Historical and cultural influences

Pre-independence Kerala was split into the princely states of Travancore & Kochi in the south, and the Malabar & North Malabar Areas in the north; the erstwhile split is reflected in the recipes and cooking style of each area. Both Travancore and North Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India including plantains, bitter gourd ('paavaykka' in Travancore and kayppakka in North Malabar), Yam ('chena'), Colocasia ('chembu'), Ash gourd ('kumbalanga'), etc. However, their style of preparation and names of the prepares dishes may vary. North Malabar has an array of vegetarian and nonvegetarian dishes such as pathiri (a sort of rice-based pancake, at times paired with a meat curry), porotta (a layered flatbread, said to come from South-East Asia), and the kerala variant of the popular biriyani, probably from Arab lands. Central Travancore region boasts of a parade of dishes that is largely identified with the Christians of the region. In addition to historical diversity, the cultural influences, particularly the large percentages of Muslims and Syrian Christians have also contributed unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. The meat eating habit of the people have been historically limited by religious taboos. Brahmins eschew non vegetarian items. However, most of modern day Hindus do not observe any dietary taboos, except a few of those belonging to upper caste. Muslims do not eat pork and other items forbidden by Islamic law.

 Historically, Kerala was part of the Tamil-speaking area, and Tamilian influence is seen in the popularity of sambar, idli and dosa. European influence is reflected in the numerous bakeries selling cakes, cream horns, and Western-style yeast-leavened bread, and in Anglo-Indian cuisine. The import of potatoes, tomatoes, and chili peppers from the Americas led to their enthusiastic use in Kerala, although except for the ubiquitous peppers, the other ingredients are used more sparingly.

Cuisine of Kerala
The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat. For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe (see History of Kerala). Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, coconut kernel, (sliced or grated) coconut cream and coconut milk are widely used in dishes for thickening and flavoring. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and cassava (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 the richest variety in all of India; the main dishes for which are made from rice flour, or fresh or dried cassava. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chilly, black pepper, cardamom, cloves, ginger, and cinnamon.

Spices in Kerala Cuisine

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, cloves, garlic, cumin seeds, coriander, turmeric, and so on. Few fresh herbs are used, unlike in European cuisine, and mainly consist of the commonly used curry leaf, 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. Sweet and sour dishes are however, rare, but exceptions like the ripe mango version of the pulissery and tamarindjaggery-ginger chutney known as puliinji or injipuliwhich is also known as Ginger Tiger are popular.

Mealtimes
Breakfast
Kerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These include Puttu (made of rice powder and 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 chutney, pidiyan, Idiyappam (string hoppers - also known as Noolputtu and Nool-Appam in Malabar), Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount of toddy or wine, etc. Idiyapam and Paalappam are accompanied by mutton, chicken or vegetable stew or fish moli (the most common dish is black pomfret in a coconut based sauce). In North Malabar area Breakfast is known is 'Kathaladakkal' and 'Praathal' in rest of Kerala.

 Lunch and dinner

The staple food of Kerala, like most South-Indian states, is rice. Unlike other states, however, many people in Kerala prefer parboiled rice (Choru) (rice made nutritious by boiling it with rice husk). Kanji (rice congee), a kind of rice porridge, is also popular. Tapioca, called kappa in Kerala, is popular in central Kerala and in the highlands, and is frequently eaten with fish curry. Baked Tapioca dish Rice is usually consumed with one or more curries. Accompaniments with rice may include upperis (dry braised or sauteed vegetables), rasam, chips, and/or buttermilk (called moru). Vegetarian dinners usually consist of multiple courses, each involving rice, one main dish (usually sambar, rasam, puli-sherry), and one or more side-dishes. Kerala cooking uses coconut oil almost exclusively, although health concerns and cost have led to coconut oil being replaced to some extent by palm oil and vegetable oil. Popular vegetarian dishes include sambar, aviyal, Kaalan, thoran, (Poduthol (dry curry), pulisherry (morozhichathu in Cochin and the Malabar region), olan, erisherry, puliinji, payaru (mung bean), kappa (tapioca), etc. Vegetarian dishes often consist of fresh spices that are liquefied and crushed to make a paste-like texture to dampen rice.

 Common non-vegetarian dishes include stew (using chicken, lamb, or fish), traditional or chicken curry (Nadan Kozhi Curry), chicken fry (Kozhi Porichathu/Varuthathu), fish/chicken/mutton molly(fish or meat in light gravy), fish curry (Meen Curry), fish fry (Karimeen Porichathu/Varuthathu), lobster fry (Konchu Varuthathu), Spicy Steamed Fish (Meen Pollichathu) etc. Biriyani, a Mughal dish consists of rice cooked along with meat, onions, chillies and other spices. Although rice and tapioca may be considered the original Kerala starch staples, wheat, in the form of chappatis or parathas (known as porottas in Kerala), is now very commonly eaten, especially at dinner time. Numerous little streetside vendors offer an oily parathas (akin to the croissant in its flakiness and oiliness) with meat, egg, or vegetable curry for dinner. Grains such as ragi and millet, although common in the arid parts of South India, have not gained a foothold in Kerala.

Special Utensils

Aduppu - Square Hearth - Traditional hearth for cooking using wood. Now replaced by a stove. Mun Chatti - Clay pot for cooking curries. Nowadays curries are also made in non stick pans. But clay pots are environment friendly, healthier option and also adds a distinct taste to teh curry. Cheena Chatti - Wok or Chinese deep frying pan for frying fish, meat, snacks etc (was borrowed from chinese) Kalam - Aluminium or copper vessel for boiling rice. Nowadays rice cookers are used. Idli/Idiyappam Tattu - Mould for making Idli and Idiyappam Appa Chatti - Pan for making Appam chirava - Coconut scraper Dosa Kallu - Griddle for making Dosas(pancakes) Arippa - Sieve Seva Nazhi - Extruder or Mould for making Idiyappams.

Kerala Special Dishes

Rassam

Appam

Puttu

Dosa

Meen Mulligattathu

Murukku

Fish Biryani

Ari Pathiri

Thoren

Avial

Desserts

Payasam

Uniappam

Kozhukattai

Dhanyavad