Oottupura for Sunday 21st February
Thondi Red Rice
Thondi is a bold grained, semi-polished, parboiled rice from the hills of Wayanad. Revived from oblivion by committed farmers, Thondi is known for its versatility, taste, and ability to satiate hunger.
Freshly ground sambar powder and roasted coconut are used in this distinctive Kerala-style sambar. The pumpkin in the sambar renders body and sweetness to the sambar.
Vanpayar Pacchakaya Errisherry
Cow pea and Raw banana cubes cooked and stir fried in coconut mix and seasoned in freshly milled coconut oil . Two different coconut textures is the highlight of this iconic dish.
Pineapple pullisherry contains dairy- yoghurt)
This pachadi is universally loved for its balanced sweet and sour flavors.
Beetroot Thoran (beet root stir fry)
A mildly spiced dish made with beet roots having sweet notes from the beet roots and freshly grated.
Vellerika Pacchadi (contains dairy – yoghurt)
A Kerala-style raita, orange-cucumber in a mustard-spiked yoghurt base.
Another classic pickle from my grandmother’s kitchen. Fresh carrots and dates fermented in coconut vinegar.
Comforting and homey Rasam. Tastes delicious and the perfect one while the season changes.
Traditional rice pappadams sourced from Guruvayur. No meal is complete without pappadam.
Pal Ada Payasam (contains dairy- ghee & Milk )
The Ada is a rice flour batter rolled out on banana leaf like pasta, steamed and then cut into squares. Cooked in rich organic cow milk.