Flavours of Kerala; Top 7 Must-Try Dishes in God's Own Country

Appam with stew is a classic Kerala delicacy known for its rich flavours. Appam, a delicate pancake prepared from fermented rice batter and coconut milk. It is very light with a soft spongy centre surrounded by a crispy edge. The stew is a coconut milk based curry with your choice of veggies or meat – usually chicken or mutton. The spiced Indian stew incorporates flavours like cinnamon, cloves, cardamom, curry leaves, green chilies and ginger that blend together beautifully. The crisp appam with sweet aroma and savoury creamy stew in every mouthful, gives an indulging food experience balancing tastes and textures. A popular breakfast in Kerala, this dish also ticks the comfort food category and stands as a contribution to the rich culinary history of that region.

The Karimeen Pollichathu is a special Kerala delicacy for every hardcore non-vegetarian lover and its unique method of preparation makes it quite distinct from the other fish delicacies. While the Karimeen(called Pearl Spot fish because of the pearl-like specks on its skin and popularly called the state fish of Kerala)is a fish that is revered for its soft, moist & succulent flesh. The seasonings, including the turmeric for colour and the heat of chilli powder with coriander to balance it out — all enhanced by fresh lemon juice — are what bring so much taste and aroma to this fish. This seasoned fish is then mixed with onions, tomatoes, garlic, ginger and an assortment of traditional flavours. This meat mixture, which is very flavourful by the way, is then carefully wrapped in banana leaves and this would give that hint of earthy scents to the whole mix. They are grilled or fried off to warm before serving. Banana leaf imparts its own distinct flavour to the preparations alongside lending them a kind of presentability. This is best enjoyed with steamed rice or appam.

A very popular food combination in Kerala State is the Kerala Parotta and Beef Curry that undoubtedly represents the rich culinary traditions of Kerala. Kerala Parotta, or popularly known as the Malabar Parotta, is a type of flaky layered flatbread made with maida (all purpose flour), oil and water. The preparation involves kneading, making very thin layers then coiling and flattening that results in its flaky texture. The Parotta is flaky and crispy on the outside but soft from inside which pairs so well with the Beef Curry, a spicy dish with rich flavour which is tweezed with black pepper, clove, cinnamon and then cooked with curry leaves, green chilies and coconut slices. The beef softens with hours of slow-cooking, slowly blending up with the added spices that bring a lot of flavour to it. Kerala food is incomplete without coconut oil, and this definitively imparts an extra measure of flavour to the dish. 

The Kerala Sadhya, a vegetarian feast served on a banana leaf, is indeed the quintessence of Kerala cuisine. It is a rice-based elaborate meal that is popular during festivals such as Onam and Vishu, where a variety of different dishes made of grains, lentils, vegetables etc creates an exquisite symphony of flavours and colours and that are best enjoyed in sequence. The number of dishes vary from 24 to sometimes even exceeding 50, depending on the occasion. This is followed by a selection of pickles, chutneys and papadum (crisp fryums) or banana fritters. Some typical dishes include rice served with Sambhar, Parippu (dal with ghee), and vegetable curries like Avial (a mixed veg curry made of coconut), Thoran (stir fry vegetables) or Olan (mild stew made of an ash gourd & cowpeas). The meal is also served along with rasam, buttermilk and payasam. Sadhya is a treat to taste buds as it has different flavours – sweet, sour, salty, bitter and spice in adequate measure. 

Puttu and Kadala Curry make a classic combo from the Palakkad Cuisine in Kerala. Puttu is a steamed dish that looks like cylindrical shaped ground rice layered with grated coconut. It is made by stacking alternating layers of rice flour and grated coconut into a cylindrical shape in the Puttu maker, which are then steamed. On steaming, it ends up soft, tender, and slightly sweet to complement its savoury nature. Kadala Curry is a dark-coloured chickpea curry with aromatic spices in it. Curry base sauce is a rich, moderately spiced dish that forms the base of many great-tasting Indian dishes. The curry is usually made with coconut milk and thus looks a little thick and creamy because of this ingredient. You can pair up Puttu with Kadala curry for a satiating and delight savoury breakfast. 

Kerala Style Chicken Curry (Nadan Kozhi Curry) is a signature Kerala dish that goes well with steamed rice and roti. This tongue-pleaser makes a regular appearance at Kerala homes and restaurants, with its thick aromatic gravy blended with premium spices and morsels of soft cooked chicken. The Kerala Style Chicken Curry is made with marinating chicken pieces in a blend of turmeric, chilli powder, and coriander. This step ensures that the chicken becomes both tasty and tender. This dish is often cooked by sautéing onions, garlic and ginger in coconut oil — hence the unique aroma and flavour. One of the most important ingredients in this curry is freshly made coconut milk; it helps in making the gravy creamy and neutralises the heat from spices. Including chopped tomatoes and green chilies, curry leaves are also used as a basic ingredient in this dish, resulting in a thick and rich curry that has quite a bit of heat, but is lightened with a touch of sweetness that comes from adding the coconut milk. Kerala Style Chicken Curry can be served with steamed rice, appam or parotta and therefore you have the flexibility to whip up side dishes as per your desire. 

The Palada Payasam is the traditional dessert of Kerala, enjoyed for its smooth and luscious goodness. A staple dish of celebrations and festive times, this rice pudding with milk, sugar and ada (rice flakes) reflects the pride of Kerala cuisine.To make Palada Payasam we first boil the rice ada, which is a form of flattened and dried flakes that are made from rice in boiling water until they are soft. Along with it, full-fat milk is simmered in a heavy-bottomed pot until it simmers down to become creamy and thick. Then, the washed and softened rice ada is poured into this milk one ladle at a time while stirring, little by little, resulting in a pale pink colour. The deep, caramelised flavour requires slow cooking for the milk and sugar to condense and blend with the rice ada. The constant stirring and slow cooking time ensures no sticking, super smooth nature and velvety texture. A pinch of cardamom powder is added while preparing this, to make the payasam infused with a warm aroma. In some versions, it is also topped with fried cashew nuts and raisins that give a nice crunch as well as a touch of sweetness.

The Kerala food culture thus involves a delicious combination of spices, coconut and seafood. From the famous stewed appam to the spicy Karimeen Pollichattu, each dish has its own characteristic taste. Kerala, thus, is a foodie’s paradise, featuring high quality ingredients and innovative cooking techniques. It doesn’t matter whether you are a spice lover or a sweet lover, Kerala food is definitely going to leave you craving for more.