1)Kadala Curry

Kadala curry is a special breakfast dish from Kerala. Bengal gram is the main ingredient here, and it goes best with appam, pattu, poori, chapati, or rice. Here’s the recipe.


¾ cup Bengal gram
2 cups water for soaking Bengal gram
2 ½ cups of water for boiling or pressure cooking Bengal gram
½ teaspoon fennel seeds
1-inch cinnamon bark
3 strands of mace
2 pinches of nutmeg powder
3 cloves
½ cup grated coconut
¼ cup coconut water
⅓ cup chopped onion
½-inch ginger chopped
10 curry leaves
2 green chilis
½ teaspoon mustard seeds
¼ teaspoon turmeric powder
1 teaspoon coriander powder
¼ teaspoon red chili powder
2 tablespoons olive oil or coconut oil
Salt to taste

How to prepare

Soak the Bengal gram in water overnight.
Add salt and boil the Bengal gram in water using a pressure cooker. Wait for 6-8 whistles.
Meanwhile, blend the grated coconut. Add coconut water if it becomes too dry.
Now, dry roast the fennel seeds, mace, nutmeg, clove, and cinnamon.
Grind the roasted spices and keep aside.
Add two tablespoons of olive oil or coconut oil to a pan and add mustard seeds.
When they start to crackle, add the chopped onions and saute for 1-2 minutes.
Add ginger and chopped green chili and let fry for 30 seconds.
Add the curry leaves and let cook till the onions turn translucent.
Add the powdered roasted spices, chili powder, and coriander powder and fry for 2 minutes.
Now, add the blended coconut paste and stir well for 5-6 minutes on a low flame.
Add the boiled Bengal gram and cook for about a minute.
Add three cups of water and salt to taste.
Let it come to a boil.
Switch off the flame.
Serve hot with appam or rice.

2)Nadan Mutta curry

If you want to experience the true taste of Kerala, nadan mutta curry is a must. It is a breakfast favorite of many Keralites. And why not? It tastes so mouthwateringly delicious! You can have it with appam or steamed rice. Here is the recipe.


4 hard boiled eggs
¼ cup chopped onions
1 ½ teaspoons ginger paste
1 ½ teaspoons garlic paste
¼ cup chopped tomato
½ teaspoon fennel seeds
1 teaspoon red chili powder
2 teaspoons coriander powder
1 teaspoon garam masala
¾ cup coconut milk
½ teaspoon turmeric powder
¾ cup water
2 tablespoons coconut oil
5-6 curry leaves
1 chopped green chili
1 teaspoon ghee
Salt to taste

How to prepare

Heat oil in a pan.
Toss in the fennel seeds and curry leaves and cook for 20 seconds.
Add some chopped onions and cook till they become translucent.
Add chopped tomatoes and stir. Cover the pan. Keep stirring at intervals. Let it cook till the tomatoes soften.
Add ginger and garlic paste and cook for two minute.
Add the coriander powder, red chili powder, salt, and turmeric powder. Saute till the oil starts to leave the onion and tomato paste.
Add the chopped green chili and add water.
Let it come to a boil.
Add the boiled eggs.
Cover the pan and cook for 3 minutes.
Add the coconut milk, stir, and cover the lid. Cook for 2 minutes.
Remove from the flame and add a teaspoon of ghee. Your yummy nadan mutta curry is ready!


Did you know that Idli is cooked in most households in Kerala more than twice a week? Preparing soft idlis is not difficult when you have an idli cooker and the necessary ingredients. Here is the recipe.


1 cup urad dal
3 cups raw rice
1 teaspoon fenugreek seeds
Salt to taste

How to prapare

Soak both the urad dal and rice for 30 minutes.
Add the fenugreek seeds.
Make a thick paste of urad dal, rice, and fenugreek seeds.
Let the batter ferment overnight.
Add salt to it and make idli-shaped molds.
Grease the idli cooker with oil and place the molds in it.
Steam the idlis for 15 minutes. Serve hot with sambar.

3)Gothambu Dosa

Gothambu dosa is the delicious Kerala breakfast recipes with wheat flour. This is a variation of the popular rice dosa in Kerala. It is served mostly in breakfasts and is diabetic-friendly. Check out its recipe.


1/2 cup wheat flour
2 tablespoons rice flour
Salt to taste
1 finely chopped green chili
A pinch of cumin seeds
5-6 curry leaves, finely chopped
1 1/4 cups water

How to prepare

Mix the ingredients in a bowl. Stir well.
Lightly grease a dosa tawa.
Spread the batter in a circular fashion on the tawa.
Cook until both the sides are crispy brown.
Serve hot with chutney and sambar.