23/04/2026
Nice combo—that’s a perfect simple Kerala lunch 👍
Here’s a clean way to prepare all three dishes:
🍛 1. Kerala Fish Curry (Spicy & Tangy)
Ingredients:
Fish (seer fish / sardine (Mathi))
Kudampuli (Malabar tamarind)
Red chili powder, turmeric
Garlic, ginger
Curry leaves
Coconut oil
Method:
1. Soak kudampuli in warm water.
2. Heat coconut oil, add mustard seeds + curry leaves.
3. Add crushed garlic & ginger.
4. Add chili powder + turmeric (low flame).
5. Pour tamarind water + salt.
6. Add fish pieces and cook without stirring too much.
7. Finish with coconut oil + curry leaves.
👉 Let it rest for a few hours—it tastes better!
🥣 2. Sambar (Kerala Style)
Ingredients:
Toor dal
Vegetables (drumstick, carrot, brinjal, etc.)
Tamarind
Sambar powder
Mustard seeds, curry leaves
Method:
1. Cook dal until soft.
2. Cook vegetables separately with turmeric + salt.
3. Add tamarind water + sambar powder.
4. Mix in dal and boil well.
5. Temper with mustard seeds, dry red chili & curry leaves in coconut oil.
🥒 Ivy Gourd Fry (Kovakka Fry)
Wash and slice ivy gourd thinly (round or lengthwise).
Spread on a plate/cloth.
Sun-dry for 30–60 minutes to remove moisture.
👉 This helps in getting a nice crispy texture.
Ingredients
Ivy gourd (kovakka)
Coconut oil
Mustard seeds (optional)
Curry leaves
Garlic (crushed)
Onion (optional)
Turmeric powder
Red chili powder
Pepper powder (optional)
Salt
Serve With
Kerala matta rice