Dishes
The very mention of Appam and Chicken Stew brings a smile to every Malayalis face. This combination is now famous across the world with the crispy yet delicate Appam, dipped in a hot and spicy chicken broth, becoming a staple representative of Kerala cuisine.
A base of smooth rice interspersed with crunchy cashew nuts and thick ghee, swimming in pure coconut milk, is not a delicacy that many can resist. This is Ada Pradhaman, the delectable dessert of God's Own Country which plays a prominent part in the popular vegetarian feast, the Sadya.
The name Avial brings a smile to most vegetarians faces, primarily because of the taste and nutritional goodness on offer with this delicacy. It is usually a regular side dish at most meals across Gods Own Country. It is also a part of Sadya, the traditional vegetarian feast of Kerala.
Chemmeen Kari or Prawn Curry is one of the most delicious dishes the State has to offer with its perfect blend of rustic spices. A popular non-vegetarian tribal cuisine dish, we bring you the recipe and method of preparing Chemman Kari.
Chemmeen Moilee is best consumed with cooked rice, which absorbs its rich and spicy ingredients perfectly, and helps elevate the experience of consuming this seafood delicacy to another level. Made using fresh chemmeen prawns and locally procured ingredients, this is easy to put together a seafood masterpiece that all our visitors absolutely love.
Chemmeen Muringakka Curry or Prawns in Drumstick Curry, a popular seafood dish best to have with cooked rice or biriyani.
Appam, mainly served as a Kerala breakfast spread, is an accompaniment to all kinds of savoury dishes. A seafood lovers paradise, Kerala boasts of a plethora of dishes. The crab masala blends perfectly with the mild, sweet undertones of Appam to create a symphony of flavours in your mouth.
Chicken Curry - a dish that can be eaten as a combination for main courses in breakfast, lunch, and dinner.
Chicken Thoran or Chicken prepared in Kerala stir-fried style, is a combination side dish best for cooked rice.
Bitter Gourd Fry or Pavakka Varuthathu is a crispy side dish generally eaten along with cooked rice. The bitter gourd fry along with dishes made of buttermilk is a good combination, as buttermilk helps to reduce the bitter taste.
Chicken Pepper Fry or Pepper Chicken Fry is a popular chicken curry that is usually served with rice varieties and chappathis.
An extremely tasty dish that enlivens every meal. Dry Fish Curry is among the most popular fish recipes in Kerala. Its strong and rich flavour has made it extremely famous among our visitors as well. Kerala style dry fish curry is unique in the use of spices and the recipe below has been compiled from kitchens across the State.
Egg Koottu is best served with cooked rice.
Erissery is a rich and healthy vegetarian side-dish, loved uniformly across God's Own Country. The nutritional value of this delicacy is elevated with the addition of traditional ingredients, especially turmeric, and is among the most savoury and palate-cleansing dishes available in all of Kerala cuisine.
Meen Peera or Fish in shredded coconut is a typical Kerala side dish and that is easy to cook and combines well with rice.
Indian Gooseberry's effectiveness in disease prevention is well known. This pickle made of gooseberries, bottles that goodness for you. Spicy, salty and sour this pickle is bound to keep you craving for more.
Rice and ghee (ney) are both beloved staples in Kerala cuisine. Combine the two and we get a sumptuous dish with a deliciously creamy texture that is easy to digest, along with being a beautiful accompaniment to a plethora of dishes.
One of the popular choices for any time meal is the Omelette. You can prepare it by adding the filling of your choice like green chillies, pepper, onions or even with a plain omelette.
Uppumavu gained global prominence as it is a quick and healthy recipe that simply oozes delicious flavour. We bring to you a new twist to this rising phenomenon, with Madhura Kizhangu sweet potato being the star of the show.
Uppumavu, one of the popular breakfast in Kerala, is made of Rava, Vermicelli and also using broken wheat. People uses various kinds of seasonings and vegetables for making this delicious dish. The best combination for Uppumavu is banana and Sugar or Green gram curry or even goes well with Kadala Curry.
This delicious combination, Kappa Puttu or steamed pancake made of tapioca, add texture and a solid base to a plethora of side dishes that it can be consumed with.
Kappa or Tapioca, elevated and stuffed to the brim with traditional biriyani ingredients, spices, and techniques, is among the tastiest delicacies that Kerala has to offer.
Malabar Chicken Biriyani is a non-vegetarian rice dish that has taken over the food world. This delicacy from the Malabar region of Kerala is very popular, especially amongst Biriyani lovers.
Meen Thavayil Pollichathu or Fried Fish in Banana Leaf Wrap is one of the popular fish dishes in Kerala and it goes well with cooked rice.
Palada Pradhaman combines the delicate richness of milk and butter with rice flour and a gentle splattering of spices to make one of the most beloved desserts in all of Kerala.
Chemmeen Thullichathu is a typical Kerala seafood delicacy that goes best with cooked rice.
Kallummakaya Ularthiyathu or Mussel prepared in Kerala style is a popular Kerala delicacy, which is quite popular in the northern districts of Kerala, especially in the District of Kozhikode.
Njandu Varattiyathu or crab roast is a tasty crab dish in tribal style.
One of the specialties of Kerala is the variations in which one comes across in the cooking styles. This is even more evident when you travel to different regions and the Appam in Malabar style is a prime example of the same. These fluffy pancakes are a staple across the State and the Malabari variant of the same is a favourite among all our visitors.
Netholi or Anchovy fish Vazhayilayil Pollichathu is a popular non vegetarian side dish. Kanthari mulaku, a type of green chilli in this makes it very spicy and goes well with rice.
Kappa and meen Curry, the anytime popular combination dish of Kerala.
Malabar style Kozhippidi is a delicious Kerala dish where soft rice dumplings are cooked along with spicy chicken curry
Journeys on trains and buses while soaking in the picturesque countryside or family gatherings around the porch, egg cutlets are the de facto companions recommended across households in God's Own Country. One gets the delicious egg wrapped in a wonderfully crisp brown exterior, with our very own twist to the delicacy elevating its taste completely.
Fish Moilee or Meen Moilee is a popular non-vegetarian side dish that goes well with rice and appam. This Kerala style Fish Curry in which the fish is cooked in a coconut milk-based gravy.
Pathiri could be easily described as delicious Malabari pancakes and these specially made crispy delicacies act as the perfect foil to traditional Malayali chicken and fish curry.
Visit any Malayali household across the world and chances are that you can see delicious Chemba Puttu and Kadala Curry being served for breakfast. The aroma itself is mesmerising and by the time the first mouthful of soft puttu and spicy kadala Black Chickpea curry melts in your mouth, you will be transported to another dimension altogether.
A breakfast staple eaten all over the state, Puttu is a cylindrical steamed rice cake. Puttu can be eaten along with fish curry also.
A combination breakfast of Idli with Sambar and Chutney.
Sizzling hot Pazhampori or Banana Fritters are among the most loved evening snacks in Malayali households. The delicious and fresh banana, soaked in a silky crunchy batter, makes for an absolutely amazing and quick snack.
Kurumulaku Kanji or Pepper Porridge is a delicious dish that is finds its roots in Keralas tribal cuisine. A nutritious meal, it is the perfect combination of taste and health.
This is different from conventional chicken curry as this has grated and fried coconut. It is best to have with cooked rice and appam.
Kozhi Pacha Vattichathu is a tasty non-vegetarian dish in Malabar style best to have with Appam or chapathi.
