Puttu and Kadala Curry
A breakfast champion, Puttu is a unique steamed cylinder of rice flour layered with fresh coconut. Its soft, crumbly texture is the perfect companion for Kadala Curry, a robust and spicy dish made from black chickpeas cooked in a fragrant gravy of roasted
coconut and spices. The combination is a textural and flavourful masterpiece, providing a hearty and wholesome start to the day that is beloved across the state. It is a quintessential Kerala experience that is surprisingly simple to recreate at home.
Appam and Stew
Soft, pillowy centers and delicate, crispy lace-like edges define the Appam, a bowl-shaped pancake made from a fermented batter of rice and coconut. Its gentle sweetness comes from coconut milk and, traditionally, a touch of toddy for leavening. The perfect partner for Appam is a fragrant, mildly spiced stew, known locally as ‘Ishtu’. Whether it’s a vegetarian version with potatoes, carrots, and peas or a non-vegetarian one with chicken or mutton, the stew’s creamy coconut milk base is designed to be soaked up by the spongy Appam, creating a comforting and elegant meal for breakfast or dinner.
Karimeen Pollichathu
This is a true showstopper from Kerala's backwaters. Karimeen Pollichathu features the native pearl spot fish, which is marinated in a blend of chilli, turmeric, and lime juice, then lightly fried. The fish is then smothered in a thick, spicy masala of onions, tomatoes, ginger, and curry leaves, wrapped tightly in a banana leaf, and then grilled or pan-cooked. This process steams the fish in its own juices and the masala, infusing it with the subtle, earthy aroma of the banana leaf. The result is an intensely flavourful, moist, and tender fish dish that is a celebrated delicacy.
Thalassery Biryani
Hailing from the Malabar coast, Thalassery Biryani stands apart from its more famous counterparts. Instead of Basmati, it uses a unique, short-grain, aromatic local rice called Kaima or Jeerakasala. The flavour profile is subtle and relies on a specific blend of spices, fried onions, cashews, and raisins. The chicken and masala are cooked separately from the rice before being layered together and cooked in the 'dum' style, where the pot is sealed to trap the steam. This ensures the rice absorbs all the aromas, resulting in a biryani that is incredibly fragrant but not greasy.
Parippu Curry and Ghee
Simple, comforting, and utterly essential, Parippu Curry is the soul food of Kerala. It’s a gentle dal made from small moong lentils, cooked until creamy and combined with a ground paste of coconut, cumin seeds, and green chillies. A final tempering of mustard seeds, shallots, and curry leaves sizzled in coconut oil is poured over the top. Though it's a staple of the Sadya feast, it’s also a beloved everyday dish. Served with steaming hot rice and a drizzle of ghee, it’s a perfect example of how Kerala cuisine elevates simple ingredients into a truly satisfying meal.
Naadan Beef Fry (Ularthiyathu)
An iconic dish deeply cherished in Kerala, particularly within the Syrian Christian community, is the Naadan Beef Fry. Small pieces of beef are first pressure-cooked with spices until tender. They are then slow-roasted in a pan with coconut oil, curry leaves, thinly sliced coconut pieces, shallots, and a blend of spices like black pepper and garam masala. The process continues until the moisture evaporates and the beef becomes dark, fragrant, and gloriously caramelized with crispy edges. It's a labour of love that yields an intensely flavourful and spicy dish, often enjoyed with parottas or rice.
