A Hearty Morning Start
For many in Kerala, the day begins not with toast, but with a variety of steamed and pan-cooked delights. One of the most beloved is Puttu, a cylindrical steamed cake made from rice flour layered with grated coconut. It's often paired with Kadala Curry,
a fragrant and spicy black chickpea gravy that's rich with roasted coconut masala. Another popular choice is the Appam, a lacy, bowl-shaped pancake made from fermented rice batter and coconut milk. With its soft, fluffy centre and crispy edges, it’s the perfect vessel for a mildly spiced vegetable or meat stew, known locally as ‘Ishtu’. Then there's Idiyappam, or string hoppers, which are delicate nests of steamed rice flour noodles, often served with a savoury egg roast or sweet coconut milk. These breakfasts are designed to be filling and energising, providing a wholesome start to the day.
The Simple Midday Meal
While the Sadhya is reserved for special occasions, a typical weekday lunch is a much simpler but equally satisfying affair. The centrepiece is almost always rice, often the reddish-brown Matta rice that is a Kerala staple. This is accompanied by a few carefully chosen side dishes. A fish curry is common in coastal homes, often tangy from tamarind and spicy with chillies. For a vegetarian meal, you might find a ‘Thoran’, which is a dry stir-fry of finely chopped vegetables like beans or cabbage mixed with grated coconut, mustard seeds, and curry leaves. Another staple is a ‘Mezhukkupuratti’, a vegetable stir-fry that is glossier and uses more oil, often featuring yam or raw bananas cooked with onions and spices until lightly caramelised. A simple lentil curry or a cooling yogurt-based dish often completes the plate, offering a balanced and flavourful meal that is both nourishing and easy to digest.
The Ritual of Evening Tea
The evening ‘Chaya’ (tea) is a cherished ritual across Kerala, and it's rarely had alone. It's an occasion for ‘kadi’ or snacks, both sweet and savoury. One of the most iconic is Pazham Pori, which are fritters made from ripe plantains dipped in a flour batter and deep-fried to golden perfection. Equally popular are various kinds of ‘Vada’, such as the crunchy Parippu Vada (lentil fritters) and the soft Uzhunnu Vada (dal doughnuts). You’ll also find an array of other fried goodies like Unniyappam, small, sweet balls made of rice flour, jaggery, and banana, and Achappam, delicate, rose-shaped cookies. These snacks aren't just sold in shops; they are a staple of household hospitality, offered to guests who drop by in the late afternoon.
A Light and Comforting Dinner
Dinner in a Kerala home is often the lightest meal of the day. After a substantial breakfast and lunch, the evening meal is about comfort and ease. A very common dinner is Kanji, a simple rice gruel or porridge. This humble dish is considered highly nutritious and easy to digest. It is rarely eaten plain; accompaniments elevate it into a full meal. These can include a spoonful of pickle, a simple thoran made from green grams (cherupayar), or a dollop of fresh coconut chutney. Sometimes, dinner might simply consist of leftovers from lunch, ensuring nothing goes to waste. The focus is on winding down the day with a meal that is soothing and won't sit heavily, preparing the body for a good night's rest.
