Kerala Cuisine

The staple food of Kerala is greatly influenced by the history and culture of the state. It’s a blend of both vegetarian and non-vegetarian options, in which the latter is prepared a variety of items like fish, poultry and red meat. Rice, fish, and coconut are the most common ingredients of almost all Kerala famous food. The flavours are enhanced with chillies, curry leaves, mustard seeds, turmeric tamarind, black pepper, cardamom, clove, ginger, cinnamon, and asafoetida.
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.
Malabar Biryani:
The soul food of malayalees, a plate of biriyani is enough to make a person happy here in
Kerala. Made with many spices, meat and basmati rice Malabar biriyani stands out on its
own from the other biriyanis. The preparation needs a long time but the wait is worth the final product of aromatic rice and meat accompanied with a boiled egg, yogurt salsa and pickle. There need not be any curries to eat this biriyani, find a tasty biriyani spot while you visit Kerala and have it to enjoy the pleasure of multi levels of flavourful soul food
Ela Sadya:
Ela Sadya is the king of all Kerala food items! 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.
Malabar Parotta and Beef Dry Fry
Kerala Beef Fry is a spicy delicacy made by beef stir fried with pepper, onions, ginger-garlic and garam masala in coconut oil to make this yummy beef fry. The dish is coated with curry leaves, adding a green colour to the otherwise dark hue of the dish. The beef fry goes well with Malabar Parotta, a kind of parotta made with flour and oil which is soft but heavy on calories. The combination taste of these two will make you forget about calories and to just dive in to the pleasure of beef fry with parotta.
Karimeen Pollichathu:
Karimeen Pollichathu is a dish made out of the Pearl Spot Fish, a speckled fish commonly found in the backwaters of Alappuzha and Kumarakom. Karimeen Pollichathu is originally a Syrian Christian delicacy but has now become part of the rich Kerala cuisine. The dish is prepared by marinating the fish in a mixture of lemon juice, red chillies, and other ingredients, and then wrapped and baked in plantain leaves.
Chatti Pathiri:
A layered pastry made in Northern regions of Kerala, Chatti Pathiri is similar to the Italian lasagna. Flat breads or pancakes made out of flour, eggs, oil and water are used instead of cheese sheets. Chatti Pathiri is filled with sweetened beaten eggs, nuts and raisins, and is seasoned with cardamom. This water is made by boiling the heartwood of Pathimugam tree (East Indian redwood or ‘sappan wood’), a multipurpose tree which is popularly used for various medicinal purposes in Kerala. Pathimugam is being widely used since ancient days and is considered an excellent herbal medicine.
Palada Payasam:
Palada Payasam is a sweet rice kheer prepared with palada. The dish is usually prepared
and served during auspicious occasions and festivals like Onam. Among the many varieties of payasam, Palada Payasam is the most popular and is made out of basic ingredients like rice ada, milk, sugar, and ghee.
Must try places in Bangalore that serve authentic Kerala cuisine include Ente Keralam,
Vembanad, Karavalli and Thalassery (Chain) restaurants. These places bring the cuisine
from Kerala to the city of Bangalore and let the people experience the vast varieties of
delicacies.