Kaapi and kural stories

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Kaapi and kural stories EP VILLAGE, is a village located at kavassery, through this page we share our stories

04/10/2026

Molaguttal (മുളകൂട്ടൽ) is a traditional Kerala-style vegetarian curry, especially common in Palakkad and Tamil Brahmin households.

Amma Samayal | Traditional Recipes | 90’s to PLATE 🌿

NadanFood HomeCooking ComfortFood VegetarianRecipes SouthIndianFood AuthenticKerala 90sToPlate

26/08/2026

Pookalam. Sadya . Onam. ❤️🌸❤️

KeralaTradition KaapiAndKural AgraharamVibes NostalgicKerala VillageLife

21/08/2026

The most requested video is finally here! ❤️
Nei Appam — just like Amma makes it.

Nei Appam is a traditional South Indian sweet made with rice, jaggery, coconut and cardamom, deep-fried in ghee until golden and soft inside.

KeralaRecipes TraditionalFood AmmaSamayal AmmaRecipes Homemade NostalgicFood AuthenticRecipes IndianSweets DesiFood FoodTraditions HeritageFood TempleFood NaadanFood FoodReels RecipeReels 90’stoplqte kaapiandkural

06/08/2026

Injipuli (Puli Inji) is a classic Kerala condiment served as part of a traditional Sadya. It combines the sharpness of ginger, the tanginess of tamarind, and the sweetness of jaggery into a rich, flavorful pickle-like side dish.

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26/07/2026

Morappam (മോരപ്പം) is a traditional Palakkad, Kerala snack that resembles kuzhi paniyaram but has its own unique batter. The name comes from “Mor” (curd/buttermilk) + “Appam.” It has a crispy golden exterior and a soft, fluffy interior with a mildly tangy flavor from fermentation and curd.

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18/07/2026

POV: It’s Ramayana Masam
(Generations preserved it. Now I’m Googling how to read the script.)🙏🏻😅

KeralaCulture TamilCulture Namboothiri Tambrahm OldMalayalam

15/07/2026

MAMBAZHA PULISHERI - When mango season meets tradition❤️

Ingredients

* 2 ripe mangoes (preferably with seed, peeled)
* ½ tsp turmeric powder
* 2–3 green chilies, slit
* Salt to taste
* jaggery
* ½ cup water

To grind:

* 1 cup freshly grated coconut
* 3 green chilies

Other:

* 1 cup thick sour curd, well beaten

For tempering:

* 2 tsp coconut oil
* ½ tsp mustard seeds
* ¼ tsp fenugreek seeds
* 2 dried red chilies
* 1 sprig curry leaves

Method

1. Cook the peeled mangoes with turmeric, salt, and water until soft.
2. Grind the coconut and green chilies into a smooth paste with a little water.
3. Add the ground paste to the cooked mangoes and simmer for 3–4 minutes.
4. Reduce the heat completely (or switch off). Add the beaten curd and stir well. Do not let it boil after adding the curd, as it may split.
5. Heat coconut oil, splutter mustard seeds, then add fenugreek, dried red chilies, and curry leaves. Pour this tempering over the pulissery.

06/07/2026

You asked. We listened. ❤️

After seeing the comments on our last video asking for recipes, we’re excited to introduce our brand-new series:

✨ 90’s to PLATE ✨

Traditional recipes, explained in 90 seconds or less. From timeless Brahmin classics to authentic village flavours, every episode brings heritage straight to your plate—quick, simple, and delicious.

Because great recipes don’t need long videos. Just the right ingredients, the right tradition, and 90 seconds. #

Address

Ep Village, , Kavassery
Palghat
678543

Opening Hours

Monday 6am - 9am
5pm - 7pm
Tuesday 6am - 9am
5pm - 7pm
Wednesday 6am - 9am
5pm - 7pm
Thursday 6am - 9am
5pm - 7pm
Friday 6am - 9am
5pm - 7pm
Saturday 6am - 9am
5pm - 7pm
Sunday 6am - 9am
5pm - 7pm

Telephone

+918714815659

Website

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