The cuisine of Kerala boasts of a rich repertoire of recipes, dishes and sweets that brings to the fore the culinary expertise of the people of Kerala. Also the rich culture of Kerala is reflected in the cuisine of the region that boasts of unique tastes and exotic variety. Coconut is essential ingredient of any dish of Kerala and no food is complete without chilies, curry leaves, mustard seeds, tamarind and asafoetida.
You can notice how the cuisine of Kerala differs with each community of Kerala. Hindus in the state excel in the preparation of vegetarian dishes while kitchens of Muslim households offer a rich variety in non-vegetarian dishes. Christians on the other hand have given some interesting fish recipes to the coastal state. Also, tribals and people living in northern part of the state take meat in the main course
The staple food for the people of Kerala is rice. The food is made even more interesting with lip-smacking chutneys and pickles. Inhabitants of the state lay a great emphasis on health aspect of their food. Use of oil, sugar and artificial additives is kept to a minimum. Also, food is served on soft banana leaves and is eaten with hands.
Some of the most common and delicious cuisines of Kerala are:
Payasam: It is a thick fluid dish of brown molasses, coconut milk and spices, garnished with cashewnuts and raisins and Adapradhaman, a rich payasam with thin rice wafers, is the ultimate delicacy.
Avial : It is a blend of vegetables, coconut paste and green chilies. Avial's seasoning is a spoonful of fresh coconut oil and a sprinkling of raw curry leaves, stirred in immediately after the dish is taken off the stove.
Tapioca And Fish Curry : It's a not- to- be-missed combination of 'Kappa' and 'Meen' curry'. With natural flavors erupting out of it, the fish curry is made with garlic paste, onions and red chillies and seasoned with mustard seeds and curry leaves.
Kottucurry: Made out of cubed potatoes, onions and green chillies, the dish is cooked in coconut milk with plenty of red chillies
Appam: It is the soft pancake made from toddy fermented rice batter, with a soft spongy middle, which is laced with crispy edges. It is generally consumed with either vegetable or chicken or mutton stew, thoroughly mellowed with thick coconut milk and garnished with curry leaves.
Olan: It is a bland dish of pumpkin and red grams is prepared by cooking it in thin gravy of coconut milk.
Palppayasam: Made with sugar, ghee and spices, brewed in creamy white milk, it is served with a golden yellow sweet pancake known as 'boli'.
Tangy Rasam: The hot Rasam, served after a delectable array of sweets, is a tangy deviation from the symphony of tastes and is poured on another serving of rice. The famous British 'Mulligatawny Soup' is said to have derived its flavour from Rasam. Rasam is a mixture of chilly and pepper corns powders boiled in diluted tamarind juice.
Puttu : 'Puttu' is made from rice flour and steamed in long hollow bamboo or metal cylinders. Depending on the taste preference, Puttu can be had with steamed bananas and sugar or with a spicy curry made from gram or chickpeas.
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