Taste of God's Own Country

The taste of Kerala is connected with all its richness to the history, geography, demography and the culture of the malayalam land. Here,the cuisine has a multitude of both vegetarian and non-vegetarian dishes.

Coconuts grow plenty in Kerala thats why kerala is called the land of keram, and consequently, coconut kernel,(it is a sliced or grated) coconut cream and also coconut milk are widely used in dishes for thickening and flavoring. Kerala's rivers and backwaters have contributed to many sea and river food based dishes. Rice and cassava (Tapioca) forms the staple food of Kerala. All main dishes are made with them and served along with Kootan. the side dishes which made from vegetables, meat, fish or a mix of all of these. The main dish in kerala for lunch and dinner is boiled rice. The Kerala breakfast shows a rich variety. the main dishes are made from rice flour or fresh or dried cassava. Owing to the weather and also the availability of spices. the taste of Kerala is richly spicy especially the hot ones like chilli, black pepper, cardamom, cloves, ginger and cinnamon.

The Cuisine: Simple, Spicy. Most Special Dish: Payasam. Munching Delight : Achappam' (rose cookies), 'Ethekka appam' (banana fritters), Vattayappam, Kallappam, Idiappam. Best ever Dishes : Duck Roast with Malabar Porotta, Crisp Meen Prichathu, Fresh Toddy, Kuttanad Fish Curry, Meen Moilee, Chilly Fried Crabs, Chemmeen Coconut Fry, karimeen Fry. Vegetarian Dishes : Avial(Mix Vegetable), Stew with Coconut Milk, Cheena Molagu (local Cuisine), Puzhukku(Root Vegetables) Non Vegetarian Dishes : Fishes like Pomfret, Sardines, snapper, crustaceans, Karimeen, Egg and Poultry, Mutton, Beef. Taste for all Occasions : Sadyavattams, Aviyal, Olan, Kootu Curry, Puli-inji, Kaalam, Koova. Famous Drinks :Kattan Kapi, Black Coffee, Chooku-Kapi (Dried Ginger Brew), sulaimani, nadan Kallu. Festival Dishes : Sambar, Rasam Varieties, Kootu Curry Varieties, Payasam Varieties, Keerai Varieties, Podi Varieties, Rice Delights. Sweet Dishes : Pachadi with mango,, Kheema Pulao, Payasam, Sweet Sauce, Coconut Rice, Vermicelli sweetened with Jaggery, Avalose. Frying Spree : Alathur Chips, Nendrankai, Chakkara Varattina Varuval – (Thick Chip cut in Halves or Quarters), Jackfruit (Chakka) Chips. Mouth Fresheners: Murukkan (Betel Leaves and Nuts), Tobacco. Dishes Not To Missed : Dishes like Crisp Appam, Parakka Kerdatam, Parippu Vada with Cocunut Chutney, Vada Sambhar. Grand Fiest with Sadya : Sadya is Traditional Big Feast. An improperly laid Ela (plantain Leaf) is an indicator. The leaf is laden with Lime Curry, Mango Pickle, Puli-Inji, Lime Pickle. Remaining area is studded with Thoran, Vegetable Strew or Olan, Avail ( thick Mixture of Vegetables), Pachadi (Raw Mango and Curd Mixture), Elisseri (Vegetable like Pumpkin or Green Banana). Rice served at the bottom and Rasam( Fiery Pepper Soup) is served throughout the course of the meal.

Here is the Most Exotic naadan village Style Dishes that makes kerala a spicy one.

That is the Traditions of Central Kerala :

Erachi Olathiyathu (Fried Mutton, beef or Pork),

This is the one that all of them like a lot especially in beef preparations. This can be made with any kind of meat you prefer. Like chicken, mutton or pork. You will only have to vary the cook time accordingly. The main change in this recipe is the use of small onions. It Serve especially as an appetizer or with white rice or rotis.

Meen Mullgattathu ( red fish Curry),

This curry is good with kappa, tapioca, rice or rava upma, dosha etc. People from different places cook this curring in various methords. Some uses chopped onians and other uses ginger also. It is a special spicy dish for the history of kerala and its culture. It is traditionally cooked by the old people and have a different recipe of all.

Meen Pollichathu ( Fish Roasted in plaintain leaf),

Meen Pollichathu became popular in the recent past and all restaurants in Kerala worth its name promote this dish. There are different ways of preparing this - some add coconut milk and thick onion paste to this preparation. Also some prepare this after shallow frying the fish. To fully enjoy the dish, it should be prepared and consumed fresh - and directly from the banana leaf wrapping.

Advantage of this preparation is that the fish is not directly fried in oil. Hence it is low on calories and is very healthy. But if one adds coconut milk, or coconut paste during preparation, then the dish will be rich in calories

Prawn Mappas,

Boil cleaned prawns with slit green chillies, curry leaves and coriander powder with turmeric powderbasically forms the prawn mappas ingrediants. This dish is mainly prepared by the coastline peoles and also inresorts and restuarents. onion and coconut pieces followed by the remaining portions of red chilly powder are the other basic attractions of this dish.

Peera Pattichattu (fish dish with grated Coconut)

Meen Peera Pattichathu is another traditional Kerala style dish.This is more popular in Kottayam,a district in Kerala.This is usually made with small fish like Kozhuva.In some parts it is also known as Natholi.But sometimes I prepare this with Tuna chunks and small sardines,which is available in every grocery stores here. 

Duck Roast and Kozhi Piralen ( a fried Chicken).

It is also a main attraction of nadan style dish. It is mainly available in houseboats and coastal regions of backwaters and beaches. It Served with hot with rice/chapatis.