Malabar Masala:
1. Heat 1 tablespoon of oil in a skillet over medium-low. Add the onion, red chiles, cumin seeds and mustard seeds. After a minute reduce the heat to low and fry until the onions are caramelized and brown, about 25 minutes. Increase the heat to medium-low and mix in the remaining spices and coconut. Fry for another 5 minutes. Remove from the heat and let cool.

‚Äč2. Put the fried onion mixture into a blender with 2 tablespoons of water. Grind until it becomes a paste. Add another tablespoon of water if needed.

Cabbage Slaw:

1. Heat a skillet over medium heat. When hot add the cumin seeds and sesame seeds. Fry for about a minute until the aroma of the cumin seeds rises. Remove from heat and let cool.

2. Combine the cabbage, carrot, onion and chile together in a large bowl. Stir the yogurt, mayonnaise, vinegar, salt, pepper, roasted cumin and roasted sesame seeds together in a small bowl. Pour the dressing over the cabbage and mix to coat. Chill until ready to serve.


1. Combine the ground sirloin and Malabar Masala then mix well. Form into 8 round patties. Refrigerate for 15 minutes to let the flavors blend.

Malabar Burgers [Indian fusion Recipe]

I am incorporating the flavors of the Malabar Coast which is the plain along the coast of Kerala on the Arabian Sea into my Malabar Burgers. To make them, I create a Malabar Masala that I use to flavor the burgers. The secret ingredients in the Malabar Masala are the finely chopped coconut and dried red chiles. Once the Masala is ready I add it to the ground beef and form the patties. When the burgers are cooked, I place them on toasted Malabar layered parathas and top them with tangy Cabbage Slaw which gets a slight punch from the minced green chile. The Slaw is dressed with a simple yogurt, mayonnaise and vinegar sauce.

3. Toast the parathas until golden brown.

4. If using large parathas, cut them in half. Place a burger on half of the parathas, top a generous amount of the Cabbage Slaw and top with another paratha.

2. Grill the patties until cooked through.


Malabar Masala:

1 1/2 Tbs oil, divided

1 large red onion, cut into slivers

3 dried red chiles, stems removed, seeds removed

1 tsp cumin seeds

1/2 tsp mustard seeds

1 Tbs dried fenugreek leaves

1 tsp ground coriander

1/8 tsp ground cardamom

1 pinch ground cloves

1/4 tsp ground cinnamon

1/4 tsp turmeric

1/2 tsp salt

1/2 tsp ground black pepper

2 Tbs coconut, finely chopped

Cabbage Slaw:

1 tsp cumin seeds

1 tsp sesame seeds

2 cups green cabbage, shredded

1/2 cup carrot, shredded

1/4 cup red onion, finely chopped

1 green chile, seeds removed and minced

1/4 cup plain yogurt

2 Tbs mayonnaise

1 tsp white wine vinegar

1/4 tsp salt

1/4 tsp ground black pepper


2 lb ground sirloin

16 small or 8 large layered Malabar parathas