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Shubham Jaiswal

IHM Pusa


Tagliatelle alla Kerala



Tagliatelle alla Kerala is a culinary creation that combines Italian pasta with South Indian flavors. The dish features delicate Tagliatelle pasta cooked to al dente in a creamy coconut sauce, infused with spices and a blend of coconut milk and south indian cuisne. Charred cabbage adds a smoky dimension, while fried curry leaves and garlic add a burst of aromatic and savory flavors. The dish is a tribute to my grandmother who inspired my culinary journey and serves as a reminder that the best dishes are not just about ingredients but also the stories and emotions they carry.


For the Coconut Sauce

1 Coconut Milk - 100 ml (Use Fresh Coconut Milk for authentic taste)

2 Coconut Cream - 60 ml

3 White Onions - 75 gm

4 Mustard Seeds - 2 gm

5 Curry Leaves - 10 nos

6 Green Chilli - 1 nos optional, if you want heat

7 Butter - 25 gm

8 Ginger Garlic Paste - 5 gm (optional)

9 Salt - 2 gm

10 Black Pepper - 1 gm

11 Ground Turmeric - 0.5 gm (use fresh turmeric for best result)

12 Fresh Ginger - 5 gm

13 Refined Oil - 40 ml

For the Dough

1 00 Flour - 200 gm (Can use regular flour as well)

2 Eggs - 2 nos (For eggless, use half Semolina/half flour and knead it with warm water)


1 Charred Baby Cabbage 1 nos (Can be roasted at 260 C for 4 minutes flipping in between)

2 Fried Curry Leaf - 5 nos

3 Fried Garlic - 5 gm

4 Lemon Juice/Zest - 0.5 nos (Add as per the tanginess required)


Method :

Pasta Dough

1. Place 180g of the 00 flour onto a large wooden board. Pour the remaining 20g of flour into a small bowl, ready to use if necessary.

2. Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle

3. Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don't break too soon. Add the reserved 20g of flour if the dough is too moist.

4. Bring the mixture together with a spatula/scrapper and your hands until you obtain a consistent ball of dough

5. Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes

Cutting of Tagliatelle

1. Dust a wooden board/marble slab with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick

2. If you have a pasta machine, divide the dough into 4 before rolling it out

3. To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips. Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking

4. Cook the tagliatelle within a few hours in boiling salted water for 3–5 minutes before serving with your favourite sauce.

Creamy Coconut Sauce

1. Remove and discard the stalks from the chilli, then slice into 3 or 4 long strips. Set to one side.

2. Place a large saucepan over a medium heat. Add 20 gm of butter, let it warm for a few seconds, then add the mustard seeds and 5 curry leaves. Let them crackle for a few seconds.

3. Add the onions and sauté lightly for 7-8 minutes, until soft but not coloured.

4. Add the ginger-garlic paste, salt, black pepper and turmeric and sauté for 2 minutes, stirring regularly. Add the sliced chillies and julliened ginger and cook for 2 minutes.

5. Pour in the coconut milk and cream and simmer for 15 minutes, stirring occasionally.

6. While the curry is simmering, place a small frying pan over a medium-high heat and add 40 ml oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Similarly fry Garlic until golden brown.Drain on kitchen paper and set aside.

7. In the same pan add the quarter baby cabbage and season it with salt and pepper.Cook it until the desired colour is achieved on both the sides. Drain on kitchen paper and set aside.

8. Strain the sauce through a fine sieve and add a cube of butter to the warm sauce and whisk it off the flame for a glossy finish.


1. Pour the Creamy Coconut Sauce to the plate.

2. With the help of spoon, scatter the sauce.

3. Toss in the blanched tagliatelle with a tablespoon of sauce.

4. Plate it with the help of tweezer over the sauce on the plate

5. Add charred cabbage on the side.

6. Garnish with Fried Garlic, Curry Leaf and Lemon Zest/Juice.

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