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Malabar Cuisines Main article: Thalassery biryani

Thalassery biryani, Kerala's own biriyani variant One of the main special cuisine is the Malabar biryani the dish is famed for its exquisite taste and aroma.[2] Usuallly chicken is preferred as an ingredient bu t variants of mutton and egg is also experimented. Cuisines of Kallummakaya (Gre en mussel) is another specialty. Numerous dishes like Arikkadukka are made out o f it. The region is blessed with large availability of Fresh Prawns, Shrimp, Cra b, Mussels e.t.c. [3] The filled foods like kai nirachathu, are some of the exot ic dishes that people from other regions will find. The cuisines of exotic natur e are mainly Mappila in origin. There are innumerable variety of dishes main cou rse and snacks made by the people in the region. The variety will be evident dur ing the Ramzan season. Spices in Kerala Cuisine[edit] As with almost all Indian food, spices play an important part in Kerala cuisine. The main spices used are cinnamon, cardamom, ginger, green and red peppers, clo ves, garlic, cumin seeds, coriander, turmeric, and so on. Few fresh herbs are us ed, unlike in European cuisine, and mainly consist of the commonly used curry le af, and the occasional use of fresh coriander and mint. While Tamarind and lime are used to make sauces sour in North Malabar areas; the Travancore region uses only kodampuli (Garcinia cambogia), as sour sauces are very popular in Kerala. S weet and sour dishes are however, rare, but exceptions like the ripe mango versi on of the pulissery and tamarind-jaggery-ginger chutney known as puliinji or inj ipuliwhich is also known as Sou Ginger are popular. Mealtimes[edit] Breakfast[edit]

Fish Curry Kerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These include Puttu (made of rice powder a nd grated coconut, steamed in a metal or bamboo holder) and kadala (a curry made of black garbanzo beans chana), idli (fluffy rice pancakes), sambar, dosa and c hutney, pidiyan, Idiyappam (string hoppers - also known as Noolputtu and Nool-Ap pam (or Idunni) in Malabar), Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount of toddy or wine, etc. Idiyapp am and Paalappam are accompanied by mutton, chicken or vegetable stew or fish mo li (the most common dish is pearl spot in a coconut based sauce). In North Malab ar area,breakfast is known is Kathaladakkal and Praathal in rest of Kerala.Most importantly almost all the dishes of kerala uses coconut oil for cooking purpose s. Lunch and dinner[edit] Kerala's own cuisine-Sadya: Sadya is the most famous main course food of Kerala, probably Kerala's own. It is receipe with a set of curries with Kerala rice(boi led rice) along with sambar, parippukari with ghee, pachadi, kichadi, aviyal, pu

although h ealth concerns and cost have led to coconut oil being replaced to some extent by palm oil and vegetable oil. eris herry. Kerala biryani: Popularly known as Malabar biryani or Thalassery biryani. Although rice and tapioca may be considered the original Kerala starch staples. each involving rice. however. Thalas sery biryani is a famous dish all over Kerala for it's exquisite taste and aroma . Unlike other states. rasam. The staple food of Kerala. chips. and is frequently eaten with fish curry or beef cur ry. Common non-vegetarian dishes include stew (using chicken. thoran. olan. Kerala cooking uses coconut oil almost exclusively. pulisherry (morozhichathu in Cochin and the Malabar region). egg. aviyal. fish fry (Meen Porichathu/Varuthathu). called Kappa in Kerala.[4] . Grains such as ragi and millet. Kalan. fish cur ry (Meen Curry). is also popular. prawn fry (Konchu Varuth athu). Malabar Biriyani is one of the tasty non vegetarian dishes in North Kerala. cherupayaru (mung bean). Olan. is no w very commonly eaten. (Poduthol (dry curry). however expert hands are necessary for cooking as a slight mistake will spo il the taste of the dish. Popular vegetarian dishes include sambar. The main variants are Thalassery biriyani and Kozhikode biryani. and/or butter milk (called moru). Accompaniments with rice may include upperis (dry braised or sauteed vegetables). in the form of chappatis or parathas (known as porottas in Kerala). chicken fry (Kozhi Porichathu/Varutha thu). Spicy Steamed Fish (Meen Pollichathu) etc. rasam. sweetn ers(two or three different types). Numerous little streetside ven dors offer an oily paratha (akin to the croissant in its flakiness and oiliness) with meat. raita. fish/chicken/mutton molly(fish or meat in light gravy). although common in the arid parts of South India. payasam.liyan. The speciality of this biriyani when compared to the other biryani variants is the choice of rice(Khaima rice and not Basmati) and the method of preparation. one main dish (usually sambar. like most South-Indian states. beef fry. especially at dinner time. is popular in central Kerala and in the highlands. kuttukari. The speciality is t hat Malabar biriyani use Khyma rice and do not use basmati for preparation. have not gained a foothold in Kerala. The dish will be more than satisfact ory. Vegetarian dinners usually consist of multiple courses. pappadam. is rice. Kanji (rice congee). wheat. Tapioca. Baked Tapioca dish Rice is usually consumed with one or more curries. puli-sherry). traditi onal or chicken curry (Nadan Kozhi Curry). or vegetable curry for dinner. mutton. Vegetarian dishe s often consist of fresh spices that are liquefied and crushed to make a paste-l ike texture to dampen rice. a kind of rice po rridge. Kaalan. Injikkari. puliinji. fish). and one or more side-dishes. rasam. many people in Kerala prefer parboiled rice (Choru) (rice made nutritious by boiling it with rice husk). etc. This i s the only biriyani variant of Kerala so it can be called Kerala biryani. This creates a new variant of biryani which tastes much different than the other variants. pickle. kappa (tapioca).