Kerala is known as the “Land of Spices”. Kerala cuisine is a blend of both vegetarian and non-vegetarian dishes . Non-vegetarian dishes are mostly prepared using fish, poultry red meat with rice . Frequently used ingredients are Chillies, curry leaves, mustard seeds, turmeric tamarind and asafoetida .

Coconuts grow in abundance in Kerala, and therefore are an important  part of the cuisine in form of coconut kernel,coconut cream and coconut milk. a Numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and Tapioca form the staple food of Kerala. All main dishes are made with them and served along with Kootan; the side dishes which may be made from vegetables, meat, fish or a mix of all of them. The main dish for lunch and dinner is boiled rice. The Kerala breakfast shows a rich variety; the main dishes for which are made from rice flour, or fresh or dried tapioca.

Sadya , which is the traditional Kerala vegetarian food, consists of rice with about twenty different accomplishments and desserts.Most of Kerala’s Hindus, except certain community and some new vegans, eat fish and chicken.Some community on the other hand is famed for their vegan style cuisine with milk, especially various varieties of Sambar and Rasam.In most Kerala households, a typical meal consists of rice, fish, and vegetables

A typical Kerala Christian dish is the chicken Stew which normally is  Chicken , potato and onions simmered in a creamy white flavoured sauce with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk. Lamb and duck can replace chicken in the stew recipe.Other dishes include piralen (chicken stir-fries), meat thoran (dry curry with shredded coconut), sardine and duck curries, and meen molee (spicy stewed fish). This is eaten with another dish known as appam. Appams, kallappams, or vellayappams are rice flour pancakes.”Meen Mulakittathu” or “Meen vevichathu” (fish in fiery red chilly sauce) is another favourite dish

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