Puttu and Kadala Curry
A breakfast of champions, Puttu is a unique dish made by steaming cylinders of ground rice flour layered with grated coconut. The special vessel, a 'puttu kutti', gives it its signature shape. It has a soft, crumbly texture that perfectly complements
its traditional partner: Kadala Curry. This robust, spicy curry is made with black chickpeas (kala chana) cooked in a fragrant gravy of roasted coconut, onions, and a blend of classic South Indian spices. The mild, slightly nutty flavour of the Puttu is the ideal vehicle for soaking up the rich, aromatic curry, creating a combination that is both comforting and deeply satisfying.
Karimeen Pollichathu
This is a showstopper dish, especially for seafood lovers. 'Karimeen', or Pearl Spot fish, is a prized freshwater fish native to Kerala's backwaters. The preparation is an art form: the fish is first marinated in a blend of spices like chilli, turmeric, and black pepper, then shallow-fried. It’s then smothered in a thick, tangy masala made from onions, tomatoes, ginger, garlic, and fresh curry leaves. The entire package is then wrapped tightly in a banana leaf and grilled or pan-fried. This process steams the fish in its own juices and the masala, infusing it with the subtle, smoky aroma of the banana leaf. The result is an incredibly moist, flavourful fish that falls off the bone.
Thalassery Biryani
Not all biryanis are the same, and Thalassery Biryani from the Malabar region stands in a class of its own. Unlike its more famous counterparts that use long-grain Basmati rice, the star here is a small-grained, aromatic local rice called Kaima or Jeerakasala. This rice has a unique texture and fragrance that is central to the dish. The cooking method is also distinct; it's a 'pakki' style biryani where the meat (usually chicken) and rice are cooked separately before being layered and slow-cooked in a sealed pot ('dum' style) with fried onions, cashews, and raisins. This results in perfectly fluffy rice and tender meat, all infused with a subtle yet complex blend of spices that is less fiery but more aromatic than other biryanis.
Erissery
A staple of the traditional Onam Sadya, Erissery is a comforting and versatile vegetarian dish that deserves a place on any table. It's a thick, mild curry typically made with either pumpkin or raw plantains, cooked along with a legume like cowpeas or black-eyed peas. The base of the dish is a smooth paste of ground coconut, cumin seeds, and green chillies. What truly sets Erissery apart is its final garnish: grated coconut toasted in coconut oil until golden brown and fragrant, which is then sprinkled over the curry. This adds a delightful nutty crunch and aroma that contrasts beautifully with the soft, slightly sweet pumpkin or plantain.
Ada Pradhaman
No culinary journey is complete without dessert, and Ada Pradhaman is the king of Kerala payasams (kheer). This traditional dessert is an essential part of festive feasts like Onam. It’s a rich, creamy, and dairy-free pudding made with 'ada'—small, flat flakes of steamed rice. These rice flakes are slowly cooked in a luscious mixture of coconut milk and jaggery syrup, which gives the dish its deep, caramel-like sweetness and colour. Flavoured with cardamom and often garnished with ghee-fried cashews, raisins, and pieces of coconut, it's a decadent and satisfying end to any meal.
