Puttu and Kadala Curry
This is the quintessential Kerala breakfast. Puttu is a cylindrical steamed cake made from rice flour and layered with fresh grated coconut. It's cooked in a special 'puttu kutti' mould, which gives it its signature shape. The soft, crumbly puttu is the perfect
vehicle for Kadala Curry, a robust and spicy curry made with black chickpeas, roasted coconut, and a blend of aromatic spices. The combination of the mild, slightly sweet puttu and the fiery, flavourful curry is a match made in culinary heaven and a staple in most Malayali households.
Appam and Ishtu (Stew)
Soft, lacey, and bowl-shaped, Appam is a type of pancake made from a fermented batter of rice and coconut milk. The centre is thick and spongy, while the edges are crispy and thin. It is traditionally paired with Ishtu, a gentle and fragrant stew. The stew can be made with either chicken or a medley of vegetables like potatoes, carrots, and green peas, all simmered in a creamy coconut milk broth flavoured with ginger, green chillies, and whole spices. It's a comforting and elegant dish, often enjoyed for breakfast or dinner.
Malabar Parotta with Beef Fry
A street food icon, the Malabar Parotta is a flaky, layered flatbread made from maida. The dough is masterfully rolled, folded, and coiled to create its distinctive, multi-layered texture that is both soft and crispy. While its origins are debated, its status as a Kerala favourite is not. It's most famously paired with Beef Fry, a dry preparation where chunks of beef are slow-cooked with a complex mix of spices until they are dark, fragrant, and incredibly tender. This legendary combination is a non-vegetarian delight and a must-try for any food lover.
Kappa and Meen Curry
This is soul food for many Keralites. Kappa, or tapioca, is a humble root vegetable that is boiled and mashed, often seasoned with coconut, turmeric, and curry leaves. It’s the perfect accompaniment to Meen Curry, a fiery red fish curry. The curry gets its signature tang from 'kudampuli' (Malabar tamarind) and its heat from a generous amount of red chillies. Traditionally cooked in an earthen pot, the combination of soft, starchy kappa and the spicy, tangy fish curry is a rustic and deeply satisfying meal.
Karimeen Pollichathu
A true delicacy from the backwaters of Kerala, Karimeen Pollichathu features the 'Karimeen' or pearl spot fish. The fish is first marinated in spices and lightly fried. Then, it's slathered in a thick, rich masala paste made with onions, tomatoes, and a host of spices, wrapped in a banana leaf, and then pan-fried or grilled. This cooking method seals in all the moisture and infuses the fish with the aroma of the banana leaf and the spices. The result is a succulent, flavour-packed dish that is a true celebration of Kerala's seafood heritage.
Pazham Pori
The ultimate tea-time snack, Pazham Pori translates to 'fried fruit'. These are banana fritters, but not just any banana will do; they are made specifically with ripe 'Nendran' plantains, which are sliced lengthwise. The slices are dipped into a simple batter of flour, a pinch of turmeric for colour, and a little sugar, then deep-fried until golden and crisp. The outside is crunchy, while the inside features the soft, sweet, and slightly tangy plantain. Best enjoyed hot with a cup of chai, it's a simple pleasure beloved by all.
Thalassery Biryani
While many regions have their biryani, the Thalassery version is unique. Hailing from the Malabar coast, it's distinguished by its use of a special short-grain, aromatic rice called Jeerakasala or Kaima, instead of the usual long-grain basmati. The chicken and masala are cooked separately from the rice, then layered and cooked in the 'dum' style, where the pot is sealed to trap the steam. Flavoured with a unique spice blend and garnished with fried onions, cashews, and raisins, this biryani is less fiery than its counterparts but incredibly fragrant and flavourful.
