Kerala cuisine offers many delicious dishes that are often relatively
unknown outside the state. Most importantly almost all the dishes of
Kerala use coconut oil for cooking purposes. How can you stay away from
the mouth-watering variety of Kerala cuisine while you are visiting Tea
Gardens (Munnar), Kerala Backwaters (Kumarakom), Guruvayur Temple
(Guruvayur) , Kolukkumalai Tea Estate (Munnar) , Athirappilly Waterfalls
(Thrissur) , Shri Padmanabhaswamy Temple (Trivandrum) , Vadakkunnathan
Temple (Thrissur), Varkala Beach (Varkala) , Wonderla Amusement Park
(Kochi (Cochin)), Muzhappilangad Drive-in Beach (Kannur) , Poovar
Island (Trivandrum), Kerala Kathakali Centre (Kochi (Cochin)) , Vembanad
Lake, Chembra Peak (Kalpetta), Marari Beach (Alappuzha), Bekal Fort
(Kasaragod) ? Here are top 10 Kerala dishes You Must Eat in Kerala.
is the most famous main course food of Kerala, probably Kerala’s own.
With a set of curries with Kerala rice(boiled rice) along with sambar,
parippukari with ghee, pachadi, kichadi, aviyal, puliyan, kuttukari,
Kalan, Olan, Injikkari, rasam, pappadam, pickle, raita, sweetners (two
or three different types), payasam.
biryani is a famous dish all over Kerala for its exquisite taste and
aroma. The speciality of this biriyani when compared to the other
biryani variants is the choice of rice (Khaima rice and not Basmati) and
the method of preparation. This creates a new variant of biryani which
tastes much different than the other variants.
uses a unique, fragrant, small-grained, thin rice variety named kaima.
The biriyani masala and cooked rice are arranged in layers inside the
dish. Meat is cooked with the masala on a low heat and layered with rice
before the lid of the container is sealed with dough. Hot coal or
charcoal is then placed above the lid.
flat bread that originated in the Malabar region called Parotta is made
by kneading maida (flour), egg (in some recipes), oil or ghee and
water. The dough is beaten and later shaped into a spiral with thin
layers. The ball is rolled flat and roasted into a Parotta with ghee.
This is then eaten with beef curry – pieces of beef simmered in a curry
made with tomatoes, onions, garlic and spices like bay leaves, cinnamon,
cardamom, cloves, black peppercorns and star anise.
is one of Kerala’s traditional delicacies. Karimeen or pearl spot fish
is a speckled fish commonly found in the backwaters of this state. This
is traditionally a Syrian Christian delicacy but has become part of
Kerala’s rich cuisine. Pearl spot fish is marinated in a mixture of
lemon juice, red chillies, and other ingredients, wrapped and baked in
plantain leaves, giving it a unique flavour.
is a Keralan staple made from fermented rice flour and coconut milk.
It’s similar to a thin pancake with crispy edges. These crepe-like bowls
are made from fermented rice flour, coconut milk, coconut water and a
little sugar. Ishtu or stew is a derivative of the European stew and
consists of coconut milk, cinnamon, cloves and shallots, eaten with
appams. The stew may also feature mango pieces, vegetables, chicken or
lamb. The addition of aromatic whole spices, ginger and fresh coconut
milk enhance the natural flavor of the vegetables. The crucial
ingredient is fresh coconut milk, which lends a sweet flavor.
is a breakfast staple eaten all over the state. Puttu is a cylindrical
steamed rice cake cooked in a mould with grated coconut. It’s usually
served with kadala curry, a dish of black chickpeas made with shallots,
spices and coconut milk, that can also be served with ripe bananas and
This is the staple food of the people in Kerala. It can be prepared in many ways either boiled or cooked with spices and mashed. Not only do they taste yum, but they provide some surprising health benefits. Tapioca is rich in carbohydrates, gluten free and its protein content negligible. Kappa / Tapioca with spicy fish curry is one of the famous dish served in all hotels, fast food shops, toddy shops and house boats back in Kerala. If you have never tasted this combination, do give a try
the exclusive taste of Malabari spices seeped into juicy fish pieces.
Kerala fish curry with special additions of tamarind extract and curry
is listed among ‘World’s 50 most delicious foods’ and for good reason.
Made from fermented rice and lentils, the ghee roast dosa is cooked in
pure ghee and roasted till it gets as crisp as it can.
also known as noolappam is made of rice flour, salt and water. A number
of thin strands or sevai are entwined together to make this lovely
appam. It’s plain texture is what makes it versatile and allows it to be
paired up with all kinds of curries.