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Kanyakumari Kitchen

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Welcome to Kanyakumari Kitchen ! Here we give you some of the recipes of the famous foods of kanyakumari.

These mouth watering dishes will take you to the seventh heaven. Note down this recipe and try it once and i am sure it will become the favorite food of your family. Take this kanyakumari kitchen to your home.

And now start to note down this mouthwatering dishes.

These dishes are presented by Mr. P .Rajkumar from Kanyakumari.  He is currently working in a Five star Hotel as COMMIS II . Thanks To Mr.Rajkumar for his contribution to our site.

We  wish you a nice cooking   :-)

Some of the dishes we have presented are :


Meen Kolambu (Main Course)
Coconut Rice
Valakkai Porial (Vegetable Course) 
Semiya Payaasam (Dessert)
Avial (Vegetable Course)

Kanyakumari, Indian recipes choosen by Five Star chefs

Meen Kolambu (Fish Curry)

 How to Do ?


Fish     800 gm
Limejuice 2 nos
Coconut 225 gm
Garlic  6 pod
Ginger 1 piece
Tomato 450 gm
Poppy seeds (Papali seed) 6 top
Tamarind 2 top
Oil 1/2 cup
Mustard seeds 1/4 top
Onion 350 gm
Curry Leaves few
Corriander Powder ( Malli ) 1 Teaspoon
Chilli powder 2 Teaspoon
Cumin Seeds ( seeraham) 3/4 Teaspoon
Fenugreek Seeds ( Venthayam) 3/4Teaspoon
Salt To Taste
  • Wash the fish and marinate with salt and lime juice.
  • Put the grated coconut ,ginger , garlic, tomatoes and poppy seeds in the blender.
  • Soak the tamarind and remove the pulp and keep aside
  • Heat the oil and add mustard seeds to it ,when it crackle add the onions (should be golden brown), add the turmeric, coriander and chilly powder and stir fry,
  • Add the coconut mixture and saute stirring constantly .Then add tamarind water ,salt and water. Being  to boil and simmer for 3 minutes .slowly put the fish piece and turn the heat to low. Sprinkle with a mixture of fenugreek and cumin seeds which were tempered .Cook until the fish is done .Serve hot and it is best with boiled rice.


Coconut rice

 How to Do ?


Rice 1 Kg
Coconut 1 1/2 nos
Bengal Gram (Kadaklai Parupu) 5 gm
Red chillies 5 gm
Mustard seeds 1 tablespoon
Green chillies 4 nos
cashew nut 10 nos
Oil 50 ml
Salt To taste
Water 2 Lit
  • Wash and soak the rice .Add salt and put the soaked rice in the boiling water.
  • Grate coconut
  • Heat Oil and fry cashew nut
  • Fry grams and spices
  • Mix all together to the rice ,serve hot. 


Semiya Payasam

 How to Do ?


Vermicelli (semiya) 55 gm
Milk 250 gm
Fat 30 gm
Sugar 55 gm
Saffron (Kunguma Poo) A Pinch
Sultanas (Kismis) 30 gm
Cashew nut (Munthiri) 30 gm
Cardamom (Yelakai) Few
  • Heat fat and fry vermicelli
  • Add milk and being boil quickly
  • add sugar and remove from fire
  • Fry cashew nut and sultanas and add to the payasam with crushed cardamom
  • serve hot or cold



 How to Do ?


Drumstick 225 gm
Potatoes 115 gm
Yam ( Senai Kilangu) 115 gm
Raw banana 115 gm
Beans 115 gm
Carrot 115 gm
Coconut 1/2
coconut oil 50 ml
Green chillies 5 gm
Turmeric A Pinch
Cumin (Jeeragam) A Pinch
Curd 115 gm
Curry Leaves Few
Salt To Taste
  • Wash and peel vegetables and cut them into long pieces
  • Grind together coconut ,gr.chillies and cumin to a fine paste
  • Beat the curd well
  • Boil vegetables in sufficient water with turmeric and salt
  • Add ground ingredient , beaten curds and curry leaves bring to boil
  • Pour fresh coconut oil and remove from fire .Serve hot.


Valakkai Porial

 How to Do ?


Raw Banana 250 gm
Coconut 1/2 no
Green Chillies 3 nos
Turmeric A aspinch
Curry Leaves Few
Urad Dal  (Uluntham Parupu) 1/2 top
Channa Dal (Kadalai Parupu) 1/2 top
Onion 2 nos
Mustard Seeds 1/2 tablespoon
Oil 2 tablespoon
Salt To Taste
  • Peel and cut bananas into cubes
  • Add enough water to it and add salt
  • Grate the coconut and keep aside
  • Heat oil, when the oil is hot add urad dal, channa dal ,after some time add mustard seeds and gr.chillies then add curry leaves and then add grated coconut and salt.  


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