Ulli Chammanthi/ Onion Chutni / Red chilly chutni

Onion chammanthi

Spicy onion Chutni

Serves : 4

Cooking time (approx.):  20 minutes


Shallots /  Cheriya ulli – 15

Red Chillies  – 9

Ginger –  A small piece

Curry leaves –  Few leafs

Tamarind  water(Vaalan puli)- a gooseberry(nellikka) size socked in hot water

Salt – to taste

Coconut oil – as needed

Jaggery / Sarkkara- 1 piece( optional to make chamanthi sweet)

Method of Preparation:

Saute the red chillies and Small onion/Shallots  in  heated oil for  3-4 minutes.

Grind all the ingriedients  except coconut oil to make coarse paste.

Add some cocounut  oil to paste


Kappa Biriyani / Tapioca with Mutton / Beef Spicy

Kappa biriyani/ Tapioca biriyani

Tapioca mutton roast/ kappa biriyani

Preparation Time : 1 hour


Kappa/ Tapioca – 1kg

Beef / Mutton – 1 kg
(medium size pieces)

Coconut – 1 no

Button onion/ Cheriya ull – 10 nos

Green chillies – 5 nos

Garlic – 3 pods

Chilly powder – 4 tsp

Coriander powder – 2 tsp

Garam masala – 2 tsp

Perumjeerakam powder – 1 tsp

Musturad – 1 tsp

Coconut oil – 2 tsp

Curry leaves – 1 strip

salt – to taste

Preparation Method of Kappa Biriyani Recipe

1)Clean kappa and cut into small pieces.

2)Cook well and keep it aside.

3)Marinate meat with 2 tsp chilly powder, 1 tsp coriander powder and 1 tsp garam masala for 30 minutes.

4)Cook well and add salt to taste.

5) Add cooked beef into kappa.

6) Crush onions, green chillies, garlic and add rest of the spices &
mix well with finally grated coconut.

7) Add above mixture into cooked kappa and beef and mix together.

8) Put the vessel on low flame for 5-10 minutes (Dum).

9) Heat the oil and break mustard.

10) Add curry leaves and garnish your kappa biriyani.

:- Serve hot with green salad and lime lime pickle.

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Prawns Roast Kerala Style / Chemmeen Ulathiyathu

Prawns Roast , Chemmen ulathiyathu, Prawns fry indian

Prawns Roast , Chemmen ulathiyathu, Prawns fry indian

Serves : 4

Cooking time (approx.): One Hour



Large Prawns/ Shrimps  – 750 gm

Chili Powder –  1 tablespoon

Turmeric Powder – 1 pinch

Vinegar – 1 tbsp

Salt to taste


Mustard Seeds – 1 tsp

Curry Leaves – a few

Onion, thinly sliced – 1.5 cups

Tomatoes, diced – 2 medium sized

Pepper Powder – 1 table Spoon

Coriander Powder – 1.5 tablespoon

Chili Powder – 1 table spoon

Fenugreek Powder – 1 pinch

Garam Masala – 1/4 tsp

Curry Leaves

Ginger Paste – 1 tablespoon

Garlic Paste – 1 tablespoon

Oil – 4 tbsp


Method of Preparation:

Clean and devein the prawns and marinate with chili powder, turmeric powder, salt and vinegar and keep aside for 45 minutes.

Heat half of the oil in a pan and fry the prawns turning once half way through till both sides are  reddish browned, this will take about 5 minutes.  Remove the prawns from the pan and keep aside.

Add the rest of the oil to the pan and add mustard seeds. When the seeds start to splutter, add onions & curry leaves and sauté till soft. Add the tomatoes pieces and sauté for 3-4 minutes.

Add coriander powder, chili powder and turmeric powder and mix well. Sauté for 3 minutes. Add ginger garlic paste and mix well. Then add pepper powder, fenugreek powder and garam masala and cook till the ingredients are well blended and the spices are cooked through.

Add the fried prawns and 1/4 cup hot water and mix well. When it starts to boil, cover and cook for 5 minutes.

Serve hot with rice or Parotha.

Kallu Shop Special Meen Thala / Fish Head Curry

Meen Thala currry, kerala shappu curry, meen curry , kallu kappa

Meen Thala currry, kerala shappu curry, meen curry , kallu kappa

Serves : 4 Cooking Time : 45 minutes


Fish head pieces -7 ( nenmeen,vatta are good for this  if you don’t  have try with Ayala/ mackerel  )

Mustard seeds –  1 teaspoon

Fenugreek seeds -1/2teaspoon

Onions  chopped- 3 nos

Chopped garlic    – 8-10

Chopped ginger  – 2 tablespoon

Red chilly powder  – 21/2 tablespoon

Turmeric powder   -1/2teaspoon

Coriander powder   – 2 tablespoon

Kudampuli /  Garcinia gummi-gutta          -3-5( soaked n warm water for 5 mins)

Curry leaves / Coriander leaves

Thick coconut milk      – one cup

Coconut oil for cooking


Boil 6 cups of water and add a pinch of turmeric powder, salt and kudampuli. To this add the fish heads. Let them cook well.

In another pan add oil and splutter mustard seeds and fenugreek seeds. Then add chopped ginger and garlic and onions .Saute them well till the raw smell disappears. Now add chilly,turmeric and coriander powders and combine it well with the onions.Then add the coconut milk.When it starts boiling add the cooked fish heads along with kudam puli.Adjust the gravy consistency using the stalk in which the fish was cooked.Spread some curry leaves and add salt for taste.Keep it on low flame for few mins.Serve it hot with Kappa or Rice.

Chicken Stew Christmas Special

Chicken Stew Kerala Style

Chicken Stew Kerala Style

Cooking time ( Approx: 25 minutes)


Chicken – 1kg

Potatoes – 3 nos

Carrot – 1no(chopped)

Green peas – 50g(boiled)

Oil – 1/4 of a cup

Onion – 1 cup

Ginger – 1 table spoon (sliced)

Garlic – 1 tablespoon(sliced)

Green chillies – 8-10 nos (slitted)

Cinnamon (Karugapatta) – 2″ piece

Cloves – 6 nos

Cardamom – 4 pods

Peppercorns – 11/2 tablespoon

Curry leaves – a few

Vinegar – 2 tablespoon or Lemon juice/ – 2 tablespoon with sliced peel give a lemon flavor

Salt – to taste

Coconut milk (Thin) – 2 cups

Coconut milk (Thick) – 1 cup

Method of Preparation :

1)      Cut the chicken into pieces. Wash and clean the pieces.

2)      Peel and cut the potatoes into wedges.

3)      Heat oil in pan and gently fry the ingredients onion, ginger, garlic, green chillies, cinnamon, cloves, cardamom, peppercorns and curry leaves until soft and golden.

4)      Add the chicken pieces and fry gently.

5)      Add vinegar, salt and thin coconut milk.

6)      When the meat is half cooked, add the potato wedges, green peas, and carrot.

7)      Cover the pan with a well-fitting lid and cook until the meat is tender.

8)      When the gravy has reduced in quantity, add 1 cup of thick coconut milk and bring to boil.

Serve the Kerala Style Chicken Stew hot with chappathi, bread or palappam

Hot and Spicy Macroni With Eggs Kerala Twist

So yummy

So yummy

Cooking time ( Approx: 25 minutes)


Tomato : 1

Onion : 1

Green chilies : 3-4 (according to your spice level)

Garlic : 3 (chopped)

Ginger : 1tsp (chopped)

Garam masala : 1 tbsp

Egg:  2

Salt : required to taste

Pepper powder : ½ tsp

Tomato Sauce : 2 tsp

Vegetables: 1 cup(Capsicume/bell pepper, green peas and carrots)

Macroni : 1 cup

Oil : 3 tbsp

Method of Preparation :

Boil the vegetables in a separate pan  drain them and keep them aside.

Boil the Macaroni with a tbsp of oil. Wash it in cold water and keep them aside.

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color and little bit salt  and pepper for seasoning

Heat oil in a pan then  fry the egg mix  and scramble it.  After frying keep it aside.

Heat oil in a pan add onions fry them till it becomes translucent.

After that add green chilies,chopped garlic and ginger mix it all well cook them for 2-3 mins.

Then add salt and tomatoes, cook them till tomatoes get mashed.

Add a tbsp of garam masala fry them till the raw smell goes off.

Then add the  scrambled eggs  we have kept aside.

Now add the boiled vegetbles  Tomato sauce, Pepper and macroni mix it all together gently without breaking the macroni and let it stand on the simmer heat for 4-5 minutes.

After that remove from heat and serve it hot.

Unakka Chemmen Chammanthi / Dry Prawns Chutney/ Dry Shrimps Chutney Kerala Style

Dry Shrimps Chutni/ Unakka Chemmeen Chammanthi

Dry Shrimps Chutni/ Unakka Chemmeen Chammanthi

Cooking time (approx.): 20  minutes


Unakkachemmen/ Dry Prawn / Dry Shrimp–  1/2 Cup

Grated coconut – 2 cups

Red chillies/ Vattal Mulaku  – 8 ( 1 ½ tablespoon Chilly powder also)

Shallots/ Chuvunnulli  – 8-10

Curry leaves –  Few

Ginger –  2 tsp

Tamarind  / Valan Puli– a lemon size or even lesser

Coconut oil – 2 tablespoon

Salt to taste


  • Wash the shrimps in water.
  • Dry roast the shrimps in a hot pan without oil, all the water content is gone and they become a slightly pale color.
  • Roast the  chilies for one minute ,then add the coconut, shallots , ginger, curry leaf, salt until it turns little brown.
  • Grind the roasted shrimps and roasted mixture  with tamarind water* for few minutes.
  • Garnish with roasted curry leafs

Note : * Sock the tamarind  in water  to make the tamarind water. Filter it using a sieve.

Spicy Egg Roast Kerala Style/ Mutta Roast

Mutta Roast

Serves : 3

Cooking time (approx.):  35  minutes



Hard boiled eggs- 3 nos

Onion sliced finely- 1 big

Ginger chopped- 1 table spoon

Garlic chopped- 1 table spoon

Kashmiri Chili powder- 1-11/2 tsp

Coriander powder- 1 1/2 tsp

Turmeric powder- 1/4 tsp

Meat masala/Egg masala- 2tsp ( or use 1/2 tsp garam masala and 1/2 tsp Pepper powder)

Tomato chopped finely- 1 small

Coconut  Milk – 1 cup

Curry leaves- Few

Mustard seeds


Salt to taste



  • Remove the shells of the hard boiled eggs  and cut each egg into half if desired
  • Heat oil in a pan ,add mustard seeds and let it splutter.
  • Add curry leaves,ginger and garlic and sliced onion ,saute till onion turns golden brown.
  • Add tomatoes and salt to taste.
  • Add chili powder,coriander powder,turmeric powder and meat masala and saute till tomato is completely cooked.
  • Add Coconut Milk.
  • Add the sliced egg ,and cover the egg pieces with the gravy carefully.
  • Cover and cook for a minutes on low flame.
  • Add Chopped coriander and serve.


This curry goes well with appam, idiappam or chapathi.

Kappa Puzhukku / Tapioca Roast

kappapuzhukku with fish curry

Kappa Puzhukku with Fish Curry

Serves : 3

Cooking time (approx.): 28 minutes


Kappa/Tapioca (peeled & diced) – 3 Cups

Turmeric powder – 1/2tsp

Mustard seeds – 1/2tsp

Few curry leaves

Onion/Shallots /Chuvunnulli (5 to 10) (chopped) -1

Coconut oil –

Red Chillies – 3 -4



To Grind:

Grated coconut – 1/2cup

Garlic pods/Veluthulli  – 3nos

Cumin seeds/ Jeerakam -1tsp

Green chillies  – 4 -5


Cook the diced tapiocas with enough salt and water until they gets well cooked, drain the water and mash little bit.


Meanwhile grind all the ingredients given under the list “to grind ” as for 2 or 3 minutes. Don’t make as fine paste


Now take the grounded paste,turmeric powder in a vessel and cook in simmer for few minutes,finally add the mashed tapioca,mix everything well,check for salt and put off the stove.


Heat the coconut oil, let splutters the mustard seeds,  add red chillies after 2 minutes add remaining  the onions( Chuvunnulli/Shallot ) , curry leaves and cook until the onions turns transculent,add this to the cooking mashed tapioca/Kappa .


Toss everything gently and serve wam with rice or  Kerala Special Fish Curry



Spicy Sausage fry with Yoghurt Dip/ Sausage Roast with yoghurt Dip

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Serves: 3



Sausage Fry
Chicken Sausage – 1 packet -400gm

Garam masala –  1 teaspoon

Redchilly  Powder -1 or 1 ½  tablespoon

Lime Juice –  2 tablespoons

Salt – little

Oil – 2 tablespoon


Yogurt Dip :

Yoghurt – 1 cup

Green chilles- 1 or 2

Coriander leafs/ Curry leafs – 4 shredded

Garlic – 1 pod

Ginger –small

Salt – For taste

Method of Preparation:

Sausage  Roast

1. Clean and cut the sausage into thick slices .
2. Marinate sliced sausges with Chilly powder , Garam masala , Lime juice  and salt  for  at least 30 minutes.
3.  Heat the oil in  Fry pan  and Deep fry marinated sausage slices for 5 minutes or until it turns little brown.


Yoghurt Dip

   1.      Grind ginger and garlic to make smooth paste

   2.      Blend yoghurt with  sliced green chilles ,coriander leaf/Curryleafs, ginger garlic paste and salt

            Tip : Goes very well with Kubooz/ Arabic bread.  You can make more spicy by  adding Blackpepper to sausage  after roasting