over the vegetables.  Cover and cook on high flame.  When the steam started to come on top, remove from fire.  Add the remaining coconut oil and curry leaf.  Mix everything well and serve hot.

 (Note:  You can add 1 cup curd or 5 raw tomatoes, if raw mangoes are not available.  If you are adding curd, add it just before removing from fire).

Mango Jam


Ripe mangoes             2 kg

Sugar                          7 cups

Water                          3 cups

Cloves                        2 nos.

Cinnamon                  1″ piece

Lemon                        6 nos.


Peel and cut mangoes into small pieces.  In a pan add water, peeled mangoes, cinnamon and cloves in it. Allow it to boil for 10 minutes.   Stir well and mash the mangoes in between.  Add sugar and cook till the mixture turns thick.  Add lemon juice.  When it becomes thread-like consistency remove from fire and allow it to cool.  Keep this in an airtight container.

Vazhachundu cutlet (Banana flower cutlet)

Banana trees are abundant in Kerala.  With banana flower or vazhachundu, we keralites make many dishes.  You should discard the outer 3 or 4 leaves (it is very bitter).  Banana flower is a rich source of Vitamins A and C, and calcium and iron.


Banana flower (small)(chopped)      1 no.(come around 3 cups)

Turmeric Powder            1/2 teaspoon

Chilly powder            1/2 teaspoon

Ground pepper            1/2 teaspoon

Garam Masala         1 teaspoon

 Onion (chopped)             1 cup

Green chillies chopped  4 nos.

Ginger chopped          2 teaspoon  – 1 tsp

Garlic                          2 teaspoon

Currly leaves chopped            2 teaspoon

 Potato (Boiled)                      2 nos.

Egg                                         2 nos.

Bread Crumbs                      1 cup

Salt                                         to taste

Oil                               to deep fry


 Heat 2 tablespoon oil in a pan.  Saute chopped onions, green chillies, ginger, garlic, and curry leaves.  Add grated banana flower.  And sauté well.  Add turmeric powder, chilly powder, ground pepper, and garam masala.  Mix well and remove from fire and keep aside.  Mash potatoes.  Separate egg whites and yolks.  Add egg yolks, banana flower mixture to mashed potatoes.  Add salt  and mix everything well.  Make it into equal-sized balls.  Flat each ball into the shape of fingers.   Dip it first in egg white and then coat with breadcrumbs and keeps aside.

 Heat oil in a pan.  Deep fry the cutlets until it is golden brown.

Jackfruit icecream

Ripe Jack fruit    20 nos

Milk       500 ml

Sugar     25o gms

vanila essence 1/2 teaspoon

Butter     50 gms.


Pressure cook jackfruit, allow 1 whistle to blow.  allow it to cool.  When it is cool grind to a paste.

Boil Milk.  add sugar and vanila essence.  add butter and remove from fire.  allow it to cool.

In a blender mix together jackfruit paste and milk.  Pour in ice tray and freeze to set.

Chakka Payasam (Jackfruit Kheer)


Ripe jackfruit pieces (varikka chakka)                       20  nos.

Jaggery                                  500 gms

Cardamom powder           1/2 teaspoon

cumin powder                     1 teaspoon

dry ginger                             1 small piece (crushed)

Ghee                                       2 tablespoon

Coconut pieces                        1/2 cup

Cashew nuts             1/4 cup

Coconut milk            (thick)

or milk                                     1 cup


Pressure cook jackfruit pieces along with 2 cups of water.  Allow 1 whistle to blow.  Allow it to cool and then grind to a fine paste.  Crush jaggery and add it to the jackfruit paste.  Add cardamom powder, cumin powder and crushed dry ginger.  Bring to boil, then simmer for 7 minutes.  Stir in between.  Add coconut milk, stir continuously and bring to boil.  Remove from fire.

Heat ghee.  Fry coconut pieces and cashew nuts until golden brown.  Add it to payasam.

Jackfruit Pachadi (Chakka Pachadi)

Jackfruit     1 cup

Salt         to taste

Grated coconut   1/2 cup

Green chilly          3 nos.

Curd                         1 cup

Oil                             1 tablespoon

Mustard                  1/2 teaspoon

Curry leaves         1 sprig


Cut each jackfruit pods into roundwise.  Add 2 cups water and salt and cook for 5 minutes. 

Grind togeter coconut and green chillies to a paste.  Add this to cooked jackfruit and bring to boil.  Add beaten curd and mix well.  remove from fire.  (Do not boil after adding curd)

Heat Oil, splutter mustard and curry leaves.  when it is done pour over chakka pachadi.


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