Papaya Curry/Raw Pappaya Curry



Raw papaya (chopped)-2 1/2 cup
Toor dal- 1/3 cup
Turmeric powder – 1/2 tsp
Chilli powder – 1 tbsp
Asafoetida – a pinch
Tamarind –  small gooseberry size 
Tomato- 1(small)
Garlic chopped – 2 tsp
Curry leaves – few
Dried red chillies – 3
Mustard seeds – 1/2 tsp-
Coconut oil – 2 tbsp
salt to taste


Pressure cook toor dal for 3 whistle.

Add chopped papaya,turmeric powder,chilli powder, asafoetida and salt into the cooked toor dal .

Add  3/4 cup of water and cook for 2 whistle.Meanwhile soak the tamarind in half cup of water .

When the pressure released  add the tamarind water ,chopped tomatoes along with 1/2 cup of water.

when it boiled keep aside.

Heat oil in another pan add mustard seeds.

When the mustard splutter and dried red chillies and curry leaves.

After that add chopped garlic.

when it turned into red colour turn off the stove and it into the curry and mix well.

Now the Raw papaya curry is ready to serve.

It goes well with Rice. 

Chicken Fry




Chicken – 1/2 kg
Ginger garlic paste – 1 tbsp
Chilli Powder – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 2 tsp
Cumin powder – 1/4 tsp
Garam masala – 1/4 tsp
Corn flour – 2 tbsp
Egg – 1
Lemon juice – 1/2 of one  lemon
Coriander leaves – few chopped
Curry leaves – few chopped
Salt – As needed
oil – for frying


  • Marinate chicken with all the above ingredients except oil  and keep aside for 1/2 hour.
  • Deep fry them and enjoy chicken fry with rice,chapati,porotta etc..
  • Chicken Fry
    1. Chicken - 1/2 kg
    2. Ginger garlic paste - 1 tbsp
    3. Chilli Powder - 1 tsp
    4. Turmeric powder - 1/4 tsp
    5. Coriander powder - 2 tsp
    6. Cumin powder - 1/4 tsp
    7. Garam masala - 1/4 tsp
    8. Corn flour - 2 tbsp
    9. Egg - 1
    10. Lemon juice - 1/2 of one lemon
    11. Coriander leaves - few chopped
    12. Curry leaves - few chopped
    13. Salt - As needed
    14. oil - for frying
    1. Marinate chicken with all the above ingredients except oil and keep aside for 1/2 hour.
    2. Deep fry them and enjoy chicken fry with rice,chapati,porotta etc..
    A Spoon With Love

Egg Fry / Spicy Kerala Egg Fry


 egg fry


Hard boiled Eggs – 4
Shallot – 4-5
Ginger – small piece
Garlic – 1 (large clove)
Red chilli powder – 1/4 tsp
Pepper corn – 1 tbsp
Turmeric powder – 1/4 tsp
Salt – As needed
Oil – For frying


  • Make a paste with shallot,ginger,garlic,red chilli powder,turmeric powder,pepper corn ,salt using a mixer.
  • Cut egg into 2 pieces.
  • Apply the masala on the egg like in the picture.
  • Heat oil in a pan and fry them.
  • Serve egg fry with rice or chapati etc..




Creamy Potato Curry


 potato curry


Potato – 2 (peeled and cubed)
Onion – 1 small (chopped)
Tomato – 1 (chopped)
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Green chillies – 3 (slit vertically)
Gram flour/Besan – 2 tbsp
Cumin seeds – 1/2 tsp
Mustard seeds – 1/4 tsp
Hing/Asafoetida – a pinch
Salt – As needed
Water – As needed
Curry Leaves – Few
Oil – As needed


  • In a pressure cooker heat oil.
  • Splutter mustard seeds and cumin seeds.
  • Add hing , chopped onion ,green chillies and saute until the onion become translucent.
  • Add chopped tomato into this and saute well.
  • Add red chilli powder,turmeric powder and gram flour/besan and mix well.
  • Into that add potato and saute for 1 minute.
  • Add enough water for gravy and close the lid and cook for 3 whistle and switch off.
  • Open the cooker after the pressure has gone .
  • Mash some of the potatoes and serve.
  • This potato curry goes well with dosa,chapathi,poori etc..

Nulli Puttu (wayanad Recipe)


 nulli puttu


Ripe Banana(Cheru pazham) – 5
Rice flour (Puttu podi) – 1/2 cup
Turmeric powder – 1/4 tsp
Sugar – If needed (optional)
Oil – For deep frying


  • Mash banana very well  with hand .
  • Add puttu podi and sugar  into this and mix well with hand.
  • Heat oil in a kadai.
  • Take small amount of this mixture and make a small ball and put into hot oil and deep fry them.
  • Repeat the same with all banana mixture.
  • Drain them in paper towel .
  • Nulli puttu is ready to serve.






Brinjal Fry

brinjal fry

Brinjal /egg plant/Vazhuthana – 2 (Large One)
Red chilli powder – 1 tbsp
Pepper powder – 1 tbsp
Turmeric powder – 1/4 tsp
Ginger garlic paste – 1 tbsp
Salt – As needed
Oil – For deep Frying


  • Wash and cut the brinjal into round thin slices.
  • Put these slices in medium hot water with little turmeric powder for 10 minutes.
  • Meanwhile make a paste with red chilli powder,turmeric powder,pepper powder,ginger garlic paste ,salt and little water.
  • Marinate the brinjal pieces with this paste and keep aside for at least 30 minutes.
  • Heat oil and deep fry them .
  • Drain and keep aside.
  • Serve with rice.





Easy Chicken Varattiyathu (Without Oil)

Easy Chicken Varattiyathu



Chicken – 1 kg
Ginger – 1 big piece(chopped)
Coriander powder – 4 tbsp
Chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1 tsp
Pepper powder – 2 tsp
Salt – As needed
Water – As needed for cooking chicken
Curry leaves – few (More curry leaves give more flavor for this recipe )


  • In a non stick pan add all ingredients except pepper powder and mix well with hand.
  • Keep this on stove and cook until the curry started to thicken.
  • In this stage add the pepper powder and mix well.
  • Once the water fully evaporated lower the flame and saute well.
  • Saute until it changes its color to dark brown.
  • Switch off the stove and serve.








Simple Bottle Gourd Curry without coconut milk (chiranga/churakka olan)


Ingredients :

Bottle gourd – 1 1/2 cup (chopped)
Green chillies – 3 (slit)
Shallot – 6,7 (chopped)
Curry leaves – few
Salt – to taste


  • Cook bottle gourd with green chilli and salt with 1 cup of water.(other wise you can pressure cook by adding 1/2 cup of water)
  • Heat oil in a kadai season with shallot and curry leaves.
  • When shallots change its color add the cooked bottle gourd curry and let it boil.
  • After it boiled turn off the flame.
  • Serve with cooked rice and curd.

Mushroom Thoran

mushrrom thoran


Mushroom – 250 (cut into pieces)
Shallot – 4 (chopped ) + 3
Coconut – 1/4 cup (grated )
Coconut oil
Salt to taste
Curry leaves – few
Mustard seeds – 1/2 tsp
Turmeric powder – a pinch
Chilli powder – 1/2 tsp


  • Heat oil in a  kadai add mustard seeds.
  • When it splutter add chopped shallot and curry leaves saute for a while.
  • Add mushroom, turmeric powder,red chilli powder  and salt.
  • No need to add any water.
  • Coarsely grind coconut and shallot and keep aside.
  • When the mushroom cooked well add the coconut mixture and mix well.
  • Turn off the flame and pour little coconut oil and curry leaves and mix well.
  • Mushroom thoran is ready to serve with rice.

Chicken Thoran


Leftover chicken – 2 cup (Shredded)
If  you are using  fresh chicken then cook the chicken with  turmeric powder and salt. Using hand or mixer shred them.
Shallots – 1/2 cup(chopped)
Onion – 1 small
Red chilli powder – 1 tsp
Turmeric Powder – 1/4 tsp
Ginger – 1 tbsp (chopped)
Coconut -1/2 cup
Mustard seeds – 1/4 tsp
Salt – To Taste
Coconut oil -As needed
Curry leaves


  • Crush shallot and onion and keep aside.
  • Grind coconut and mix red chilli powder with this and keep aside.
  • Heat oil in a pan add mustard seeds.
  • When it splutter add the crushed onion and shallots.
  • Saute until the onions translucent.
  • Once they are done add the coconut  mixture,curry leaves  and saute well.
  • Add the shredded chicken into this and mix well.
  • If you feel the mixture is dry then sprinkle some water.
  • Add curry leaves and let it cook for 4-5 minute.
  • Turn off the flame and serve the chicken thoran with rice..