Thalassery dum biriyani is very famous for its taste and aroma. I love thalassery biriyani. It is favorite of many food lovers.

This is Thalassery mutton dum diriyani recipe.

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  1. Mutton : 1 kg
  2. Kayama Ari /jeerakasala rice : 4 cup
  3. Green chilly : 12 nos(crushed)
  4. ginger : 2 tbsp(crushed)
  5. garlic : 2 tbsp(crushed)
  6. onion : 10 nos(sliced)
  7. curd : 2 tbsp
  8. coriander leaves : 1/2 cup(chopped)
  9. mint leaves : 1/2 cup(chopped)
  10. tomato : 3 nos(sliced in round)
  11. lemon juice : from 2 lemon
  12. Turmeric powder : 1 tbsp
  13. Chilly powder : 1 tbsp
  14. Biriyani Masala : 2 tsbp (preparation of biriyani masala powder is given down)
  15. cloves(6nos), cardamom(4nos), cinnamon sticks(2nos)
  16. cashews, raisins, coriander leaves and mint leaves for garnishing.
  17. salt
  18. ghee
  19. oil


You can get garam masala packet from market. Garam masala contains bay leaf, fennel seeds, star anise, cardamom, pepper corn, cinnamon sticks, cloves, coriander seeds,  jeera,  mace flower,  nutmeg etc. Heat a pan and dry roast the ingredients excluding fennel seeds and jeera. if you add jeera and fennel seeds along with other spices it may get burned. When it is well roasted add jeera and fennel seeds and roast for few seconds. Let it cool. Powder them in a blender. Store it in an airtight container.

Method : 

  1. Marinate the mutton with turmeric powder, chilly powder , salt and lemon juice(from 1/2 lemon).
  2. Pressure cook the marinated mutton and keep it aside.
  3. Soak the rice for 20 mins and wash and drain it.
  4. Heat 1 tbsp ghee in a kadai and roast the cashews and raisins. Kepp it aside.
  5. Add 1 more tbsp ghee and  add 1/2 of sliced onions and roast them till dark brown in color.
  6. Add more ghee and roast the cloves, cardamom and cinnamon sticks and then  roast the rice in it.
  7. Add 8 cup boiled water and to the rice and cook in low flame.
  8. When it is half cooked add salt and lemon juice (from half lemon)
  9. When it is cooked allow it to cool.
  10. In biriyani pot heat oil and add crushed ginger garlic and green chillies  and saute well.
  11. Now add sliced onion and saute well.
  12. When onion becomes soft add sliced tomato and saute.
  13. Add chopped coriander leaves and mint leaves and saute.
  14. Add curd and salt and cook for 3 mins.
  15. Add 1 tbsp biriyani. masala and mix well.
  16. Add the cooked mutton with gravy and mix well.
  17. And cook for 5mins.(no gravy).
  18. Remove half of this mutton masala and keep it aside.
  19. Fill the other half of mutton masala well at the bottom of biriyani pot.
  20. Arrange half of the rice over the masala.
  21. Sprinkle 1 tsp ghee, 1/2 tsp biriyani masala, 1/2 lemon juice, 12 of cashews, raisins and onion roasted over the rice.
  22. Arrange the other half of mutton masala over it.
  23. Arrange the other half of rice over it.
  24. Sprinkle 1tsp ghee,1/2 tsp biriyani masala, 1/2 lemon juice, 12 of cashews, raisins and onion roasted, few coriander leaves and mint leaves over the rice.
  25. Cover the biriyani pot and seal it with maida dough.
  26. Cook for few mins in low flame.
  27. Switch off the stove.
  28. Enjoy the biriyani with salad, pappad and lemon pickle.


It is an easy to prepare and very tasty paal paayasam.



  1. Jeerakasala rice(kayama ari) : 1/4 cup (you can use basmati rice also)
  2. Milk : 2 cup
  3. Sugar : 1/2 cup (or according to your taste)
  4. cardamon : 1 no
  5. cashew nuts and raisins
  6. ghee : 1 tbsp


  1. In a pressure cooker, add rice, sugar, milk and cardamom and pressure cook it in low flame for 45 mins.
  2. If the paayasam is thick add boiled milk.
  3. Roast the cashews and raisins in ghee and add to the payasam.
  4. Enjoy!!!


Sukhiyan is an evening snack of keralites and tamilians. In Tamil Nadu it is called suzhyam.



  1. All purpose flour (maida)  : 1 cup
  2. Moong (cheru payar) : 1 cup
  3. Jaggery : 250g (or according to you)
  4. Cardamom powder : 1/2 tsp
  5. Grated coconut : from 1/2 coconut
  6. oil for frying
  7. salt
  8. water


  1. Pressure cook the cheru payar with a little salt and enough water. Do not overcook. Drain excess water after steam has released.
  2. Add a little water to jaggery and melt it in a pan.
  3. Add Cooked cheru payar to the melted jaggery and stir well.
  4. Add grated coconut to this and stir well.
  5. Add cardamom powder to this mixture and stir.
  6. Cook for 2 mins in low flame.
  7. Transfer this to a bowl and let it cool.
  8. Make small balls of this mixture.
  9. Take maida in a a bowl and add a pinch salt. Add enough water and make a thick batter.
  10. Heat oil in a kadai for deep frying.
  11. Dip each ball in the maida batter and deep fry them in the oil.
  12. Fry until golden brown in color.
  13. Tasty Sukhiyans are  ready.


Love letter, that’s what we call it. I don’t know if there is another name.



  1. all purpose flour(maida) : 2 cups
  2. Grated coconut : 2 cups
  3. cardamom powder : 1/2 tsp
  4. sugar : 4 tbsp (according to your taste)
  5. Salt
  6. Water


  1. Mix the grated coconut, cardamom powder and sugar in a bowl.
  2. Take maida in a bowl and add a pinch salt and make a batter by adding enough water. Batter should be of dosa’s consistency.
  3.  Make very thin dosas with this batter.
  4. Place some coconut mixture inside the pancake and roll them.
  5. Your love letter is ready.


A yummy breakfast. The combinations of vellappam with egg roast/egg curry/chicken curry/mutton curry/kadala curry/kurma/stew, all are mouth watering.



  1. raw rice : 2 cup
  2. cooked rice : 3/4 cup
  3. coconut grated : 1/2 coconut
  4. yeast : 1 pinch
  5. sugar : 2 tbsp
  6. salt


  1. Soak the rice for 4-5 hours.
  2. Mix the sugar in 3tbsp hot water and mix yeast to it and keep it for 5 mins.
  3. Grind the raw rice, cooked rice, coconut with enough water to appams consistency.
  4. Mix the yeast to this batter and keep it overnight.
  5. In the morning add salt and stir well.
  6. Now make good appams.


  • Add coconut water while grinding it will give better appams.


When it comes to seafood i prefer nadan dishes. Chemmeen Muringakka curry is a nadan dish.



  1. prawns : 1 cup
  2. drumstick : 2 nos (cut to 2 inch pieces)
  3. Raw mango : 1 no(cut to small pieces)
  4. Tomato : 1 big(chopped)
  5. Ginger : 1 small piece(crushed)
  6. green chilly : 3 nos
  7. turmeric powder : 1/2 tsp
  8. chilly powder : 1 tbsp
  9. curry leaves
  10. salt
  11. coconut grated : 1/2 coconut


  1. Wash and clean the prawns.
  2. Take a mud pot(man chutty) and add ingredients 1 to 10 and enough water and mix well with your hands.
  3. Cover and cook well until the prawns are well cooked.
  4. Grind the grated coconut with 1/4 tsp turmeric powder to a very fine paste.
  5. Add the coconut paste to cooked prawns and drumstick and mix well.
  6. Cook well for 5 minutes and adjust the salt if required.
  7. Switch off the stove. Curry is ready.


  • You can prepare the curry in kadai but mud pot will add more taste to this curry.
  • This curry taste even better after 1 or 2 hours as it develop more flavor.