Kerala Snacks and Veg Dishes - Lessons 9 Day Class

Kozhukatta

 

Ari Puttu ( Rice Puttu)

Thoran ( vegetable dry roast)

Uppama

Vazhaka Fry ( Banana fry)

Each session still includes 4–5 related dishes, and the learning path remains gradual, starting from basics and moving toward festive and region-specific delicacies.

🍲 Session 1: Kerala Basics – The Flavours of Everyday Cooking

• Kerala Uppma – a light, savory breakfast dish made with roasted semolina, coconut, and tempered spices, often enjoyed with banana or chutney.
• Parippu Curry – Moong dal with coconut, served with ghee and rice.
• Cabbage Thoran – Finely shredded cabbage sautéed with coconut and mustard.
• Kaalan – A tangy, thick yogurt curry with raw banana and yam.
• Pappadam Fry – Crunchy fried lentil wafers, a perfect side.

🍗 Session 2: Chicken Curries – Homestyle Favorites

• Nadan Chicken Curry – Spicy and rich with roasted coconut and garam masala.
• Chicken Stew – Delicately spiced coconut milk curry with vegetables.
• Pepper Chicken Roast – Semi-dry, bold pepper flavor and caramelized onions.
• Chicken Fry (Travancore style) – Crispy fried chicken marinated in shallots and curry leaves.

🍛 Session 3: Sadya Essentials – Festive Vegetarian Spread

• Sambar – A medley of vegetables in lentil and tamarind gravy.
• Avial – A thick vegetable dish with coconut and curd, served with rice.
• Olan – Mild stew of white pumpkin and cowpeas in coconut milk.
• Inji Puli – A sweet-sour ginger and tamarind chutney.
• Banana Chips – A crunchy must-have snack in any Kerala feast.

🥥 Session 4: Regional Rice Pairings & Pickles

• Theeyal (Shallot Coconut Curry) – Toasted coconut-based curry with deep, rich flavor.
• Vendakka Pachadi – Fried okra in a creamy yogurt-coconut base.
• Beetroot Thoran – Bright pink stir-fried beetroot with coconut.
• Mango Pickle – Instant mango pickle with mustard and red chilli.
• Ghee Rice – Lightly spiced rice with ghee, raisins, and cashew – a Syrian Christian favorite.

☕ Session 5: Classic Kerala Snacks – Tea-Time Favorites

• Vattayappam – Soft, fermented steamed rice cake often made during festive seasons.
• Uzhunnu Vada – Deep-fried black gram fritters, crunchy and airy.
• Pazham Pori (Banana Fritters) – Ripe banana dipped in batter and fried golden.
• Sukhiyan – Green gram and jaggery mix coated with batter and fried.
• Elayappam (Ada) – Steamed rice flour parcels filled with jaggery-coconut mixture in banana leaves.

🍞 Session 6: Christian Home Specialties – Festive & Family Favorites

• Meat Cutlet – Shallow-fried patties made with minced meat, potato, and spices.
• Appam - Soft, lacy-edged fermented rice pancakes, perfect with stew or curry.

• Achappam (Rose Cookies) – Crisp, flower-shaped snack made from rice flour and coconut milk.
• Vattayappam with Cardamom-Raisin topping – A sweet tea snack often served for guests.
  
   Session 7: Home Specialties – Festive & Family Favorites
  
  
• Idiyappam – Delicate rice noodle nests, usually served with coconut milk or curry.
• Dosa – Crisp, golden crepes made from fermented rice and lentil batter.
• Sambar – A tangy, spiced lentil and vegetable stew flavored with tamarind.
• Chicken Mappas – A mildly spiced chicken curry simmered in creamy coconut milk, popular in Christian homes.
  
  Session8 : Home Specialties – Festive & Family Favorites
  
  
• Mundirikothu – A sweet snack made of green gram, jaggery, and coconut, deep-fried with a crispy coating.
• Avalose Podi – Dry roasted rice flour mixed with coconut, usually eaten with banana or jaggery.