1. Avial
Avial is the poster child for a hearty, healthy Kerala feast. It’s a thick stew of mixed vegetables, bound together with a coarse paste of coconut and cumin, and finished with a touch of yogurt and fragrant coconut oil. The beauty of Avial lies in its
versatility; it’s traditionally a great way to use a variety of vegetables you might have on hand. The process is straightforward: vegetables are cooked until tender but not mushy, the coconut paste is stirred in, and the dish is finished off the heat, making it a simple one-pot wonder.
2. Thoran
Thoran is less of a specific recipe and more of a technique, making it perfect for the home cook. It refers to a dry stir-fry dish featuring finely chopped vegetables, grated coconut, mustard seeds, and curry leaves. You can make a thoran with almost any vegetable, from cabbage and carrots to beans or beetroot. The cooking process is quick: a simple tempering of spices, followed by sautéing the vegetables until just tender, and finally mixing in the fresh coconut. It’s a fast, flavourful side dish that comes together in minutes.
3. Puttu and Kadala Curry
This is a cornerstone of Kerala breakfasts for a reason. Puttu is a steamed cylinder of rice flour and grated coconut, which can be made in a special 'puttu kutti' steamer or even adapted for other kitchen equipment. Its perfect partner is Kadala Curry, a robust and spicy black chickpea curry. While the curry has deep flavour from roasted spices and coconut, the process is mostly hands-off, involving pressure cooking the chickpeas and simmering them in the prepared gravy.
4. Parippu Curry
Often the first dish served during a traditional Sadhya (feast), Parippu Curry is the ultimate comfort food. It’s a gentle, nourishing curry made from moong dal (split yellow lentils) cooked with a simple paste of coconut, cumin seeds, and green chillies. The dal is cooked until soft and mashed, then simmered briefly with the coconut paste. A final tempering of mustard seeds, shallots, and curry leaves in coconut oil or ghee is poured over the top, adding a final layer of aroma and flavour to this incredibly simple dish.
5. Appam and Vegetable Stew
Appams are delicate, bowl-shaped pancakes made from a fermented rice batter. With a soft, spongy center and crispy, lace-like edges, they are a culinary delight. While fermentation sounds intimidating, modern recipes have simplified the process. They are the perfect vehicle for Ishtu, or vegetable stew. This mildly spiced, fragrant stew features chunks of vegetables like potatoes, carrots, and peas simmered in a creamy coconut milk gravy, making for a light yet deeply satisfying meal.
6. Kerala Fish Curry (Nadan Meen Curry)
A staple in a coastal state, Kerala fish curry is iconic. While recipes vary, a simple and approachable version can be made at home. The base is typically a blend of coconut, shallots, and spices like turmeric, chili, and coriander powder. A key flavouring is kudampuli (Malabar tamarind), which gives the curry its signature tanginess. The fish is simmered gently in this fragrant gravy until cooked through. Despite its complex taste, the curry comes together in a single pot and is ready relatively quickly.
7. Pazham Pori (Banana Fritters)
For a sweet and simple taste of Kerala, look no further than Pazham Pori. This beloved tea-time snack consists of ripe plantain slices dipped in a simple batter and deep-fried until golden brown. The batter is a basic mix of all-purpose flour (maida), a little sugar, and a pinch of turmeric for that lovely golden colour. There’s no complex technique involved—just slicing, dipping, and frying. These fritters are best enjoyed hot, offering a delightful contrast between the crispy coating and the soft, sweet banana inside.
