Great must try cuisines during your next trip to Kerala

Despite Kerala cuisine originally being vegetarian, the state’s contemporary cuisine includes non-vegetarian dishes, particularly the Kerala Sadya given throughout festivities and festivals.

Attributed to the reason that grated coconut and its milk are frequently combined with food in Indian cuisine for flavoring and thickening, one may also be able to distinguish the flavor of coconut throughout most Kerala meals.

You are expecting a surprise if you think Keralan cuisine only consists of idlis and dosas. Visit this quaint coastal village and indulge in the best dining experiences—you will not want to leave, we assure you!

Lets look few of the delicious cuisine

• Curry with puttu and kadala

This is what people consume for breakfast all around the state. Puttu is a round, grated-coconut-topped rice cake that is steam-cooked in a mold. It is frequently served alongside kadala curry, a meal of black chickpeas cooked with shallots, spices, and coconut milk and sometimes garnished with ripe bananas plus grated coconut.

• Stew and appam

A traditional food in Kerala, appam is made with fermented rice flour and coconut cream Its borders are crunchy like thin pancakes. These bowls resemble crepes and are produced with cooked rice flour, coconut water, coconut milk, and a tiny bit of sugar. Ishtu, or stew, is a variation of the European stew and therefore is typically served with appams. It contains coconut milk, cinnamon, cloves, plus shallots. This stew may also include vegetables, chicken, goat, or mango bits. The natural flavor of the veggies is enhanced by the inclusion of fragrant whole spices, ginger, plus fresh coconut milk.

• Curry peri-peri

Parippu curry, which is better known as Dal Dish, is essentially a dal curry prepared in the Keralan style using small grams and ghee. The curry is a flavorful blend of spices and chiles that work well together and enhance the rice that it is typically served with. The such dish is practically ideal for any vegetarians out there who are unable to indulge in the mouthwatering variety of Keralan cuisine’s non-vegetarian specialties.

• Pollichathu Karimeen (fish)

This is a classic dish from Kerala. These states’ backwaters are frequently home to the speckled fish known as karimeen or pearl spot fish. This meal is now a cornerstone of Kerala’s eclectic cuisine, despite originally being a specialty of Syrian Christians. Pearl spot fish is rolled and then baked in plantain leaves after being marinated in a blend of lemon juice, red pepper flakes, and other spices.

• Parotta

Parotta, a layered flatbread of Malabar origins, is created by kneading maida (plain flour), water, an egg (in certain recipes), oil or ghee, and other ingredients. After being beaten, the dough is later formed into a spiral having thin layers. This ball is flattened before being baked in ghee as a parotta. After that, it is served with beef curry, which is comprised of beef pieces cooked in a sauce of tomatoes, onions, and garlic, plus spices including bay leaves, cinnamon, cardamom, garlic, and black peppercorns, with star anise.

• Erissery, lentils, and pumpkin curry

Keralans love this dish, which is cooked with either sliced yams or raw plantains. Additionally, it frequently includes rice, dried lentils, shredded coconut, turmeric powder, garam masala, and garlic, along with a pumpkin that is slightly sweet and cooked in water with salt, pepper, and other spices. It is frequently served during religious celebrations like Onam.

• Payasam palada (dessert)

Even during the Onam festival and some other important occasions, practically all Kerala households create a rice pudding kheer made using palada. The traditional recipe just needs basic ingredients including rice ada, milk, sugar, plus ghee, even though there are various variations. Rice ada is extensively available in Kerala, India’s largest supermarket.