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Classic Kerala Dishes

Every Food Lover Must Try At Least Once

Kerala, or Keralam, is a state on the southwestern Malabar Coast of India, with a cuisine featuring both vegetarian and non-vegetarian dishes. These dishes are prepared with fresh coconut, local spices, coastal seafood and other ingredients. Apart from these, Kerala cuisine has much to offer a food lover exploring this state, with its must-try dishes. From puttu to pazham pori, below are some classic dishes worth trying.

Puttu is an ultimate soft, crumbly log that graces the breakfast table in Kerala. Made with puttu flour and fresh coconut, the mixture is steamed in a special piece of equipment called a puttu kutti or puttu kudam. Traditionally, it was made from bamboo logs, which gave the dish a natural aroma. This dish is usually served with a spicy black chickpea curry called kadala curry, making it a filling and hearty meal. 

Also known as nool puttu or string hoppers, it is another much-loved breakfast dish in Kerala. In the idiyappam recipe, a soft dough is made with roasted rice flour, water, and salt, then pressed into noodle-like strands and steamed. This dish sometimes looks flat, with lace-like discs, resembling a raised 'bird's nest'. Soft and light in texture, these string hoppers are typically served with coconut chutney, veg kurma, chicken curry, mutton kuzhambu, and sodhi kuzhambu for a versatile and wholesome meal. 

Egg roast is a spicy, dry curry rich in protein. In this preparation, hard-boiled eggs are simmered and coated in a caramelised onion-tomato gravy. If you are bored with fried eggs, then give this recipe a try. It goes well with appam, porottas and chapattis. This dish does not require coconut and is perfect for lazy days. This recipe is one of the most popular dishes served in Kerala restaurants.

Kappa Puzhukku is a vegan-friendly, gluten-free Kerala preparation that uses a unique ingredient: tapioca root. It is an upgraded version of mashed potatoes, in which kappa is first boiled and mashed, then given a typical South Indian tempering. The Flavours of this dish range from savoury to slightly spicy thanks to aromatic spices, and it pairs well with a coconut chutney on the side or a bowl of fresh yoghurt. 

Mostly similar to the meethe gulgule from the North, Unniyappam are sweet fritters from Kerala made with rice, banana, coconut, and spices, and served in the Onam Sadya. Crispy outside and soft inside, these sweet and round balls are made using an appe chatti pan (if you don’t have one, you can simply deep-fry them). You can find this unniyappam recipe in Kerala at Nivedyam, where it is offered as Prasad in temples. 

This isn't a dish; it is a deep-fried rose cookie from Kerala made with rice flour and eggs. Also known as achu murukku, it is a crispy snack made with a special mould that gives it its iconic flower-like pattern. These thin and lightly sweet cookies are popular in the Christian community in Kerala, where they eat and share this snack on Christmas. A small batch of these cookies with coffee is all you need for a comforting tea time. 

Pazham pori are golden banana fritters that are popular as a snack in Kerala. These are made from a unique variety of banana known as Nendram pazham, which is sliced, coated in all-purpose flour batter, and deep-fried. However, if that variety of banana is not available, regular firm ripe bananas can be used instead. Unlike regular fritters that are served with chutneys, these are traditionally served on their own as an evening snack with tea.