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Coconut is an integral part of South Indian cuisines because it is abundantly available, has hydrating properties, and boasts ample health benefits. Coconut milk adds creaminess to gravies, slivers boost nuttiness, and its fruity water enriches the recipe. Did you know that 90% of the country’s production comes from Karnataka, Kerala, Tamil Nadu, and Andhra Pradesh?
Video Credit: Authentic Kerala/ YouTube
Kerala’s regional cuisine does justice to the use of coconut and make it shine out in gravies, desserts, and snacks. This article will walk you through some delicious fruity gravies that you can replicate in your kitchen and serve with Malabar parotta, puttu (rice), and appam.
Theeyal
Theeyal is a roasted tamarind and coconut curry boasting nutty and tangy notes. It is prepared by sauteing shallots with local spices, tamarind or kokum paste, and roasted coconut slivers. Once the gravy releases oil, bitter gourd (pavakka theeyal) is added to the blend and cooked until it is soft and has absorbed all the flavours. This tastes heavenly with Kerala parotta and rice.
Kootu Curry
Have you heard of chickpea curry in Kerala style? It is a marriage between creamy coconut paste and subtle sweetness from yam and raw banana. The semi-dry texture makes it ideal to be served with puri or paratha, but if you like, mix it with rice and add a dollop of ghee before savouring. Some people also garnish it with roasted coconut slivers. This dish is known for its richness and often graces sacred Sadhya spread.
Erissery
If there is any recipe that brings together subtly sweet pumpkin and black-eyed peas together, it is erissery. This Kerala gravy has a base prepared using coconut paste, hence, it is creamy, slightly thick, and fulfilling. You can top it with roasted slivers for robustness and a crunch. It is also a part of the Sadhya meal and is served with steamed rice for a slurp-worthy indulgence.
Stew
Ishtu or Kerala-style stew is a comforting gravy that can leave you in a food coma. It is a hassle-free curry preparation for busy weekdays and lazy weekends. It is mildly spicy and prepared with carrots, potatoes, beans, and peas. Tempered with cardamom, curry leaves, and green chillies, it is rich in fibre and essential nutrients. You can make it healthier and suit your dietary requirements by adding other vegetables and even meat. This curry is often relished with idiyappam and appam.
Pulissery
If you are craving something light on a hot day, opt for pulissery but in Kerala style. Curd and coconut milk or paste are used to prepare the base. Spices are added to the curd before to prevent curdling. It is spicy, tangy, hydrating, creamy, and sweet. There are two popular variations of this recipe - ash gourd pulissery and mango pulissery. Serve it with Kerala matta rice to complete the meal.
Chakka Curry
Jackfruit season is almost here, and it’s the best time to replicate the recipe for chakka curry. It is sweet and spicy, making it a perfect addition to the dinner and lunch spread. Coconut paste, green chillies, and turmeric make the base for its gravy. It is a delicacy that you can serve with steamed rice, and you can save some extra in the refrigerator to enjoy the rustic flavours the next day.
