Kerala Flavours, No Coconut or Rice!

Kappa Vevichathu

This mashed tapioca dish is simple yet flavorful, often paired with spicy chutneys or fish curry for a wholesome bite.

Ulli Theeyal

A tangy, tamarind-based shallot curry that brings the heat and depth without relying on coconut.

Meen Pollichathu

Banana leaf-wrapped fish, grilled to perfection with fiery masalas—bold, aromatic, and unforgettable.

Chakka Erachi

Raw jackfruit and meat come together in this earthy dry fry, loaded with spices and slow-cooked till tender.

Kozhi Varutharacha

This chicken curry uses roasted spices instead of coconut for a smoky, rich gravy that packs a punch.

Pacha Manga Curry

Green mangoes simmered in a spicy-tangy base—perfect for those who love bold, sour flavors.

Inji Curry

A sweet-spicy ginger-tamarind chutney is often served during festivals, proving you don’t need coconut to make a lasting impact.