MUST TRY DISHES OF KERALA

INTRODUCTION

Even though Kerala was very much a part of the ancient Tamil cultural and linguistic sphere, it began to evolve into a distinct region with its own language and identity around the 9th century CE. Over time, this divergence also extended to its cuisine—which, while rooted in the Tamil culinary tradition, added its own twists, dropped a few elements, and elevated others. The result? A uniquely rich and flavourful cuisine that shares a family resemblance with Tamil food but proudly marches to the beat of its own coconut-laced drum.

One key ingredient that truly defines Keralan cooking is coconut—in all its glorious forms. From freshly grated coconut to rich coconut milk and the distinct aroma of dishes cooked in coconut oil, it’s the heart and soul of Kerala’s kitchen. This generous use of coconut is one of the most striking ways in which Kerala’s cuisine evolved from its Tamil roots, creating a flavour profile that’s creamier, nuttier, and unmistakably its own.

It’s quite likely that some Keralan dishes evolved as coconut-infused cousins of their Tamil counterparts. Take Puttu, for instance—it could well be seen as an evolution of the humble idli, but here, it’s steamed in cylindrical moulds with layers of grated coconut for added texture and flavour. Similarly, Appam—a lacy, bowl-shaped pancake with a soft centre—is arguably Kerala’s answer to the dosa, but made with fermented rice batter enriched with coconut milk, giving it that signature sweetness and softness. And so it goes—same roots, but with a coconutty tropical twist.

Kerala isn’t called the Spice Capital of India for nothing. For centuries, its lush green hills—especially around places like Idukki and Wayanad—have been home to a dazzling variety of spices: black pepper (once called "black gold"), cardamom, cloves, cinnamon, nutmeg, and more. These spices aren’t just for show—they’re the backbone of Keralan cooking. Whether it’s the deep warmth of a Malabar curry or the delicate aroma of a stew (ishtu), you’ll find spices used not to overpower, but to layer flavours with skill and subtlety. It’s no wonder traders from across the world—from the Romans to the Arabs to the Dutch & other colonial powers—dropped anchor here, noses first.

So, shall we whet our appetites with some classic Keralan dishes now? Let’s dive in—coconut, curry leaves, and all!

A NOTE ON READING MY BLOG

Considering the wonderfully diverse mix of visitors I generally pack in as much essential information as possible. This blog aims to be both a practical guide and a cultural companion, blending in and based on historical context, insights, nuances, and everyday observations in as much as possible.

I’ve made a conscious effort to strike a balance between catering to domestic readers who may already be familiar with some of the dishes here, and international visitors who may be encountering them for the first time. That said, feel free to cherry-pick the parts of this blog that resonate most with you. If the whole post doesn’t hold your attention, no worries—dip your finger into dishes interests you most, and pass the rest. After all, trying out a dish should feel like a joyful discovery, not a compulsion.

Lip smacking already eh? Shall we get started then?

Puttu is a simple yet beloved steamed dish made primarily from coarsely ground rice flour, layered with freshly grated coconut, and steamed in a cylindrical mold. Soft, crumbly, and fragrant, it’s one of the most common breakfasts in Keralan homes. It's typically served with kadala curry (a mildly spiced black chickpea curry), or for a lighter, comforting version—paired with ripe bananas and a drizzle of ghee. Fuss-free, filling, and flavourful, Puttu is Kerala’s warm hug in the morning.

While Puttu provides the necessary carbohydrates, the Kadala (black chickpeas) curry brings in a healthy dose of protein. Add to that the steamed Nendhran banana—rich in essential nutrients—and you've got a beautifully balanced meal. The spices in the kadala curry, along with curry leaves and other aromatics, aren’t just for taste—they help stimulate digestion by encouraging enzyme secretion. It’s a delicious reminder that in traditional Keralan cuisine, food isn’t just eaten—it’s thoughtfully composed. What a lovely way to start the day, right?

Kadala curry is a rustic, protein-rich dish made from black chickpeas (Kala Chana), slow-cooked with onions, tomatoes, and an aromatic blend of spices including coriander, fennel, turmeric, and red chilli. What gives it that unmistakable Keralan soul is the generous use of coconut—grated, ground, or as coconut milk—along with curry leaves, mustard seeds, and sometimes a finishing drizzle of coconut oil. It’s hearty, slightly spicy, and deeply satisfying—especially when paired with Puttu or appam.

The Nendhran banana is a special variety native to Kerala, known for its size, firm texture, and unique taste. It belongs to the botanical species Musa paradisiaca. Unlike regular bananas, it is often steamed, boiled, or even fried, and holds its shape beautifully. When steamed, it turns golden and sweet—making it a perfect, nutrient-dense complement to a breakfast like Puttu. It’s high in dietary fibre, vitamin A, potassium, and natural sugars that provide sustained energy.

Appam is a soft, lacy pancake made from fermented rice batter and coconut milk, giving it a light, airy texture. It's similar to a crepe but with a more pillow-like centre, perfect for soaking up the rich flavours of curry. When paired with a vegetable stew—a mild, aromatic curry made from a variety of vegetables, coconut milk, and a delicate blend of spices like cinnamon, cloves, and cardamom—it creates a symphony of taste. The stew is light but hearty, with just enough spice to complement the subtle sweetness of the appam.

Traditionally, Appam and Vegetable Stew is a breakfast dish in Kerala, often enjoyed on festive mornings or during special occasions. However, it’s equally popular as a dinner option, providing a light but satisfying meal that doesn’t feel heavy. It's a go-to meal during Onam (the harvest festival), when families gather to enjoy a lavish spread of Keralan delicacies.

While the vegetable stew is a staple, the non-vegetarian version of stew is just as beloved in Kerala. Often made with chicken, mutton, or fish, the non-veg stew follows the same principles as its vegetarian counterpart—cooked in a creamy coconut milk base with gentle spices like cinnamon, cloves, and cardamom. The primary difference lies in the choice of meat, which infuses the stew with a richer, deeper flavour.

Chicken Stew is the most common, with tender pieces of chicken cooked slowly in a coconut milk-based broth, absorbing the aromatic spices. Some versions also add a dash of ginger-garlic paste or a sprinkle of fried onions for added flavour.

Mutton stew uses succulent pieces of goat meat, simmered until tender and juicy, and can be a bit spicier.

Meanwhile, fish stew (often made with firm fish like Kingfish or Seer fish) brings a lighter, more delicate taste that pairs beautifully with the soft, absorbent Appam.

Like the vegetable stew, the non-veg stew is traditionally enjoyed for breakfast or dinner, often on special occasions or during festive meals like Onam or Vishu. It's a warming, comforting dish that pairs perfectly with the mild, slightly sweet appam, which soaks up the stew’s flavours beautifully.

Idiyappam, also known as String Hoppers, is a popular Keralan breakfast or dinner dish made from rice flour. The dough is pressed through a special mold to form delicate, thin strands of noodles, which are then steamed to perfection. The texture is light, airy, and slightly chewy, making it a wonderful vehicle for soaking up curries.

Typically served with a variety of curries, Idiyappam is most commonly paired with a vegetable curry or egg curry in Kerala. The vegetable curry is usually rich, spiced gravy made with mixed vegetables like carrots, potatoes, peas, and beans, cooked in a coconut milk base with a mild blend of spices such as cumin, coriander, and turmeric. For a non-vegetarian option, egg curry (made with boiled eggs in fragrant, spiced coconut gravy) or chicken curry can also accompany the dish.

Idiyappam with curry is typically eaten for breakfast or dinner. It’s a light yet satisfying meal, perfect for those looking for something comforting but not overly heavy. On festive days, especially during Onam or Vishu, it’s not uncommon to find a variety of curries paired with Idiyappam for a feast that celebrates the richness of Keralan flavors.

The trio of Puttu, Appam, and Idiyappam forms the cornerstone of a typical Keralan breakfast, often rotated to avoid monotony while ensuring a balanced intake of carbohydrates, proteins, and nutrients.

Enough of breakfast. Let’s go for lunch now.

When it comes to lunch, nothing beats the grandeur of a Sadhya—the traditional Keralan feast, typically served on a banana leaf. This elaborate spread is not just a meal but an experience, with a delightful array of vegetarian dishes that represent the very essence of Keralan cuisine. From tangy pickles to rich curries, crispy papads, and comforting rice, every item on the banana leaf has a purpose, with each bite offering a unique flavour profile.

The Sadhya is traditionally consumed during Onam, Vishu, or other festive occasions, but in many homes, it's a celebratory treat on any given day. With a balance of sweet, sour, salty, and spicy tastes, the meal is designed to create a perfect harmony on the palate.

On a regular lunch day, the Sadhya is often downsized into a miniature version—but still served on a banana leaf. This compact meal, while more modest than the grand feast of festivals, still features many of the same dishes in smaller portions. You’ll find a helping of rice, sambar, rasam, avial, thoran, and perhaps a small pickle or papadam. It’s a simpler, yet still rich and well-balanced meal that reflects the essence of the full Sadhya. This mini Sadhya offers the same variety of flavors—tangy, spicy, and sweet—packed into a more manageable, everyday format.

Since this is not a cookery blog, I won't be delving into the specifics of how each dish is prepared—those details are best left for you to discover through other sources. The goal of this blog is simply to give you a taste of some of the must-try dishes of the region. Think of it as a culinary roadmap to some unforgettable Keralan flavours—ready for you to explore and enjoy!

While the Sadhya, much like the Thali of Tamil Nadu, is a full-fledged, multi-dish meal, Kerala also boasts several standalone dishes that are just as satisfying. These dishes, typically enjoyed with rice, offer a unique flavour experience that showcases the region's culinary prowess.

For example, the famous Karimeen Pollichathu—a whole pearl spot fish marinated in spices, wrapped in a banana leaf, and grilled to perfection—is a must-try for seafood lovers. Then there’s the comforting Erissery, a dish made from pumpkin or yam, cooked with a blend of coconut, green chilies, and roasted spices, served alongside rice. Not to forget, Inji-Puli—a tangy and spicy ginger-tamarind chutney, which pairs beautifully with curd rice to create a simple yet refreshing dish that soothes the stomach after a flavourful meal or can be a meal in itself.

Karimeen, also known as Pearl Spot, is a popular fish in Kerala cuisine. Its scientific name is Etroplus suratensis. It is a freshwater fish found primarily in the backwaters of Kerala and is known for its delicate, tender meat (very bony though) and slightly sweet flavour, making it ideal for preparations like Karimeen Pollichathu.

Pollichathu is a Malayalam term that means "grilled" or "charred." In the context of Karimeen Pollichathu, it refers to the method of cooking where the Karimeen (Pearl Spot fish) is marinated with spices, wrapped in a banana leaf, and then grilled or pan-seared. The banana leaf helps lock in the flavors and moisture, creating a smoky aroma while the fish cooks to perfection.

So, Karimeen Pollichathu is essentially "grilled Pearl Spot," but the technique of wrapping it in banana leaves gives it that special Kerala twist!

It can be eaten with rice (often with Matta rice – a special variety of Keralan red-brown rice) as the fish is often served with some of the marinade that could be a bit saucy, but it is not full-fledged gravy.

Erissery is a classic Keralan dish, often served as part of a Sadhya or alongside rice for lunch. It is a comforting curry made from vegetables (usually pumpkin or yam) cooked with a rich, spiced coconut paste. The dish is typically flavoured with roasted cumin, mustard seeds, curry leaves, and green chilies. The addition of grated coconut gives it a creamy texture, while the tempering of mustard seeds and curry leaves adds a fragrant, spicy note.

Avial: A colourful medley of vegetables in a gently spiced coconut gravy, typically features a mix of seasonal vegetables like drumstick (muringakka), raw banana (Nendhran), ash gourd, carrots, beans, and yam, all cut into long strips. The vegetables are lightly cooked to retain their texture and then gently coated in a paste of coconut, cumin, and green chili. A final drizzle of coconut oil and a handful of fresh curry leaves make this dish unmistakably Kerala. While the Tamil Nadu cousin of avial uses curd as the souring agent, the Kerala version uses tamarind.

Kerala Prawn Curry, locally known as Chemmeen Curry, is a quintessential coastal dish that reflects the rich maritime culture of Kerala. Surrounded by the Arabian Sea, Kerala has abundant access to fresh seafood, and prawns are among the most cherished ingredients in the region’s cuisine. This dish exemplifies the state’s mastery in blending spices with coconut-based gravies to create deeply flavourful meals.

At the heart of Kerala Prawn Curry is the perfect balance between heat and creaminess. The dish typically features succulent prawns simmered in a sauce made with coconut milk or ground coconut, tamarind, and a robust blend of spices such as turmeric, red chili, coriander, and black pepper. Curry leaves and mustard seeds provide the signature tempering, while fresh green chilies and ginger bring a vibrant punch.

There are many regional variations across Kerala—some versions are fiery and red with kokum or tamarind as the souring agent, while others are milder and creamier with coconut milk. Regardless of the variation, Kerala Prawn Curry is often served with steamed rice or kappa (tapioca), making it a deeply satisfying and comforting meal. The dish has evolved through generations as coastal communities adapted the use of local spices, coconut, and seafood, crafting a curry that is both simple and rich in flavor. It embodies the essence of Kerala's culinary philosophy: using fresh, local ingredients to create food that is wholesome and deeply rooted in tradition. If you are interested in a bit of zoology here, Kerala prawn uses one of the following in its prawn curry: Penaeus monodon (Tiger prawn) / Metapenaeus dobsoni (commonly called poovalan Chemmeen in Malayalam)/ Fenneropenaeus indicus is the most typical for traditional Kerala prawn curry.

Malabar Chicken Biryani: This version of biryani comes from the Malabar region (mountainous regions), particularly Kozhikode (Calicut) and Thalassery, where Arab, Mughal, and local Kerala influences have mingled for centuries to create something uniquely delicious.

Unlike other Indian biryanis that often use basmati rice, Malabar biryani is made with a small-grained, aromatic rice called Jeerakasala or kaima rice. This rice absorbs flavour beautifully while staying light and fluffy. The chicken is marinated in a blend of yogurt, fried onions, mint, and a generous mix of Malabar spices—cinnamon, cloves, cardamom, fennel, and a hint of heat from green chilies.

What sets this biryani apart is its gentle layering and cooking technique. The meat and rice are cooked separately and then layered together with fried onions, ghee, saffron (optional but glorious), and chopped coriander, before being steamed (dum) to allow the flavours to meld.

Malabar Chicken Biryani is usually accompanied by cooling raita, spicy pickle, and a sweet-and-sour onion salad called challas.

Palada Payasam: Made with just a few humble ingredients—rice ada (flattened rice flakes), milk, and sugar—Palada Payasam is all about slow cooking, patience, and pure indulgence. Traditionally prepared in large urulis (heavy bronze pots) over wood fires, Palada Payasam is simmered gently until the milk thickens, the sugar caramelizes ever so slightly, and the ada becomes tender and absorbs all that creamy richness. A silky, gentle caramelized flavour pale pink pudding is obtained.

Served warm or chilled, Palada Payasam doesn’t just end the meal—it completes it

Inji-Puli dish photo by Minicherian from Wikimedia commons licensed under CC BY-SA 4.0

When exploring the cuisine of a region, no account is truly complete without acknowledging its drinks. Kerala is no exception — from the humble daily staple of herbal water, to the invigorating Kattan chaya (black tea), and the gently intoxicating toddy that transports you into a different rhythm of life, each drink captures a facet of the land’s spirit.

Pathimukham: You’ll often be greeted in a Kerala home or restaurant with a glass of rosy-pink water. No, it’s not rose syrup or some fancy imported drink. It’s Pathimukham, Kerala’s age-old herbal health tonic masquerading as drinking water.

Pathimukham refers to the dried heartwood of a tree called Caesalpinia sappan (commonly known as Sappanwood). When a small sliver of this wood is boiled in water, it releases a deep pink hue along with a host of medicinal properties. This water isn’t just pretty—it’s functional.

It is a caffeine-free drink that offers a cooling effect on the body; it is detoxifying and acts as a digestive aid.

Kattan Chaya: Keralites are big-time tea drinkers—no two ways about it. From early morning sips to late-night debates at roadside chai kadas (tea shops), tea fuels the rhythm of life here. But when you're downing multiple cups a day (and trust us, many do), drowning every cup in milk and sugar starts to feel a bit... excessive.

Enter Kattan Chaya—Kerala's beloved black tea. Simple, strong, and unpretentious, this bold brew skips the milk and lets the tea leaves speak for themselves. It’s just tea, water, maybe a hint of jaggery or sugar (if you must), and sometimes a slice of lemon for that extra zing. It's not just a beverage—it's a lifestyle choice. Kattan Chaya is what you drink when you want to feel refreshed, not bloated. It’s what hardworking farmers, rickshaw drivers, office workers, and philosophers on a tea break all sip with equal reverence. It’s also the go-to remedy for heavy meals, rainy days, political arguments, or existential pondering.

Toddy: known locally in Kerala as kallu, is a traditional, mildly alcoholic beverage made from the fermented sap of coconut palms or sometimes date palms. It's a cloudy, slightly sour drink with a sweet undertone and low alcohol content (usually around 4–6%). It is traditionally enjoyed in toddy shops alongside spicy Kerala fare like fish curry, tapioca, or pork — or sometimes just with a fiery bird’s eye chili seasoned in vinegar.

Before we wind up our session on Kerala, some mention about a GI tagged item of Kerala.

Kozhikode Halwa: The word “Halwa” is a broad term used in South Asian and Middle Eastern cuisines to refer to a variety of sweet, dense, and often gelatinous desserts. A famous sweet treat from Kozhikode, Kerala, and this Halwa is made from ingredients like rice flour, coconut, and sugar, with a rich and slightly chewy texture. It is often enjoyed as a dessert or snack and is one of the most beloved sweets from the region.

This blog typically focuses solely on must-try dishes and rarely highlights regional fruits—but the jackfruit of Kerala is simply too exceptional to go unmentioned.

Chakka Curry: In Kerala, jackfruit is often referred to as the "poor man's fruit" because of its abundance, versatility, and nutritional value. It grows prolifically in the region and is used in various forms—ripe jackfruit is used in desserts, while unripe jackfruit is used in savoury dishes. The unripe jackfruit (also called "Chakka") has a texture similar to meat when cooked, which is why it is often used in vegetarian curries and stews. Unripe Jack fruit curry in Malayalam is called “Chakka Curry”

The dish is thought to have evolved over time as people in Kerala started using locally available ingredients to create meals that were both nutritious and flavourful. Unripe jackfruit has a subtle, neutral flavor that makes it an ideal base for absorbing the spices used in traditional Keralan curries. The use of coconut, both grated and ground into a paste enhances the curry’s richness and flavour.

Inji-Puli (literally ginger-tamarind): The heat of finely chopped or grated ginger is mellowed by the rich sweetness of jaggery and the tartness of tamarind. Green chilies add a zing, mustard seeds and curry leaves give it a nutty depth, and the slow simmering process transforms it into a glossy, sticky delight.

Inji-Puli is more than just a pickle or chutney with curd rice—it’s a palate primer. Its sharp, multidimensional flavour gets your taste buds ready for the elaborate courses to follow. It also has digestive benefits, which makes it a smart (and tasty) way to kick off a heavy festive meal.

Karimeen Pollichathu dish photo by Anupama 1002 from Wikimedia commons licensed under CC BY-SA 4.0

Erissery dish photo by Kavya Manohar from Wikimedia commons licensed under CC BY-SA 3.0

Chakka photo by Kalakki from Malayalam Wikipedia

Malabar Chicken Biryani dish photo by Nita Abbey from Wikimedia commons licensed under CC BY-SA 4.0

Kerala Prawn curry dish photo by Manojkumar Chidambaram from Wikimedia commons licensed under CC BY-SA 4.0

Avial dish photo by Samphotography from Wikimedia commons licensed under CC BY-SA 4.0

Palada Payasam dish photo by Pooja Kabirdas from Wikimedia commons licensed under CC BY-SA 4.0

Toddy photo by Bukky658 from Wikimedia commons licensed under CC BY-SA 4.0

Sadhya photo by jpatoka from Wikimedia commons licensed under CC BY-SA 4.0

Puttu Kadala curry dish photo by Pranchiyettan from Wikimedia commons licensed under CC by SA-2.5

Idiyappam & curry dish photo by Viewfinder18 from Wikimedia commons licensed under CC BY-SA 4.0

Appam & stew dish photo by Triv.Rao from Wikimedia commons licensed under CC BY-SA 4.0

Sadhya photo by jpatoka from Wikimedia commons licensed under CC BY-SA 4.0