Savouring Tradition: Kerala Food Favourites for Navratri

Every festival has its flavours, but in Kerala, food is more than a festive companion; it is a
celebration in itself. This Navratri, the state’s kitchens echo with the aroma of coconut, curry leaves, and age-old recipes that have been passed down with love. Bringing us closer to this culinary journey is Mrs Jayalakshmi Prasad, who opens her recipe book to share Kerala’s Navratri favourites: dishes that balance devotion with delight, and simplicity with soulful taste.

1. Nei Appam (Kerala Style):

Ingredients

• 2 cups raw rice
• 2 cups jaggery (melted into syrup [tar pak] or jaggery powder)
• 1 ripe banana (mashed)
• 2 tsp wheat flour
• 2 tbsp coconut pieces (small, chopped)
• ½ tsp cardamom powder
• Ghee (for frying, along with a little oil)

Preparation Method

• Prepare the batter:
  • Wash and soak the raw rice for 4 hours
  • Drain and grind into a smooth paste.
  • Add jaggery syrup or jaggery powder, mashed banana, wheat flour, cardamom powder, and coconut pieces.
  • Mix well to form a batter of a consistency similar to that of idlis.
• Rest the batter:
  • Cover and allow the batter to rest for 30-45 minutes
• Cook the appam:
  • Heat the appa karal (appe pan/appam mould pan).
  • Add a little oil and 2-3 spoons of ghee in each mould.
  • Once hot, pour the batter into the moulds, filling them halfway
  • Prick gently with a fork or skewer to ensure even cooking, then flip and cook until golden brown.
• Serve:
  • Remove the appams once crisp and golden.
  • Serve warm as a festive sweet for Navratri.

Tip: Nei appam stays soft for hours and makes a perfect festive sweet, especially during Navratri and Krishna Jayanthi.

2. Udad vada

Ingredients

• 1 cup chana dal
• 1 cup toor dal (both soaked for 2 hours)
• 2 dried red chillies
• 2 green chillies
• 1-inch piece of ginger
• ¼ tsp hing (asafoetida)
• Salt, to taste
• Oil, for deep frying

Preparation Method

• Prepare the batter:

• Wash and soak the raw rice for 4 hours.

• Shape the vadas:

• • • Form small balls of the mixture and press them gently to flatten into round discs.

• Fry the vadas:

• • Heat oil in a deep pan. Fry the vadas in batches until golden and crisp.
  • Serve hot with coconut chutney, mint chutney or tomato ketchup.

3. Rice and Coconut Payasam

Ingredients

• 1 cup raw rice (soaked for 2 hours)
• 1 cup grated coconut
• 1 ½–2 cups jaggery (adjust to taste)
• 2 cups milk (warm)
• ½ tsp cardamom powder
• 1 tbsp ghee
• Cashew nuts and raisins (optional, for garnish)
• Water, as needed

Preparation Method

• Grind the base:

• • • Soak rice for 2 hours.
    • Coarsely grind the rice together with the grated coconut.

• Cook the mixture:

• • • Transfer to a thick-bottomed vessel.
    • Add enough water and cook until the rice is soft and ¾ done.

• Sweeten the payasam:

• • • Add jaggery and continue cooking until the mixture thickens.

• Flavouring:

• • • Sprinkle cardamom powder and stir well.
    • Switch off the flame and allow to rest for 5–8 minutes.

• Finish with milk:

• • • Add warm milk and mix gently.

• Garnish:

• • • Fry cashews and raisins in ghee, and add as garnish (optional).

• Serve:

• • Payasam is ready to serve warm or at room temperature.

4. Soyabean Sundal

Ingredients

• 1 cup soya beans (white)
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1–2 tsp grated coconut
• 1 tsp jaggery (optional, for mild sweetness)
• Salt, to taste
• 1 tsp oil

Preparation Method

• Cook the beans:

• • • Soak soya beans for 5 hours.
    • Pressure cook until soft but not mushy. Drain excess water.

• Prepare the seasoning:

• • • Heat oil in a pan.
    • Add mustard seeds and let them splutter.
    • Add urad dal and sauté until golden.

• Finish the sundal:

• • Add the cooked soya beans, salt, and a little jaggery. Toss gently.
  • Sprinkle grated coconut, mix well, and serve warm.
    

5. Jackfruit-Banana Payasam

Ingredients

• 1 cup nendran banana (ripe, chopped)
• 1 cup jackfruit (ripe, chopped) (or use only banana if jackfruit is unavailable)
• 1 cup jaggery or jaggery powder (adjust to taste)
• ½ tsp cardamom powder
• 2 tbsp coconut pieces, fried in ghee
• 1 tbsp cashew nuts (optional, fried in ghee)
• 1 cup milk (to be added warm)
• 1 tsp ghee

Preparation Method

• Cook the fruits:

• • • Cut the banana and jackfruit into small pieces.
    • Cook them together in very little water until soft.
    • Mash well into a smooth mixture.

• Add sweetness:

• • • Add an equal quantity of jaggery (or jaggery powder).
    • Stir and let the mixture cook until the jaggery blends well.

• Flavoring:

• • • Add cardamom powder and mix.

• Garnish:

• • • Fry coconut pieces (and cashews, if using) in ghee until golden.
    • Add to the payasam

• Finish:

• • When slightly warm, add 1 cup of milk and mix gently.
  • Serve warm or at room temperature.

As the lamps glow brighter and the spirit of Navratri fills our homes, these Kerala food favourites remind us that celebrations are as much about sharing meals as they are about rituals and prayers. With these treasured recipes, we can savour the essence of Kerala on our plates, keeping tradition alive while making new festive memories. May your Navratri be as flavourful as these dishes and as joyous as the season itself.

Recipes courtesy:

Mrs Jayalakshmi Prasad