Puttu and Kadala Curry
A breakfast of champions in Kerala, Puttu is a unique and wholesome dish. It consists of steamed cylinders of ground rice layered with fresh, grated coconut. The magic happens when it's served alongside Kadala Curry, a rich and aromatic gravy made from
black chickpeas (kala channa), simmered in a spiced coconut-based sauce. The soft, slightly crumbly texture of the Puttu perfectly absorbs the spicy, flavourful curry, creating a combination that is both hearty and incredibly satisfying. It’s a staple that keeps you energised for hours and offers a true taste of a Keralite morning.
Appam and Vegetable Stew
Appam is a culinary icon of Kerala. It’s a type of pancake made from a fermented rice batter and coconut milk, with a soft, thick centre and wonderfully crisp, lace-like edges. The fermentation gives it a slightly tangy flavour that is incredibly addictive. The classic pairing for Appam is a mild and fragrant vegetable stew. Gently cooked carrots, potatoes, and green beans swim in a creamy coconut milk broth, delicately spiced with ginger, green chillies, and curry leaves. This comforting, soupy stew complements the soft Appam, making for a light yet deeply nourishing meal, often enjoyed for breakfast or dinner.
Avial
Avial is the essence of a Keralan feast on a single plate. It is a thick, vibrant mix of assorted vegetables cooked to perfection. Traditionally, it includes a unique medley of produce like drumsticks, raw banana, yam, carrots, and beans, all cut into long strips. What binds them together is a distinctive sauce made from ground coconut, green chillies, and cumin, finished with a generous dollop of sour yoghurt and a final drizzle of fresh coconut oil and curry leaves. This dish is a cornerstone of the famous 'Sadya', a multi-course vegetarian banquet served on a banana leaf.
Thoran
Thoran is less a single dish and more a style of preparation that embodies the simplicity and freshness of Kerala home cooking. It is a dry vegetable dish where finely chopped vegetables—be it cabbage, green beans, or beetroot—are stir-fried with grated coconut, mustard seeds, curry leaves, and turmeric. The key is the quick cooking time, which ensures the vegetables retain their crunch and nutrients. Thoran is a staple side dish in everyday meals, offering a light, healthy, and flavourful counterpoint to richer curries. It showcases how a few simple ingredients, dominated by coconut, can create something truly delicious.
Karimeen Pollichathu
For seafood lovers, Karimeen Pollichathu is a true delicacy. This dish features 'Karimeen', or pearl spot fish, a freshwater fish found in the backwaters of Kerala. The fish is first marinated in a blend of spices like chilli powder, turmeric, and black pepper, and then lightly fried. Next, it's coated in a thick, tangy masala made from onions, tomatoes, ginger, and garlic. The entire parcel is then wrapped in a banana leaf and steamed or pan-grilled. This process infuses the fish with the aromatic spices and the subtle smoky fragrance of the leaf, resulting in moist, flavourful, and fall-off-the-bone flesh.
Pazham Pori (Banana Fritters)
A beloved evening snack across Kerala, Pazham Pori is pure comfort food. It consists of ripe plantain bananas, sliced lengthwise, dipped in a simple batter of all-purpose flour, a little rice flour for crispiness, and a pinch of turmeric for colour, and then deep-fried to a golden brown. The result is a delightful contrast of a crispy, crunchy exterior and a soft, sweet, and almost gooey interior. Best enjoyed hot with a cup of tea, especially on a rainy day, Pazham Pori is a simple, sweet treat that captures the heart of Kerala's tea-time culture.
Ada Pradhaman
No culinary journey is complete without dessert, and Ada Pradhaman is one of Kerala's finest. It is a rich, creamy payasam (a type of pudding) and a festive favourite. The 'Ada' are small pieces of steamed rice pasta, which are cooked in a decadent mixture of thick coconut milk and melted jaggery (unrefined cane sugar). The jaggery gives the dish its deep caramel colour and flavour. Flavoured with cardamom and garnished with cashews and coconut pieces fried in ghee, every spoonful is a luxurious and indulgent experience, typically served warm to conclude a celebratory meal.
