Chef Vinay Kumar shows us how to prepare Kerala Jackfruit Curry: Chakka Aviyal. "Chakka" means jackfruit in Malayalam, a language spoken in Kerala, and "Aviyal" is a popular curry dish from Kerala. Chef Vinay prepares his recipe at Coconut Lagoon at CGH Experience Hotels in Kumarakom, India. This dish reflects the vibrant plant-forward culinary traditions of the Kuttanad region in Southern India.

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Join Chef Vinay Kumar At the Coconut Lagoon in Kumarakom, India, as he explains how to prepare this South Indian classic dish: Kumarakom Green Lentil Dal. This dish is made using a blend of split green lentil, bananas, jaggery, cashews, raisins and black sesame seeds, and ginger.

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Coconut Moilee is a dish with history that dates back to the 16th century. Chef Vinay Kumar at Marari Beach in Kerala, India tells us about how the dish was originally developed to appeal to the tastes of Portuguese traders who couldn’t tolerate the spices of Indian cuisine. The dish is believed to have been created by a local woman named Moily, who diluted a curry with coconut milk. The Portuguese were so pleased that they named the dish after her, and versions of the dish are now popular throughout India, Malaysia, and Singapore.

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Chef Vinay Kumar shows us how to prepare Ridge Gourd Pollichathu at the beautiful CGH Earth Marari Beach property, in Kerala, India. A ridge gourd is known for its nutritional benefits, and resembles a cucumber or zucchini with ridges. The ridge gourd is marinated in spices, then cooked with a masala sauce wrapped in a banana leaf. 

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Moringa, also known as a drumstrick tree, is known for its nutritious leaves and pod-like vegetables. At Marari Beach, in Kerala, India, we learn how to make Muringakka Nirachu Kettiyathu. This dish is made by blanching and pan frying stuffed moringa pieces. Dressed with yogurt, chili, fried moringa leaves and crispy papadam.

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In the dish Mongala Puraschetti, Chef Saiju Thomas prepares a dish emblematic of the flavors of Kerala: Mongala Puraschetti. He sautés mangos and prepares a flavorful sauce with grated coconut, turmeric, bitter yogurt, and water.

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At the historic Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, Chef Deepak Sundaram shows us how to prepare Padavalanga Thoran, a sauté of snake gourd and red spinach. A thoran is a dry vegetable dish from Northern Kerala that combines vegetables, spices, and grated fresh coconut. The thoran is served alongside rice and curry.

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The southern Indian state of “Kerala” literally means “the house of coconut” and fittingly, Kerala's culinary traditions are deeply rooted in the use of coconut. Join Chef Deepak Sundaram at Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, on this cooking demonstration of Kumbalanga Paal Curry, a dish made with ash gourd, mango and coconut.

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Chef Deepak Sundaram shows us one of the signature dishes of CGH Brunton Boatyard in Kerala, India: roasted shallots with fish. Before grilling, the fish is marinated with a paste made from lemon and garlic and stuffed with sauteed shallots and tamarind.

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At her cooking school in Fort Kochi, India, Nimmy Paul shows us how to prepare Kerala Okra Mappas, a dish she learned how to make from her mother. Nimmy Paul teaches cooking classes from her home, specializing in the distinctive cuisine of Kerala and her Syrian Christian community. She starts by sautéing onions, garlic, ginger and curry leaves. She toasts masala curry paste, adds coconut milk, and gently simmers the okra. She finishes the dish with coconut cream.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india