Mumbai: When people think of Kerala cuisine, what often comes to mind are images of spicy fish curries, appams with stew, and the iconic Sadya served on banana leaves. However, the vegetarian side of Kerala’s culinary heritage is just as rich and deserves the spotlight.
From the tribal kitchens in Wayanad to the festive spreads in Thrissur, there exists a hidden world of plant-based dishes that are both nutritious and soul-satisfying. If you’re looking to explore new vegetarian options or simply want to add some vibrant variety to your meals, these lesser-known Kerala recipes are your perfect gateway.
Simple Kerala recipes vegetarian
Here are simple vegetarian recipes from Kerala:
1. Madhura Kizhangu Uppumavu (Sweet Potato Upma) Recipe
Ingredients:
- Sweet Potato – 500 g (grated)
- Green chillies – 5
- Onion – 1 (chopped)
- Mustard Seeds – 10 g
- Dry Red Chilly – 3
- Curry leaves – a pinch
- Coconut oil – 25 ml
- Salt – to taste
Method:
Grate the sweet potato and briefly blanch it in boiling water. Drain and set aside. Heat coconut oil in a kadai, splutter mustard seeds, add dry red chillies, curry leaves, and chopped onions.
Sauté for two minutes, then add green chillies and the grated sweet potato. Stir well and season with salt. Serve hot for a fibre-rich, energising breakfast.
2. Koottu Kari Recipe
Ingredients:
- Raw banana – 2 (cut)
- Carrots – 1 (chopped)
- Chickpeas – 100 g (soaked overnight & cooked)
- Grated coconut – ½ coconut
- Green chillies – 4–5
- Turmeric powder – ½ tsp
- Coconut oil – 2 tsp
- Small onions – 2 (sliced)
- Curry leaves – a few
- Salt – to taste
Method:
Cook chickpeas in water with raw banana and carrot. Add slit green chillies and salt. Stir in grated coconut and a little water if needed. Separately sauté small onions in coconut oil, then mix into the dish. Serve warm as a hearty side with rice or chapati.
3. Kaalan Recipe
Ingredients:
- Yam and raw plantain – 10 pieces each (cubed)
- Sour curd – 1 cup
- Turmeric powder – 1 tsp
- Pepper powder – 1½ tsp
- Grated coconut – 1 cup (paste)
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Red chillies – 2 (broken)
- Curry leaves – a few
- Ghee – 1 tbsp
- Salt – to taste
Method:
Boil yams and plantains with turmeric, pepper, and salt. Add the coconut paste and cook until thick. Add sour curd and simmer.
In another pan, heat ghee or oil, splutter mustard seeds, and fry red chillies, curry leaves, and fenugreek. Pour this tempering into the kaalan. Enjoy this rich, tangy dish with rice.
4. Cabbage Thoran Recipe
Ingredients:
- Cabbage – 1 cup (shredded)
- Grated coconut – ¼ cup
- Red chillies – 2 (broken)
- Turmeric powder – 1 tsp
- Chilli powder – 1 tbsp
- Garlic – 3–4 cloves
- Cumin seeds – 1 tsp
- Mustard seeds – 1 tsp
- Curry leaves – a few
- Salt – to taste
- Oil – as needed
Method:
Sauté mustard seeds in oil, add red chillies, curry leaves, and cabbage. Cover and cook lightly. Grind coconut, turmeric, chilli powder, garlic, and cumin to a coarse mix and add it to the cabbage. Stir until the raw smell disappears.
Kerala’s vegetarian recipes offer much more than just nourishment—they tell stories of generations, festivals, rituals, and everyday life. From the humble Cabbage Thoran to the hearty Kaalan, each dish is crafted with an understanding of balance and taste.
If you’re looking to explore vegetarian food that goes beyond the usual suspects, these hidden gems from Kerala’s kitchens are worth every bite. Let these dishes guide you into the heart of Kerala’s culinary tradition, where every ingredient has a purpose and every meal is a celebration.
Hidden within the lush green landscapes and spice-laden kitchens of Kerala are vegetarian dishes that are deeply rooted in tradition yet surprisingly unknown to many. These recipes are packed with nutrition, steeped in culture, and bursting with flavour—ready to transform your meal into a wholesome South Indian feast. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
