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Cuisines
Like the unique cultural and natural heritage of the state, the cuisines of Kerala are also unique and special. The cuisines of Kerala reflect the culinary expertise of the people. Generally, the Kerala cuisines are hot and spicy, fresh, aromatic and flavored. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes.
Unlike other South-Indian cuisines, Kerala cuisine is much milder and less spicy than other Indian cuisines. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries, giving a milder flavour to Kerala dishes. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies.
Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes.
Unlike other South-Indian cuisines, Kerala cuisine is much milder and less spicy than other Indian cuisines. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries, giving a milder flavour to Kerala dishes. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies..
Kerala cuisine offers many delicious vegetarian breakfast dishes that are relatively unknown outside the state. These include Puttu (a cylindrical dish made of rice powder and grated coconut) and kadala (a curry made of chana), idli (fluffy rice pancakes) and sambar, dosa and chutney, pidiyan,
Idiyappam (string hoppers - also known as Noolputtu), Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount of toddy or wine, etc. Idiyapam and Paalappam are accompanied by mutton, chicken or vegetable stew or a curry of beef or fish moli
The staple food of Kerala, like most South-Indian states, is rice. Unlike other states, however, many people in Kerala prefer parboiled rice (rice made nutritious by boiling it with rice husk). Kanji (rice congee), a kind of rice porridge, is also popular. Tapioca, called kappa in Kerala, is popular in central Kerala and in the highlands.
Rice is usually consumed with one or more curries. Accompaniments with rice may include upperis (dry curries), rasam, chips, and/or buttermilk (called moru). Vegetarian dinners usually consist of multiple courses, each involving rice, one main dish (usually sambar, rasam, puli-sherry), and one or more side-dishes. Kerala cooking uses coconut oil almost exclusively.
Popular vegetarian dishes include sambar, aviyal, Kaalan, theeyal, thoran (dry curry), pulisherry (morozhichathu in Cochin and the Malabar region), olan, erisherry, puliinji, payaru (mung bean), kappa (tapioca), etc. Vegetarian dishes often consist of fresh spices that are liquefied and
crushed to make a paste-like texture to dampen rice.
Common non-vegetarian dishes include stew (using chicken, beef, lamb, or fish), traditional or (naadan-style) chicken curry, fish moli, fried fish (Karimeen porichathu), etc. Biriyani, a Mughal dish consists of rice cooked along with meat, onions, chillies and other spices.
Kerala is known for its traditional banquet or sadhya, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf, and is a formal-style meal with three or more courses of rice with a side-dish (usually sambar, rasam, buttermilk, etc.).
Kerala does not have any indigenous cold desserts, but hot/warm desserts are popular. The most popular example is undoubtedly the payasam: a preparation of milk, coconut extract, sugar, cashews, dry grapes, etc. Payasam can be made with many base constituents, including Paal payasam (rice), Ada payasam (with ada, a flat form of rice), banana, dal, etc. Ada payasam is especially popular during the festival of Onam. Most payasams can also be consumed chilled.
The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, etc.
Kerala cuisine also has a variety of pickles and chutneys, and crunchy pappadums & chips….