Welcome to Kerala Food Specials

Explore the rich and diverse flavors of Kerala cuisine, known for its use of coconut, spices, and fresh seafood.

Staples

Kerala Matta Rice (Red Rice): A coarse variety of rice that is a staple in most Kerala households.
Pathiri: Rice flour flatbreads, often paired with curries.
Idiyappam (String Hoppers): Steamed rice noodles served with curry or coconut milk.
Puttu: Steamed cylinders of ground rice layered with coconut, usually served with bananas or curries.
Appam: Soft, lacy rice pancakes typically enjoyed with stew.

Avial: A thick mix of vegetables, coconut, and curd, seasoned with curry leaves and coconut oil.
Thoran: Stir-fried vegetables with coconut and spices (common varieties include cabbage thoran, carrot thoran, and beans thoran).
Erissery: A mildly spiced curry made with pumpkin or yam, coconut, and a hint of jaggery.
Kalan: A yogurt-based curry with plantains and yams, seasoned with pepper and turmeric.
Olan: A delicate coconut milk-based curry made with ash gourd and cowpeas.
Sambar: A lentil and vegetable stew flavored with tamarind and Kerala spices.
Rasam: A spicy, tangy soup made with tamarind juice, tomatoes, and spices.

Karimeen Pollichathu (Pearl Spot Fish): Marinated fish wrapped in banana leaves and grilled.
Meen Curry (Fish Curry): A spicy and tangy fish curry made with kokum (kodampuli) and coconut milk.
Chemmeen Curry (Prawn Curry): Prawns cooked in a spicy coconut-based gravy.
Kallummakkaya (Mussels): Mussels stir-fried or cooked in flavorful gravies.
Nadan Kozhi Curry (Traditional Chicken Curry): Chicken cooked with roasted coconut, spices, and curry leaves.
Erachi Varattiyathu (Beef Fry): Beef chunks fried with coconut slices, curry leaves, and spices.
Mutton Stew: A mildly spiced mutton curry made with coconut milk, often paired with appam.
Duck Curry: Duck cooked in a rich, spicy coconut milk-based gravy.

Banana Chips: Thinly sliced, deep-fried raw bananas seasoned with salt or jaggery.
Sharkara Varatti: Sweet jaggery-coated banana chips.
Pazham Pori: Ripe plantains dipped in batter and deep-fried.
Parippu Vada: Crunchy lentil fritters.
Unniyappam: Small sweet rice cakes flavored with jaggery, coconut, and cardamom.
Achappam: Flower-shaped fried snacks made from rice flour and coconut milk.
Kozhukatta: Rice dumplings stuffed with sweet coconut and jaggery.
Sughiyan: Green gram and jaggery balls coated in a batter and deep-fried.

Idli and Sambar: Soft steamed rice cakes served with sambar and coconut chutney.
Dosa (Plain, Ghee, or Masala): Thin rice pancakes often paired with chutneys and sambars.
Uzhunnu Vada: Crispy fried lentil doughnuts.
Chakka Puttu: Puttu made with ripe jackfruit and coconut.
Thalassery Biryani: A fragrant rice dish made with short-grained rice, spices, and meat, typically served as a lunch or dinner option but sometimes enjoyed during festive breakfasts.

Palada Payasam: A sweet dessert made with rice flakes, milk, and sugar, often served during festivals.
Parippu Payasam: Lentil-based dessert made with jaggery and coconut milk.
Ada Pradhaman: A rich dessert made from rice flour, coconut milk, jaggery, and spices.
Chakka Pradhaman: A jackfruit-based dessert cooked with jaggery and coconut milk.
Neyyappam: Deep-fried sweet rice cakes made with jaggery and ghee.
Vattayappam: A spongy steamed rice cake, subtly sweet and flavored with coconut.

Tender Coconut Water: Fresh from the coconut, a common refreshing drink.
Chukku Kappi: A spiced herbal coffee made with dry ginger, black pepper, and jaggery.
Sambharam (Spiced Buttermilk): A refreshing drink flavored with ginger, curry leaves, and green chilies.