Taste Kerala, the Malabar way


By Foodie

The Malabar region of the state has yet another unique taste, much of it coming from the foreign influence that existed for a long time back in history Kerala is unique in its cuisine. The very method of cooking in this southern state is extremely special, a reason why Kerala eateries have become so popular across the country. However, the Malabar region of the state has yet another unique taste, much of it coming from the foreign influence that existed for a long time back in history.

Going to Kerala means tasting the original Kerala flavour and the Malabar flavour. Here are some Malabar delicacies. Information has been sourced from Kerala tourism website.

It is a non vegetarian rice dish that has taken over the food world. This delicacy from the Malabar region of Kerala is very popular, especially amongst Biriyani lovers.

-Basmati rice – 1 kg
–Biryani masala paste (green chilli, cinnamon, cloves, fennel, cardamom, peppercorn) – 4tbsp
-Green chilli – 10
-Ginger garlic paste – 2 tbsp
-Coriander leaves – 50 g
-Mint leaves – 25 g
-Curd – 150 ml
-Tomato – 150 g
-Black cumin seeds – 1 tsp
-Cinnamon stick – 2 piece
-Bay leaves – 2
-Cashew nuts kismis – 50 g
-Ghee – 200 g
-Coriander powder – 2 tbsp
-Milk – 500 ml
-Saffron – 1 pinch
-Water (For rice) – 1 litre.

Method of preparation
Heat the ghee in a saucepan; add the onions and saute till golden brown colour. Now add the sliced tomatoes and saute well. Into the pan, mix ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. Add the chicken pieces and cook well.

Soak the rice for about 10 minutes and drain well. Melt the ghee in a saucepan and add in the spices, sliced onion, mint, coriander leaves, cashew nuts, kismis, bay leaves and saute till brown in colour. Add milk and water. Wait till it comes to a boil and then add rice. Lower the heat, cover the pan with a lid and continue to cook for 15 minutes.

Take another saucepan and place half the rice into it. Now put the cooked chicken on the top of the rice. Add the remaining rice on top of the chicken. Spread the contents of the pan to make an even layer.

Make random holes through the rice with a spoon and pour into each a little saffron milk. Place a few spoons of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly. The delicious Malabar biriyani is ready to be served.


Malabari Fish Roast is a fish delicacy with the exquisite essence of Malabar that sneaks up on people with its rich taste and hidden flavour. Its unique and specific ingredient list and technique behind its making utilize the protein to the fullest, giving a soft and delicate exterior that hides a wonderful spice mix inside it.

-Fish – 250 g
-Onion – 100 gm.
-Tomato – 100 gm.
-Chilli Powder – 30 gm.
-Coriander Powder – 20 gm.
-Turmeric Powder – 1 tsp.
-Mustard Seeds – a pinch
-Ginger Garlic Paste – 1 tsp.
-Green Chilli- 3 no.
-Curry Leaves – 1 spring
-Coconut Oil – 50 ml
-Salt – to taste
-Coconut Milk – ½ coconut
-Tamarind Pulp – to taste

Method of Preparation
The coconut oil is for frying and chilli powder and turmeric powder are to be used in the marinade. Marinade the fish with salt, chilli powder, fry it and keep it aside. Heat some coconut oil. Splutter mustard seeds and fenugreek seeds. Now add the onions and sauté it with chilli powder, little coriander powder, turmeric powder, curry leaves and again sauté after putting tamarind pulp (10 gm.) and coconut milk. Add quartered tomatoes, cook for 3 minutes and mix with fish. Check the seasonings.

This is a tempting culinary delight from Malabar. This Kerala duck pepper roast is the only recipe you will need for a laid-back weekend cooking. Small pieces of duck meat slow-cooked until they are coated with a reduced spice base with a kick of black pepper.

-Duck – 1 breast
-Shallots – 100gms
-Ginger and garlic – 10 gm each
-Kashmiri chilli powder – 1 teaspoon
-Turmeric powder – 1/2 teaspoon
-Coriander powder – 1 teaspoon
-Garam masala – 1 pinch
-Cashew nut – 2 halves
-Raisins – 6 nos
-Coconut milk – 50ml
-Coconut oil – a dash
-Curry leaves – 1 stem
-Cherry tomatoes – 3 nos
-Salt – to taste.

Method of preparation
Clean the duck breast and marinade with ginger garlic paste and turmeric powder. Boil and keep aside. Take a thick bottomed pan, pour coconut oil, saute the sliced onion and curry leaves. When they become golden brown, add ginger garlic paste, cashew nut, raisins and the ground masalas. Cook well to a thick texture. Add the boiled duck breast; saute well. Finish with coconut milk and salt. Garnish with cherry tomatoes.

The staple breakfast dish, made in Malabar style, Appam is immensely popular in the state. These pancakes made using rice are delicious and have an immensely soft and fluffy texture. A dash of both salt and sugar balance the flavours brilliantly in Appam and make it a superb accompaniment for curies.

-White rice – 2 cups
-Grated coconut – 1 cup
-Cooked rice – 2 tsp.
-Sugar – 2 tbsp.
-Yeast – ½ pinch
-Salt – to taste

Method of Preparation
Soak white rice for six hours. Strain the water and grind the soaked rice along with grated coconut and cooked rice. Into this add sugar diluted in water and also the yeast. Keep the dough overnight to ferment. Just one hour before cooking, add salt and stir well. Now to make Appam, heat a pan and pour some rice dough. Lift the pan and spread the dough evenly. Keep it closed for a minute. Remove the cover and take out the cooked Appam.

Malabar Chemmeen Soup or Malabar Prawn Soup is a non vegetarian starter popular in Malabar region of Kerala.

-Prawn shells – 1 Kg
-Water – 1.5 Lit
-Green chillies – 25 g
-Garlic – 20 g
-Curry leaves – 15 g
-Black pepper powder – 1/2 tsp
-Garam masala powder – 1/2 tsp
-Turmeric powder – 10 g
-Chopped fresh mint Lime Juice – 2 tsp
-Boiled shrimps – 75 g
-Coconut milk – 250 ml
-Salt – To taste
-Onion – 50 g

Method of preparation
Peel onions and slice. Scrape ginger, peel garlic and wash green chillies. Crush them slightly with a pestle. Heat a little coconut oil in a saucepan. Add onions, crushed ginger, green chillies, garlic, curry leaves and sauté till the onions are pink in colour. Add the prawn shells and saute till shells start changing in colour. Add black pepper, garam masala and turmeric powders. Add water and bring to a boil. Cook till the water content in the pan is almost reduced to half. Bring the mixture to simmer. Scum off the dirty forth collected on top. Now add the second extract of coconut milk along with the freshly chopped mint. Reduce the flame and add the first extract of coconut milk. Add the lime juice, salt and cooked shrimps. Serve hot, garnished with a boiled medium prawn hanging down from the soup bowl.

The Malabar region of the state has yet another unique taste, much of it coming from the foreign influence that existed for a long time back in history.