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Rice is the staple diet of the people of Kerala. A typical Kerala breakfast may comprise specialties made from ground rice and pulses that have been steamed or fried in various ways. A popular breakfast item is "Puttu" - a dish of steamed rice powder garnished with coconut and eaten generally with stew, curry, or bananas. Some popular South Indian specialties like ‘dosas’, ‘idlis’, ‘sambhar’ and ‘uttapam’ also form part of the breakfast cuisine of Kerala.
The main course for lunch and dinner in Kerala may consist of rice, ‘dal’ - a gravy made of pulses, various seasonal vegetables cooked with coconut and flavored with spices, a seafood curry, and a sweet a desert such as "payasam", to end the meal. ‘Payasam’ is cooked with milk, coconut extract, sugar, cashews, dry grapes, etc.
Kerala cuisine is also famous for its traditional ‘sadhyas’ – a vegetarian meal comprising of boiled rice and a number of side-dishes. The cuisine also boasts of a variety of pickles and chutneys, and crunchy ‘pappadums’, banana chips, jackfruit chips, etc.
Seafood is very popular in Kerala and is served with almost every meal. Mussels are an all time favorite in seafood cuisine of Kerala. Other sea animals consumed include sardines, mackerel, tuna, rays and shark, crabs, and oysters.
The northern parts of Kerala specialize in Malabar Cuisine and the most famous dish of this region is the ‘Malabar Biryanis’ – a rich rice preparation, cooked with meat, onions, chilies and other spices.
The Syrian Christians, who live in large numbers in districts like Kottayam and Pala, excel in a unique style of cooking.
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