Five Unique Breakfast Recipes in Kerala

 Five Unique Breakfast Recipes in Kerala

Kerala serves breakfasts that are on a level with those found almost anywhere in the world. We all enjoy starting the day with a delicious meal, and God's Own Country offers a customized menu that meets all needs. Visitors visiting Kerala shouldn't be concerned about the degree of spice as the locals have diverse palate requirements. Here we have selected some of the best breakfast recipes from the State, ranging from flavourful chicken and lamb stew to tempting appams, kalappams, pathiris, traditional puttu, idiyappam, and steaming tapioca. These will undoubtedly give you the ideal start to the day.

1. appam and chicken stew

Every Malayali smiles at the mere thought of Appam and Chicken Stew. With the crispy yet delicate Appam dipped in a hot and spicy chicken broth, this combination has become a global sensation and an essential component of Keralan cuisine. 

Ingredients for Appam

Raw Rice – ½ kg

Coconut (grated) – 1 full

Yeast – ½ tsp.

Salt – to taste

Sugar – 3 tsp.

Cooked Rice – ½ cup

Preparation for appam 

After soaking the rice for roughly four hours, strain off all of the water. In a mixer, combine the cooked rice and grated coconut. Add the sugar, salt, and yeast to the boiling water and cool for 30 minutes. To the ground mixture, add this. Allow the mixture to ferment for eight hours. Next, preheat a pan and generously pour the mixture onto it.

After taking the appam out of the pan, serve it hot. You should try this with chicken stew.

Ingredients for Chicken Stew

Chicken Pieces – ½ kg

Potato – 1

Big onion – 2

Carrot – 1 big

Green Chilli – 5 no.

Garlic – 8 flakes

Ginger – 1 piece

Cinnamon – 2 sticks

Cloves – 4 no.

Cardamom – 3 no.

Bay Leaf – 1

Curry Leaves

Coriander Leaves

Coconut Oil – 3 tsp.

Thick Coconut Milk – 1 cup

Crushed Pepper – ½ tsp.

Preparation for chicken stew 

Cube the chicken, carrots, and onions. Use a pressure cooker to heat two teaspoons of coconut oil. Add cardamom, clove, and cinnamon. Stir a little. Add the ginger and garlic now, and then the onions, carrots, potatoes, and green chilies. Stir a little bit more. This is the time to add the chicken pieces. Stir once more. Include the bay leaf. Transfer a half-cup of water. Put the lid back on and let it cook for three minutes. Take off the cover and transfer the contents to a saucepan. Stir a little. Add the curry, coriander, salt, and crushed pepper now. Mix gently. Add a small quantity of oil along with the thick coconut milk. Stirring constantly, for about two minutes. Finally, add curry leaves as a garnish. 

It is time for your chicken stew. It tastes good with warm appams!

2. Idiyappam and egg roast

The Idiappam and Egg Roast combo is superior to any morning food on Earth. One's taste senses are taken on a wild ride by the steamed Idiappam, renowned for its delicate texture, and the delectable stew of the traditionally cooked egg roast, which one should not pass up. The original recipe for this well-known concoction, which comes straight from Keralan homes, is given below

Ingredients for Idiappam

Rice flour – 2 cups

Salt – 1 tsp.

Coconut (grated) – 1 cup

Oil

Method of getting ready-idiyappam 

Fill a container, add water, and bring it to a boil. Add oil and then salt to this. Fill the rice flour with hot water. For a smooth dough, gently beat. Pour the rice dough into the Idiappam squeezer (sevanazhi) after heating the water in an Idiappam maker. Place small amounts of grated coconut on the Idiappam pan's concave surfaces, then press the dough firmly on top of it. Good steam.

The smooth idiyappam is prepared for serving immediately. method of getting ready 

Ingredients for egg roast 

Hard-boiled egg – 4

Onion (sliced) – 2 cups

Green chilly (sliced) – 5 no.

Tomato (sliced) – 2 no.

Red chilly powder – 1 tsp.

Coriander powder – 1 tsp.

Turmeric powder – ½ tsp.

Garam masala – 1 tsp.

Ginger-Garlic paste – 1 tsp.

Curry leaves

Coriander leaves

Salt

Oil

Mustard seeds

Method for preparation for egg roast 

Add the mustard seeds to three teaspoons of heated coconut oil. Curry leaves and ginger-garlic paste should be added to this. Stir a little. Add large onions now. The onions should be roasted till brown. Include the green chilies. Stir once more. Mix in the coriander seeds, chili, turmeric, and garam masala powders. Mix thoroughly. Remix after adding some water. At this point, you can add the sliced tomatoes and salt. Sauté for three minutes. Boil, then add the boiled eggs and simmer for three minutes. Add some water now. Combine thoroughly.

Egg Garnish Serve hot following roasted with coriander leaves.

3.  Puttu and black kadala  curry 

Puttu is prepared by steaming rice flour and grated coconut in a cylindrical pot called a Puttu Kudam. Soaked black channa (Bengal gram) is cooked with chopped onion, spices, and tomatoes to make kadala curry.

Components of Puttu

Puttu mavu (rice flour) – 2 cups

Salt

Hot water

Coconut (grated)

Method of preparation - Puttu

Just mix the rice flour with enough boiling water and salt. Mix in the flour using your fingers. You can use the conventional Puttu Kudam to make the puttu. You can start by filling the cylindrical container with a teaspoon of grated coconut and then well-mixed rice flour. You may place tiny amounts of grated coconut in between the rice flour additions to the container. After covering the top part of the cylinder, make sure it is just filled before placing it on the Puttu Kudam. Let the steam do the cooking.

It will take three minutes to prepare your puttu. Enjoy it with Kadala curry for a delicious combo.

ingredients for Kadala Curry

Black Channa (black chickpea / Bengal gram) – 1 cup

Small onion (chopped) – 1 cup

Coconut (grated) – 1 cup

Coriander powder – 2 tsp

Red chili powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Coconut (diced) – ¼ cup

Tomato (chopped) – ¼ cup

Ginger-Garlic paste - 1 tsp

Curry leaves

Coriander leaves

Salt

Oil

Mustard seeds

Red chillies

 Method of preparation- kadala curry

First, add salt and soak the black channa (also known as black chickpea or Bengal gram) for at least ten hours. After thoroughly cooking the black channa, set it aside.

In a pan, heat one teaspoon of oil. Add the grated coconut and cook, stirring, until browned. Add garam masala, chili powder, and coriander powder to this. Mix all the ingredients until they get brown. Turn this into a paste and set it aside.

Heat some coconut oil in a pan. Add a little mustard and some red chilies. Once it starts to explode, include the chopped coconut. Stir a little. Add the tomato and onion paste after adding the ginger-garlic paste. When adding curry leaves, stir slowly. At this point, you can add the black chickpeas or channa. Add enough water and salt to taste. Mix thoroughly.

Now combine the cooked black channa with the reserved coconut paste. Bring the curry to a boil.

Add some chopped coriander leaves to the curry now, and serve it best with puttu. It is a delicious combination.

3. Iddli 

Ingredients

Raw White rice - 2 cups

Black gram - 1 cup

Salt

Coconut oil

Technique of preparation 

Soak one cup of peeled black gram and two cups of raw white rice (Pachari) for four to six hours. Separately, grind the saturated rice and the gram. Stir thoroughly and leave for a minimum of eight hours. The batter is now prepared. After adding salt, thoroughly whisk the batter. Heat the idli maker over low heat, pour in the water, and bring to a boil. Pour the batter into the iddli maker, oil the iddli plates, and cook. Put a lid on it and let it cook for a while. Turn off the heat and open the idli maker when steam emerges. After making sure the idli is cooked through, remove the idli plates. To make it simple to remove the iddlies from the plates, Give the iddlies a few minutes to calm off a little. Using the spatula or spoon tail end, remove the iddlies from the dish. Serve it with Chutney or Sambhar.

4. Kappa(tapioca)puttu

Ingredients

Tapioca (Kappa) - ½ kg grated

Puttu Podi (powdered rice) - ½ cup

Coconut (grated) - 1 cup

Salt - to taste

Method of preparation 

Set a pressure cooker to boil some water. Add salt and mix the puttupodi (rice flour) with the grated tapioca. The addition of water is not necessary. Once combined, set the ingredients aside.

When the pressure cooker releases steam, place the puttu maker on top of it so that the steam nozzle output is completely covered. Grated coconut should be added to the puttu maker first, followed by a mixture of puttupodi (rice flour) and kappa (tapioca) flour.

Give the steam three minutes or so to cook. Now take the puttu-maker off of the cooker's top.

Warm up the food. Enjoy your Kappa Puttu best with a chicken or fish curry.

5. Rava Upma

Ingredients

Rava - 1 cup

Coconut oil - 3 tbsp

Mustard - 1 tsp

Black gram (whole, without skin) - 1 tbsp

Red chillies - 2

Curry leaves - 2 sprigs

Shallots - 3 tbsp

Carrot (grated) - 2 tbsp

Beans - 2 tbsp

Ginger - 1 tsp

Green chilli - 3

Grated coconut - 1 cup

Salt

Water

Method for preparation

One cup of rava should be added to a hot skillet and cooked until it begins to change color. Then, it should be set aside. In the same pan, add some oil. Garnish with mustard seeds and let explode. Curry leaves, broken red chilies, and black gram seeds should be added. Saute chopped shallots for a while after adding them. Add the salt, beans, ginger, green chilies, and sliced carrots. Saute it for a while longer again. Pour in two glasses of water. Add the fried rava and bring it to a boil. To ensure a good mixing of the rava and water, stir thoroughly. After giving it a few stirs, add the grated coconut. Blend thoroughly. For an additional five minutes, reduce the gas to a low flame. Warm up the food.

Conclusion 

Finally, I would want to say that there is a connection between diet and health. The foods we eat and the quantity we eat determine our health. As a result, we ought to exercise caution when eating.