A working-class favorite — steamed tapioca (kappa) served with fiery red fish curry made using kudampuli (smoky-sour kokum). Rustic, spicy, and unforgettable. 1)
Steamed rice flour noodles (idiyappam/string hoppers) paired with coconut-rich egg curry. Light, lacy, and subtly sweet from the coconut milk. 2)
Kerala’s own biryani, made with short-grained kaima rice, gently spiced chicken or mutton, and no yogurt or tomatoes — layered, not cooked together. Delicate and regal. 3)
Made using raw jackfruit chunks mashed with grated coconut, chilies, and turmeric. Seasonal, fibrous, and often eaten during Lent or Vishu. 4)
Steamed rice flour balls filled with jaggery and coconut, sometimes spiced with cardamom. Festival treat with ancient roots. 5)
Pearl spot fish (Karimeen), marinated in red masala, wrapped in banana leaf, and roasted — smoky, moist, and uniquely Keralan. 6)
Paper-thin rice flatbreads (Pathiri) from Malabar, served with spicy chicken roast rich in caramelized onions and coconut oil. Muslim heritage on a plate. 7)
Ripe Kerala bananas dipped in maida batter and deep-fried till golden. A tea-time classic with a cult following. 8)
A gentle, broth-like curry with ash gourd, black-eyed peas, and coconut milk, tempered with curry leaves and coconut oil. Served during Sadhya feasts — elegant and minimal. 9)
A spicy semi-dry squid dish cooked with roasted shallots, pepper, and curry leaves — chewy, spicy, and totally coastal. 10)
A decadent payasam (dessert) made from moong dal, jaggery, and coconut milk, slow-cooked to caramel perfection. Rich, nutty, and silken. 11)
Spicy, dry-roasted beef with coconut slivers, pepper, curry leaves, and shallots. Especially popular among Kerala Christians. Pairs beautifully with porotta. 12)
Red amaranth leaves stir-fried with toor dal, grated coconut, and mustard seeds — humble, colorful, and super nutritious. 13)
Dried prawns ground with shallots, tamarind, chili, and coconut — a fiery and umami-rich paste that elevates rice to another level. 14)
A comforting village meal: rice gruel (kanji) served with green gram (moong) thoran and pickles. Ayurvedic, minimal, and deeply nostalgic. 15)