Poori - Kerala Breakfast

Poori - for breakfast

 

Poori – A Beloved Kerala Breakfast

Poori, a golden puffed bread, is a cherished breakfast item across Kerala, often served with mildly spiced potato curry or chana masala.

Unlike the crispy puris of North India, Kerala-style pooris are slightly softer, thicker, and made using maida (refined flour) or a mix of maida and atta (whole wheat flour). Whether served in homes or at roadside eateries, pooris are comfort food that instantly bring a feeling of indulgence and nostalgia.

Kerala Poori Recipe

Ingredients:

• 2 cups maida (or use 1.5 cups maida + ½ cup atta)
• ½ tsp salt
• 1 tsp sugar (optional, helps with color)
• 1 tbsp rava/sooji (optional – adds slight crispness)
• 1 tsp oil or ghee
• Water – as needed to knead
• Oil – for deep frying

Method:

1. In a mixing bowl, combine maida, salt, sugar, rava, and mix well.
2. Add oil or ghee and rub it into the flour.
3. Gradually add water and knead into a smooth, firm dough. Rest it for 15–20 minutes.
4. Divide the dough into small balls and roll each into small circles (not too thin).
5. Heat oil in a deep kadai. Once hot, gently slide a poori into the oil.
6. Press lightly with a slotted spoon to help it puff up. Flip and fry until golden.
7. Drain on paper towels and serve hot with curry.

3 Handy Tips for Perfect Pooris:

• Rest the dough briefly – 15 to 20 minutes helps relax the gluten and makes rolling easier.
• Don’t roll too thin – A medium thickness ensures the poori puffs up and stays soft inside.
• Use hot oil – The oil should be hot (not smoking) so the pooris puff up instantly without absorbing too much oil.
  
  
  
  

  

  Poori ( fav choice)

  
  

Fish Curry and Rice

 

Kerala Style Clam Meat Stir Fry - Kaka Thoran

 

Clams at GoFish 

Meen Thala Curry Recipe

Fish Head - For Fish Head Lovers

 Are you someone who likes fish head curry? Well, I have a person at home, who loves fish head - from ayila to neymeen!

 Common Fish Head Used for Making Kerala Style Fish Thala Curry

Neymeen (Seer fish / King fish) head is the most popular and prized for these recipes.

Other options include Vattameen ( Travelly), Choora ( tuna),  Sheelavu ( Baracuda), Vela Para and 

Ask the fishmonger to cut the head into 2–3 pieces for even cooking.

🍛 Version 1: Kottayam Style Neymeen Fish Head Curry (with Kodampuli)

Ingredients:

• Neymeen fish head – 1 large (cut into 2–3 pieces)
• Shallots – 8–10 (sliced)
• Garlic – 6 cloves (sliced)
• Ginger – 1-inch (sliced)
• Green chillies – 3 (slit)
• Curry leaves – 2 sprigs
• Coconut oil – 2 tbsp
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Kodampuli (Malabar tamarind) – 2–3 pieces (washed and soaked in warm water)
• Chilli powder – 1½ tbsp
• Coriander powder – 1 tbsp
• Turmeric powder – ½ tsp
• Black pepper powder – ½ tsp (optional)
• Salt – to taste
• Water – 1½ to 2 cups

Method:

1. Soak kodampuli in warm water for 10 minutes.
2. In a clay pot (chatti), heat coconut oil. Add mustard seeds, let them splutter, then add fenugreek seeds.
3. Sauté shallots, garlic, ginger, green chillies, and curry leaves till light brown.
4. Lower the heat and add chilli, turmeric, coriander, and pepper powders. Sauté on low flame till raw smell goes (don’t burn the spices).
5. Add soaked kodampuli and the water it was soaked in. Pour more water as needed.
6. Bring to a boil, then add the fish head pieces. Simmer covered for 20–25 minutes till the fish is cooked and gravy thickens slightly.
7. Drizzle a little fresh coconut oil and add curry leaves before turning off the heat.
8. Let it rest for 1–2 hours before serving – tastes better over time.

🥥 Version 2: Coconut-Based Neymeen Fish Head Curry (Typical Kerala Style)

Ingredients:

Neymeen fish head – 1 large (cut)

• Grated coconut – 1 cup
• Shallots – 5 (sliced)
• Garlic – 5 cloves
• Ginger – 1-inch
• Green chillies – 2 (slit)
• Curry leaves – 1–2 sprigs
• Coconut oil – 2 tbsp
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Turmeric powder – ½ tsp
• Chilli powder – 1 tbsp
• Coriander powder – 1 tbsp
• Tamarind – small gooseberry-sized ball (or substitute with one piece kodampuli)
• Salt – to taste
• Water – as needed

Method:

1. Grind coconut with turmeric, coriander, and chilli powder to a smooth paste using minimal water.
2. Soak tamarind in warm water and extract juice.
3. In a clay pot, heat coconut oil. Add mustard and fenugreek seeds. Once they splutter, sauté shallots, garlic, ginger, green chillies, and curry leaves.
4. Add the ground coconut paste and fry for 2–3 minutes on low flame.
5. Add tamarind extract, salt, and enough water to make a thick curry.
6. Bring it to a boil. Gently add fish head pieces and simmer covered for 20 minutes till the fish is cooked and flavors meld.
7. Finish with a drizzle of coconut oil and fresh curry leaves.
8. Let it rest for at least 30 minutes before serving.

🌾 Best Served With:

• Kerala red rice or steamed white rice
• Kappa (tapioca)
• Appam (especially with coconut version)

Varkala Trip July 2025

Beach View - South Cliff