Top Rated Must Try Food from Kerala!

Kerala’s cuisine has a strong foreign influence, with each faith, from Muslims to Syrian Christians, developing its own cuisine and preparation style. The Malabar region’s Moplah cuisine has a distinct flavour that was influenced by the traders who frequented the area. Coconut, rice, tapioca, and spices like black pepper, cloves, cinnamon, and ginger abound in Kerala cuisine. Cassava was introduced by the Portuguese, and it is now commonly consumed in Kerala. The region is also known for its Sadhya, which consists of boiled rice and a variety of vegetarian dishes served on a banana leaf during the Hindu festival Onam. Here are some must try food from Kerala-

Erissery Or Pumpkin And Lentil Curry-

In Kerala, this curry is made with either raw plantains or sliced yams. It’s typically eaten with a bed of rice and includes slightly sweet pumpkin that’s been boiled in water with salt, or pepper, chillies, dried lentils, turmeric powder, grated coconut, cumin seeds, and garlic. At religious festivals like Onam, it’s on almost everyone’s menu.

Thalassery Biriyani-

The Muslim community’s most famous dish is rice biriyani. The sea port of Thalassery was a hub for the export of spices, where European, Arab, and Malabar cultures collided and inspired the cuisine. Thalassery biriyani is made with kaima, a fragrant, small-grained, thin rice variety. Within the bowl, the biriyani masala and cooked rice are layered. On a low heat, the meat is cooked with the masala and layered with rice until the container’s lid is sealed with dough.

Puttu And Kadala Curry-

This is a famous breakfast item throughout the state. Puttu is a steamed rice cake baked in a mould and topped with grated coconut. It’s typically eaten with kadala curry, a black chickpea curry made with shallots, spices, and coconut milk that’s also good with ripe bananas and grated coconut.

Karimeen Pollichathu (Fish)-

This is a popular delicacy from Kerala. Karimeen, also known as the pearl spot fish, is a speckled fish that can be found in the state’s backwaters. This is a typical Syrian Christian delicacy that has found its way into Kerala’s diverse cuisine. The pearl spot fish is marinated in a mixture of lemon juice, red chilies, and other ingredients before being wrapped in plantain leaves and baked.

Fish Moilee-

A famous Keralan fish stew made with coconut milk and a traditional Syrian Christian delicacy. The curry is usually made in a traditional manchatti (earthen vessel) and consists of lightly fried fish stewed in coconut milk with spices such as turmeric, pepper, cinnamon, and cloves, as well as fresh green chillies for a tangy flavour. Before being used in the curry, the fish (usually kingfish or seer fish) is marinated for 30 minutes in oil, red chilli powder, turmeric, lemon juice, and salt.

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