We can go on and on about the sumptuous array of cuisines and dishes the Land of Spices can offer to us. Kerala provides a unique culinary experience enhanced with aromatic spices from its own land. Kerala has been the premium exporter of spices and foods, the trade almost going back to 3000 B.C.
Adding to the bucket list of goodness of the state, Kerala's breakfast has been listed in the top 5 favourite breakfasts around the world.
Kerala dishes are the perfect depiction of the culture itself with a subtle flavour of everything, yet when drawn together, forms a dynamite of taste. Here are listed top menus of Kerala which you should not miss in your trip and which can be found in many good places.
Sadhya is the traditional Kerala full course meal spread on a banana leaf. Every important function or festival is served with Sadya. There are more than 18 menus on Sadhya comprising of rice, Erissery, Avial, Koottukary, Olan, Mamazha puliserri, Sambar, Rasam, Khichdi, Pachdi and several kinds of Payasams.
Apams, served in breakfasts usually, are made of rice and sometimes lentils batter, similar to dosa but are softer and spongier in version. The varieties include Pal Appam, Vellayappam, Idiyappam and Kallappam.
Puttu are steam cakes made from rice and served traditionally with Pazham (banana), and Kadala Curry. This one of the most popular breakfast dishes of Kerala. Puttu is usually made of either wheat, rice or maize.
They are desserts similar to rice and milk pudding but prepared in different variations using jaggery and lentil such as Palpayasam, Palada Pradhaman and Ada Paradhaman.
A popular dish which is famous all over the country is the Calicut dum biryani prepared with rice, mutton, and a whole bunch of spices and condiments. Served in lunch and dinner along with curd raita and papad.
It is a preferred dry dish in Calicut/Kollam made from green Mussel. Served as a spicy side dish during lunch or dinner in roasted or fried varieties. Kallumakkaya Nirachathu or Stuffed Mussels is a popular dish in Malabar region.
A different version of biryani made with tapioca and beef and is served in lunch or dinner. This is also a spicy local food variety. This taste best when served hot.
Toddy is a typical beverage, mildly alcoholic, prepared from the sap of coconut stem. It is best when served with steamed tapioca sprinkled with dry roasted spices along with some seafood varieties.
It a popular side dish where the Green chromide (Pearl spot) fish is marinated in native spices and then steamed inside banana leaf. This a speciality dish of Alleppey, Kumarakom and Kollam backwater areas.
Pathiri is an authentic flat bread of the Malabar region prepared from rice flour dough. There are some other variants of pathiri like Erachi pathiri, Orotty, Chatti pathiri etc. Malabar fish curry is made with Kudam Puli or tamarind and is tangy and spicy to taste.
Malabar Parota is widely known across the country and is typical layered flat bread prepared from hard wheat dough. It’s one the most common menu available in local restaurants all across Kerala.
Pazham Pori (Ettaka Appam) is an all-time favourite tea time snack, where ripe banana is dipped in a gram flour batter and then deep fried. It is an easy to prepare snack which does not require much cooking experience. This taste best when served hot along with tea/coffee.
Nothing beats the crispy and crunchy banana chips of Kerala available in almost all nooks and corners of the region. The same definition is synonymous to the jackfruit chips.
Coconut Halwa is a very popular South Indian recipe. It is a dessert made from tender coconut and milk. Dried nuts and raisins are added for garnishing. Its taste best when served chilled.
Aromatic, mild and sweet drinks. There are different variants such as Nannari Sarbath, Milk Sarbath, Soda Sarbath, Kulukki Sarbath and much more. Its taste best when served chilled along with some ice cubes.
Uniyappams are round rice flour dumplings made with banana and jaggery. Achappams are a sweet rice crisps with a wheel like texture. Kuzhalappam is a tubular shaped rice flour cannoli popular among the Kerala Christian families.