Cook with it
Everyday dishes from Kerala homes, with the four spices we sell. Quantities are for about 4 servings.
മീൻ കറി
Uses: Kashmiri chilli powder, Turmeric powder, Coriander powder
The everyday red fish curry of Kerala homes. Kashmiri chilli gives it the deep red colour, kudampuli (Malabar tamarind) gives it the sourness, and it tastes even better the next day.
മുട്ട റോസ്റ്റ്
Uses: Kashmiri chilli powder, Turmeric powder, Coriander powder, Whole black pepper
A dry, deep-red roast that goes with appam, idiyappam, parotta or rice. The secret is patience with the onions.
കാബേജ് തോരൻ
Uses: Turmeric powder
The quick dry vegetable on most Kerala lunch plates. A small pinch of turmeric is all it needs.
കുരുമുളക് രസം
Uses: Whole black pepper, Coriander powder
A thin, peppery rasam for rice or to drink warm from a cup. Crush the pepper just before you make it.
ചിക്കൻ റോസ്റ്റ്
Uses: Kashmiri chilli powder, Coriander powder, Turmeric powder, Whole black pepper
The dark, glossy roast on many Kerala Christmas tables, eaten with appam, bread or rice. It uses all four spices, and the onions do most of the work.
മീൻ വറുത്തത് മസാല
Uses: Kashmiri chilli powder, Turmeric powder, Whole black pepper
No packet masala needed. Three spices, ginger, garlic and lemon make the red, crisp-edged fish fry of Kerala homes.
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