Puttu and Kadala Curry: The Power Breakfast
Arguably Kerala’s most iconic breakfast, Puttu and Kadala Curry is a combination that energises the state each morning. Puttu is a cylindrical steamed cake made from rice flour and layered with freshly grated coconut. Cooked in a special steamer called
a 'puttu kutti', it has a soft, crumbly texture. The perfect partner for this gentle dish is Kadala Curry, a robust and spicy gravy made with black chickpeas (kala chana), onions, and a fragrant blend of spices cooked in a roasted coconut base. This pairing is a masterclass in balance—the mild, earthy puttu perfectly soaks up the rich, flavourful curry, creating a wholesome and deeply satisfying meal.
Appam and Stew: A Delicate Delight
Soft, lacy, and utterly delicious, Appam is a bowl-shaped pancake made from a fermented batter of rice flour and coconut milk. With crispy, thin edges and a soft, spongy centre, it has a unique texture that’s simply irresistible. Appam is most famously paired with Ishtu, or stew. This mildly-spiced stew, influenced by European cuisine, is prepared with coconut milk, ginger, green chillies, and whole spices like cinnamon and cloves. Whether made with vegetables, chicken, or mutton, the stew is light, aromatic, and creamy, making it the ideal counterpart to the subtle sweetness of the appam. It’s a comforting combination often enjoyed for breakfast or dinner.
Karimeen Pollichathu: The Backwater Treasure
A true star of Kerala's backwaters, Karimeen Pollichathu is a culinary experience. 'Karimeen', or pearl spot fish, is a freshwater fish native to the region. The preparation involves marinating the fish in a bold mixture of spices like chilli powder, turmeric, and pepper, then lightly frying it. The fish is then smothered in a thick, tangy masala of onions, tomatoes, and ginger, wrapped tightly in a banana leaf, and grilled or pan-fried. This process, known as 'pollichathu', steams the fish in its own juices and the spice marinade, infusing it with incredible flavour while keeping it tender. The result is a smoky, spicy, and succulent dish that embodies the soul of Kuttanadan cuisine.
Theeyal: The Rich and Roasted Gravy
The name 'Theeyal' translates to 'burnt dish', but don't let that fool you. This curry gets its name and its deep, dark brown colour from the key process of slow-roasting grated coconut with spices like coriander seeds and dried red chillies until it's intensely aromatic and richly coloured. This roasted paste is then ground and cooked with tamarind water and vegetables like shallots (Ulli Theeyal), bitter gourd, or even prawns. The final dish is a complex, tangy, and earthy gravy with a smoky undertone that is unlike any other. It’s a testament to the transformative power of roasting spices and is typically served with steamed rice.
Malabar Biryani: A Fragrant Affair
While India has many biryanis, the Malabar Biryani from Kerala’s northern coast stands apart. Instead of the long-grain basmati, it uses a special short-grain, fragrant local rice called Jeerakasala or Kaima. The rice and meat are cooked separately and then layered using the 'dum' technique, where the pot is sealed to slow-cook everything in its own steam. This biryani is less about fiery spice and more about subtle aroma, with flavours from fennel seeds, curry leaves, and the sweetness of fried onions, raisins, and cashews. Often made with chicken, mutton, or fish, it's a moist and flavourful one-pot meal that showcases the Arab culinary influences on the region.
Pazham Pori: The Quintessential Tea-Time Snack
For many Malayalis, the combination of a rainy evening, a hot cup of tea, and fresh Pazham Pori is pure bliss. Also known as Ethakka Appam, this is Kerala's beloved banana fritter. It’s made using a specific type of plantain called 'nendran pazham', which is firm and holds its shape well. Ripe banana slices are dipped into a simple batter of all-purpose flour (maida), a pinch of turmeric for colour, and a little sugar, then deep-fried until golden and crisp. The outside is crunchy, while the inside is soft, warm, and sweet—a simple, comforting, and utterly addictive snack found in homes and street-side stalls across the state.
