Puttu and Kadala Curry
Often hailed as a quintessential Kerala breakfast, Puttu is a deceptively simple dish with a unique texture. It consists of steamed cylinders of ground rice layered with fresh, grated coconut. The steaming process, traditionally done in a special 'puttu
kutti' vessel, results in a soft, crumbly cake. While it can be enjoyed with ripe bananas and sugar, its most famous partner is Kadala Curry, a rich, aromatic stew made from black chickpeas cooked in a roasted coconut gravy with onions, tomatoes, and spices. This combination is a perfect balance of soft, mild rice and hearty, spiced legumes, making it a beloved and energizing start to the day across the state.
Appam and Ishtu
Appam, also known as hoppers, are bowl-shaped pancakes made from a fermented rice and coconut batter. They have a wonderfully soft and spongy center, perfect for soaking up curries, and delicate, lacey-crisp edges. The perfect accompaniment for this mild pancake is Ishtu, the Keralan take on a stew. Whether made with vegetables, chicken, or mutton, the stew is defined by its gentle, fragrant gravy of coconut milk, seasoned with whole spices like cinnamon, cardamom, and cloves, along with ginger and green chillies. It’s a comforting and elegant pairing that highlights the subtle, aromatic flavours central to Syrian Christian cuisine in the region.
Karimeen Pollichathu
A true showstopper from Kerala’s backwaters, Karimeen Pollichathu is more of an experience than just a dish. It features Karimeen, or pearl spot fish, a local delicacy. The fish is marinated in a vibrant paste of spices like chilli powder, turmeric, and black pepper, then lightly fried. Afterwards, it's smothered in a thick, flavourful masala of onions, tomatoes, ginger, and garlic, wrapped tightly in a banana leaf, and then slow-cooked on a tawa or grill. This cooking method allows the fish to steam in its own juices, absorbing the earthy aroma of the leaf and the intense flavours of the spices, resulting in incredibly tender and aromatic flesh.
Thalassery Biryani
Not all biryanis are the same, and the Thalassery version from the Malabar coast is a testament to this. Unlike its counterparts that use long-grain Basmati, this biryani is made with a unique, short-grain aromatic rice called Kaima or Jeerakasala. The dish has deep roots in Arab and Mughal culinary traditions, brought to the coast by traders centuries ago. The rice and meat (usually chicken or mutton) are cooked separately and then layered for a 'dum' process, where they are slow-steamed together. The flavour profile is subtle and aromatic rather than overtly fiery, with the sweetness of fried onions, the warmth of whole spices, and the fragrance of ghee creating a biryani that is truly distinct and utterly delicious.
Pazham Pori
No exploration of Kerala food is complete without mentioning its beloved tea-time snacks, or 'naalu mani palaharam'. The undisputed king of these is Pazham Pori. Made from a specific type of ripe plantain called 'nendran pazham', the fruit is sliced lengthwise, dipped in a simple batter of all-purpose flour, a pinch of turmeric for colour, and a touch of sugar, then deep-fried in coconut oil until golden and crisp. The result is a magical contrast: a crunchy, savoury coating giving way to a soft, sweet, and slightly gooey banana interior. It’s a comforting, nostalgic snack found everywhere from bustling street-side stalls to family homes.
Ada Pradhaman
While the sadya has its share of payasams, Ada Pradhaman is often considered the 'king of desserts' in Kerala. This is a rich, traditional pudding that is a cornerstone of festive meals. It is made with 'ada' (small, flattened pieces of rice batter), which are cooked in a luscious blend of thick coconut milk and dark, melted jaggery. The dessert is perfumed with cardamom powder and enriched with fried coconut pieces, cashews, and raisins, adding layers of texture and flavour. It's a sweet, complex, and deeply satisfying end to any meal, embodying the rich coconut- and jaggery-based dessert traditions of the region.
