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Welcome to wonderful world blessed with breathtakingly beautiful backwaters, serene palm-fringed lovely beaches, green-carpeted rolling hills and superb scenic beauty of Indian state of Kerala....
Kerala popularly known as "Gods own country", state named as one of top ten paradise of the world and one of the 50 must see destinations of a lifetime by National Geographic Traveler.
cuisines of kerala
Kerala has a distinctive cuisine, very unusual from the rest of the world and not at all the way it is perceived i.e. really hot! On the contrary fascinating Kerala cuisine is mildly flavored, lightly cooked, and has a certain genteel delicacy on the stomach. Kerala food is generally fresh, aromatic and flavored. As Kerala is a rice producing state, Keralites thrive mostly on fish-and rice. Some of the most common ingredients of Kerala traditional food are Coconut, Chilly; Curry leaf, Mustard seed, Tamarind and Asafetida. Thus, the traditional Keralite dishes are a result of the mix of the local Kerala produce and the traditional expertise.
Popular Kerala Dishes
Rice Main Course of Food - The essential ingredient of the daily diet is rice. Breakfast, lunch or dinner, it is some rice preparation or the other, served along with a variety of fish. Fish is consumed in a variety of ways - it is preserved after being dried and salted or cooked in delicious coconut gravy. Prawns, shrimps and crustaceans constitute some of the other famous delicacies.
Kerala Snacks - Kerala is equally famous for traditionally homemade snacks a variety of banana chips, and rice flour cookies, are served with evening coffee
Appam - Appam 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.
Puttu - A type of steam cake, '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.
The 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 flavor from Rasam. Rasam is a mixture of chilly and pepper corns powders boiled in diluted tamarind juice. The pulissery is seasoned buttermilk with turmeric powder and green chillies. 'Moru' or plain sour buttermilk comes salted and with chopped green chillies and ginger.
Tapioca and Fish Curry - A sumptuous, mouthwatering delicacy, it's a not- to- be-missed combination of 'Kappa' and 'Meen curry'. With natural flavours erupting out of it liberally, the fish curry is made with garlic paste, onions and red chillies and seasoned with mustard seeds and curry leaves.
Desserts
The rich and irresistible desserts form an essential part of the meals. These are served midway through the meals.
Payasam is a thick fluid dish of brown molasses, coconut milk and spices, garnished with cashewnuts and raisins. There could be a succession of payasams, such as the lentil payasam and the jackfruit payasam, Bengal gram payasam and so on, though 'Adapradhaman', a rich payasam with thin rice wafers, is arguably the ultimate delicacy.