Finding one’s culinary nirvana isn’t tricky in the South Indian state of Kerala, provided you know what to gourmandize.
One of the many joys of being from Kerala, India (of which people are known as “Keralite”) comes from the plethora of culinary delights that one can relish, not when one feels peckish but when one desires a more stirring sensation.
The tragedy experienced by those who categorize Indian food as solely consisting of North Indian items such as butter chicken, samosa and naan are lamentable. South Indian food, unlike its North Indian counterpart, is less spicy and a little tangier. Kerala owes its culinary practices to Hindu, Arab, European and other Asian influences, leading to an array of delicious dishes on both the vegetarian and non-vegetarian side, with seafood appearing quite often on the menu due to Kerala’s geographic proximity to the ocean.
Follow along on this culinary escapade that provides not just for the stomach but also for the spirit.
11 Delectable Dishes to Eat in Kerala, India
Table of Contents
Puttu and Kadala Curry
I’d recommend this breakfast dish to those who believe taste and nutrition don’t go hand in hand. Made out of rice and coconut (Puttu) and served with chickpea curry (Kadala), Puttu and Kadala is my favourite breakfast dish to eat in Kerala. Served throughout South India, the dish’s flavorful, aromatic taste and substantial nutritional value have earned it a spot on Kerala’s breakfast club.
Beef Curry
A state favourite. If you have a Keralite friend, chances are they’ll have introduced this to you already. The curry is prepared with beef, tomatoes, turmeric, shallots, ginger, and coconut. Believed to have been introduced to Kerala by the migration of Syrian Christians in ancient times, the dish is unquestionably a must-try. The spicy yet savoury taste of the curry leaves many desiring more.
Appam and Stew
If you think an Indian breakfast is a quick cup of hot spicy chai and a paratha, then you haven’t had a Keralite one. Appam is a form of pancake made from fermented rice batter. A regular on the breakfast table, the Appam is often served with stew or/and egg curry on the side. This breakfast is ideal for those who fancy a sweet and savoury breakfast without dealing with the thought of impending diabetic doom. Top it off with soothing coconut milk, and you’ve got one heck of a breakfast to wake up to.
Ela Sadhya
Ela Sadhya is probably the quintessential Keralite meal. Also known as the “Maharaja of Meals,” this vegetarian dish represents not only a healing to hunger but also a temptation of taste. To many, this meal is a culinary representation of their Keralite heritage. The typical sadhya is served on a banana leaf and consists of at least 20-30 dishes in a single meal. The main dish is brown rice, topped with sambar (a masala stew of tomatoes, potatoes, and lentil).
Vegetarian Side dishes include:
- Olan – A light dish made of white gourd, coconut milk, and ginger
- Avial – A masala mixture of different vegetables
- Thoran – Dry vegetables with grated coconut
- Pickles – Mango pickle
- Koottukari – A sweet yellow curry of banana and coconut.
- Kichadi – Made of curd, cumin paste, and curry leaves
- Kaalan – Made of yoghurt, coconut, and yam
Avial
Served as a scrumptious side dish on a sadhya, avial is a delectable amalgamation of vegetables such as carrots, aubergines, beans, lentils etc. Often garnished with curry leaves and coconut, avial’s appeal is its tropical taste coupled with its healthy composition. According to local legend, avial was first prepared by the Hindu demigod, Bhima, to serve as meals for King Virata’s guests. Being raised upon this delight, it’s easy to see why even the gods savoured avial.
Idli
Who could forget the Idli? Sporting a healthy and nutritious spot in one’s diet, the idli is a staple of the Keralite household. This “rice cake” can be relished at any time of day. Made with steamed lentil and fermented rice batter, the dish’s bland taste makes it perfect for a condiment’s compliment. Traditional condiments include sambar, chutney, and a dried chilli mixture called “podi.”
Dosa
Made out of the same batter as the idli, the dosa could be described as a form of “rice crepe,” The dosa is made by spreading the batter onto a hot pan that is greased with ghee (clarified butter). With its crispy, paper-like texture and smooth, satisfying taste, the dosa makes for a satisfying delight at any time of the day. Served with the same condiments as the idli, the dosa can also be stuffed with vegetables, thus further gratifying the taste buds.
Karimeen Pollichathu
Words are barely sufficient to describe Kerala’s fondness for Karimeen pollichathu, as this delicacy holds a special place in every Keralite’s heart, as well as their taste buds. This dish is also known as Pearl Spot Fish, which is prepared by deep-frying the green chromide fish and marinating it with spices. Served on a banana leaf, the passion for this dish knows no bounds. In fact, the state government called 2010 the “Year of the Karimeen” to commemorate its significance to Kerala cuisine.
Thalassery Biryani
For those unfamiliar with the delight, a Biryani is a rice dish cooked with meat or fish (depending on the region) and spices. Although savoured throughout the South Asian world, what makes a Kerala style Thalassery Biryani unique is its use of Kaima rice instead of Basmati, thus granting it a more aromatic quality. Named after the seaport, Thalassery, the dish’s savoury blend of different flavours make it the ideal meal for any occasion.
Fish Molee
Ah, fish molee, the Keralite grandma’s treasured pride and joy. Believed to have Portuguese-Malabari roots, this is every Keralite’s childhood yearn. Prepared with fish, a coconut-based curry, and grandma’s love, this seafood dish is often eaten with rice or bread to take advantage of the delicious, comforting gravy. What makes this delicacy unique is its seamless blend of sweet, silky coconut milk and the fish’s piquant taste. Fish molee is genuinely a delight in every sense of the word.
Payasam
Time for some dessert and the final stop in this culinary journey through Kerala’s kitchen. Payasam (known as kheer in Northern India) is a pudding made by boiling rice, milk, and sugar together. Whilst many consume their payasam as it is, some choose to further complement its taste and texture with a sprinkling of cashews, raisins, shredded coconut, pistachios, etc. If this dessert is new to you, I recommend starting with the vermicelli payasam as it’s the most preferred kind.
Kerala’s cuisine is what one would call “An orchestra of flavours, emotions and experiences with each ingredient acting as a performer making their exotic attendance known whilst complimenting their fellow virtuosi.” When savoured, these dishes and delicacies found in Kerala, India, inspirit the very soul.
Special thanks to Maya of Yummy O Yummy for sharing her food photos with us.
Have you taste-tested any of these foods before? Which of these dishes to eat in Kerala is your favourite?
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