Idli and Sambar

Idli Sambar

Idli Sambar Dip

 Once a week, we have idli sambar for breakfast. The sambar at home, is made with cut vegetable pieces like carrot, ladies finger, potato, small onion and the main ingredient is sambar powder. 

Idli is one of Kerala's most loved breakfast dishes. Made from fermented rice and urad dal batter, idlis are steamed until soft, light and fluffy. They are typically served hot with sambar, coconut chutney or both.

Key preparation steps:

- Soak idli rice and urad dal separately.

- Grind them to the right consistency.

- Mix and allow the batter to ferment.

- Pour into greased idli moulds and steam until cooked.

2. Kerala-Style Sambar

Kerala sambar is a flavourful lentil and vegetable preparation made with toor dal, seasonal vegetables, tamarind, sambar powder and a fragrant coconut-oil tempering.

Typical vegetables include drumsticks, carrots, pumpkin, ash gourd, brinjal and ladies' finger.

The characteristic Kerala touch comes from the combination of roasted spices, tamarind, curry leaves and coconut oil. Some traditional versions also use roasted coconut paste.

7 Tips for Making Soft, Fluffy Idlis

1. Choose good-quality urad dal: Fresh, whole or split urad dal helps produce a light, fluffy batter.

2. Soak separately: Soak rice and urad dal separately for around 4–6 hours.

3. Grind urad dal well: Grind it until light, fluffy and aerated. This is one of the secrets to soft idlis.

4. Get the batter consistency right: The batter should be thick but pourable, not watery.

5. Allow proper fermentation: Leave the batter in a warm place for approximately 8–12 hours, depending on the climate. It should rise and become airy.

6. Avoid overmixing: Once fermented, gently mix the batter without knocking out too much air.

7. Steam correctly: Pour into greased moulds and steam for approximately 10–12 minutes. Avoid overcooking, as this can make idlis hard.

A useful cooking-class tip

In a warm climate like Kerala, idli batter generally ferments faster. Keep an eye on the batter rather than following a fixed number of hours. Proper fermentation is one of the biggest factors in achieving soft idlis.

The secret to a good Kerala breakfast: Soft, fluffy idlis, flavourful homemade sambar and fresh coconut chutney make a simple but satisfying combination.


Often in our house, we made dosa the next day from the idli batter. It's only the matter of consistency of the batter. Idli batter is more thick, while dosa is more runny. 

How to use idli batter for dosa

1. Take the required quantity of fermented idli batter.

2. Add a little water to make it thinner and easily spreadable.

3. Mix gently.

4. Heat a dosa tawa and spread the batter in a circular motion.

5. Add a little oil or ghee around the edges.

6. Cook until golden and crisp.

Ladies Finger

Ladies Finger

Keeping ladies' finger (okra/bhindi) in water before cutting is sometimes done for a few practical reasons:

1. To clean it: Soaking or rinsing helps remove dirt, dust and surface residues.

2. To reduce surface stickiness: Washing can remove some of the sticky material on the surface, but it does not eliminate the natural mucilage inside.

3. To keep it fresh: A brief rinse can help remove dirt before preparation.

However, there's an important cooking tip:

If you want to avoid slimy ladies' finger while cooking, don't soak it for too long. Wash it first and then dry it completely with a kitchen towel before cutting.

The moisture on the cut surfaces can increase the slimy texture during cooking.

Kitchen tip: For a dry ladies' finger fry, ensure the vegetable is completely dry before slicing.

 

Kappa ( cassava) Kerala Style

Cassava preparation ( Kerala Style)

 Recently, a person who comes to clean our yard brought our tapioca from his home. He usually brings it whenever he comes from his native place ( Chembur, Vallarada side).

So, this time we made Kappa Puzhukku (കപ്പ പുഴുക്ക്), a traditional Kerala preparation of tapioca (cassava).

It is typically prepared by:

- Boiling tapioca until soft.

- Mashing or roughly crushing it.

- Mixing it with grated coconut, turmeric, green chillies, garlic and cumin.

- Adding a tempering of mustard seeds, curry leaves and dried red chillies in coconut oil.

The yellow colour comes mainly from turmeric.

Have you tried making this at home?

What kind of preparation do you make out of cassava? 

Btw, here's the recipe which I had posted on this blog. Recipe for kappa puzhukku.  

Also, a twist to kappa ( with Italian seasoning). Recipe for fusion kappa preparation.  ( This would be ideal for kids who like Italian taste in everything or making them like cassava. :)

Visit to Mothalapozhi in June 2026 - A little coastal escape to Muthalapozhi!

Morning by the estury

Bridge - Kadinamkulam

Bought this fish from the angelers

Fish Grill

Anglers on the rock

Lone Angler

 Just about 15 km from home, Muthalapozhi in Perumathura, near Chirayinkeezhu, makes for an interesting little drive.

It's a fishing harbour and a good spot for those interested in fishing or simply watching the activities around a traditional fishing community.

One of the things I like about this place is the opportunity to buy fresh catch directly from the anglers and professional fishermen returning with their day's catch. There is something special about buying fish so close to where it comes from!

It's also a place to pause, observe the local fishing activity and enjoy a different side of our coastline.

Just one wish, though.

I wish the surroundings were kept a little cleaner. Perhaps the Panchayat could place a couple of well-maintained dustbins at convenient spots so that visitors and local people have somewhere to dispose of their waste.

A place that offers so much to visitors and the local community deserves to be kept clean and welcoming.

Let's enjoy our coastal spots, but let's also take responsibility for keeping them beautiful. 


Marina

Keralam Dishes - Fish Curry lessons for an Expat from New Zealand

  Appam and Fish Curry Lessons        

Indian Cooking Lessons in Trivandrum – A Culinary Experience with Clare from New Zealand

There is something special about sharing the knowledge of Indian cooking with someone who is discovering its flavours, techniques and little secrets for the first time.

Our first Indian cooking lesson in October 2026 was a lovely experience. Clare, who is from New Zealand, joined me for a hands-on cooking session in Trivandrum. It was an opportunity to introduce her to some much-loved Indian dishes, share my cooking knowledge and, more importantly, help her understand the little nuances that make Indian food so distinctive.

Rather than simply following recipes, the idea behind these lessons is to understand the ingredients, cooking methods, flavour combinations and techniques that go into preparing each dish.

For this session, we explored a combination of traditional Kerala cuisine and North Indian cooking.

What We Cooked Together

1. Fish Molee – A Kerala Favourite

Fish Molee is a popular Kerala fish preparation cooked in a gently spiced coconut milk gravy. Flavoured with ginger, green chillies, curry leaves and a touch of pepper, it has a delicate, creamy taste without overpowering the flavour of the fish. It is particularly delicious when served with appam.

2. Appam – The Soft and Lacy Kerala Pancake

Appam is a traditional Kerala breakfast favourite made from fermented rice batter and coconut. It has a soft, fluffy centre and thin, crispy edges. Getting the right batter consistency and fermentation is an important part of making good appams.

3. Kerala Fish Curry – A Taste of Coastal Cooking

A traditional Kerala fish curry is known for its distinctive combination of spices, tanginess and rich flavours. Depending on the regional style, it can be prepared with ingredients such as kudampuli (Malabar tamarind), chilli powder, turmeric, ginger and curry leaves. It pairs wonderfully with steamed rice.

4. Dal – A Simple Yet Comforting Indian Dish

Dal is one of the everyday staples of Indian cooking. We prepared a flavourful lentil dish using cooked dal, spices and a tempering of aromatic ingredients. The beauty of dal lies in its simplicity, and learning how to get the consistency and seasoning right makes all the difference.

5. North Indian Style Roti – The Everyday Indian Flatbread

Roti is an unleavened Indian flatbread made with whole wheat flour, water and a little salt. We explored the process of kneading the dough, rolling it into thin rounds and cooking it on a hot tawa. Learning to make soft, evenly cooked rotis is a useful skill for anyone interested in everyday Indian cooking.

More Than Just Recipes - Travel Tips in Trivandrum

One of the things I enjoy about conducting cooking lessons is the opportunity to share the little details that rarely find their way into written recipes.

Why do we add certain spices at a particular stage? How do we know when the fish is cooked just right? What makes an appam batter ferment properly? These are some of the questions we explore during a session.

Cooking is as much about observation and understanding as it is about following instructions.

It was lovely having Clare from New Zealand join me for this first October session. I hope she carries back not just the recipes, but also a little understanding of the food culture, flavours and cooking traditions of India.

Indian Cooking Classes in Trivandrum

I conduct personalised, hands-on Indian cooking lessons in Trivandrum for visitors, expatriates, food enthusiasts and anyone interested in learning to prepare Indian food.

The sessions can cover Kerala specialities, North Indian dishes, everyday Indian meals and selected regional recipes.

Whether you are visiting Kerala and want to take home a culinary experience, or simply wish to become more confident in your Indian cooking, these lessons offer an opportunity to learn directly through practice.

Because the best way to understand Indian food is not just to taste it, but to learn how to cook it!


Marina 


Few recipes to try at home:

1. Fish Molee 
2. Roti making 
3. Dal 
4. Coconut fish curry 
5. Appam recipe