Kerala cuisine
Kerala cuisine is a rich blend of spices, coconut, rice, seafood, and vegetarian delights, reflecting the culture and lush landscape of the state. Here’s a guide to the must-try dishes in Kerala:
Key Features of Kerala Cuisine:
- Heavy use of coconut (grated, milk, or oil)
- Liberal use of spices like cardamom, black pepper, and cloves
- Lots of seafood, vegetables, and rice-based dishes
- Influences from Hindu, Christian, and Muslim culinary traditions
Must-Try Dishes in Kerala
1. Sadya (Traditional Feast)
- A grand vegetarian feast served on a banana leaf, mostly during festivals like Onam.
- Includes rice, sambar, avial, thoran, olan, pachadi, kichadi, pickles, banana chips, papadam, and payasam (dessert).
- Experience: Purely soulful and balanced in taste. Best served during lunch.
2. Kerala Fish Curry (Meen Curry)
- Spicy fish curry cooked with kokum or tamarind, turmeric, and coconut milk.
- Best had with boiled rice or kappa (tapioca).
- Regional versions: Malabar Fish Curry, Kottayam-style Fish Curry
3. Kerala Chicken Roast / Curry
- Rich, spicy chicken cooked with coconut milk, curry leaves, and crushed spices.
- Often served with porotta, appam, or ghee rice.
4. Beef Fry (Erachi Ularthiyathu)
- Deep-fried beef cubes with coconut bits, curry leaves, pepper, and dry spices.
- Pair it with Kerala Porotta—a flaky, layered flatbread.
- A favorite in Christian households and local toddy shops.
5. Appam with Stew
- Appam: Soft, spongy rice pancake with crispy edges.
- Stew: Mild coconut-based curry with vegetables, chicken, or mutton.
- Light and aromatic, a great breakfast or dinner combo.
6. Karimeen Pollichathu (Pearl Spot Fish)
- Whole fish marinated in spices, wrapped in banana leaf, and grilled or steamed.
- A backwater delicacy, especially famous in Alleppey and Kumarakom.
7. Malabar Biryani
- A fragrant rice dish from the Malabar region (Kozhikode, Kannur).
- Made with jeerakasala rice, ghee, and flavorful meat (chicken/mutton/fish).
- Topped with caramelized onions and boiled eggs.
8. Puttu and Kadala Curry
- Puttu: Steamed rice flour and coconut cylinders.
- Kadala: Black chickpea curry cooked in coconut gravy.
- Popular breakfast across Kerala.
9. Thalassery Biryani
- Another iconic biryani from North Kerala with Arab influences.
- Made using special kaima rice, it's slightly sweet, spicy, and aromatic.
10. Payasam
- Kerala’s classic dessert. Types:
- Palada Payasam – with milk and rice flakes
- Ada Pradhaman – with jaggery and coconut milk
- Parippu Payasam – made from moong dal and jaggery
Bonus Picks:
- Toddy (Kallu) – Local fermented palm wine, often served with spicy side dishes
- Banana Chips – Thin, crispy, and deep-fried in coconut oil
- Nendran Pazham (Boiled or Fried Ripe Banana) – A delicious snack or side for breakfast
