Aarti
Each of Kerala’s many religious groups—from Muslims to Syrian Christians—has brought its own culinary traditions and techniques to the state. The Moplah traders gave the food of the Malabar region a unique flavour that has since become popular. Spices like black pepper, cloves, cinnamon, and ginger are common in Keralan cooking, along with coconut, rice, and tapioca. Cassava, which the Portuguese introduced, is now a staple food in Kerala.
Sadhya, a vegetarian feast traditionally eaten on a banana leaf at the Hindu festival of Onam, is also a regional speciality. Because of its extensive coastline, Keralan cuisine also makes extensive use of seafood such fish, prawns, mussels, and crabs.
Don’t leave Kerala without trying…
1. Puttu and kadala curry
This is a standard breakfast food in every county in the state. Steamed rice cakes shaped like cylinders and flavoured with coconut gratings are known as puttu. Black chickpeas cooked with shallots, spices, and coconut milk are the typical accompaniment, however ripe bananas and shredded coconut are also welcome.
2. Appam with stew
The fermented rice flour and coconut milk that go into making appam are staples in the Keralan diet. It’s like a pancake, just thinner and with crispier edges. These crepe-like bowls start with fermented rice flour and then get their coconut milk, coconut water, and sugar content from there. Coconut milk, cinnamon, cloves, and shallots make up the base of the European-inspired stew known as ishtu, which is served with appams.
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Pieces of mango, veggies, poultry, or lamb might also make an appearance in the stew. Vegetables already have a lot of flavour, but they get a boost from the inclusion of aromatic whole spices, ginger, and fresh coconut milk. Fresh coconut milk is essential because of the sweetness it adds to the dish.
3. Karimeen pollichathu (fish)
You may find these and other traditional treats all around Kerala. Karimeen, also known as pearl spot fish, is a spotted species that is frequently caught in the state’s inland waters. This dish has its origins among Syrian Christians but is now a staple of the diverse cuisine of Kerala. Wrapped in plantain leaves and baked to perfection, this dish has pearl spot fish marinated in a blend of lemon juice, red chilies, and other spices.
4. Malabar Parotta with Kerala beef curry
You may find these and other traditional treats all around Kerala. Karimeen, also known as pearl spot fish, is a spotted species that is frequently caught in the state’s inland waters. This dish has its origins among Syrian Christians but is now a staple of the diverse cuisine of Kerala. Wrapped in plantain leaves and baked to perfection, this dish has pearl spot fish marinated in a blend of lemon juice, red chilies, and other spices.
5. Erissery or pumpkin and lentil curry
In Kerala, you can find this dish served with raw plantains or sliced yams. Pumpkin, which has a mildly sweet flavour, is boiled in water with salt, chilies, or pepper, lentils, coconut, turmeric, cumin seeds, and garlic, and the whole thing is served over a bed of rice. It is a staple food at Onam and other religious celebrations.
6. Palada payasam (dessert)
Every home in Kerala prepares a delicious rice kheer with palada for the Onam festival and other auspicious occasions. There are other iterations, but the classic one calls for nothing more exotic than rice ada, milk, sugar, and ghee. Ada rice may be found at most Indian Kerala supermarkets.
7. Kerala prawn curry (chemmeen curry)
Prawn curry from the Malabar region, with a blend of fenugreek, black mustard, and fennel seeds, coconut milk, and green chilli, is a hallmark dish of the state. To complement the spicy, tangy flavour, marinated prawns, drumsticks, and raw mango are used. The dish also features a special ingredient called kudampuli (also known as brindleberry) to give it a sour taste.
