Written By
Gopika VC
Most Kerala households prepare palada-sweet rice kheer made with rice ada, ghee and sugar.
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Puttu is steamed rice cakes with grated coconut. Kadala curry, made with black chickpeas, shallots, spices, and coconut milk, is served with it.
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This Malabar prawn curry with fenugreek, black mustard, fennel, coconut milk, and green chilli is the state's hallmark cuisine.
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It is made of fermented rice flour and coconut milk. It looks like a thin pancake with crunchy sides. It is served with stew.
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Kaima rice is used in thalassery biriyani. The dish layers biriyani masala with cooked rice. Masala-cooked meat is stacked with rice.
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Pearl spot fish is marinated with lemon juice, red chilies, and other spices and baked in plantain leaves for a unique flavor.
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Keralan coconut-milk fish stew, a Syrian Christian specialty. Manchatti is used to cook the curry.
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Parotta, a Malabar-style layered flatbread, is prepared by kneading maida. It's usually eaten with beef curry.
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Pazham pori or Ethakka appam are teatime banana fritters. Ripe bananas covered with plain flour and deep-fried in oil.
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It also contains slightly sweet pumpkin and dry lentils, grated coconut, turmeric powder, cumin seeds, and garlic, served on rice.
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