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⁾