🥥 Coconut Milk 

Ingredients:

• Thick coconut milk – 1 cup

• Sugar – 3 tbsp (adjust to taste)

• Cardamom powder – ¼ tsp

• A pinch of salt

Method:

1. In a bowl, mix the coconut milk, sugar, cardamom powder, and a pinch of salt.
2. Stir well until the sugar dissolves completely.
3. Warm slightly before serving with idiyappam (optional).

🍛 Vegetable Kurma

Ingredients:

• Mixed vegetables (carrot, beans, potato, peas) – 2 cups

• Onion – 1 (sliced)

• Tomato – 1 (chopped)

• Ginger garlic paste – 1 tsp

• Green chili – 1 (slit)

• Kurma masala paste* – 3 tbsp

• Salt – to taste

• Water – 1.5 cups

• Oil – 1 tbsp

Kurma Masala Paste:

• Grated coconut – ½ cup

• Fennel seeds – 1 tsp

• Poppy seeds – 1 tsp

• Cashew nuts – 6

• Green chili – 1

(Grind with water into a smooth paste)

Method:

1. Heat oil and sauté onions until translucent. Add ginger garlic paste and green chili.
2. Add chopped tomatoes and cook till mushy.
3. Add vegetables, salt, and water. Cover and cook till veggies soften.
4. Add the ground kurma masala and simmer for 5–7 minutes.
5. Serve hot with idiyappam.

🍗 Chicken Stew 

Ingredients:

• Chicken – 300g (small pieces)

• Onion – 1 (sliced thin)

• Ginger – 1-inch (julienned)

• Green chilies – 2 (slit)

• Curry leaves – few

• Thin coconut milk – 1 cup

• Thick coconut milk – ½ cup

• Pepper powder – ½ tsp

• Salt – to taste

• Coconut oil – 1 tbsp

Method:

1. Heat coconut oil. Sauté onions, ginger, green chilies, and curry leaves.
2. Add chicken, salt, and pepper. Sauté for 2–3 minutes.
3. Add thin coconut milk and cook until chicken is tender.
4. Add thick coconut milk, stir gently, and simmer on low heat (don’t boil).
5. Serve warm with idiyappam.

🍌 Banana with Sugar & Ghee

Ingredients:

• Ripe banana – 1 (Nendran variety preferred)

• Sugar – 1 tbsp

• Ghee – 1 tsp

Method:

1. Mash the banana in a bowl.
2. Add sugar and drizzle ghee over it.
3. Mix and serve with hot idiyappam.

🥣 Moong Dal Payasam

Ingredients:

• Yellow moong dal – ¼ cup

• Jaggery – ½ cup (grated)

• Coconut milk – 1 cup (thick)

• Cardamom powder – ¼ tsp

• Cashews & raisins – for garnish

• Ghee – 1 tbsp

Method:

1. Dry roast moong dal and pressure cook till soft.
2. In a pan, melt jaggery with little water and strain impurities.
3. Add cooked dal and mix well. Simmer for 5 mins.
4. Add thick coconut milk and cardamom powder. Mix and turn off the heat.
5. Fry cashews and raisins in ghee, add on top.
6. Serve warm over idiyappam.