Foreign influence on the cuisine of Kerala is marked, with each religion from Muslims to Syrian Christians developing their own cuisine and style of preparation. The Moplah cuisine of the Malabar region has a distinct flavour, borrowed from the traders who regularly visited the region. Kerala cuisine has an abundance of coconut, rice, tapioca and spices like black pepper, cloves, cinnamon and ginger. The Portuguese introduced cassava, now widely eaten in Kerala. The region is also famous for its Sadhya, served at the Hindu festival Onam and consisting of boiled rice and a host of vegetarian dishes on a banana leaf. Kerala cuisine also features a lot of sea food like fish, prawns, mussels and crabs because of its long coastline.
FAMOUS FOODS:
1. Puttu and kadala curry
This is a breakfast staple eaten all over the state. Puttu is a cylindrical steamed rice cake cooked in a mould with grated coconut. It's usually served with kadala curry, a dish of black chickpeas made with shallots, spices and coconut milk, that can also be served with ripe bananas and grated coconut.
2. Appam with stew
Appam is a Keralan staple made from fermented rice flour and coconut milk. It’s similar to a thin pancake with crispy edges. These crepe-like bowls are made from fermented rice flour, coconut milk, coconut water and a little sugar. Ishtu or stew is a derivative of the European stew and consists of coconut milk, cinnamon, cloves and shallots, eaten with appams. The stew may also feature mango pieces, vegetables, chicken or lamb. The addition of aromatic whole spices, ginger and fresh coconut milk enhance the natural flavor of the vegetables. The crucial ingredient is fresh coconut milk, which lends a sweet flavor.
3. Karimeen pollichathu (fish)
This is one of Kerala’s traditional delicacies. Karimeen or pearl spot fish is a speckled fish commonly found in the backwaters of this state. This is traditionally a Syrian Christian delicacy but has become part of Kerala’s rich cuisine. Pearl spot fish is marinated in a mixture of lemon juice, red chillies, and other ingredients, wrapped and baked in plantain leaves, giving it a unique flavour.
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