Authentic Kerala Breads, Curries, and Stews
From lacy Appams to fiery Nadan curries, these are the soul-soothing pairings that make a Kerala meal complete.
On a groovy, rainy day, there's nothing better than this. A peppery, sand-toned Nasrani Stew served with delicate Idiyappam (string hoppers). It's a heart-warming combination of flavors that is pure comfort.
Pidiyum Kozhiyum is a traditional breakfast or dinner from the St. Thomas Christian community. It features soft, steamed rice dumplings (Pidi) served in a flavorful chicken curry (Kozhi), a healthy and wholesome meal.
Trending in Kerala for Iftar: Pathiri with Thalassery Chicken Curry. Pathiri is a delicate, gluten-free flatbread made from rice flour, a staple in the Malabar region. It's the perfect vessel for this rich, aromatic curry.
Here I am, preparing my Nadan Chicken Curry. This quintessential Kerala classic gets its earthy, nutty depth from slow-roasted coconut and stone-ground masalas, finished with house-made coconut milk for a perfect harmony of flavors.
On National Curried Chicken Day, I celebrate Kerala's most iconic chicken curries. From the fiery Kanthari to the soul-soothing Travancore style, each curry is a bold, flavorful journey through the state's culinary landscape.
Making my Travancore Kozhi Curry. This rustic and soulful homestyle chicken curry brings the warmth of the Travancore region to your table. It's all about simple ingredients and big flavors.
My Muringakka Manga Ozhichukootan, a drumstick and raw mango curry. This dish is guided by instinct and memory, balancing the sharpness of the mango with the earthy depth of the drumsticks in a creamy coconut base.
About this collection
When we prepare our signature Syrian Christian stew, we focus heavily on the balance between fresh, house-pressed coconut milk and the sharp heat of crushed black pepper. It is a delicate emulsion that requires the softest, freshest Appam to act as a sponge. If the bread does not hold the curry in exactly the right way, the meal simply misses the mark.
The beauty of a Kerala meal lies in the marriage of bread and curry. It is not just about hunger; it is about the interplay of textures and the right soak. In our kitchen, we treat every pairing with specific intent. For our Appams, we ensure the center is soft and fluffy, designed specifically to hold the subtle, peppery richness of our vegetable or meat stews.
Then there is the Malabar influence, represented by our Pathiri. These delicate, rice-flour flatbreads are essential for heavier, oil-rich dishes like our Thalassery chicken curry. We make them thin and pliable, ready to scoop up the masala without falling apart.
We also take our Idiyappam seriously. These steamed string hoppers are a labor of love, and we serve them freshly made because they are the ultimate vessel for our Nadan chicken curry, which is built on a base of slow-roasted coconut and stone-ground spices. Whether you are looking for that comforting, creamy finish of a stew or the fiery, earthy depth of a traditional curry, our goal is to bring the authentic flavours of Kerala to your table in Mumbai. We don't take shortcuts with the coconut milk, and we don't hold back on the spices.
NairOnFire
We are a team chasing the flavours of our childhood, one plate at a time. Every curry you see here is a recipe pulled from heirloom books or family kitchens, prepared with the same fiery love we would serve at our own table.
Find the perfect Kerala meal
Search for specific dishes or combo meal ideas.
More from Kerala Cuisine Catering by NairOnFire