If you’re wondering what the local cuisine is like, try some of the state’s seafood dishes. There are kingfish, tiger prawns, and tiny prawns to choose from. Seafood is a staple of kerala cuisine, and you can even find dishes featuring tuna or sardines. Kerala prides itself on being the only Indian state to have a non-vegetarian menu.

Appam is one of the most famous and popular dishes in Kerala and is made from fermented rice flour, coconut milk, and sugar. Served with a vegetable stew called ishtu, this dish adds a savory, sweet touch to a plate. It’s often served with chicken, lamb, or other meat. While you’re in Kerala, you should try to sample some of these local delicacies, which are sure to please any palate.

A lesser-known breakfast staple in Kerala is Nool Puttu. Prepared by mixing rice powder with hot water, the dough is then squeezed through a mould and steamed to create a thick, noodle-like texture. It’s served with spicy curry and boiled eggs. And don’t forget the coconut chutney! The food in Kerala is as diverse as its culture.

When it comes to seafood, Kerala’s coasts make seafood an integral part of the local cuisine. The region was a famous spice exporter for centuries. Today, the state’s cuisine is highly diverse, incorporating both western and indigenous ingredients and flavors. Despite being an island in the middle of an Indian ocean, its food reflects the culture’s long coastline. And thanks to its diversified history, you can expect to find a wide variety of seafood dishes and flavors to choose from.

Rice biriyani is one of the most popular dishes among the Muslim community. Originally, Thalassery was a major spice export hub. The region’s cuisine was influenced by Arab, European, and Malabar cultures. A unique rice variety is used in this dish, a small-grained, thin variety. Spicy meat and rice masala are layered inside the dish. The lid is then sealed and hot coal or charcoal is placed on top of it to simmer.

Another tasty food item is puttu. A steamed rice cake rolled in coconut shavings, puttu is a staple breakfast food in Kerala. It is often served with kadala curry, which is made of coconut milk and black chickpeas. Its flavor is similar to that of a savory chicken curry. The meal is complete with a side dish of ripe bananas and grated coconut.

Sadya is another traditional meal of the state. Served on a banana leaf, sadya is a feast made of par-boiled rice, side dishes, pickles, and desserts. The leaf is placed to the left of the guest so that the leaf points towards the left. Many of these dishes are made with coconut oil, and the sides vary based on local availability. A vegetarian meal is not complete without the king of Kerala’s foods.

Kerala style idlis are a popular South Indian breakfast item that are soft and fluffy in texture.

Here’s a simple recipe to make them:

Ingredients:

2 cups of idli rice
1 cup of urad dal
1/2 cup of poha (flattened rice)
Salt to taste
Water
Instructions:

1. Rinse the idli rice and urad dal separately in water until the water runs clear.

2. Soak the idli rice, urad dal, and poha in separate bowls for at least 4-5 hours.

3. After soaking, drain the water from the idli rice and urad dal.

4. Grind the urad dal in a wet grinder or mixer grinder until it becomes light and fluffy. Add water as needed to achieve a smooth consistency.

5. Grind the idli rice into a slightly coarse texture. Do not over-grind the rice. Add water as needed.

6. Mix the ground urad dal and idli rice batter in a large mixing bowl. Add salt to taste and mix well. The batter should be thick and of pouring consistency.

7. Allow the batter to ferment in a warm place for 8-10 hours or overnight. The batter should double in volume.

8. Grease the idli plates with oil and pour the batter into the plates.

9. Steam the idlis in a steamer or pressure cooker for 10-12 minutes on medium flame.

10. Once done, remove the idli plates from the steamer and allow them to cool for a few minutes.

11. Using a spoon or knife, remove the idlis from the plates.

12. Serve the idlis hot with coconut chutney, sambar, or tomato chutney.

Enjoy your delicious and healthy Kerala style idlis!