As for the Cuisine of Kerala, it is midly flavored, gently cooked and has a certain genteel delicacy on the stomach. An example is the rich biriyanis of the northern parts of Kerala.
The Malabar BIRIYANIS
PULAOS, PILAFFS AND BIRIYANIS are meats spices and onions slowly steam
cooked in boiled rice. Malabar biriyani was brought across the Indian Ocean
by Arab Seafarers. It should be eaten hot with crispy, crunchy pappads.
A favourite breakfast dish is POOTU
. Rice flour dough is lagered with gated
coconut and steamed in hollow bamboo cylinder. It is eaten sprinkled with
sugar or with mashed bananas or with a spicy curry made of channa or chic
IDDLIS OR FLUFFY
white steamed cakes and dosas which are thin golden
pancakes are popular in Kerala. They are made up of yeasty rice and lentil
batter. They are not strictly Malayali Cuisine. They came across from the
vegetarian kitchens next door in the State of Tamil Nadu.
Kerala does have its own well developed vegetarian cuisine. If you visit the
State during post harvest Onam season lunch with thoran or kaalan or pachadi
are gravy-less dishes of finely chopped boiled vegetables and
possibly meet and sea food. The mustard seed used in thorans gives them a
pleasantly assertive flavour, while the lightly fried grated coconut adds the
, on the other hand, is mixed vegetable gravy dish thickened with
coconut and yoghurt. Drumsticks, jack fruit seeds and slices of mango are
is also a very gravy dish made of ash gourd and drum beans where the
predominant flavour is that of coconut milk. It is a fairly thick liquid
squeezed out from the white flesh of a fresh coconut.
are very popular in Kerala Cuisine. Sliced finely and deep fried as
chips, they are chewy snacks. Cut into bits, fried and dipped in jaggerey or
sugar syrup, they are sweets. Cooked in thick yoghurt and seasoned with
chilly, turmeric cumin seed and curry leaves, they become Kaalan
accompainment to the main meal.
is a fairly thick sauce made of sugar, yoghurt, grated
coconut, mustard seed and a wide spectrum range of spices including green
and red chillies.
is a cross between a sauce and a broth. It contains smashed lentils,
cooked vegetables and spices including the exotic and edible resin
asafoetida. For desert, there is the Pradhman or Payasam, porridge like
sweets with a vermicelli of rice base, cooked in milk and sugar or jaggery.
A favourite dish of Syrian Christians residing at Kottayam is STEW
and potatoes are simmered gently in a creamy white sauce flavoured with
black pepper, cinnamon, cloves, green chillies, lime juice, shallots and
The stew is eaten with APPAMS
. Appams Kallappams or VELLAYAPPAMS
rice flour pancakes which have soft, thick white spongy centres and thin
golden crip lace like edge. MEEN VEVICHATHU
or fish in fiery red chilly sauce
is also another favourite item. Besides the chicken and fish there is also red
meat, erachi orlarthiathu. Beef (or lamb) is boiled with roasted cirruabder
seeds, red chilles, cloves, onions, cummins garlic, ginger, fried coconut chips
and a little vinegar. Then with the water reduced, the, meat is almost fried
dry in a little oil that has been flavoured with sliced shallots and highly
aromatic curry leaves.