Kerala style lunch is a reflection of the state's culture and its reverence for nature's bounty. It brings families and communities together, embodying the spirit of sharing and camaraderie. This culinary experience is not just about savoring delicious food but also immersing oneself in the warmth and tradition that Kerala's gastronomy embodies – a true celebration of flavors, authenticity, and hospitality.

1. Fish Mulakaracha Curry:

Ingredients:

For the curry paste:

4-5 dried red chili peppers
1 teaspoon whole black peppercorns
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon turmeric powder
1 tablespoon coriander powder
6-8 cloves of garlic
1 inch piece of ginger
2 tablespoons grated coconut
Water (as needed to grind into a paste)
For the curry:

500 grams fish (kingfish, mackerel, or any firm fish), cleaned and cut into pieces
2 tablespoons coconut oil
1 medium onion, thinly sliced
Curry leaves
1 cup thin coconut milk
1 cup thick coconut milk
Salt to taste
Instructions:

Prepare the Curry Paste:
In a dry pan, lightly roast the dried red chili peppers, black peppercorns, cumin seeds, mustard seeds, and fenugreek seeds until aromatic. Be careful not to burn them.
In a grinder or mortar and pestle, grind the roasted spices along with turmeric powder, coriander powder, garlic, ginger, and grated coconut. Add water gradually and grind into a smooth paste. Set aside.
Cooking the Curry:
In a heavy-bottomed pan or clay pot, heat the coconut oil over medium heat.
Add the sliced onions and curry leaves. Sauté until the onions turn golden brown.
Add the Curry Paste:
Reduce the heat to low and add the prepared curry paste. Sauté the paste in the oil for a few minutes until the raw smell disappears and the oil starts to separate.
Cooking the Fish:
Add the thin coconut milk to the pan. Mix well and let it simmer for a few minutes.
Add the fish pieces and gently coat them with the curry. Be careful not to break the fish.
Cover the pan and let the fish cook in the coconut milk mixture for about 5-7 minutes, or until the fish is almost cooked through.
Add Thick Coconut Milk:
Pour in the thick coconut milk and gently stir. Allow the curry to simmer for an additional 3-5 minutes, ensuring the flavors meld together.
Season and Serve:
Season the curry with salt according to your taste.
Garnish with fresh curry leaves and a drizzle of coconut oil for extra flavor.

2. Kerala Rice:

You can pair the Fish Mulakaracha Curry with steamed Kerala rice. To prepare Kerala rice:

Ingredients:

Kerala Matta rice or any short-grain rice (as needed)
Water
Instructions:

Wash the rice thoroughly under cold water until the water runs clear.
In a pot, combine the washed rice with the required amount of water (usually 1:2 ratio of rice to water).
Bring the water to a boil, then reduce the heat to low, cover the pot with a lid, and let the rice simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.

3. Kerala Moru Curry:

Ingredients:

1 cup yogurt (sour is preferred)
1/2 cup grated coconut
1/2 teaspoon cumin seeds
2-3 green chilies, chopped
1/4 teaspoon turmeric powder
A pinch of asafoetida (hing)
Salt to taste
For tempering:

1 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
2-3 dried red chili peppers
A few curry leaves
Instructions:

Prepare the Coconut Mixture:
In a grinder, blend grated coconut, cumin seeds, green chilies, turmeric powder, asafoetida, and a little water into a smooth paste.
Prepare the Yogurt Base:
In a bowl, whisk the yogurt until smooth. Add the coconut mixture and mix well. Add water as needed to achieve the desired consistency (similar to buttermilk).
Tempering:
Heat coconut oil in a pan. Add mustard seeds and let them splutter.
Add fenugreek seeds, dried red chili peppers, and curry leaves. Fry for a few seconds until aromatic.
Combine and Simmer:
Pour the tempered mixture into the yogurt-coconut mixture and stir well.
Heat the mixture on low heat, stirring continuously. Be careful not to let it boil to prevent curdling.
Once heated through, remove from heat and add salt to taste. Stir well.
Serve:
Moru Curry is typically served with rice. It's a tangy and refreshing dish that complements other Kerala curries.

4.Kerala Thoran (Stir-Fried Vegetable with Coconut):

Ingredients:

2 cups finely chopped vegetables (commonly used are cabbage, beans, carrots, or raw plantains)
1/2 cup grated coconut
1/2 teaspoon mustard seeds
2-3 dried red chili peppers
A pinch of asafoetida (hing)
Curry leaves
1 tablespoon coconut oil
Salt to taste
Instructions:

Prepare the Vegetables:
Wash, peel (if necessary), and finely chop the vegetables.
Prepare the Coconut Mixture:
In a grinder, blend grated coconut, mustard seeds, dried red chili peppers, and a little water into a coarse paste.
Stir-Fry the Vegetables:
Heat coconut oil in a pan. Add asafoetida and curry leaves. Sauté for a few seconds.
Add the chopped vegetables and sauté for a few minutes until they start to soften.
Add the Coconut Mixture:
Add the coconut mixture to the vegetables and mix well.
Cover the pan and let the vegetables cook on low heat until they are fully cooked, stirring occasionally.

Serve:
Thoran is a wonderful side dish that pairs well with rice and other Kerala curries. It's a flavorful and nutritious addition to your meal.

5. Aviyal

Ingredients:

1 cup mixed vegetables (carrots, beans, raw plantains, drumsticks, ash gourd, etc.), chopped into thin, uniform pieces
1/2 cup grated coconut
1 green chili, chopped
1/2 teaspoon cumin seeds
1 cup yogurt (sour is preferred)
A pinch of turmeric powder
Curry leaves
Salt to taste
Coconut oil
Mustard seeds
A pinch of asafoetida (hing)
Instructions:

Prepare the Coconut Paste:
In a grinder, blend grated coconut, green chili, and cumin seeds to a fine paste. You can add a little water to aid in blending.
Cook the Vegetables:
In a pot, add the chopped mixed vegetables, turmeric powder, curry leaves, and salt. Add enough water to cover the vegetables. Cook until the vegetables are tender but not mushy. Drain any excess water and set aside.
Add the Coconut Paste:
Once the vegetables are cooked, add the prepared coconut paste to the pot. Mix well to coat the vegetables with the coconut mixture.
Add Yogurt:
Gently beat the yogurt to make it smooth. Add the yogurt to the pot and mix everything together. Ensure that the heat is on low to prevent curdling.
Tempering:
In a separate pan, heat some coconut oil. Add mustard seeds and let them splutter.
Add a pinch of asafoetida and a few curry leaves. Fry for a few seconds.
Combine and Serve:
Pour the tempering over the Aviyal and give it a gentle stir to incorporate the flavors.
Aviyal is ready to be served. It is typically served with steamed rice.

Once the rice is cooked, fluff it with a fork and it's ready to be served.
Serve the Fish Mulakaracha Curry over a bed of steamed Kerala rice for a delicious and satisfying meal. Enjoy the flavors of Kerala cuisine!