Puttu and Kadala Curry
A quintessential Kerala breakfast, Puttu is a steamed cylinder of ground rice layered with grated coconut. It's incredibly light and fluffy. While it can be enjoyed with just a ripe banana or a sprinkle of sugar, the classic pairing is Kadala Curry. This
is a rich, aromatic curry made with black chickpeas, roasted coconut, and a blend of spices. The combination is a powerhouse of flavour and texture, providing a hearty and wholesome start to any day. It's a breakfast that feels like a feast but is a common and beloved morning meal across the state.
Thoran
Thoran is perhaps the most versatile side dish in Kerala's culinary arsenal. It is a simple, dry stir-fry of finely chopped vegetables, grated coconut, mustard seeds, and curry leaves. You can make a thoran out of almost anything, from cabbage and beans to beetroot or raw banana. The beauty of a thoran lies in its simplicity and the fresh, clean flavours. It’s quick to prepare, incredibly healthy, and adds a wonderful texture and a hint of coconut sweetness to a meal of rice and curry. It is a staple accompaniment in everyday meals and a key component of the grand Sadya feast.
Avial
Legend says Avial was invented by Bhima during the Pandavas' exile, a clever concoction to feed unexpected guests. Today, it’s a celebrated dish, a thick medley of various vegetables cooked in a creamy sauce of coconut and yogurt. An Avial typically includes a mix of vegetables like drumsticks, plantain, yam, carrots, and beans. The dish is seasoned with coconut oil and fresh curry leaves, which gives it a distinctive aroma. It's a fantastic way to eat a variety of vegetables in one go and is considered an essential part of a Kerala meal.
Idiyappam (Nool Puttu)
Known as string hoppers, Idiyappam is made from rice flour dough pressed into fine noodles and then steamed. The result is a delicate, light, and airy nest of noodles. These are incredibly versatile and serve as a wonderful base for both savoury and sweet pairings. For a quick breakfast or a light dinner, serve them with a flavourful vegetable stew, a spicy egg roast, or the aforementioned Kadala Curry. For a simpler treat, they are delicious with just sweetened coconut milk.
Parippu Curry
While every region in India has its dal, the Kerala Parippu Curry stands out for its use of roasted moong dal and a ground coconut paste. This simple lentil dish is often the first item to be served during a Sadya. The dal is cooked until soft and then combined with a paste of coconut, cumin seeds, and green chillies. A final tempering of mustard seeds, red chillies, and shallots fried in coconut oil elevates this humble dish into something truly special, making it a comforting and flavourful accompaniment to steamed rice.
Moru Curry (Pulissery)
This is a simple, tangy curry made with spiced yogurt or buttermilk, making it a perfect dish for a warm day. Also known as Pulissery, it's a light, cooling counterpoint to spicier dishes. Often, a single vegetable like ash gourd or cucumber is cooked before being added to a mixture of yogurt and a ground coconut paste. The curry is gently heated—never boiled—and finished with a tempering of mustard seeds, fenugreek, and curry leaves in coconut oil. It’s a quick, easy, and delicious way to round out a daily meal.
Olan
Olan is the epitome of subtle and mild Kerala cooking. It is a very simple curry made primarily with ash gourd and black-eyed peas, cooked in thin coconut milk. The dish is finished with a drizzle of thick coconut milk and fragrant, fresh coconut oil. It is intentionally light on spices, allowing the natural flavours of the vegetables and the creaminess of the coconut to shine through. Olan is a soothing and elegant dish, often served as part of a Sadya to balance the other flavour-packed preparations.
