Puttu and Kadala Curry
Arguably the most iconic Kerala breakfast, Puttu is a masterclass in simplicity. It consists of steamed cylinders of rice flour layered with fresh, grated coconut, cooked in a special 'puttu kutti' mould. The result is a soft, crumbly cake with a subtly
sweet aroma. While its exact origins are debated, with some historical texts pointing to ancient Tamil Nadu, Kerala has wholeheartedly adopted it. The classic pairing is Kadala Curry, a robust and spicy gravy made from black chickpeas (kala chana), coconut, and a host of aromatic spices. The earthy, wholesome puttu is the perfect vehicle to scoop up the fiery curry, creating a balanced and incredibly satisfying start to the day. It’s a combination that is both nutritious and deeply comforting.
Appam and Stew
If Puttu is rustic and hearty, Appam is its elegant and delicate cousin. Also known as hoppers, Appams are bowl-shaped pancakes made from a fermented batter of rice flour and coconut milk. This gives them a wonderfully unique texture: soft and spongy in the centre with crisp, lace-like edges. Appams are most famously paired with Ishtu, a local adaptation of the English word 'stew'. This is a mild, fragrant, and creamy curry, gently simmered in coconut milk with aromatic whole spices like cinnamon, cardamom, and cloves. While the vegetable stew, featuring potatoes, carrots, and peas, is a classic, non-vegetarian versions with chicken or mutton are also incredibly popular, especially within Kerala's Syrian Christian community.
Idiyappam with Egg Roast
Idiyappam, or string hoppers, offers another delightful texture in the world of Keralan breakfast staples. Made from rice flour dough that is pressed through a mould to create fine noodles, it is then steamed into soft, tangled nests. The light and airy texture of Idiyappam makes it an excellent base for soaking up rich curries. While it pairs well with almost anything, from a simple sweetened coconut milk to a vegetable kurma, the combination with a spicy Egg Roast is a true standout. The roast features hard-boiled eggs simmered in a thick, flavourful gravy of onions, tomatoes, and a blend of Keralan spices, providing a hearty and protein-packed meal that is beloved across the state.
Kappa and Meen Curry
Moving from breakfast to a meal that defines comfort for many Malayalis, we have Kappa and Meen Curry. Kappa, or tapioca, was introduced to Kerala in the 19th century, ironically as a famine-prevention crop. Today, it has shed its humble origins to become a celebrated staple. The tapioca is boiled and mashed, sometimes simply with salt and turmeric, or more elaborately with grated coconut and spices. This starchy, satisfying mash is the perfect counterpoint to Meen Curry, a fiery and tangy fish curry. Typically made in an earthen pot (a 'chatti'), the curry gets its signature flavour from 'kodampuli' (Malabar tamarind), chilli, and of course, coconut. This combination is a fixture in toddy shops and family homes alike.
The Humble Lunch Plate
A typical weekday lunch in Kerala is a vibrant and balanced affair, centered around rice—usually the reddish-brown Matta rice. This is accompanied by a host of smaller dishes that showcase the versatility of local vegetables and lentils. A simple Parippu curry (lentil curry) often starts the meal. This is followed by a Thoran, a dry stir-fry of finely chopped vegetables like cabbage or beans mixed with grated coconut, mustard seeds, and curry leaves. There might also be a Pulissery, a tart and savoury curry made with yogurt and a vegetable like cucumber or pineapple, or an Olan, a mild stew of ash gourd in thin coconut milk. Together, these dishes create a symphony of flavours and textures that is both wholesome and delicious.
