Kerala is a state in the south-western part of India, known for its rich and diverse cuisine. Kerala food reflects the history, culture and geography of the region, influenced by various communities, religions and foreign traders. Kerala food is characterized by the use of coconut, rice, spices, seafood and vegetables, as well as a variety of dishes that are unique to the state.
Some of the most popular dishes in Kerala are:
Appam: A thin and crispy pancake made from fermented rice batter and coconut milk. It is usually served with vegetable or meat stew, or sweetened coconut milk.
Puttu: A cylindrical steamed cake made from rice flour and grated coconut. It is often eaten with banana, sugar, kadala curry (black chickpea curry) or fish curry.
Idiyappam: Also known as string hoppers, these are thin noodles made from rice flour and water, pressed into a mould and steamed. They are typically served with coconut milk, egg curry or vegetable curry.
Dosa: A thin and crispy crepe made from fermented rice and lentil batter. It can be stuffed with various fillings such as potato masala, cheese, onion or egg. It is usually accompanied by sambar (a spicy lentil soup) and chutney (a sauce made from coconut, mint, tamarind or tomato).
Idli: A soft and fluffy steamed cake made from fermented rice and lentil batter. It is also served with sambar and chutney.
Vada: A deep-fried snack made from lentil or gram flour batter. It can be shaped into doughnuts, balls or discs, and spiced with onion, ginger, curry leaves or pepper. It is often eaten with coconut chutney or sambar.
Sadya: A traditional vegetarian feast served on a banana leaf during festivals and special occasions. It consists of rice and a variety of dishes such as sambar, rasam (a tangy soup), avial (a mixed vegetable dish), thoran (a stir-fried dish with coconut), pachadi (a yogurt-based dish with fruit or vegetable), kichadi (a yogurt-based dish with cucumber), olan (a coconut milk-based dish with pumpkin and black-eyed peas), erissery (a dish with pumpkin and red beans), pulissery (a sour yogurt-based dish with plantain or pineapple), kalan (a thick yogurt-based dish with yam or plantain), inji curry (a ginger pickle), naranga curry (a lemon pickle), manga curry (a mango pickle), payasam (a sweet pudding with rice, vermicelli or lentils) and papadum (a thin and crispy wafer).
Seafood: Kerala is blessed with a long coastline and abundant marine resources. Some of the common seafood dishes in Kerala are fish curry, fish fry, fish molee (a mild coconut milk-based curry), karimeen pollichathu (pearl spot fish wrapped in banana leaf and grilled), chemmeen ularthiyathu (spicy prawns roast), kanava thoran (squid stir-fry with coconut) and meen mutta thoran (fish roe stir-fry with coconut).
Meat: Kerala also has a variety of meat dishes, especially among the Christian and Muslim communities. Some of the popular meat dishes are chicken curry, chicken fry, chicken stew, chicken biryani (a fragrant rice dish with chicken and spices), mutton curry, mutton fry, mutton biryani, beef curry, beef fry, beef ularthiyathu (spicy beef roast), duck roast, duck curry and pork vindaloo (a spicy vinegar-based curry).
Kerala food is not only delicious but also healthy and nutritious. It uses fresh ingredients, natural spices and minimal oil. It also has a balance of different tastes such as sweet, sour, spicy and salty. Kerala food is a reflection of the diversity and harmony of the state. aa16f39245