Traditional Dishes

Though the traditional food of Kerala, including Kerala Sadya prepared during festivals and celebratory ceremonies, is vegetarian, the contemporary food of the state includes non-vegetarian dishes. One might also be able to identify the taste of coconut in most dishes in Kerala, owing to the fact that blending grated coconut and its milk in food for thickening and flavouring is a common culinary practice in India. Other than that, Kerala is also a heaven for seafood lovers because of its thriving fishing industry, making seafood a common part of meals here.

So, for all those who think Kerala food is all about idlis and dosas, you’re in for a surprise! Come over to this charming coastal town with the choicest Kerala tour packages and indulge in the best gastronomic experiences that probably won’t let you leave!

Idiyappam with Curry

Also known as Noolappam in Kerala cuisine, Idiyappam is made of rice flour, salt and water with a number of thin strands or sevai entwined together to make the lovely texture that this dish bears. It is this texture that makes it versatile. You can have it with all kinds of curries, but it tastes best with Egg Curry.

Erissery (Pumpkin and Lentil Stew)

A hit in every kitchen of Kerala, this curry is made from either raw plantains or sliced yams. It is typically prepared by boiling slightly sweet pumpkins with salt, chillies or pepper, dried lentils, grated coconut, turmeric powder, cumin seeds and garlic, and is served on a bed of rice once cooked. A favourite Kerala food item on the menu of religious festivals like Onam, Erissery provides the perfect culinary for foodies who are always on the lookout for new flavours!

Puttu and Kadala Curry

A famous breakfast recipe out of the many Kerala dishes, Puttu is a cylindrical steamed rice cake that is cooked in a mould with grated coconut. It can be served with ripe bananas, grated coconut, and kadala curry (the Keralite version of ‘Kala Chana’! Don’t be fooled by the simple appearance of this dish; Puttu can be very flavoursome!

Appam with Ishtu (Stew)

A staple element of Kerala cuisine made from fermented rice flour, coconut milk, coconut water, and a teensy bit of sugar, Appam is essentially a thin pancake with crispy edges. These crepe-like bowls are best enjoyed with Ishtu, a kind of stew that has been originally derived from the European stew and is made from coconut milk, cinnamon, cloves and shallots, and sometimes also mango pieces and vegetables. The aroma of spices with the sweet fragrance of coconut milk is enough to lure foodies to the kitchen!

Ela Sadya

Ela Sadya is the king of all vegetarian Kerala food! With more options than you’d ever have seen on your platter, Sadya is prepared and served during religious and ceremonial occasions like festivals, weddings, and more. This royal lunch combination of dishes like pachadi, kichadi, pulissery, olan, sambar, varavu, thoran, aviyal, payasam, served with hot steaming rice on a banana leaf can give the enormous thali of Chokhi Dhani a run for its money any day!

Parippu Curry (Dal Curry)

Though unexpected, it is actually one of the most delicious of Kerala food recipes. The Dal Curry served in Kerala is made from small gram and ghee with a considerable amount of spices and chillies. Don’t skip on this one by mistaking it for your typical ‘ghar ki dal’!

Dosa Ghee Roast with Kerala Style Sambar

Listed among the ‘World’s 50 Most Delicious Foods’, dosa and sambar in Kerala cuisine make up for a deadly combination! Made from fermented rice and lentils, the ghee roast dosa is first cooked to perfection in pure ghee, and then roasted till it gets as crisp as it can.

Idli Sambar

Perhaps the most popular among Kerala food, idli sambar are fondly eaten in not just all households in Kerala, but everywhere else in India! The perfect combination of fermented rice cakes and a deliciously tangy curry of aromatic spices and vegetables like lentils. Apart from being a favourite of foodies for its taste, idli sambar is also universally accepted for the health benefits it bears.