Food and travel go hand in hand, and there’s no better way to delve deep into a holiday in Kerala than to try its most famous dishes . When you order the Food in Kerala you will be greeted with a smile and a nod if you are a foreigner and this can also help you make some friends who will explain to you the nuances behind the dish helping you to add the nuances as well to the lasting memory of your trip by enjoying local cuisine..
Breakfast Dishes in Kerala
Here are a list of popular breakfast dishes from God’s Own country that you can try out while experiencing Kerala Honeymoon Packages or Kerala tour Packages.
Kerala’s spread of morning dishes – Appam, Uppuma, idli, masala dosa,appams , Puttu etc. have been rated among the best breakfast in the world by Travel & Leisure magazine.
Puttu was among the dishes mentioned by National Geographic Traveler as Worlds best breakfast and the magazine described that ordering breakfast is a pleasure for the tongue with dishes like Puttu. Puttu is usually eaten with banana, papadam and kadala curry. Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut and served hot for breakfast. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The upper section holds the puttu and lower section holds water — where the rice mixture is inserted with layers of grated coconut and steamed. Perforated lids separate the sections to allow the steam to pass between them. The best point to taste puttu is any of the tea shops in the villages of Kerala where it is served hot along with spicy kadala curry.
A must-try in a Kerala visit is the crisp lacy appam served with meat/vegetable stew.Appam is most frequently eaten with breakfast or dinner and is a fermented flat bread made out of Rice and Coconut. Appam is usually referred for various kinds of dishes like Idiyappam, Palappam, Velayappam, Kallappam, Vatayappam and so on however most of the Keralities identify themselves with Kallappam where “kall” (Malayalam) means toddy, which is used for fermentation. Kallappam is prepared in a mould called apa chaatty and like a pancake eventhough it tastes different. Appams or Kallappamsderive their shape from the small Appachatti in which they are cooked. They are fairly neutral in taste and mostly served with some spicy condiment or curry for breakfast or dinner. Appams are made from a batter using rice, yeast, salt and a little sugar. After the mixture has stood for a couple of hours, it can be fried in the appachatti with a little oil. In south-central Kerala, it is mostly served with Kadala (Chickpea) curry mutton or vegetable stew or egg roast.
Idlis are steam cakes that are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. In the olden days, when the idli mold cooking plates were not popular or widely available, the thick idli batter was poured on a cloth tightly tied on the mouth of a concave deep cooking pan or tava half filled with water. A heavy lid was placed on the pan and the pot kept on the boil until the batter was cooked into idli. This was often a large idli depending on the circumference of the pan. It was then cut into bite-size pieces and eaten.
Dosa is a fermented crepe or pancake made from rice batter and black lentils which is indigenous to and is a staple dish in the southern Indian states of Tamil Nadu, Karnataka, Kerala and Andhra Pradesh as well as being popular in Sri Lanka. It is rich in carbohydrates, contains no sugar or saturated fats. Its constituent ingredients of rice and lentils mean it is gluten-free and contains protein. Most popular versions of dosa include Masala Dosa, paper Dosa and Mysore Masala Dosa.
Lunch Dishes in Kerala
Kerala also has a variety of lunch dishes that are unique to this region and some of the popular lunch dishes are Avial, Karimeen Pollichathu , Kozhikode Biriyani and Kerala Fish Curry.
Avial or aviyal is a delicious mix of vegetables in a light, delicately spiced semi gravy with vegetables like carrots, drumsticks, potatoes, yard long beans, pumpkin and an endless list of garden fresh veggies. and is usually served along with rice in any restaurant in Kerala . Aviyal a regular dish during festivities in South India including weddings and festivals. When you prepare Aviyal , it is important to get the right balance of colour and that pronounced coconutty taste and is among the most popular vegetarian dishes in Kerala.
Karimeen Pollichathu (Pan seared Fish)
Karimeen is a fish that is present in backwaters of Kerala and is an essential part of the Kerala Houseboat menu . Karimeen is actually Marinated pearl spot fish is wrapped in a huge banana leaf, steamed still done and served with parboiled rice and this is known as Karimeen Pollichathu which is a common dish in central Kerala. The fish is first roasted and then steamed with onion and other spicy condiments inside a banana leaf and for the fish lovers in Kerala unwrapping a steamed fish is as good as unwrapping any other gift for a food lover.
There are various kinds of biryanis in India, However biriyanis in Malalabar area from Kozhikode, Malappuram, Thalassery to Kasargod of Kerala is special and the recipe has crossed generations. This is yummy biriyani from Malabar is not spicy or fiery but comes with a small amount of chillies and a single egg.
Kerala Fish Curry
Kerala Fish Curry is a basic fish curry recipe, but the flavours of cocoum and coconut milk takes it to another level. It is tasty with a fleshy white fish smeared with onion, tomatoes, garlic, green chillies and coconut paste which is steamed, tempered and served.
Naadan Beef fry or Kerala Style Beef Fry
Beef fry cooked in Kerala Style has a mix of cocnut and onions and the beef once cooked is generously coated with curry leaves, ginger-garlic paste, coconut and mustard seeds. The dark hue of this dish reflects the depth of its tasty flavours that can emanate from tender beef.
Have you tried out any Kerala food item in a restaurant that you are font of? Let us know through comments
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