Must try dishes on your next visit to Kerala

Puttu is a popular breakfast dish and a staple food consumed by people all over the state. It is a cylindrical rice cake cooked with grated coconut shavings. Puttu is served with Kadala curry, which is prepared from black chickpeas, spices, coconut milk, and various other ingredients. It is a healthy and hearty breakfast option to kickstart your day. 

A well-loved dish in Kerala cuisine, Appam is a fermented rice pancake served with spicy stew. Appam is made using rice batter and coconut and heated on a pan like a dosa. The stew or Ishtu can be cooked with vegetables or meat, based on your preference. Coconut milk and aromatic spices lend a rich flavour to the stew. 

Originating from the Malabar region of Kerala, Malabar parotta is a multi-layered flat bread. It is prepared using a dough made from all-purpose flour. The dough is kneaded and made into a spiral shape to create layers. It is then flattened and cooked in low heat using oil or ghee until it is crispy and golden. The parotta is served with Kerala’s famous beef curry, which is prepared using boneless beef chunks, spices like turmeric powder, red chilli powder, and many other ingredients which add their individual flavour to make it absolutely lip-smacking. 

Also known as nool puttu in Kerala, sevai in Tamil Nadu and ottu shavige in Karnataka, Idiyappam is not only a popular dish in the Southern regions of India but also in Southeast Asian countries like Malaysia, Singapore, and Indonesia. Idiyappam is essentially made from rice flour which is cooked to create Vermicelli strands. The strands are intertwined together to create a round-shaped Idiyappam. Several Idiyappam’s can be from one batch of batter. It is served with vegetable stew, made using coconut milk and an assortment of vegetables and spices. Idiyappam can also be served with coconut milk and jaggery for a sweeter alternative. 

Kerala is a seafood lover’s paradise and Kerala-style prawn curry or shrimp curry is a must-try dish when you visit the coastal state. The curry is prepared using cleaned and deveined prawns, along with an array of ingredients such as ginger, garlic, green chili, mustard seeds, and more. During the preparation of the curry, coconut milk, and Kokum water is added for additional flavour. The curry is garnished with coriander or curry leaves and can be relished with rice, dosas, or appams. 

Palada Payasam is a dessert prepared in households of Kerala during the famous Onam festival as a part of the traditional Onam Sadya meal. It is also served in temples across Kerala. Palada Payasam is a sweet kheer-like dessert prepared using rice ada, milk, and sugar. Rice ada is traditionally prepared by cooking rice batter in steam inside a banana leaf. However, store-bought rice ada works perfectly fine and can be purchased in a local grocery store in Kerala. The sugar is caramelized to give the dish a pink hue and the rice ada is added to it and is cooked in medium heat until it reaches the right consistency. Even though the dish consists of minimal ingredients, the preparation takes a lot of time to cook it to perfection. 

Also known as Ethakka appam, Pazham Pori is a popular snack in Kerala. They are essentially banana fritters made from ripe bananas, which are also used in the preparation of Kerala’s famous banana chips. The type of bananas that are generally used is the Nendram pazham or plantain bananas. It is ensured that the bananas are not too ripe while preparing the fritters. The banana slices are cooked and dipped in batter and deep-fried in oil. The soft and mushy texture of the bananas pairs well with the crispy texture of the batter. Enjoy the sweet fritters served hot with coffee or tea as a part of your yummy evening snack. 

It is a Kerala-style fish stew, which is also known as Meen Molly in Malayalam. The dish was introduced to India by the Portuguese during their colonization. Chilli powder was replaced with coconut milk in the preparation of the dish to reduce the spice level and add a rich creaminess to it. The Portuguese loved the dish and named it after the lady who cooked it, Molly, thereby earning its name. To prepare the dish, fish pieces are marinated in lemon juice and spices, and shallow-fried in a pan. In a separate pan, add oil, spices, sauteed vegetables, coconut milk and boil the curry. Add fried fish to the gravy along with tomatoes for a tangy effect. Once cooked, season and serve the molee with rice, idiyappam or chapati. 

Thalassery Biryani has its roots in the Thalassery town of Northern Kerala. What makes this Biryani special is the fact that it is prepared using Jeerakasala or Kaima rice, which is popularly known as Biryani rice in Kerala. Succulent meat mixed with flavourful gravy and fragrant rice, topped with fried onions, raisins, and cashews - Thalassery Biryani promises a dance of flavours on your taste buds. The chicken masala is a key step in the Biryani-making process as it plays a crucial role in marrying the flavours of aromatic spices and the meat. The “Dum” cooking technique is used in the preparation of Thalassery Biryani, which adds an extra layer of flavour to the dish.

Onam celebrations are incomplete without Ada Pradhaman. To break down the term, “Ada” is basically flakes of rice flour and “Pradhaman” is a payasam or pudding. The primary ingredients of Ada Pradhaman are rice ada, jaggery, and coconut milk. Once the dessert is cooked to the right thick consistency, spices like cardamom and ginger powder are added for additional flavouring. It is topped with dry fruits such as cashews and raisins roasted in ghee along with coconut shavings for a rich and decadent taste. 

This was a list of all the delicious dishes to try on your next visit to Kerala. Hope you have a great time in God’s Own Country and bon appetit!

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