Category Archives: Kerala Recipe

Kerala Recipe

Broken Wheat Paysum – Broken wheat desserts

Broken wheat paysum are also made traditionally on auspicious days as an offering to GOD.

Wheat payasam - malayalamrecipe
Wheat payasam - malayalamrecipe description

Broken Wheat Paysum (Kerala traditional Broken wheat desserts)

Ingredients for Broken wheat paysum :

Broken wheat – 1 cup

Ghee – 2 table spoon

Jaggery – 2 cup

Water – 4 cups

cardamom powder – 1/4 table spoon

Cashew nuts, Dried grapes – 2 table spoon each

Method of preparation of Broken wheat paysum :

Wash broken wheat and fry it in a spoon of ghee.  In another bowl melt the jaggery by placing the jaggery cubes into a cup of boiling water and let slowly melt in low flame.   Add a pinch of cardamom powder into jaggery to get a good flavor. Cook the broken wheat in 2 cups of water while the jaggery melts.  Strain melted jaggery directly to this mixture after the wheat is cooked and mix well. Let the water evaporate entirely from the paysum. Use a small separate pan to heat a table spoon ghee, fry the cashew nut and dry grapes separately and add it to the paysum.  Children will love broken wheat paysum/dessert and it is simple to make. Health wise the dish has enough fiber which is considered good for children.

Kerala fish curry – Meen curry

Kerala traditional fish curry is very spicy and blended with coconut, this meen curry is very delicious.

kerala fish curry -
kerala fish curry -
kerala fish curry -


Malayali’s own Traditional Kerala style Fish curry ( meen curry/ mathi curry)

Ingredients for Fish Curry:

Cleaned and sliced fish – 500 grams ( Could be any cooking fish available but Mathi / Sardine is among Kerala favorites)

Dry chilly – 15 nos. (whole)

Coriander – 1/4 tea spoon

Turmeric powder – 1 pinch

Grated coconut – 1 cup

Small onions – 6 numbers

Tamarind – 50 grams or about a size of your thumb.

Fenugreek powder- 1/4 teaspoon

Raw Mango – cut lengthwise – 1/2 cup

Drum stick – 1 – sliced into finger length and split

Green Chilly (Not Spicy) – 4 numbers.

Coconut Oil – 3 spoon

Salt – 1/2 table spoon

Curry leaves – about 10 required

Method of preparation of fish curry ( meen curry/ mathi curry)

Traditionally Kerala style baked earthen vessel called chatti is used for preparing fish curry. It is a deep open size baked earthen vessel, however you can use a thick bottom pressure cooker or handi instead. However it should have a loose fit lid.

Heat 1 table spoon of coconut oil and fry coriander and dry chilly in it  (Do not burn). Grind coconut,tamarind,small onion,curry leaves, dry red chilly and coriander separately, traditionally grinding is done on a stone tool but blender will do the job. Grind to a thick paste with very little water, just enough for a paste consistency. Heat 1 cup of water and 1/2 spoon salt in the pan and let it boil, then add the coconut paste to it. Reduce the heat to low and add drum sticks, mango,green chilly and sliced fish, fenugreek powder and keep stirring occasionally and try not to break the fish pieces. Cover the pan with a lid to let it boil between stirring intervals. Let it cook in low heat till the mixture is reduce to 3/4 ( it roughly takes about 5 minutes for the fish to cook well). Use a spoon and check if, the fish is cooked and switch of the heat. In a separate pan heat 2 spoon coconut oil and add curry leaves to season, wait till the curry leaves turn crisp. Add this oil to fish curry for tempering and slightly stir. Serve fish curry(meen curry/mathi curry) along with boiled rice or cooked tapioca.

Recipe submitted by : Radha