Keralan, regionally referred to as Keralam, is a state in the south-west region of India on the Malabar coast. Coconuts grow in abundance in Kerala, and consequently, coconut kernel, (sliced or grated) coconut cream and coconut milk are widely used in dishes for thickening and flavouring. Kerala’s long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and cassava (Tapioca) form the staple food of Kerala. All main dishes are made with them and served along with Kootan; the side dishes which may be made from vegetables, meat, fish or a mix of all of them.

Creamy, rich and full of flabour, this dish is fresh and super-comforting. Serve it buffet style and let your guests help themselves. Serve on the with rice and Roti. Enjoy!

There are 2.9g net carbs, 30.7g protein and 8 Weight Watchers points per serving.