Enjoy The Varied Flavors Of Kerala

By Author: Ankush Singhal
Total Articles: 173
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Like all Indian states, the state of Kerala in the southern part of India, has a distinctive culinary culture. The cuisine of the state has a variety of non-vegetarian and vegetarian dishes. The evolution of the gastronomic journey of Kerala is connected to various aspects like its history, demography and the influence of outsiders. The richness and variety of Kerala’s food is presented well in the various Kerala Matrimony Functions.

The common ingredient used in Kerala cooking is coconut. It is available in abundance in the state. Coconut milk, coconut cream or coconut kernel is used in the dishes, vegetarian or non-vegetarian. The geographical position of Kerala also influences the food pattern of the state. The long coastline of Kerala and the many rivers and rivulets in the state, have contributed to the fish-based dishes of the state.

The staple food of Kerala is rice. Cassava is also another chief ingredient used in cooking. Rice or cassava is served with side dishes, which are vegetables, meat or fish or a combination of all of them.

Kerala food is mostly hot and spicy. The state’s geographical ...
... position favor plantation of spices and use of these spices in prominent in the food. Even the regularly consumed food items like vegetables or meat and fish make use of these spices. Commonly used spices are cardamom, cinnamon, cloves, turmeric, black pepper, ginger and chilies. Kerala cuisine also makes use of fresh herbs like coriander and mint. Curry leaves is common flavoring ingredient. Tamarind sauce is also used to make sour curries. Ginger chutney, popular as puliinji is also popular in various parts of the state.

Breakfast food in Kerala includes dishes typical to the state. Puttu, a steamed dish made of rice flour and grated coconut is very popular. Other important dishes are Idiyappam, pidiyan and Paal-Appam. Idli and dosa served sambar and chutney is the quintessential dish of the southern part of India, is also common in Kerala. Paalappam and Idiyapam are usually combined with vegetable or chicken stew. Fish moli is commonly eaten with the above two.

The lunch and dinner is usually rice accompanied by vegetable curries or non-vegetarian dishes. Dry and sautéed vegetables are called upperis, rasam, banana chips and moru or buttermilk are part of lunch or dinner menu. Some popular vegetarian dishes are Aviyal, Sambar, Thoran, Kaalan, Olan, Puliinji, Erisherry, Payaru and Pulisherry.

In the non-vegetarian food dishes of Kerala, stew of mutton, chicken or fish is very common. Traditional chicken curry called Nadan Kozhi Curry and fish curry called Meen Curry is commonly cooked. Kozhi Porichathu (chicken fry), Karimeen Porichathu (fish fry) and Konchu Varuthathu( lobster fry) are also poupalr among the non-vegetarian communities of Kerala. Apart from rice, people from Kerala have porottas or paranthas in the dinner time. A variety of non-vegetarian items are cooked and served during the Kerala Matrimony Feasts.

The cuisine of Kerala also consists of chutneys and pickles accompanied with the meals. Crunchy pappadums, cheeda, and banana and jackfruit chips are common with the meals.

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