In Kerala, we see variety of curries built on yogurt, coconut and lentils. All these are eaten mixed with cooked rice. Unlike other south Indian states, onions / tomato /tamarind are not widely used.
Some of the popular recipes are listed below :
Inchithairu (ginger-curd) is yogurt spiced up with ginger and green chilies.
Yogurt is blended with a variety of pickles / boiled vegetables to make the Arachu Kalakki.
Coconut oil is used as a dressing, as a flavouring agent and as a cooking medium. Here, plain boiled vegetables are mixed with coconut oil and served as the Mezhku Peratti.
Molagu Vellam – Buttermilk is spiced up with pepper, turmeric and simmered to make the Molagu Vellam.
Yogurt is blended with coconut, green chili and cumin and mixed with a medley of boiled vegetables to make the Aviyal (Coconut – chili – yogurt curry). Versions of Aviyal which use tamarind / mango in place of yogurt also exist. Aviyals taste delicious even when uncooked.
A variety of vegetables (typically ash gourd and black eyed beans) are simmered in a thin coconut milk curry into an Olan.
Yogurt is blended with coconut, green chili cumin and fenugreek to make the spicy Moru Kootan (Coconut – Yogurt Curry).
A variety of vegetables are simmered in a coconut – cumin paste into the Erissery.
Parippu ( Plain Lentils) Plain Mung dal ./ Tuvar dal is boiled with a pinch of turmeric and eaten mixed with cooked rice and ghee at the start of a meal.
Mulagootal (Lentil – coconut curry) Coconut and tuvar dal are spiced and boiled together with a variety of vegetables (Cabbage, potatoes, green peas, spinach).
