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| Kozhukatta |
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| Ari Puttu ( Rice Puttu) |
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| Thoran ( vegetable dry roast) |
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| Uppama |
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| 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.
