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+====== Kerala Cuisine ======
+==== Kappa Meen Curry (Tapioca with Fish Curry) ====
+A working-class favorite — steamed tapioca (kappa) served with fiery red fish curry made using kudampuli (smoky-sour kokum). Rustic, spicy, and unforgettable. [([[https://www.cookinggoals.com/tapioca-with-fish-curry-kappa-and-meen-curry/|Cooking Goals]])]
+==== Idiyappam with Egg Curry ====
+Steamed rice flour noodles (idiyappam/string hoppers) paired with coconut-rich egg curry. Light, lacy, and subtly sweet from the coconut milk. [([[https://corianderandpetersilie.wordpress.com/2018/09/27/idiyappam-string-hoppers-noodle-appam/|Coriander and Petersilie]])]
+==== Thalassery Biryani ====
+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. [([[https://www.indianhealthyrecipes.com/thalassery-chicken-biryani-recipe/|Indian Healthy Recipes]])]
+==== Chakka Puzhukku (Mashed Jackfruit Curry) ====
+Made using raw jackfruit chunks mashed with grated coconut, chilies, and turmeric. Seasonal, fibrous, and often eaten during Lent or Vishu. [([[https://www.goya.in/blog/chakka-puzhukku-spiced-raw-jackfruit-mash-kerala|Goya]])]
+==== Kozhukatta (Sweet Coconut Dumplings) ====
+Steamed rice flour balls filled with jaggery and coconut, sometimes spiced with cardamom. Festival treat with ancient roots. [([[https://thefamiliarkitchen.com/kozhukatta-coconut-jaggery-dumpling/|The Familiar Kitchen]])]
+==== Karimeen Pollichathu ====
+Pearl spot fish (Karimeen), marinated in red masala, wrapped in banana leaf, and roasted — smoky, moist, and uniquely Keralan. [([[https://www.thebigsweettooth.com/karimeen-pollichathu-pearlspot-in/|The Big Sweet Tooth]])]
+==== Pathiri with Chicken Roast ====
+Paper-thin rice flatbreads (Pathiri) from Malabar, served with spicy chicken roast rich in caramelized onions and coconut oil. Muslim heritage on a plate. [([[https://www.facebook.com/CookingwithThas/videos/pathiri-or-thin-rice-roti/10156048405585804/|Facebook]])]
+==== Pazham Pori (Banana Fritters) ====
+Ripe Kerala bananas dipped in maida batter and deep-fried till golden. A tea-time classic with a cult following. [([[https://www.vegrecipesofindia.com/pazham-pori-recipe-ethakka-appam/|Veg Recipes of India]])]
+==== Olan ====
+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. [([[https://www.kannammacooks.com/olan-recipe/|Kannamma Cooks]])]
+==== Koonthal Roast (Squid Roast) ====
+A spicy semi-dry squid dish cooked with roasted shallots, pepper, and curry leaves — chewy, spicy, and totally coastal. [([[https://www.yummytummyaarthi.com/squid-roast-recipe-kerala-koonthal/|Yummy Tummy Aarthi]])]
+==== Parippu Pradhaman ====
+A decadent payasam (dessert) made from moong dal, jaggery, and coconut milk, slow-cooked to caramel perfection. Rich, nutty, and silken. [([[https://www.jeyashriskitchen.com/parippu-pradhaman-recipe/|Jeyashri's Kitchen]])]
+==== Beef Ularthiyathu (Dry-Fried Beef) ====
+Spicy, dry-roasted beef with coconut slivers, pepper, curry leaves, and shallots. Especially popular among Kerala Christians. Pairs beautifully with porotta. [([[https://www.pepperdelight.com/beef-ularthiyathu-dry-roast/|Pepper Delight]])]
+==== Cheera Parippu Thoran (Spinach & Dal Stir-Fry) ====
+Red amaranth leaves stir-fried with toor dal, grated coconut, and mustard seeds — humble, colorful, and super nutritious. [([[https://mildlyindian.com/cheera-thoran-stirfry-amaranth/|Mildly Indian]])]
+==== Unakka Chemmeen Chammanthi (Dried Shrimp Chutney) ====
+Dried prawns ground with shallots, tamarind, chili, and coconut — a fiery and umami-rich paste that elevates rice to another level. [([[https://mariasmenu.com/fish/unakka-chemmeen-chammanthi|Maria's Menu]])]
+==== Kanji & Payar ====
+A comforting village meal: rice gruel (kanji) served with green gram (moong) thoran and pickles. Ayurvedic, minimal, and deeply nostalgic. [([[https://www.collaborativecurry.com/2010/02/kajiyum-payarumrice-gruel-with-green.html|Collaborative Curry]])]
+{{tag>food culture geography}}

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