cuisine of kerala

Raindrops and rainbows. Enchanting monsoon showers. Swaying coconut palms. Lush green paddy fields. Rustic houseboats on emerald backwaters. Sun-drenched sandy beaches. Pristine rain forests. Rejuvenating ayurvedic spas. Beautiful hill station retreats. Exotic food. And — plenty, plenty more.

Welcome to Kerala, a fascinating land of contrast in the languid south. The place I call home, ha.

This tropical green state on the southwest of India is skirted by 373 miles of beautiful palm-fringed coastline, and a charming laid-back way of life. A truly idyllic setting for peace and tranquility.

Flanked by the Arabian sea on the west, and endowed with an abundant of fragrant spices like pepper, cardamom, ginger, clove and cinnamon, this part of India has attracted flotillas for centuries from every corner of the globe like Phoenicia, Greece, China, Arabia, Syria, Portugal, France, Netherland, Rome and Britain.

The cuisine of Kerala takes full advantage of the lands produce: excellent seafood, fresh fruits and vegetables, and fine meat. The food here is invariably rich and spicy.

Rice is a staple. Blessed with a charming myriad of rivers and backwaters, Keralites are fortunate to enjoy a wide variety of fresh and salt water fish and seafood. Fresh catches like black pearl spot, prawns, oysters and squid are used to prepare tantalizing seafood delicacies. Dry, salted fish also feature heavily in the menu.

Kerala means land of coconuts. Needless to say, coconut is the staple ingredient, be it in the form of coconut water, milk, cream, meat, vinegar, toddy or oil. Who would have guessed that coconut water is a natural energy drink? True. It’s pure, refreshing and full of nutrients. And the tender coconut meat, ah, the succulent meat scooped off with a spoon on a hot summer day simply tastes divine. Do you know that coconut oil has a healthy saturated fat called lauric acid? Yep, I chanced upon this information during one of my research session on the web. It kind of justifies my need to use it sparing for flavoring those traditional dishes.

The cuisine of Kerala is seasoned with curry leaves, chilly peppers, asafetida, fenugreek seeds and mustard seeds among other spices rendering food its distinctive flavor. Souring agents like tamarind, limejuice and kodampulli (kokum or garcinia indica) are used to add zing to most dishes. I guess I have to pause here and admit that I use chili and tamarind quite liberally in my own kitchen. Yes, we like it hot and spicy. Not a fan of hot and spicy dishes? Hm, here’s food for thought: Capsaicin, the active ingredient in chili and cayenne pepper has been shown to help boost metabolism and regulate blood sugar. So jump start your goal to lose those extra inches by adding a dash of pepper to your diet. Now if that’s not reason enough to make you want to grab chilies at the grocery store- how about the fact that it has antioxidant properties too!??

A mélange of fine tropical fruits such as banana, mango, pineapple, chikoo (sapodilla), papayas and watermelon can be enjoyed as fresh juices or milkshakes from the various street vendors found everywhere. Tea is more popular than coffee. 

The traditional Indian thali meal is served in banana leaves in this state. The Kerala Sadya is a sumptuous spread of rice and more than 14 classic, vibrant vegetarin dishes served as lunch on a plantain leaf. If you ever have a chance to experience sadya, my advice is not to miss it. It's going to be a totally novel experience.

Malabari biryani, karimeen pollichathu (steamed fish in plantain leaf), chemmeen ularthiyathu (prawn roast), kappa (tapioca cake) with meen mulakittthu (a fiery red fish curry), appam (laced pancakes) with stew, kadumanga achar (tender mango pickle), kanji and payar (rice gruel with beans) are some of the defining staples and most celebrated dishes from this region.

The National Geographic Traveler magazine rated breakfast in Kerala – puttu (steamed rice cakes), idiappam (string hoppers), appam (lacey rice pancakes), idli/doas (fermented rice pancakes) and pathiri (unleavened rice pancakes) – as one of the best in the world. Oh yes! What's more, Kerala was ranked world's 50 must-see destinations and also one of "ten earthly paradises" by the same magazine. The list goes on. Little wonder this land is dubbed "God's Own Country." 

Promising, huh?

Discover the flavors of Kerala on a platter and savor the experience!

Banana blossom with green gram — Vazhakoombum payarum or Chundum payarum
Beef Croquettes — Kerala Style Beef Cutlets

Cabbage stir-fry — Cabbage upperi

Chena mezhukkupuratti — Spiced, sauteed elephant yam

Chicken puffs — light, crisp, flaky pastries stuffed with spicy chicken filling

Clams fry — Kakka irachi varuthathu
Claypot fish curry

Country style fish stew — Fish moilee

Crispy, savory rice pancakes with potato filling — Masala dosa

Dry prawns chutney — Unakka chemmeen chammanthi

Dry red chili chutney — Mulaku chammanthi

Fiery red prawn curry — Chemmeen mulakittathu
Fiery Chicken Roast — spicy, addictive flavors

Fish fry with red hamour

Fluffy rice pancake — Idli

Fragrant ghee rice with raita and relish — Neychoru with kachumber and ulli surka

Fried Sardine — Mathi varuthathu
Ginger in sweet tamarind sauce — Inji puli

Green mango chutney — Manga chammanthi
Green Mango Chutney — Uppumanaga Chalichathu — homemade condiment for the side
Green Mango Pickle — Manga Achar

Hard-boiled egg whites with veggies — Mutta thoran

Jackfruit seed with green mango curry — Chakkakuru manga curry

Karimeen pollichathu — Pearlspot fish grilled in banana leaf
Kerala chicken roast — permission to indulge, granted!

Kerala prawn and drumstick curry — Chemmeen muringakka curry
Kerala Style Egg Roast — Naadan Mutta Roast

Koorka mezhukkupuratti — Spiced, sautéed chinese potato

Lentil curry with zucchini and spring onions — Zucchini parippu curry

Mixed vegetable stew — Sambar

Orka stir-fry — Vendakka Upperi
Pavakka Mulakittadu — Sour and Spicy Bitter Melon Curry — Karela from Kerala

Prawns in tangy masala - Chemmeen Ularthiyathu

Rasam — Hot and sour vegan soup
Red Fish Curry — Meen Vevichathu

Red spinach curry — Cheera curry

Sarsaparilla Limeade — Nannari Soda Sherbet
Sauteed carrots and capsicum — Carrot upperi
Spice Crusted, Pan-fried, Sole — Manthal Fry

Spiced, aromatic prawn roast

Spiced eggplant fry — Vazhuthananga porichathu
Spiced Red Beans and Green Banana — Kaya Vanpayar Mezhukkupuratti

Steamed rice-cake with black garbanzo beans curry — Puttu with kadala

Tindora (Ivy Gourd) stir-fry — Kovakka upperi

Vermicelli pudding — Seviyan kheer — Semiya payasam

Vegetable potpourri in coconut and yogurt — Avial
Warm, Aromatic Broccoli Salad — Broccoli Upperi