The Breakfast Staples: Appam and Puttu
Mornings in Kerala often start with Appam, a bowl-shaped pancake made from fermented rice batter and coconut milk. It's known for its soft, spongy center and thin, crispy, lace-like edges. Appam is typically paired with a mild, fragrant stew, which can
be made with vegetables, chicken, or mutton. Another beloved breakfast is Puttu, a steamed cylinder of rice flour layered with grated coconut. This dish is traditionally cooked in a special steamer called a 'puttu kutti' and is most famously served with Kadala Curry, a robust and spicy black chickpea curry that perfectly complements the soft Puttu.
The Comforting Erissery
Erissery is a cornerstone of Kerala's vegetarian cooking and a star dish in the headline for good reason. It's a comforting, mildly spiced curry that perfectly balances sweet and savoury flavours. The most common version is Mathanga Erissery, made with chunks of sweet yellow pumpkin and cowpeas, cooked in a rich coconut-based gravy. The dish is finished with a tempering of mustard seeds, curry leaves, and, most importantly, roasted coconut, which adds a wonderful texture and nutty aroma. While pumpkin is popular, Erissery can also be made with other vegetables like yams.
The Grand Sadya: A Feast on a Leaf
A trip through Kerala's cuisine would be incomplete without mentioning the Sadya, a grand vegetarian feast that can feature over 25 dishes served on a single banana leaf. This banquet is central to festivals like Onam and Vishu, as well as weddings and major celebrations. Key items on the leaf include staples like red rice, Parippu (a simple lentil curry with ghee), and Sambar (a tamarind-based lentil and vegetable stew). These are accompanied by a dazzling array of side dishes like Avial (mixed vegetables in a coconut and yogurt sauce), Thoran (a dry stir-fry of vegetables with grated coconut), and various pickles. The meal is a carefully orchestrated balance of flavours—sweet, salty, sour, and spicy.
Beyond Vegetarian: Coastal and Meat Delicacies
While its vegetarian fare is famous, Kerala's cuisine also boasts incredible non-vegetarian dishes, heavily influenced by its long coastline and diverse communities. Karimeen Pollichathu is a celebrated dish where pearl spot fish is marinated in spices, wrapped in a banana leaf, and steamed or grilled, locking in moisture and flavour. The Malabar region is famous for its distinct Biryani, often made with a special, short-grain Khaima rice, which is layered with spiced meat and cooked in the 'dum' style. Another popular combination, especially in local toddy shops and households, is Kappa (boiled tapioca) served with a fiery Meen (fish) curry.
Sweet Endings: Payasam and More
No Kerala meal is truly complete without dessert, and Payasam is the undisputed king. This term refers to a family of slow-cooked puddings. Ada Pradhaman is a rich version made with rice flakes (ada), jaggery, and thick coconut milk. Palada Payasam is creamier, made with milk, sugar, and rice flakes. Beyond Payasam, you'll find treats like Unniyappam, small, deep-fried sweet fritters made from rice flour, jaggery, and banana, and Achappam, a delicate, flower-shaped rose cookie that is crispy and mildly sweet.
