Kerala Cuisine

Kerala food is distinct and unique in its style of cooking, mostly influenced by history, geography, culture and produce of this area. Rice, Tapioca, coconut, banana, spices. Marine products are the basics of the majority of dishes. There is a exhaustive range of Vegetarian and Non Vegetarian food. Kerala food is hot, spicy and aromatic. The traditional Sadya typically a wide range of Vegetarian dishes served on plantain leaf during marriage ceremonies and festivals, is a unmissable experience for all. Regional influences are also strong determining the preparation especially in the central & northern kerala, where non-veg dishes are more prominent. The culinary art is strong with the usage of spices in meat, poultry and sea foods. . Little wonder the Travel & Leisure chose Kerala’s morning spread as one of the best breakfasts of the world.

Puttu- kadala

It is made of ground rice and grated coconut steam together and a curry made of black chana.

Pal appam/Vellappam & Vegetable Stew/ Chicken curry

it is a type of pancake made from rice flour and fermented toddy. The curry is crispy pieces of vegetables or meat is cooked in sumptuous coconut milk.

Idiappam & Stew

It is the main dish of string hoppers, made from rice flour pressed out as noodles and then prepared in steam.

Idli and Dosa with Sambar/ Chutney

Idlis are slightly sour cakes and Dosas are flanky pancakes made from mixture of fermented rice and black gram is relished with sambar or coconut chutney.

Pathiri and Chicken curry

It is a thick pancake made from dough of rice powder.

Parota and Chicken curry

A heavy breakfast in form of a pancake of dough

Lunch & Dinner

The staple food of Kerala, like most South-Indian states, is rice. The par boiled rice (rice made nutritious by boiling it with rice husk) is usually consumed with one or more curries. Popular vegetarian dishes include sambar, aviyal, Kaalan, thoran, (Poduthol dry curry), upperis (dry braised or sauteed vegetables), pulisherry (morozhichathu in Cochin and the Malabar region), olan, erisherry, puliinji, payaru (mung bean), kappa (tapioca), rasam and butter milk.Puli-inji is supposed to have the goodness of 108vegetables. Common non-vegetarian dishes include stew (using chicken, lamb, or fish), traditional or chicken curry (Nadan Kozhi Curry), chicken fry (Kozhi Porichathu/Varuthathu), fish/chicken/mutton molly(fish or meat in light gravy), fish curry (Meen Curry), fish fry (Karimeen Porichathu/Varuthathu), lobster fry (Konchu Varuthathu), Spicy Steamed Fish (Meen Pollichathu) etc. Biriyani, a Mughal dish consists of rice cooked along with meat, onions, chillies and other spices. Oily parathas (made of Maida) with meat, egg, or vegetable curry are made in numerous hotels for dinner. At Kerala homes for dinner Kanji (rice congee), a kind of rice porridge with samandi (cocunut chutney) or Chapattis made of wheat are consumed for dinner.

Sadya

Sadya is the traditional vegetarian feast of Kerala. Usually served as lunch, it consists of par boiled pink rice, side dishes, savouries, pickles and desserts spread out on a plantain leaf. Tradition insists that the tapering end of the leaf points to the left of the seated guest. Rice is served on the lower half of the leaf. The feast begins with the serving of Parippu, a liquid curry made of small gram and ghee. The second course is Sambar. Avial, an unavoidable side dish is a blend of vegetables, coconut paste and green chillies. It is seasoned with a spoonful of fresh coconut oil and some raw curry leaves stirred in immediately after the dish is taken off the stove. Some of the other important side dishes include Thoran, and Olan. Thoran can be minced string beans, cabbage, radish or grams, mixed with grated coconut and sauteed with a dash of red chillies and turmeric powder. Olan is a bland dish of pumpkin and red grams cooked in thin gravy of coconut milk. The savouries include Upperi, Pappadam, Ginger pickle, Pachadi and Kichadi. Upperi is deep fried banana chips. Pappadams are fried creamy yellow, sun-dried wafer of black gram flour. The Ginger pickle is rich brown, hot and sweet ginger chutney while the Kichadi consists of sliced and sauteed cucumber or ladies finger in curd, seasoned with mustard, red chillies and curry leaves in coconut oil. Pickles are usually mango and lime. Desserts are served mid-way through the meal. The Payasam is a thick fluid dish of sweet brown jaggery, coconut milk and spices, garnished with cashew nuts and raisins. There could be a succession of Payasams, such as the Palada Pradhaman and Parippu Pradhaman. Pazham, a ripe golden yellow plantain, is usually had along with the payasams. After the payasams, rice is served once more with the spicy Rasam. Rasam is a mixture of chilly and peppercorn powders boiled in diluted tamarind juice. Kaalan, seasoned buttermilk with turmeric powder and green chillies, and plain sour buttermilk that comes salted and with chopped green chillies and ginger, are also served before the feast is finally wound up.

Central Travancore Cuisine

The cuisine of Central Travancore is a meat lovers delight, with lot of emphasis on chicken, beef, mutton and Pork. The domination of Kerala Christianity (Nasarani) culture has effectively created many unique dishes like appam-stew, Erachi olathiyathu (fried mutton, beef or pork), meen mulligattathu (a fiery red fish curry), meen Pollichathu (fish roasted in a plantain leaf), prawn mappas, peera pattichathu (a fish dish with grated coconut),duck roast and Kozhi piralen( a fried chicken). Since the region falls within spice belt, most of the dishes are extremely spicy and absolutely tasty.

Malabar Cuisine

The cuisine of Malabar has been influenced by various cultures. The flavours of Arab, Brahmin, Zamorin and Chirakkal cuisines have been incorporated into Malabar cuisine, making it a distinctive one. Kozhikode and Thalassery are known as the centres of Malabar cuisine. Malabar cuisine is noted for its variety of pancakes and steamed rice cakes made from pounded rice. There are many vegetarian and non-vegetarian dishes that carry the distinctive taste and aroma of Malabar cuisine. Biriyani (mutton, chicken, lamb or prawn) made as 'dum' tops the list of delicacies. In this kind of preparation, heat is applied both to the top and the bottom of the cooking vessel. Kallummakkaya (mussels) curry, Erachi Puttu, parottas (soft, flatbread), pathiris (a type of rice pan cake) and ghee rice are some of the other specialties. Malabar food is generally mildly flavored and gently cooked. The snacks include unnakkaya (deep-fried, boiled ripe banana paste covering a mixture of cashew, raisins and sugar), pazham nirachathu (ripe banana filled with coconut grating, molasses or sugar), muttamala made of eggs, chattipathiri, a dessert made of Maida like baked, layered chapattis with rich filling, arikadukka and so on. The Malabari cuisine also includes a variety of seafood dishes A dish like alias, wheat and meat porridge has definite Arab antecedents while certain dishes like naichoru, pathiris are recognised as Moplah dishes. The other important occasion when a display of fine Moplah cuisine is visible is during a wedding. The night before the nikah, naichoru is served and for the wedding feast there is the Moplah version of the Biriyani. There is hard boiled egg, pieces of chicken or mutton or beef topped with brown swirls of fried onion and raisins, date chutney, a raita and puffed golden papdums. The traditional desert is mutta-mala with the pinnathappam, a pudding made of egg whites and flavoured with cardamom. The meal is concluded with a suleimani (tea).

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