Glossary, indexes and finding aids

BACK MATTER — FINDING AIDS AND READER TOOLS

Everything in this section exists to be looked things up in rather than read through. Cross-references are by recipe number throughout, never by page: R041 finds the same dish in the paperback, in the ebook and in any later edition. Mother preparations carry M numbers and live in Chapter 15.

1. Malayalam–English Food Glossary

A reference list, not a lesson: 173 words, each with a short English explanation and nothing more. No script, no pronunciation, no grammar. Alternative spellings are given once, here, so that a reader in front of a shop shelf can recognise what they are holding. Where a term names a technique or a utensil, the chapter that teaches it is named. Where an origin is genuinely disputed, that is said rather than smoothed over.

A

• Ada — thin discs or ribbons of rice dough, sold dried, boiled soft for payasam. Also, confusingly, a steamed sweet parcel in a leaf; both meanings are current. R112, R113.
• Achar — pickle: fruit or vegetable held in salt, oil, chilli and often fenugreek, eaten a teaspoon at a time. Also written achaar. R096, R097, R119.
• Agni — in the traditional framework, the digestive fire, held to be strongest at midday; the stated reason the first rice course of a sadya arrives when it does.
• Ammikkallu — the flat stone slab and roller for wet pastes. It crushes rather than cuts, which is why a stone-ground coconut paste behaves differently from a machine-ground one. Chapters 13 and 14.
• Appam — a fermented rice-and-coconut pancake, lacy at the rim and spongy in the middle. Documented in Sangam-era Tamil literature, so pre-colonial despite the frequent claim of a Portuguese origin. M10, R001.
• Appachatti — the small deep lidded pan with curved sides whose shape makes an appam. Chapter 13.
• Arikkadukka — Malabar stuffed mussels, mentioned in this book for context rather than cooked in it.
• Attappady Thuvara — a heirloom red gram maintained by Adivasi cultivators in Attappady, registered as a geographical indication.
• Aval — flattened or beaten rice, used here as a binder. R039.
• Avial — mixed vegetables bound with a ground coconut-and-cumin paste, finished with raw coconut oil and curry leaf. The legend attaching it to Bhima is a story rather than a documented origin. R069.
• Ayala — Indian mackerel; oily, cheap, excellent, and one of the fish this book leans on hardest. R027, R028.

B

• Beetroot — the loanword is the word; Kerala has no older name for it. Grated into a thoran (R067) and a pachadi (R090), where it is the sweetest thing on a savoury leaf. Chapter 12.

C

• Carrot — the loanword is the word here too. Grated into R079, R099, R069 and the pulao, for sweetness and colour rather than for bulk. Chapter 12.
• Chakka — jackfruit. Tender green chakka behaves as a vegetable, ripe chakka as a sugary fruit, and the two are effectively different foods. R116.
• Chammanthi — a thick, dry, pounded chutney, usually coconut-based, eaten with kanji or rice.
• Chattuvam — the flat wooden or coconut-shell turner. It lifts and folds where a metal spatula bruises and shreds. Chapter 13.
• Chaya · chayakkada — tea, and the tea shop. The sweetening habit is later than the drink.
• Cheena chatti — the deep cast-iron pan that is Kerala's wok; the name means "China vessel". Contested: the etymology records a perceived Chinese origin, and whether the shape actually arrived from China cannot be shown. Chapter 13.
• Cheera — amaranth leaves, green or red, the red bleeding into a thoran. Sold abroad as callaloo, yin choy or Chinese spinach. R065.
• Chembu — colocasia or taro; slippery when cooked, and the central tuber of Thiruvathira puzhukku. Must be cooked through.
• Chemmeen — prawns. Lean and high in protein rather than oily. R032, R033.
• Chena — elephant foot yam; large, brown, warty, cubed for mezhukkupuratti and erissery. Some varieties itch the throat, and the traditional remedy is acid in the cooking water. R071, R073.
• Cherupayar — whole green gram, or its split skinned form, moong. R011, R114.
• Cheriya ulli — Kerala's small pink-purple shallots. Sweeter, denser and lower in water than a large onion; sold abroad as Madras onions, sambar onions or small red onions.
• Cherunaranga — the small thin-skinned Indian lime, used as a finishing acid.
• Chirava · thenga chirava — the hand coconut scraper, bench-mounted or hand-cranked, which shreds the kernel into long wet flakes. Chapter 13.
• Choru — cooked rice, in everyday speech.
• Chukku — dried ginger, used in karkidaka kanji and in boiled herbal waters. R108.

D

• Daahashamani — a boiled aromatic water of dry ginger, cardamom, clove and coriander seed, drunk warm; carminative in intent and plain in fact.
• Dum — the sealed, low final phase of a biryani in which rice and masala finish together in their own steam. R018.

E

• Elakka — cardamom.
• Elayada — a steamed sweet parcel of rice dough with coconut and jaggery, cooked in a folded leaf. R115.
• Erissery — a thick dish of pulse and tuber or pumpkin, bound with ground coconut and crowned with coconut roasted dark in the pan. R054, R071.
• Ethakka — ripe Nendran plantain, the frying and steaming banana of Kerala. R100, R102.

G

• Gandhakasala — an aromatic short-grain Wayanad rice, registered as a geographical indication; a more perfumed relative of jeerakasala.
• Grambu — cloves.

I

• Idiyappam — steamed nests of fine rice noodles, pressed through a mould. Pre-colonial; documented in Sangam-era Tamil sources. Also called noolappam. R005.
• Idli — a steamed cake of fermented rice-and-urad batter. M11, R006.
• Inchi — ginger.
• Inji puli — the sweet-sour-hot ginger and tamarind relish of the sadya leaf. Also written injipuli and puli inji, and the two word orders are both in use. R098.
• Ishtu — the Kerala stew: coconut milk, whole spices, no chilli powder, pale by design. Sometimes written stew on menus and nothing is lost. R041, R080.

J

• Jathikka · jathipathri — nutmeg and mace, the seed and its lacy red aril, both grown in Kerala's midland gardens.
• Jeerakam — cumin.
• Jeerakasala — a short aromatic Wayanad rice, called kaima in Malabar, and the correct grain for Thalassery biryani. Registered as a geographical indication. R017, R019.

K

• Kaadi — coconut vinegar: cloudy, mild, faintly sweet.
• Kalan — a thick curd-and-coconut dish with yam or plantain, cooked down until it clings. Also written kaalan. R070.
• Kadala — black or brown chickpea; the fibre champion of the Kerala pulses and the partner of puttu at breakfast. Sold abroad as kala chana or desi chana. R010, R055.
• Kadala parippu — split Bengal gram, chana dal. Not to be confused with kadala.
• Kaduku — mustard seed, where a Kerala tempering begins.
• Kaithachakka — pineapple. Into a pachadi (R092) and a pulissery (R082), both Central Travancore sadya dishes. Chapter 12.
• Kallummakkaya — the Asian green mussel, a Malabar specialism. R034.
• Kanji — rice gruel, cooked loose in plenty of water; convalescent food, breakfast, and a late supper. R012, R020.
• Kanji vellam — the starchy water from cooking rice, traditionally drunk. No clinical trial supports a metabolic claim for it, and Chapter 7 says so.
• Kappa — tapioca, cassava. A Brazilian root that became a Malayali identity, promoted as a famine crop in Travancore and made a staple by wartime rice shortage. Peel, boil hard, discard the water.
• Kariveppila — curry leaves. Also written karivepilla. Volatile and short-lived, which is why the dried leaf is a duller ingredient.
• Karimeen — pearl spot, a brackish-water fish of the backwaters and Kerala's state fish since 2010. R029.
• Karkidaka kanji — the medicinal rice gruel of the monsoon month Karkidakam, taken warm at night. R108.
• Karuvapatta — cinnamon; also karugapatta. Kerala and Sri Lanka grow the true species; most supermarket cinnamon is cassia, and Chapter 9 explains why that matters.
• Karuppatti — palm jaggery, darker and more mineral-tasting than cane jaggery, and no different metabolically.
• Kasuvandi · andiparippu — cashew nut. Grown and processed in quantity around Kollam. In R017, R018 and R019, and throughout the swap lines as the substitute that replaces coconut milk with something lighter in saturated fat. Chapter 12.
• Kayam — asafoetida.
• Kichadi — a curd-based side with a cooked vegetable, close kin to pachadi; households draw the line between the two differently, and both usages are correct.
• Koonthal — squid. R037.
• Koorka — Chinese potato: small, knobbly, intensely aromatic, tedious to clean. R077.
• Koottukari — a thick sadya dish of pulse with tuber or raw banana, on the astringent side of the six tastes.
• Kothavara — cluster beans, slightly bitter and best in a coconut thoran.
• Kozhi — chicken. R040, R043.
• Kozhukkatta — a steamed dumpling of rice dough with a filling, savoury or sweet. R104.
• Kozhuva — anchovy or whitebait, fresh or dried. R031, R036.
• Kudampuli — the sun-dried rind of a Western Ghats Garcinia, smoky and deep, and the one Kerala acid that makes a curry improve overnight. Also written kodampuli and kudam puli; sold as Malabar tamarind, fish tamarind or gambooge. Chapter 9. R024, R026.
• Kumbalanga — ash gourd, sold abroad as winter melon or wax gourd; the body of olan and pulissery. R068, R083.
• Kurumulaku — black pepper.

M

• Maida — refined white wheat flour, the material of the modern parotta and one of the four documented shifts in Chapter 2.
• Mallii — coriander seed, which gives body rather than punch. Mallii ela is the leaf.
• Manchatti — the unglazed earthenware pot; see meen chatti.
• Manjal — turmeric.
• Mappas — a coconut-milk curry with a sour note, usually vinegar, and a pepper finish. Sometimes written mappas and sometimes moppas. R035, R044, R051.
• Matta — Kerala's everyday parboiled short-grain rice, reddish-pink from the bran. Palakkadan Matta is registered as a geographical indication; rosematta is the same family under a trade name. Anything labelled matta that is white and long is polished rice with a heritage word on the packet.
• Mathi — sardine. The fish that punishes a bad buy hardest. R026.
• Mathu — the wooden churner used for buttermilk and sambharam. R107.
• Meen — fish. Meen chatti is the fish pot; meen vevichathu is the kudampuli fish curry; meen peera is the dry coconut-and-fish preparation.
• Meen chatti — the unglazed clay fish pot, also called manchatti. Inert to acid, slow to heat and cool, and microporous, so a seasoned one carries something of the last curry into the next. Chapters 13 and 14.
• Mezhukkupuratti — the dry vegetable dish without coconut; the name means "smeared with oil", making it the clearest case of a dish named for its technique. R073, R074, R077.
• Mixie — the Indian jar blender, universal in Kerala kitchens. It cuts and heats where a stone crushes; Chapter 14 gives the workarounds.
• Moilee — a pale, gentle coconut-milk fish curry. Also written molee, moily and molly, all for the same dish. R025.
• Moonnaam paal — the third, thinnest coconut extraction. See onnaam paal.
• Moru — buttermilk, or curd whisked with water. Moru curry and moru kachiyathu are its cooked forms. R081, R087.
• Mulaku — chilli. Pacha mulaku is the green chilli, vattal mulaku the dried red.
• Muringakka · muringayila — drumstick pods and moringa leaves, the highest-protein green here. Chapter 12's verdict: an outstanding food and a weak supplement. R066.
• Muthira — horse gram, the leanest pulse here, hard as gravel and needing an overnight soak. Sold abroad as kollu, kulthi or hurali. R056, R057.
• Mutta — egg. R046, R047.
• Muttakoos — cabbage. Not a Kerala native and now entirely domesticated in the kitchen: R063, the thoran this book teaches the whole grammar on, and R079. Chapter 12.

N

• Nadan — "of the country", local, home-style. Attached to a dish name it signals the household version rather than the restaurant one.
• Nallenna — gingelly or sesame oil, pressed from raw seed and light golden; not the dark toasted East Asian oil, which is wrong here.
• Nannari — the root of Hemidesmus indicus, simmered for a cooling drink. Also written nannari veru. R110.
• Nendran — the large Kerala plantain, green as a vegetable and ripe as ethakka.
• Neychoru — ghee rice. R017.
• Neymeen — seer fish or kingfish, the special-occasion steak fish and the best source of omega-3 fats in these waters. Chapter 12 sets out the mercury caution honestly. R030.
• Njavara — a short medicinal rice, used in karkidaka kanji. Also written navara. R108.

O

• Olan — ash gourd and cowpea in thin coconut milk, barely spiced, finished with raw coconut oil. Quiet by design, and not silent. R068.
• Onnaam paal · randaam paal · moonnaam paal — the first, second and third coconut-milk extractions. The first is a finish and must never boil; the later two are cooking liquid. Chapter 14. M08.

P

• Pacha manga — hard green unripe mango, used as an acid and as flesh.
• Pachadi — a curd-based side dish, sweet-sour, with fruit or a cooked vegetable. R090, R091, R092.
• Pachakam · pachakavidhi — cooking, and method of cooking; the title of the 1953 newspaper column that began Kerala food writing.
• Padavalanga — snake gourd, the lightest vegetable in this book at 12 kcal per 100 g. R075.
• Palappam — the softer, thicker appam of Syrian Christian kitchens. R001.
• Pappadam — the thin lentil wafer of the sadya leaf. Also written papadam, and sold in Indian shops outside Kerala as papad. Roasting it rather than frying it saves the whole fat load.
• Parippu — dal, and by extension a dal curry. Cherupayar parippu is moong dal, toor parippu red gram. R058, R117.
• Parotta — the layered maida flatbread of restaurant and roadside Kerala; not in this book's recipes and discussed in Chapter 2 as one of the four shifts.
• Pathiri — the Malabar rice flatbread, in dozens of documented variants.
• Pattani — peas. Used frozen in this book, in R013 and R019, and added late so they stay green. Chapter 12.
• Pavakka — bitter gourd, at 21 kcal per 100 g. Chapter 12 reports that the two best syntheses of the human evidence found no significant effect on HbA1c or fasting glucose. R072.
• Payasam · pradhaman — the sweet pudding that closes a feast. In the Namboothiri scheme payasam is the rice-based family and pradhaman the non-rice one; elsewhere the words are looser. R112 to R116, R120.
• Pazham — ripe banana. Pazham nirachathu is the stuffed, steamed or fried version. R102.
• Peera — a dry preparation of fish with grated coconut, cooked under a lid and finished uncovered. Also peera pattichathu. R031.
• Perumjeerakam — fennel, the signature of Malabar meat cooking.
• Podi — a dry roasted-and-ground powder: a masala blend, a chutney powder, or a seasoning for kanji. M02, M03, M06, R095.
• Pokkali — a saline-tolerant Kerala rice grown in rotation with prawns, registered as a geographical indication.
• Pollichathu — cooked in a wrapping of banana leaf on a griddle, the leaf browning and blistering while the fish steams inside. R029.
• Porichathu — fried. R043.
• Potassium chloride, food-grade — the 30% of the 70:30 salt (M07), sold as low-sodium or potassium salt. Not for a reader with chronic kidney disease, or on a RAAS inhibitor, a potassium-sparing diuretic or a potassium supplement, without a doctor's approval. Chapters 10 and 12.
• Puli — tamarind, and more broadly sourness. Vaalanpuli is the tamarind pod.
• Pulissery — a gently soured curd-and-coconut curry, often with fruit. R082, R083.
• Puttu — steamed cylinders of moistened rice or ragi flour layered with grated coconut. Pre-colonial, with steam cooking described in a sixth-century Sanskrit text. R002, R003, R004.
• Puttu kutti — the cylindrical puttu steamer, originally bamboo and now usually steel. The vessel gives the dish its name and its shape. Chapter 13.
• Puzhukku — boiled and crushed tubers bound with a coconut paste.

R

• Ragi — finger millet, ground to flour for puttu, dosa, kanji and pancakes. Also called nachni and wimbi. R003, R008, R021, R101.
• Rasam — a thin, sharp, peppery tamarind broth, drunk as much as eaten. Also spelt rasam everywhere; the Tamil root milagu thanni, pepper water, is also the origin of Anglo-Indian mulligatawny. R086.
• Rava — semolina, coarse-ground wheat, the material of upma. R013.

S

• Sadya — the banana-leaf feast. Not a menu but a protocol: the leaf, the geometry, the order and the courses of rice all encode something. Chapter 27. R117 to R120.
• Sambar — a tamarind-and-dal vegetable curry with its own spice blend. Contested: the Thanjavur court origin story is traditional rather than documented. M02, R059, R118.
• Sambharam — spiced diluted buttermilk, drunk cold. R107.
• Sevanazhi — the idiyappam press. The Kannada Lokopakara of 1025 CE documents both the dish and the mould-press, so this is a thousand-year-old documented instrument. Chapter 13.
• Shaap — the toddy shop, and by extension its cooking: hard-seasoned, acid-forward, and the source of several dishes now considered restaurant classics.
• Shadrasa — the traditional six-taste framework: sweet, sour, salty, pungent, bitter and astringent. Treated in this book as a traditional organising idea that happens to produce a varied plate, kept separate from clinical evidence.
• Sharkara — cane jaggery. Sharkara upperi is the jaggery-glazed banana chip.
• Sulaimani — the black spiced tea of Malabar, with lime. R111.

T

• Thaalikkuka — tempering: whole spices and curry leaf bloomed in hot fat, at the start of some dishes and poured over the top of others. Also thaalippu. Which, and why, is the first technique in Chapter 14.
• Thairu — set curd, yoghurt. Must never boil.
• Thakkali — tomato. R088.
• Tharavaad — the large joint household, and the kitchen that went with it.
• Thattu dosa — the small thick griddle dosa of the roadside stall. R007.
• Thattukada — the roadside food stall, and one of the four documented shifts in Chapter 2.
• Thavi — the deep ladle. Chapter 13.
• Theeyal — a dark, sour gravy built on coconut roasted almost to bitterness before grinding. R072, R084.
• Thenga — coconut. Thenga kothu is the sliver cut; thengaappu the spent gratings left after milk is pressed, which still hold most of the fibre and are worth keeping.
• Thenga aracha · thenga chertha — "with ground coconut" and "with coconut added": a paste cooked in and thickening, against milk added and enriching. The grammar of the whole cuisine, and the second technique in Chapter 14.
• Thiruvathira puzhukku — the tuber dish of a rice-free women's festival; the one day the tubers take the centre of the leaf. Contested: sources place Thiruvathira in different Malayalam months.
• Thoran — the dry vegetable dish with raw grated coconut crushed in at the end, cooked in the vegetable's own water under a lid. R063 is the master pattern.
• Thooshanila — the tender tip portion of the banana leaf, the prized cut at a feast.
• Toddy · kallu — fermented palm sap, and the original leaven of kallappam.

U

• Ularthiyathu — cooked down and then dry-roasted in the pan until the masala crusts onto the meat and the coconut slivers darken. R033, R045, R048.
• Ulli — onion or shallot. Ulli theeyal is the shallot theeyal. R084.
• Uluva — fenugreek, and one of three spices whose trial dose Chapter 9 finds reachable through food. Every mention of it in this book carries the caution that it can lower blood glucose further in a reader using insulin or a sulfonylurea, which is a matter for their clinician.
• Unakka meen — sun-dried salted fish, used as seasoning rather than as bulk. Rinse, soak, and add no further salt. R036.
• Unakkalari — short-grain raw rice, the correct grain for a milk payasam. R120.
• Unakkamundiri — raisin or sultana. A garnish in R018 and a sweetener in R102 and R103. Commercially dried pale fruit is usually sulphited, which is why those recipes carry a sulphites line. Chapter 12.
• Unnakkaya — a Malabar sweet: ripe plantain pounded to a dough around a coconut filling, shaped as a small pod. Also written unnakaya. R103.
• Upastharanam — the spoon of ghee poured over the first rice course of a sadya. R117.
• Upma — a savoury dish of roasted semolina or millet cooked with vegetables. R013, R022.
• Upperi — the broadest of the dry-vegetable words. In household speech a dry-cooked side, roughly interchangeable with mezhukkupuratti; on a sadya leaf, the deep-fried salted banana chip. Both meanings are correct. R079.
• Uruli — the wide, shallow, heavy bell-metal or brass pan, the traditional vessel for payasam and for anything that needs slow reduction. Chapter 13.
• Uzhunnu — urad dal, black gram; split and skinned for batters, whole for a tempering crackle.

V

• Vanpayar — the red cowpea, and the Kerala pulse: thoran, erissery, olan. Also written van payar; sold abroad as black-eyed bean or lobia, though the Kerala variety is smaller and redder. R053, R054.
• Varutharacha — coconut dry-roasted dark and then ground; a third register rather than a variant of thenga aracha. The third technique in Chapter 14. M09.
• Vazhakkoombu · vazhapindi — plantain flower and plantain stem, the two most underused vegetables in the cuisine. R078.
• Velichenna — coconut oil. Chapter 8 sets out what it is and is not; Chapter 14 sets out where this book keeps it and where it moves to sesame, groundnut or rice bran.
• Vellarikka — cucumber, in its Kerala varieties. R091.
• Vellayappam — a thicker, whiter, milder appam.
• Velluthulli — garlic. The one spice in this book whose trial dose overlaps ordinary cooking; Chapter 9 gives the numbers.
• Vendakka — okra. Chapter 12 notes that no human randomised trial of okra water has been verified, and that eating the pod delivers far more of its soluble mucilage than steeping it. R074.
• Vevichathu — boiled, cooked in liquid; in practice, the kudampuli fish curry. R024.

Y

• Yeast, instant — the modern alternative to toddy as the leavening in an appam batter (M10), at 2 g. Chapter 12.

2. English–Malayalam Quick Finder

The reverse lookup. If you know the English word and want the Kerala one, or the word to use in a shop, start here and then follow the glossary entry above.

3. The Recipe List, by Chapter

All 137 numbered preparations: 17 mother preparations and 120 recipes. Icons are the six-letter Kerala Plate strip — V vegetable-forward, P pulse included or completed by one, Q quick, B batch-friendly, F freezer-friendly, L low sodium, under 300 mg a serving.

Chapter 15 — Mother Preparations

Chapter 16 — Breakfast

Chapter 17 — Rice, Grains and the Grain Question in Practice

Chapter 18 — Fish and Seafood

Chapter 19 — Chicken, Egg and Meat

Chapter 20 — Pulses and Legumes

Chapter 21 — Vegetables: The Half of the Plate

Chapter 22 — Curries, Pulissery and the Sour Family

Chapter 23 — Salads, Pachadis, Chutneys, Podis and Pickles

Chapter 24 — Tea Time, Rebuilt

Chapter 25 — Drinks

Chapter 26 — Sweets and Payasam, Honestly

Chapter 27 — The Sadya, Re-engineered

4. Index by Dish Name, A–Z

Every recipe and every mother preparation in this book appears twice below: once under its Malayalam name and once under its English one, each carrying the number that will find it. Where a preparation has no Malayalam name — because it is this book's own construction rather than an inherited dish — it appears once, under the English. Names are alphabetised letter by letter, ignoring accents and punctuation. Nothing here is keyed to a page; the numbers are stable across the paperback, the ebook and any future edition.

A

• Ada pradhaman · Rice ada in jaggery and coconut milk — R113
• Amaranth green thoran · Cheera thoran — R065
• Amaranth greens with dried fish · Unakka meen thoran — R036
• Anchovies steamed dry with grated coconut · Kozhuva peera — R031
• Appam and palappam batter · Fermented rice and coconut batter — M10
• Ash gourd and cowpea in thin coconut milk · Kumbalanga olan — R068
• Ash gourd in curd and coconut · Kumbalanga pulissery — R083
• Attirachi ishtu · Mutton stew — R050
• Avial · Mixed vegetables in coarse coconut-cumin paste — R069
• Ayala varuthathu, baked · Mackerel baked with a chilli-masala rub — R027
• Ayala varuthathu, fried · Kerala mackerel fry, with the oil weighed — R028

B

• Baked plantain fritter · Ethakka appam, baked — R100
• Baked sardine cutlets · Mathi cutlet, baked — R039
• Banana stem pachadi · Vazhapindi pachadi — R078
• Base shallot masala to freeze — M15
• Beef curry with coconut slivers · Nadan beef curry — R049
• Beef fry, traditional and rebuilt · Beef ularthiyathu — R048
• Beef ularthiyathu · Beef fry, traditional and rebuilt — R048
• Beetroot pachadi · Pachadi, beetroot — R090
• Beetroot thoran · Thoran, beetroot — R067
• Bitter gourd and shallots in dark roasted coconut · Pavakka theeyal — R072
• Black chickpea curry · Kadala curry — R010
• Black chickpea roasted dry with coconut slivers · Kadala ularthiyathu — R055
• Brown cowpea with grated coconut · Vanpayar thoran — R053
• Buttermilk, warmed and tempered · Moru kachiyathu — R087

C

• Cabbage and carrot upperi · Upperi, cabbage and carrot — R079
• Cabbage thoran · Thoran, cabbage — R063
• Carrot and coconut raita · Raita, carrot and coconut — R099
• Chai, and the sugar arithmetic · Chaya — R106
• Chakka pradhaman · Ripe jackfruit pradhaman — R116
• Chaya · Chai, and the sugar arithmetic — R106
• Cheera thoran · Amaranth green thoran — R065
• Chemmeen theeyal · Prawns in roasted coconut and tamarind — R032
• Chemmeen ularthiyathu · Dry prawn roast with coconut slivers — R033
• Chena erissery · Elephant foot yam and cowpea erissery — R071
• Chena mezhukkupuratti · Elephant foot yam, parboiled and oil-glazed — R073
• Cherupayar curry · Whole green gram curry — R011
• Cherupayar mulapichathu · Sprouted green gram salad — R062
• Cherupayar payasam · Green gram payasam — R114
• Chicken mappas · Kozhi mappas — R044
• Chinese potato, boiled and glazed with pepper · Koorka mezhukkupuratti — R077
• Coconut chutney, rebuilt · Thenga chammanthi — R093
• Coconut milk, three extractions · Onnaam paal · randaam paal · moonnaam paal — M08
• Country-style chicken and beef masala · Nadan chicken masala — M04
• Cowpea and pumpkin erissery · Vanpayar erissery — R054
• Cucumber pachadi · Vellarikka pachadi — R091

D

• Dosa, oats and matta · Oats and red rice dosa — R009
• Dry chicken roast with coconut slivers · Kozhi ularthiyathu — R045
• Dry prawn roast with coconut slivers · Chemmeen ularthiyathu — R033
• Duck mappas · Tharavu mappas — R051

E

• Egg curry in coconut milk · Mutta curry — R046
• Egg roast, rebuilt · Mutta roast — R014
• Egg thoran · Mutta thoran — R047
• Elayada · Steamed rice parcels of coconut and jaggery — R115
• Elephant foot yam and cowpea erissery · Chena erissery — R071
• Elephant foot yam, parboiled and oil-glazed · Chena mezhukkupuratti — R073
• Ethakka appam, baked · Baked plantain fritter — R100
• Everyday country chicken curry · Nadan kozhi curry — R040

F

• Fermented rice and black gram batter · Idli and dosa batter — M11
• Fermented rice and coconut batter · Appam and palappam batter — M10
• Festival dal for the first rice course, with ghee · Sadya parippu — R117
• Finger millet and banana pancake · Ragi pancake — R101
• Finger millet and red rice batter · Ragi-matta dosa batter — M12
• Finger millet dosa · Ragi dosa — R008
• Finger millet porridge · Ragi kanji — R021
• Finger millet puttu · Ragi puttu — R003
• Fish in banana leaf — R038
• Fish masala — M05
• Fish stock from heads and frames — M13
• French bean thoran · Thoran, beans — R064
• Fried chicken, rebuilt in the oven · Kozhi porichathu — R043

G

• Garam masala, Kerala — M01
• Ghee rice, reworked · Neychoru — R017
• Ginger, tamarind and jaggery relish · Inji puli, reworked — R098
• Ginger-garlic-green chilli paste — M16
• Green gram payasam · Cherupayar payasam — R114
• Green mussels roasted dry with pepper · Kallummakkaya roast — R034
• Green papaya thoran · Thoran, raw papaya — R076

H

• Horse gram in a roasted-coconut gravy · Muthira curry — R057
• Horse gram with coconut · Muthira thoran — R056

I

• Idiyappam · String hoppers — R005
• Idli · Steamed fermented rice and black gram cakes — R006
• Idli and dosa batter · Fermented rice and black gram batter — M11
• Inji puli · naranga achar · manga achar · The sadya pickle and relish set — R119
• Inji puli, reworked · Ginger, tamarind and jaggery relish — R098
• Ishtu, vegetable · Mixed vegetable stew — R080

J

• Jeera and methi water, and what it does not do — R109

K

• Kadala curry · Black chickpea curry — R010
• Kadala masala, Kerala · Kerala chana masala — R061
• Kadala mix, roasted · Roasted black chickpea mix — R105
• Kadala ularthiyathu · Black chickpea roasted dry with coconut slivers — R055
• Kadumanga achar · Low-sodium mango pickle — R097
• Kalan · Yam and green plantain in thick soured curd — R070
• Kaleej varuthathu · Liver fry — R052
• Kallummakkaya roast · Green mussels roasted dry with pepper — R034
• Kanji podi · The dry podi that makes rice gruel a meal — R095
• Kanji, three ways · Rice gruel, three ways — R020
• Kanji with vanpayar · Rice gruel with cowpea — R012
• Karimeen pollichathu · Pearl spot cooked in a banana leaf — R029
• Karkidaka kanji · The monsoon gruel of Karkidakam — R108
• Kerala chana masala · Kadala masala, Kerala — R061
• Kerala chicken stew · Kozhi ishtu — R041
• Kerala kitchen salad — R089
• Kerala mackerel fry, with the oil weighed · Ayala varuthathu, fried — R028
• Khichdi, Kerala · Red rice and moong dal in one pot — R023
• Koonthal roast · Squid roasted dry with pepper — R037
• Koorka mezhukkupuratti · Chinese potato, boiled and glazed with pepper — R077
• Kozhi ishtu · Kerala chicken stew — R041
• Kozhi mappas · Chicken mappas — R044
• Kozhi porichathu · Fried chicken, rebuilt in the oven — R043
• Kozhi ularthiyathu · Dry chicken roast with coconut slivers — R045
• Kozhukkatta, savoury · Steamed rice dumplings with a moong dal filling — R104
• Kozhuva peera · Anchovies steamed dry with grated coconut — R031
• Kudampuli fish curry · Meen vevichathu — R024
• Kumbalanga olan · Ash gourd and cowpea in thin coconut milk — R068
• Kumbalanga pulissery · Ash gourd in curd and coconut — R083
• Kurumulaku kozhi · Pepper chicken — R042

L

• Lace-edged fermented rice hopper · Palappam — R001
• Lime and sarsaparilla sharbat, unsweetened · Nannari sharbat — R110
• Little millet upma · Upma, millet — R022
• Liver fry · Kaleej varuthathu — R052
• Low-sodium all-purpose podi · Podi, the low-sodium all-purpose — M06
• Low-sodium lime pickle · Naranga achar — R096
• Low-sodium mango pickle · Kadumanga achar — R097

M

• Mackerel baked with a chilli-masala rub · Ayala varuthathu, baked — R027
• Malabar black tea with lime and spice · Sulaimani — R111
• Mambazha pulissery · Ripe mango in curd and coconut — R085
• Mathi curry · Sardine curry with kudampuli — R026
• Mathi cutlet, baked · Baked sardine cutlets — R039
• Matta rice, properly cooked · Red parboiled rice, properly cooked — R015
• Meen mappas · Mild coconut-milk fish stew — R035
• Meen moilee · Pale coconut-milk fish curry — R025
• Meen vevichathu · Kudampuli fish curry — R024
• Mild coconut-milk fish stew · Meen mappas — R035
• Mixed vegetable stew · Ishtu, vegetable — R080
• Mixed vegetables in coarse coconut-cumin paste · Avial — R069
• Moong dal with amaranth greens · Parippu with cheera — R060
• Moringa leaf thoran · Muringayila thoran — R066
• Moru curry · Tempered buttermilk curry with ground coconut — R081
• Moru kachiyathu · Buttermilk, warmed and tempered — R087
• Muringayila thoran · Moringa leaf thoran — R066
• Muthira curry · Horse gram in a roasted-coconut gravy — R057
• Muthira thoran · Horse gram with coconut — R056
• Mutta curry · Egg curry in coconut milk — R046
• Mutta roast · Egg roast, rebuilt — R014
• Mutta thoran · Egg thoran — R047
• Mutton stew · Attirachi ishtu — R050

N

• Nadan beef curry · Beef curry with coconut slivers — R049
• Nadan chicken masala · Country-style chicken and beef masala — M04
• Nadan kozhi curry · Everyday country chicken curry — R040
• Nannari sharbat · Lime and sarsaparilla sharbat, unsweetened — R110
• Naranga achar · Low-sodium lime pickle — R096
• Neychoru · Ghee rice, reworked — R017
• Neymeen manga curry · Seer fish with raw mango and coconut milk — R030

O

• Oats and red rice dosa · Dosa, oats and matta — R009
• Okra cooked dry and oil-glazed · Vendakka mezhukkupuratti — R074
• Onnaam paal · randaam paal · moonnaam paal · Coconut milk, three extractions — M08

P

• Paal payasam · Sadya milk payasam, portioned — R120
• Pachadi, beetroot · Beetroot pachadi — R090
• Pachadi, pineapple · Pineapple pachadi — R092
• Padavalanga curry · Snake gourd and moong dal in coconut-cumin paste — R075
• Palada payasam · Rice ada in reduced milk — R112
• Palappam · Lace-edged fermented rice hopper — R001
• Pale coconut-milk fish curry · Meen moilee — R025
• Parippu curry · The sadya dal, with its spoon of ghee — R058
• Parippu with cheera · Moong dal with amaranth greens — R060
• Pavakka theeyal · Bitter gourd and shallots in dark roasted coconut — R072
• Pazham nirachathu · Stuffed ripe plantain, steamed — R102
• Pearl spot cooked in a banana leaf · Karimeen pollichathu — R029
• Pepper chicken · Kurumulaku kozhi — R042
• Pineapple pachadi · Pachadi, pineapple — R092
• Pineapple pulissery · Pulissery, pineapple — R082
• Podi, the low-sodium all-purpose · Low-sodium all-purpose podi — M06
• Prawns in roasted coconut and tamarind · Chemmeen theeyal — R032
• Pulao with jeerakasala · Vegetable pulao — R019
• Pulissery, pineapple · Pineapple pulissery — R082
• Puttu, matta rice · Steamed rice-and-coconut cylinder — R002
• Puttu, wheat and coconut · Wheat and coconut puttu — R004

R

• Ragi dosa · Finger millet dosa — R008
• Ragi kanji · Finger millet porridge — R021
• Ragi pancake · Finger millet and banana pancake — R101
• Ragi puttu · Finger millet puttu — R003
• Ragi-matta dosa batter · Finger millet and red rice batter — M12
• Raita, carrot and coconut · Carrot and coconut raita — R099
• Rasam · Tamarind and pepper broth — R086
• Rasam podi · Rasam spice blend — M03
• Rasam spice blend · Rasam podi — M03
• Red parboiled rice, properly cooked · Matta rice, properly cooked — R015
• Red rice and moong dal in one pot · Khichdi, Kerala — R023
• Rice ada in jaggery and coconut milk · Ada pradhaman — R113
• Rice ada in reduced milk · Palada payasam — R112
• Rice gruel, three ways · Kanji, three ways — R020
• Rice gruel with cowpea · Kanji with vanpayar — R012
• Ripe jackfruit pradhaman · Chakka pradhaman — R116
• Ripe mango in curd and coconut · Mambazha pulissery — R085
• Roasted black chickpea mix · Kadala mix, roasted — R105
• Roasted coconut paste, in freezer portions · Varutharacha thenga — M09

S

• Sadya milk payasam, portioned · Paal payasam — R120
• Sadya parippu · Festival dal for the first rice course, with ghee — R117
• Sadya sambar · The festival sambar, at full scale — R118
• Salt, the 70:30 blend — M07
• Sambar · Toor dal, tamarind and five vegetables — R059
• Sambar podi · Sambar spice blend — M02
• Sambar spice blend · Sambar podi — M02
• Sambharam · Spiced buttermilk — R107
• Sardine curry with kudampuli · Mathi curry — R026
• Seer fish with raw mango and coconut milk · Neymeen manga curry — R030
• Semolina rebuilt around its vegetables · Upma, vegetable — R013
• Shallots in roasted coconut and tamarind · Ulli theeyal — R084
• Snake gourd and moong dal in coconut-cumin paste · Padavalanga curry — R075
• Spiced buttermilk · Sambharam — R107
• Sprouted green gram salad · Cherupayar mulapichathu — R062
• Squid roasted dry with pepper · Koonthal roast — R037
• Steamed fermented rice and black gram cakes · Idli — R006
• Steamed rice dumplings with a moong dal filling · Kozhukkatta, savoury — R104
• Steamed rice parcels of coconut and jaggery · Elayada — R115
• Steamed rice-and-coconut cylinder · Puttu, matta rice — R002
• String hoppers · Idiyappam — R005
• Stuffed ripe plantain, steamed · Pazham nirachathu — R102
• Sulaimani · Malabar black tea with lime and spice — R111

T

• Tamarind and pepper broth · Rasam — R086
• Tempered buttermilk curry with ground coconut · Moru curry — R081
• Tempered curd · Thaliched moru — M17
• Thakkali chammanthi · Tomato chutney — R094
• Thakkali curry · Tomato curry with shallots and coconut milk — R088
• Thalassery chicken biryani, rebuilt · Thalassery kozhi biryani — R018
• Thalassery kozhi biryani · Thalassery chicken biryani, rebuilt — R018
• Thaliched moru · Tempered curd, with a mustard tempering — M17
• Tharavu mappas · Duck mappas — R051
• Thattu dosa · Thick griddle dosa — R007
• The chilled-and-reheated rice method — R016
• The dry podi that makes rice gruel a meal · Kanji podi — R095
• The festival sambar, at full scale · Sadya sambar — R118
• The Mappila plantain pod, steamed · Unnakkaya — R103
• The monsoon gruel of Karkidakam · Karkidaka kanji — R108
• The sadya dal, with its spoon of ghee · Parippu curry — R058
• The sadya pickle and relish set · Inji puli · naranga achar · manga achar — R119
• Thenga chammanthi · Coconut chutney, rebuilt — R093
• Thick griddle dosa · Thattu dosa — R007
• Thoran, beans · French bean thoran — R064
• Thoran, beetroot · Beetroot thoran — R067
• Thoran, cabbage · Cabbage thoran — R063
• Thoran, raw papaya · Green papaya thoran — R076
• Tomato chutney · Thakkali chammanthi — R094
• Tomato curry with shallots and coconut milk · Thakkali curry — R088
• Toor dal, tamarind and five vegetables · Sambar — R059

U

• Ulli theeyal · Shallots in roasted coconut and tamarind — R084
• Unakka meen thoran · Amaranth greens with dried fish — R036
• Unnakkaya · The Mappila plantain pod, steamed — R103
• Upma, millet · Little millet upma — R022
• Upma, vegetable · Semolina rebuilt around its vegetables — R013
• Upperi, cabbage and carrot · Cabbage and carrot upperi — R079

V

• Vanpayar erissery · Cowpea and pumpkin erissery — R054
• Vanpayar thoran · Brown cowpea with grated coconut — R053
• Varutharacha thenga · Roasted coconut paste, in freezer portions — M09
• Vazhapindi pachadi · Banana stem pachadi — R078
• Vegetable pulao · Pulao with jeerakasala — R019
• Vegetable stock, Kerala aromatics — M14
• Vellarikka pachadi · Cucumber pachadi — R091
• Vendakka mezhukkupuratti · Okra cooked dry and oil-glazed — R074

W

• Wheat and coconut puttu · Puttu, wheat and coconut — R004
• Whole green gram curry · Cherupayar curry — R011

Y

• Yam and green plantain in thick soured curd · Kalan — R070

5. Index by Ingredient

Extracted from the ingredient lists of all 136 preparations. An ingredient is listed where it does real work in the dish; a garnish that could be left out without changing anything is not indexed. Sub-entries appear wherever a heading carries enough hits to need them. Salt is not indexed, because it appears in almost everything: for the low-sodium blend see M07, and for cooking without any added salt at all see M06, M13, M14 and M15.

A

• Amaranth · cheera — R036 · R047 · R060 · R065
• Asafoetida · kayam — M02 · M03 · M05 · M06 · R059 · R095 · R096 · R097 · R107 · R118 · R119
• Ash gourd · kumbalanga — M14 · R023 · R059 · R068 · R069 · R080 · R083 · R118

B

• Banana and plantain

  • green, raw — R069 · R070 · R080
  • ripe, nendran and ethakka — R100 · R101 · R102 · R103 · R120
  • leaf — R029 · R038 · R102 · R115
  • stem · vazhapindi — R078

• Bay leaf — R019

• Beans, French and green — R013 · R019 · R022 · R064 · R080
• Beef — R048 · R049 · R052
• Beetroot — R067 · R090
• Bengal gram, split · kadala parippu, chana dal — M02 · M06 · R022 · R093 · R095
• Bitter gourd · pavakka — R072

C

• Cabbage — R063 · R079
• Cardamom · elakka — M01 · M04 · R017 · R019 · R021 · R041 · R044 · R050 · R051 · R080 · R100 · R101 · R102 · R103 · R106 · R109 · R111 · R112 · R113 · R114 · R116 · R120
• Carrot — M14 · R013 · R019 · R022 · R023 · R041 · R050 · R059 · R062 · R069 · R079 · R080 · R089 · R099
• Cashew nut — R017 · R019
• Chicken — R018 · R040 · R041 · R042 · R043 · R044 · R045 · R048
• Chickpea, black · kadala — R010 · R055 · R061 · R105
• Chilli powder — M15 · R010 · R014 · R043 · R046 · R049 · R057 · R061 · R073 · R074 · R077 · R088 · R096 · R097 · R098 · R105 · R119
• Chilli, dried red — M02 · M03 · M04 · M05 · M06 · M09 · M14 · M15 · R010 · R014 · R043 · R046 · R049 · R053 · R054 · R056 · R057 · R058 · R059 · R061 · R070 · R071 · R072 · R073 · R074 · R077 · R081 · R082 · R083 · R085 · R086 · R087 · R088 · R090 · R091 · R092 · R093 · R094 · R095 · R096 · R097 · R098 · R105 · R118 · R119
• Chilli, green · pacha mulaku — M13 · M15 · M16 · R011 · R013 · R014 · R018 · R019 · R022 · R023 · R024 · R025 · R029 · R030 · R031 · R033 · R034 · R035 · R036 · R037 · R038 · R039 · R040 · R041 · R042 · R043 · R044 · R045 · R046 · R047 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R058 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R075 · R076 · R078 · R079 · R080 · R081 · R082 · R083 · R085 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R098 · R099 · R104 · R107 · R117 · R119
• Cinnamon · karuvapatta — M01 · M04 · R017 · R019 · R041 · R044 · R050 · R051 · R080 · R111
• Cloves · grambu — M01 · M04 · R017 · R019 · R041 · R044 · R050 · R051 · R080 · R111

• Coconut

  • fresh grated — M08 · M09 · M10 · R002 · R003 · R004 · R005 · R011 · R012 · R022 · R023 · R031 · R036 · R038 · R047 · R053 · R054 · R056 · R058 · R062 · R063 · R064 · R065 · R066 · R067 · R069 · R070 · R071 · R072 · R075 · R076 · R078 · R079 · R081 · R082 · R083 · R085 · R089 · R090 · R091 · R092 · R093 · R094 · R099 · R101 · R102 · R103 · R104 · R117 · R118
  • slivers · thenga kothu — R033 · R034 · R045 · R048 · R049 · R055
  • milk, three extractions — R001 · R021 · R025 · R030 · R035 · R040 · R041 · R044 · R046 · R049 · R050 · R051 · R068 · R080 · R088 · R108 · R113 · R114 · R116
  • oil · velichenna — M15 · R001 · R005 · R006 · R007 · R010 · R011 · R012 · R014 · R018 · R019 · R022 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R030 · R031 · R033 · R034 · R035 · R036 · R037 · R038 · R039 · R040 · R041 · R042 · R044 · R045 · R046 · R047 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R099 · R115 · R118 · R119
  • roasted ground paste · varutharacha, M09 — R010 · R032 · R057 · R061 · R084
  • copra, dried — R095

• Coriander leaf — R014 · R038 · R062 · R086

• Coriander seed and ground coriander · mallii — M02 · M03 · M04 · M05 · M09 · M15 · R010 · R014 · R018 · R042 · R044 · R046 · R049 · R051 · R052 · R055 · R057 · R061 · R072 · R088 · R108
• Cowpea, red · vanpayar — R012 · R053 · R054 · R068 · R071
• Cucumber · vellarikka — R062 · R089 · R091
• Cumin · jeerakam — M02 · M03 · M05 · M06 · R011 · R018 · R019 · R023 · R054 · R058 · R060 · R064 · R069 · R070 · R071 · R075 · R076 · R078 · R081 · R082 · R083 · R085 · R095 · R108 · R109 · R114 · R117
• Curd and buttermilk · thairu, moru — R018 · R043 · R069 · R070 · R078 · R081 · R082 · R083 · R085 · R087 · R090 · R091 · R092 · R099 · R107
• Curry leaves · kariveppila — M02 · M03 · M04 · M05 · M06 · M07 · M13 · M14 · R010 · R011 · R012 · R013 · R014 · R022 · R023 · R024 · R025 · R026 · R029 · R030 · R031 · R032 · R033 · R034 · R035 · R036 · R037 · R039 · R040 · R041 · R042 · R043 · R044 · R045 · R046 · R047 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R098 · R099 · R104 · R105 · R107 · R108 · R117 · R118 · R119

D

• Duck — R051

E

• Egg — R014 · R039 · R046 · R047 · R101 · R103
• Elephant foot yam · chena — R069 · R070 · R071 · R073 · R118

F

• Fennel · perumjeerakam — M01 · M04 · M09 · R018 · R034 · R035 · R043 · R044 · R046 · R049 · R051 · R052 · R057 · R061
• Fenugreek · uluva — M02 · M04 · M05 · M11 · M12 · R009 · R059 · R070 · R081 · R082 · R083 · R084 · R085 · R088 · R096 · R097 · R098 · R108 · R109 · R119
• Fish and seafood
  • anchovy and whitebait · kozhuva — R031 · R036
  • dried fish · unakka meen — R036
  • mackerel · ayala — R027 · R028
  • mussels · kallummakkaya — R034
  • pearl spot · karimeen — M13 · R025 · R029
  • pomfret, snapper, bream — M13 · R025 · R035
  • prawns · chemmeen — R032 · R033
  • sardine · mathi — R026 · R036 · R039
  • seer fish and kingfish · neymeen — M13 · R024 · R025 · R030 · R035
  • squid · koonthal — R037
  • stock, from heads and frames — R025 · R030 · R032 · R035

G

• Garlic · velluthulli — M15 · M16 · R014 · R018 · R019 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R033 · R034 · R037 · R040 · R041 · R042 · R043 · R044 · R045 · R046 · R048 · R049 · R050 · R051 · R052 · R055 · R057 · R060 · R061 · R065 · R086 · R088
• Ghee — R017 · R018 · R019 · R058 · R112 · R113 · R114 · R115 · R116 · R117 · R120

• Ginger · inchi

  • fresh — M13 · M14 · M15 · M16 · R013 · R014 · R018 · R019 · R022 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R030 · R031 · R033 · R034 · R035 · R037 · R038 · R039 · R041 · R044 · R050 · R051 · R080 · R081 · R087 · R088 · R093 · R098 · R099 · R104 · R106 · R107 · R108 · R113 · R114 · R116 · R119
  • dried · chukku — R108 · R113
  • ginger-garlic-green chilli paste, M16 — R040 · R042 · R043 · R045 · R046 · R048 · R049 · R052 · R055 · R061

• Green gram · cherupayar, moong — R011 · R013 · R023 · R058 · R060 · R062 · R075 · R095 · R104 · R108 · R114 · R117

• Groundnut oil — M16 · R043 · R062

H

• Horse gram · muthira — R056 · R057

J

• Jackfruit · chakka — R116
• Jaggery, cane and palm · sharkara, karuppatti — R021 · R072 · R082 · R092 · R098 · R100 · R102 · R103 · R108 · R110 · R111 · R112 · R113 · R114 · R116 · R119

K

• Kudampuli · Malabar tamarind — R024 · R026 · R031 · R057

L

• Lime · cherunaranga — R013 · R017 · R018 · R022 · R023 · R025 · R027 · R028 · R029 · R035 · R038 · R039 · R043 · R052 · R060 · R062 · R089 · R096 · R099 · R107 · R109 · R110 · R111
• Liver — R052

M

• Mace and nutmeg · jathipathri, jathikka — M01
• Mango, raw · pacha manga — R030 · R097
• Mango, ripe — R085
• Millet, little · samai — R022
• Mint — R017 · R018 · R019 · R110 · R111

• Moringa · muringayila and muringakka

  • leaves — R066
  • pods, drumstick — R043 · R059 · R069 · R118

• Mustard seed · kaduku — R010 · R011 · R013 · R022 · R032 · R036 · R047 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R063 · R064 · R065 · R066 · R067 · R070 · R071 · R072 · R075 · R076 · R078 · R079 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R090 · R091 · R092 · R093 · R094 · R096 · R097 · R098 · R099 · R104 · R118 · R119

• Mutton and goat — R050 · R052

O

• Oats — R009
• Okra · vendakka — R059 · R074 · R118
• Onion, large — R007

P

• Papaya, raw — R076
• Peas, green — R013 · R019 · R022

• Pepper · kurumulaku

  • black — M01 · M02 · M03 · M04 · M05 · M06 · M13 · M14 · R014 · R017 · R018 · R019 · R023 · R029 · R033 · R034 · R035 · R037 · R038 · R040 · R042 · R043 · R044 · R045 · R047 · R048 · R049 · R051 · R052 · R055 · R070 · R073 · R077 · R080 · R095 · R108
  • white — R041 · R050

• Pineapple — R082 · R092

• Potato — R039 · R041 · R050 · R051 · R077

R

• Ragi · finger millet — M12 · R003 · R008 · R021 · R101
• Raisins — R102 · R103
• Rice
  • matta and unpolished parboiled — M11 · M12 · R002 · R003 · R008 · R009 · R012 · R015 · R016 · R020 · R023
  • jeerakasala — R017 · R019
  • raw short-grain · pachari, unakkalari — M10 · R120
  • njavara — R108
  • flour, and puttu podi — R002 · R003 · R004 · R005 · R043 · R100 · R101 · R104 · R115
  • ada, dried rice flakes — R112 · R113
  • aval, flattened rice — R039

S

• Semolina · rava — R013
• Sesame oil · nallenna, gingelly — R008 · R009 · R013 · R032 · R096 · R097 · R098 · R100 · R101 · R103 · R104 · R105
• Sesame seed — R021
• Shallots · cheriya ulli — M09 · M13 · M14 · M15 · R010 · R011 · R012 · R013 · R014 · R017 · R018 · R019 · R022 · R023 · R024 · R025 · R026 · R029 · R030 · R031 · R032 · R033 · R034 · R035 · R036 · R037 · R038 · R039 · R040 · R041 · R042 · R044 · R045 · R046 · R047 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R069 · R072 · R073 · R074 · R075 · R076 · R077 · R079 · R080 · R081 · R084 · R087 · R088 · R089 · R093 · R094 · R107 · R108
• Snake gourd · padavalanga — R069 · R075 · R118
• Star anise — M01 · R017 · R051

T

• Tamarind · puli — R032 · R059 · R072 · R084 · R086 · R093 · R094 · R098 · R118 · R119
• Tea leaf and tea dust — R106 · R111
• Tomato · thakkali — M15 · R014 · R018 · R023 · R025 · R029 · R034 · R037 · R040 · R046 · R049 · R057 · R059 · R061 · R062 · R086 · R088 · R089 · R094
• Toor dal · thuvara parippu — M02 · M03 · R059 · R086 · R118
• Turmeric · manjal — M02 · M03 · M04 · M05 · M09 · M15 · R010 · R011 · R014 · R018 · R023 · R025 · R031 · R035 · R036 · R040 · R042 · R043 · R044 · R045 · R046 · R047 · R048 · R049 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R063 · R064 · R065 · R066 · R067 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R081 · R082 · R083 · R085 · R087 · R088 · R096 · R097 · R098 · R100 · R105 · R108 · R117 · R118

U

• Urad dal, black gram · uzhunnu — M06 · M11 · M12 · R009 · R013 · R079

V

• Vinegar, coconut · kaadi — R035 · R044 · R051 · R097

W

• Wheat flour, wholemeal · atta — R004 · R100

Y

- Yeast — M10

6. Index by Condition and Attribute

This is the index that makes the book usable by the reader who has been handed a blood test and told to change something. Membership is derived from the attribute tags printed on each recipe's title line, from the six-letter icon strip, and from the estimated nutrition panels — nowhere from opinion. Where a grouping is derived by a rule rather than lifted from a tag, the rule is stated so you can disagree with it.

6.1 By attribute

Under 250 kcal per serving · tagged [UNDER 250 KCAL], 63 recipes R006 · R011 · R014 · R020 · R021 · R024 · R027 · R028 · R029 · R032 · R033 · R034 · R036 · R037 · R047 · R052 · R054 · R058 · R059 · R062 · R067 · R069 · R071 · R074 · R075 · R076 · R078 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R096 · R097 · R098 · R099 · R100 · R102 · R103 · R104 · R105 · R106 · R107 · R109 · R110 · R111 · R112 · R114 · R115 · R116 · R117 · R118 · R119 · R120

Note that R093 to R099 and R105 are portioned as a condiment or a snack rather than as a course, so their panels are per tablespoon or per weighed portion and are not comparable with a main dish. R101, at 261 kcal for two pancakes, is the one tea-time item that misses the threshold.

Low glycaemic load · tagged [LOW GL], 35 recipes R002 · R003 · R014 · R024 · R025 · R026 · R028 · R029 · R030 · R033 · R035 · R038 · R040 · R042 · R044 · R045 · R046 · R047 · R048 · R049 · R053 · R055 · R063 · R064 · R068 · R072 · R074 · R076 · R078 · R079 · R093 · R107 · R109 · R110 · R117

High protein · tagged [HIGH PROTEIN], 25 g or more of protein a serving, 18 recipes R018 · R024 · R025 · R027 · R028 · R029 · R030 · R035 · R038 · R040 · R041 · R042 · R043 · R044 · R045 · R048 · R050 · R051

High fibre · tagged [HIGH FIBRE], 6 g or more of fibre a serving, 28 recipes R003 · R010 · R011 · R012 · R013 · R019 · R022 · R023 · R036 · R053 · R055 · R056 · R057 · R059 · R060 · R061 · R062 · R065 · R066 · R069 · R071 · R072 · R073 · R075 · R077 · R080 · R105 · R118

Low sodium, under 300 mg a serving · the L icon, 93 recipes R001 · R002 · R003 · R004 · R005 · R009 · R010 · R011 · R012 · R013 · R014 · R015 · R016 · R017 · R019 · R020 · R021 · R022 · R023 · R031 · R032 · R037 · R042 · R043 · R047 · R049 · R052 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R096 · R097 · R098 · R099 · R100 · R101 · R102 · R103 · R104 · R105 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R120

All seventeen mother preparations also carry the L icon except M07, which is salt. R036 Unakka Meen Thoran is deliberately not on this list: no verified sodium figure exists for salted dried fish, its panel prints high — see note rather than a number, and it therefore carries neither the L icon nor the [LOW SODIUM] tag. Its recipe explains why, and offers a dried-fish-free version whose sodium is known.

Low saturated fat · tagged [LOW SAT FAT], under 5 g of saturated fat a serving, 19 recipes R006 · R007 · R008 · R009 · R013 · R015 · R016 · R027 · R052 · R060 · R073 · R074 · R077 · R095 · R096 · R097 · R100 · R101 · R104

Vegetarian · tagged [VEGETARIAN] or [VEGAN], 88 recipes R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R013 · R015 · R016 · R017 · R019 · R020 · R021 · R022 · R023 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R096 · R097 · R098 · R099 · R100 · R101 · R102 · R103 · R104 · R105 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R119 · R120

Vegan · tagged [VEGAN], 62 recipes R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R013 · R015 · R016 · R020 · R021 · R022 · R023 · R053 · R054 · R055 · R056 · R057 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R071 · R072 · R073 · R075 · R076 · R077 · R079 · R080 · R084 · R086 · R088 · R089 · R093 · R094 · R095 · R096 · R097 · R098 · R100 · R102 · R104 · R105 · R108 · R109 · R110 · R111 · R118 · R119

Of the mother preparations, all are vegan except M13 fish stock and M05 fish masala, which is a spice blend and contains no fish.

Quick, 30 minutes or less start to table · the Q icon, 35 preparations M07 · M08 · M16 · R002 · R003 · R004 · R021 · R025 · R031 · R032 · R033 · R047 · R060 · R063 · R064 · R065 · R066 · R067 · R074 · R076 · R079 · R081 · R082 · R083 · R085 · R086 · R087 · R088 · R089 · R091 · R093 · R094 · R099 · R106 · R111

Every preparation on this list states a Total time of 30 minutes or less and needs no unattended time at all, which is what the Q icon means. Where a dish asks for unattended soaking, marinating, resting, fermenting, sprouting, cooling or chilling on top of that — whether the recipe calls it required or merely recommended — it does not carry Q however short the hands-on work is; read the Active figure on the recipe if that is the number that matters to your evening.

Batch-friendly, doubles cleanly and keeps · the B icon, 94 preparations M01 · M02 · M03 · M04 · M05 · M06 · M07 · M09 · M10 · M11 · M12 · M13 · M14 · M15 · M16 · M17 · R001 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R014 · R015 · R016 · R017 · R018 · R019 · R020 · R023 · R024 · R026 · R038 · R039 · R040 · R041 · R042 · R043 · R044 · R045 · R046 · R048 · R049 · R050 · R051 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R063 · R064 · R067 · R069 · R070 · R071 · R072 · R073 · R075 · R076 · R077 · R079 · R084 · R088 · R093 · R094 · R095 · R096 · R097 · R098 · R100 · R101 · R103 · R104 · R105 · R107 · R108 · R110 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R119 · R120

Freezer-friendly · the F icon, 43 preparations M09 · M13 · M14 · M15 · M16 · R001 · R006 · R010 · R011 · R015 · R016 · R023 · R024 · R026 · R039 · R040 · R043 · R045 · R048 · R049 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R067 · R071 · R072 · R098 · R101 · R103 · R104 · R108 · R113 · R114 · R115 · R116 · R117 · R118

Vegetable-forward, half the plate or more · the V icon, 49 preparations M14 · M15 · R010 · R011 · R012 · R013 · R014 · R019 · R022 · R023 · R036 · R041 · R047 · R050 · R051 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R074 · R075 · R076 · R078 · R079 · R080 · R083 · R089 · R090 · R091 · R092 · R094 · R099 · R118

Pulse-containing · a pulse in the ingredient list, not merely paired with one, 35 preparations M02 · M03 · M06 · M11 · M12 · R009 · R010 · R011 · R012 · R013 · R022 · R023 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R068 · R071 · R075 · R079 · R086 · R093 · R095 · R104 · R105 · R108 · R114 · R117 · R118

The wider P icon marks 70 preparations: those that contain a pulse and those that complete the plate when one is served beside them. Use the P icon to build a meal and this list to find the pulse itself.

One-pot and one-pan · cooked start to finish in a single pan, pot, pressure cooker, uruli or chatti, with no second cooking vessel named in the EQUIPMENT field, 63 recipes R001 · R010 · R011 · R013 · R014 · R015 · R017 · R019 · R021 · R023 · R024 · R025 · R026 · R028 · R030 · R031 · R032 · R033 · R035 · R036 · R037 · R040 · R041 · R042 · R044 · R045 · R047 · R049 · R050 · R052 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R074 · R075 · R076 · R079 · R080 · R084 · R088 · R091 · R093 · R094 · R095 · R096 · R097 · R098 · R099 · R102 · R106 · R108 · R110 · R111 · R112 · R113 · R116 · R117 · R120

No added oil, or minimal oil · no added fat at all, or 2 g or less of oil or ghee per serving, 74 recipes R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R015 · R016 · R020 · R021 · R031 · R036 · R038 · R047 · R053 · R054 · R056 · R058 · R059 · R062 · R065 · R066 · R068 · R069 · R070 · R071 · R075 · R078 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R096 · R097 · R098 · R099 · R101 · R102 · R103 · R104 · R105 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R119 · R120

R028, the honest fried mackerel, is deliberately excluded: its ingredient list states that about 38 g of the frying oil ends up in the fish, which is roughly 9 g a serving, and the recipe exists precisely so that the number is on the page.

Suitable for a packed lunch · dry-finished or firm dishes that hold four to six hours without reheating, do not leak, and are good cool, 45 recipes R006 · R013 · R015 · R016 · R017 · R018 · R019 · R022 · R023 · R027 · R031 · R033 · R036 · R037 · R039 · R045 · R047 · R048 · R052 · R053 · R055 · R056 · R062 · R063 · R064 · R065 · R066 · R067 · R073 · R074 · R076 · R077 · R079 · R089 · R093 · R094 · R095 · R096 · R097 · R098 · R100 · R101 · R104 · R105 · R119

One caution, and it is a food-safety one rather than a nutritional one. Cooked rice held at room temperature for hours is the one item on this list that carries a real risk. Chill it fast, carry it cold, and eat it the same day. R016 is built around exactly that handling and its own notes are the ones to follow.

Suitable for hosting · dishes that scale to a crowd, hold their quality for the half-hour between kitchen and table, and are what Kerala households actually put in front of guests. This grouping is editorial rather than computed, 45 recipes R001 · R010 · R017 · R018 · R019 · R024 · R025 · R026 · R029 · R030 · R034 · R038 · R039 · R040 · R041 · R043 · R044 · R045 · R048 · R049 · R050 · R051 · R061 · R069 · R070 · R071 · R072 · R080 · R084 · R090 · R092 · R093 · R098 · R103 · R107 · R110 · R111 · R112 · R113 · R114 · R116 · R117 · R118 · R119 · R120

6.2 The four condition finders

Every one of the four lists below is a grouping by nutritional attribute, not a prescription, not a treatment, and not a claim that any dish affects a disease; what to do about a blood test belongs to you and your clinician, and this index only tells you which recipes carry which numbers.

If you are watching blood sugar

Lower glycaemic load — R002 · R003 · R014 · R024 · R025 · R026 · R028 · R029 · R030 · R033 · R035 · R038 · R040 · R042 · R044 · R045 · R046 · R047 · R048 · R049 · R053 · R055 · R063 · R064 · R068 · R072 · R074 · R076 · R078 · R079 · R093 · R107 · R109 · R110 · R117

A pulse in the dish itself — M02 · M03 · M06 · M11 · M12 · R009 · R010 · R011 · R012 · R013 · R022 · R023 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R068 · R071 · R075 · R079 · R086 · R093 · R095 · R104 · R105 · R108 · R114 · R117 · R118

Higher fibre — the [HIGH FIBRE] list in 5.1

The grain itself — R015 and R016 are the two rice methods Chapter 7 is built on, and R016 carries a warning that applies specifically to readers using insulin or a sulfonylurea. Read it before you adopt the method.

If you are watching blood pressure

Under 300 mg sodium a serving — the 93-recipe L icon list in 5.1

Made with no added salt at all — M06 · M13 · M14 · M15

The low-sodium condiments, where most household sodium actually hides — R095 · R096 · R097 · R098 · R119

Vegetable-forward dishes, which are also the potassium-rich ones — M14 · M15 · R010 · R011 · R012 · R013 · R014 · R019 · R022 · R023 · R036 · R041 · R047 · R050 · R051 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R074 · R075 · R076 · R078 · R079 · R080 · R083 · R089 · R090 · R091 · R092 · R094 · R099 · R118

The salt blend — M07, the 70:30 potassium-and-sodium blend, cuts the sodium of any recipe made with it by roughly 30%. It is not for everyone: anyone with chronic kidney disease, anyone taking a RAAS inhibitor such as an ACE inhibitor or an angiotensin-receptor blocker, and anyone on a potassium-sparing diuretic or a potassium supplement should not use it without asking their clinician first. That carve-out is printed with M07 itself and every time the blend is mentioned in this book.

If you are watching cholesterol

Lower saturated fat — R006 · R007 · R008 · R009 · R013 · R015 · R016 · R027 · R052 · R060 · R073 · R074 · R077 · R095 · R096 · R097 · R100 · R101 · R104

Fish and seafood, the oily ones first — R026 and R039, both sardine; R027 and R028, mackerel; R030 and R035, seer fish; then R024 · R025 · R029 · R031 · R032 · R033 · R034 · R036 · R037

A pulse in the dish itself — the 35-recipe list above

No added oil, or 2 g or less a serving — the 74-recipe list in 5.1

What to read — Chapter 8 on coconut oil against coconut, and Chapter 14's oil table, which is where the saturated fat in this cuisine is actually decided.

If you are working on fat loss

Under 250 kcal a serving — the 63 tagged recipes in 5.1

Higher protein, for the 25 to 30 g a meal Chapter 5 sets out — R018 · R024 · R025 · R027 · R028 · R029 · R030 · R035 · R038 · R040 · R041 · R042 · R043 · R044 · R045 · R048 · R050 · R051

Vegetable-forward, for the half of the plate that does the volume work — the 49-preparation V icon list in 5.1

No added oil, or minimal oil — the 74-recipe list in 5.1

Batch-friendly and freezer-friendly, because the strongest predictor of whether you keep eating this way is whether the food is already cooked when you are hungry — the B and F lists in 5.1

6.3 The allergen finder

Each list below is derived from the ALLERGENS line printed on every recipe, which is itself derived from that recipe's ingredient list and from the mother preparations it calls in. Read Chapter 12's note on allergens before you use these lists: they describe the recipes as this book writes them, and they cannot describe the jar in your cupboard. Asafoetida, curry powders, dried prawn, jaggery and commercially dried fruit all vary by brand, and shared equipment in a shop or a kitchen is not covered by any list. Where a recipe offers a choice — sesame oil or coconut oil, ghee or coconut oil, dairy milk or coconut milk — it appears in the free list only if the allergen-free option is taken, and those cases are named separately underneath. If an allergy in your household is severe, check every label yourself, every time.

Free of fish · 123 of the 137 preparations M01 · M02 · M03 · M04 · M05 · M06 · M07 · M08 · M09 · M10 · M11 · M12 · M14 · M15 · M16 · M17 · R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R013 · R014 · R015 · R016 · R017 · R018 · R019 · R020 · R021 · R022 · R023 · R033 · R034 · R037 · R040 · R041 · R042 · R043 · R044 · R045 · R046 · R047 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R096 · R097 · R098 · R099 · R100 · R101 · R102 · R103 · R104 · R105 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R119 · R120

Free of crustaceans · 135 of the 137 preparations M01 · M02 · M03 · M04 · M05 · M06 · M07 · M08 · M09 · M10 · M11 · M12 · M13 · M14 · M15 · M16 · M17 · R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R013 · R014 · R015 · R016 · R017 · R018 · R019 · R020 · R021 · R022 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R030 · R031 · R034 · R035 · R036 · R037 · R038 · R039 · R040 · R041 · R042 · R043 · R044 · R045 · R046 · R047 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R096 · R097 · R098 · R099 · R100 · R101 · R102 · R103 · R104 · R105 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R119 · R120

Free of molluscs · 135 of the 137 preparations M01 · M02 · M03 · M04 · M05 · M06 · M07 · M08 · M09 · M10 · M11 · M12 · M13 · M14 · M15 · M16 · M17 · R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R013 · R014 · R015 · R016 · R017 · R018 · R019 · R020 · R021 · R022 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R030 · R031 · R032 · R033 · R035 · R036 · R038 · R039 · R040 · R041 · R042 · R043 · R044 · R045 · R046 · R047 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R096 · R097 · R098 · R099 · R100 · R101 · R102 · R103 · R104 · R105 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R119 · R120

Free of egg · 131 of the 137 preparations M01 · M02 · M03 · M04 · M05 · M06 · M07 · M08 · M09 · M10 · M11 · M12 · M13 · M14 · M15 · M16 · M17 · R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R013 · R015 · R016 · R017 · R018 · R019 · R020 · R021 · R022 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R030 · R031 · R032 · R033 · R034 · R035 · R036 · R037 · R038 · R040 · R041 · R042 · R043 · R044 · R045 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R096 · R097 · R098 · R099 · R100 · R102 · R104 · R105 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R119 · R120

Free of milk · 108 of the 137 preparations M01 · M02 · M03 · M04 · M05 · M06 · M07 · M08 · M09 · M10 · M11 · M12 · M13 · M14 · M15 · M16 · R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R013 · R014 · R015 · R016 · R020 · R022 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R030 · R031 · R032 · R033 · R034 · R035 · R036 · R037 · R038 · R039 · R040 · R041 · R042 · R044 · R045 · R046 · R047 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R079 · R080 · R084 · R086 · R088 · R089 · R093 · R094 · R095 · R096 · R097 · R098 · R100 · R102 · R103 · R104 · R105 · R108 · R109 · R110 · R111 · R118 · R119

Free of milk only if you take the stated option: R021 (use the second-extraction coconut milk rather than dairy milk) · R115 (grease your palms with coconut oil rather than ghee)

Free of tree nuts (cashew) · 133 of the 137 preparations M01 · M02 · M03 · M04 · M05 · M06 · M07 · M08 · M09 · M10 · M11 · M12 · M13 · M14 · M15 · M16 · M17 · R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R013 · R014 · R015 · R016 · R020 · R022 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R030 · R031 · R032 · R033 · R034 · R035 · R036 · R037 · R038 · R039 · R040 · R041 · R042 · R043 · R044 · R045 · R046 · R047 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R096 · R097 · R098 · R099 · R100 · R101 · R102 · R103 · R104 · R105 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R119 · R120

Depends on the choice you make — conditional: R021

Free of peanuts · 125 of the 137 preparations M01 · M02 · M03 · M04 · M05 · M06 · M07 · M08 · M09 · M10 · M11 · M12 · M13 · M14 · M15 · M17 · R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R013 · R014 · R015 · R016 · R017 · R018 · R019 · R020 · R021 · R022 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R030 · R031 · R032 · R033 · R034 · R035 · R036 · R037 · R038 · R039 · R041 · R044 · R047 · R050 · R051 · R053 · R054 · R056 · R057 · R058 · R059 · R060 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R096 · R097 · R098 · R099 · R100 · R101 · R102 · R103 · R104 · R105 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R119 · R120

Depends on the choice you make — these are free of peanuts only if you take the other of the two oils the recipe offers: M16 · R040 · R042 · R043 · R045 · R046 · R048 · R049 · R052 · R055 · R061 · R062

Free of sesame · 109 of the 137 preparations M01 · M02 · M03 · M04 · M05 · M06 · M07 · M08 · M09 · M10 · M11 · M12 · M13 · M14 · M15 · M17 · R001 · R002 · R003 · R004 · R005 · R010 · R011 · R012 · R014 · R015 · R016 · R017 · R018 · R019 · R020 · R022 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R030 · R031 · R033 · R034 · R035 · R036 · R037 · R038 · R039 · R041 · R044 · R047 · R050 · R051 · R053 · R054 · R056 · R057 · R058 · R059 · R060 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R099 · R102 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R120

Depends on the choice you make — these are free of sesame only if you take the other of the two oils the recipe offers: M16 · R006 · R007 · R021 · R040 · R042 · R043 · R045 · R046 · R048 · R049 · R052 · R055 · R061 · R062

Free of mustard · 88 of the 137 preparations M01 · M02 · M03 · M04 · M05 · M06 · M07 · M08 · M09 · M10 · M11 · M12 · M13 · M14 · M15 · M16 · R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R012 · R014 · R015 · R016 · R017 · R018 · R019 · R021 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R030 · R031 · R033 · R034 · R035 · R037 · R038 · R039 · R040 · R041 · R042 · R043 · R044 · R045 · R046 · R048 · R049 · R050 · R051 · R052 · R061 · R062 · R068 · R069 · R073 · R074 · R077 · R080 · R089 · R095 · R100 · R101 · R102 · R103 · R105 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R120

Free of soya · 137 of the 137 preparations All 137. No preparation in this book uses soya in any form.

Free of gluten (wheat) · 109 of the 137 preparations M01 · M04 · M07 · M08 · M09 · M10 · M11 · M12 · M13 · M14 · M15 · M16 · R001 · R002 · R003 · R005 · R006 · R007 · R008 · R010 · R011 · R012 · R014 · R015 · R016 · R017 · R018 · R019 · R020 · R021 · R022 · R023 · R025 · R031 · R032 · R035 · R036 · R038 · R040 · R041 · R042 · R043 · R044 · R045 · R046 · R047 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R058 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R098 · R099 · R101 · R102 · R103 · R104 · R106 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R120

Depends on the choice you make — conditional: M02 · M03 · M05 · M06 · M17 · R009 · R024 · R026 · R027 · R028 · R029 · R030 · R033 · R034 · R037 · R039 · R059 · R086 · R095 · R096 · R097 · R105 · R107 · R118 · R119

Free of sulphites · 134 of the 137 preparations M01 · M02 · M03 · M04 · M05 · M06 · M07 · M08 · M09 · M10 · M11 · M12 · M13 · M14 · M15 · M16 · M17 · R001 · R002 · R003 · R004 · R005 · R006 · R007 · R008 · R009 · R010 · R011 · R012 · R013 · R014 · R015 · R016 · R017 · R019 · R020 · R021 · R022 · R023 · R024 · R025 · R026 · R027 · R028 · R029 · R030 · R031 · R032 · R033 · R034 · R035 · R036 · R037 · R038 · R039 · R040 · R041 · R042 · R043 · R044 · R045 · R046 · R047 · R048 · R049 · R050 · R051 · R052 · R053 · R054 · R055 · R056 · R057 · R058 · R059 · R060 · R061 · R062 · R063 · R064 · R065 · R066 · R067 · R068 · R069 · R070 · R071 · R072 · R073 · R074 · R075 · R076 · R077 · R078 · R079 · R080 · R081 · R082 · R083 · R084 · R085 · R086 · R087 · R088 · R089 · R090 · R091 · R092 · R093 · R094 · R095 · R096 · R097 · R098 · R099 · R100 · R101 · R104 · R105 · R106 · R107 · R108 · R109 · R110 · R111 · R112 · R113 · R114 · R115 · R116 · R117 · R118 · R119 · R120

7. Troubleshooting Index

Gathered from the TROUBLESHOOTING field of all 137 preparations and sorted by what went wrong rather than by which recipe it went wrong in. Where the honest answer is that a batch cannot be saved, the table says so; a reference section that pretends everything is recoverable is not useful. The last column names the recipes whose own notes go into more detail.

7.1 Batters that will not ferment or rise

7.2 Coconut milk or curd that has split

7.3 Thorans that are wet or mushy

7.4 Curries that are thin, oily or bitter

7.5 Fish that fell apart or overcooked

7.6 Rice that is sticky, hard or gluey

7.7 Pulses that will not soften

7.8 Pickles showing signs of spoilage

7.9 Steamed items that are dense or dry

7.10 Dishes that taste flat after salt reduction

7.11 Spice blends, pastes and the salt jar

7.12 Stocks, freezer bases and made-ahead jars

7.13 Dry roasts, fries and mezhukkupuratti that will not crust