Kerala Food

Kerala Food

Kerala’s cuisine is as rich and diverse as its cultural heritage, known for its use of coconut, spices, and seafood. Here’s an overview of some iconic Kerala dishes and flavors:

1. Puttu and Kadala Curry

• Puttu is a popular breakfast dish made from rice flour and coconut, steamed in cylindrical molds. It’s typically served with Kadala Curry – a spicy black chickpea curry, flavored with coconut milk and a blend of Kerala spices. This classic combination is hearty, wholesome, and unique to Kerala.

2. Appam with Stew

• Appam is a soft, bowl-shaped pancake made from fermented rice batter, crispy at the edges and soft in the middle. It’s often paired with a mild, aromatic vegetable or meat stew made with coconut milk, curry leaves, and green chilies. This combination is a staple breakfast or brunch item, especially loved for its subtle flavors.

3. Kerala Sadya

• Sadya is an elaborate vegetarian feast traditionally served on a banana leaf, especially during festivals like Onam. It consists of a variety of dishes, including rice, sambhar, rasam, avial, thoran, pachadi, and the beloved dessert payasam. The dishes are a celebration of flavors, textures, and colors, and each item is carefully arranged on the leaf.

4. Fish Molee

• This mildly spiced, coconut-based fish curry, also known as meen molee, is a coastal favorite. Fresh fish is simmered in a creamy coconut milk gravy with green chilies, turmeric, ginger, and curry leaves. Often paired with appam or rice, Fish Molee is known for its delicate, comforting taste.

5. Kerala Fish Curry

• Kerala’s spicy red fish curry, often called Meen Curry, is made with fresh coconut, tamarind, and an assortment of spices. The fiery red color comes from the use of red chili powder and kokum (a sour fruit). This curry is a staple in many households and is often enjoyed with steamed rice or tapioca.

6. Beef Fry and Malabar Parotta

• A highly popular dish in Kerala, beef fry is cooked with aromatic spices, curry leaves, and coconut flakes. It’s typically served with Malabar Parotta – a flaky, layered flatbread made from refined flour. This combination is iconic and can be found in almost every Kerala restaurant.

7. Thalassery Biryani

• Known for its unique flavor, Thalassery Biryani is a Malabar-style biryani made with small-grain Jeerakasala rice, fragrant spices, and marinated chicken or mutton. It differs from other biryanis in its spice blend and rice variety, resulting in a mildly spiced, fragrant dish that’s incredibly flavorful.

8. Erissery

• Erissery is a traditional vegetarian dish made from pumpkin, yam, and sometimes lentils, cooked with coconut paste, cumin, and green chilies. It’s topped with a roasted coconut and mustard seed tempering, giving it a unique flavor and crunch. Erissery is often served during festivals and is a must in a Sadya.

9. Kappa and Meen Curry

• Kappa (tapioca) is a staple in Kerala, typically boiled and mashed, then served with spicy Meen Curry (fish curry). This combination of earthy tapioca and tangy fish curry is especially popular among the coastal communities and is a common comfort food.

10. Palada Payasam

• Palada Payasam is a traditional Kerala dessert made with rice flakes, milk, and sugar, and flavored with cardamom. It’s creamy, sweet, and often served during festivals, especially in Sadya meals. Ada Pradhaman, a variation made with jaggery and coconut milk, is equally loved.