Idiyappam, also called string hoppers, is a light and healthy South Indian breakfast made from rice flour. The thin noodles are soft, non-sticky, and steamed to perfection. A staple in Kerala households, Idiyappam is usually served with vegetable stew, kurma, or sweetened coconut milk, making it both versatile and satisfying.

This Kerala-style Kadala–Chena–Kaya Curry is a traditional, homely dish made by combining black chickpeas, elephant foot yam, and raw banana simmered in a rustic coconut-cumin paste. What makes this curry truly special is the golden-roasted coconut tempering, which adds a nutty aroma, crunch, and a depth of flavour unique to Kerala cuisine. The mixture of textures—soft chickpeas, tender vegetables, and crispy coconut—creates a wholesome, nourishing curry that pairs beautifully with steamed rice, puttu, or chapati. Rich in proteins, fibre, and natural earthiness, this dish reflects the soul of coastal cooking and the comfort of everyday Kerala meals.

A hidden treasure of Andhra cuisine is Ulavacharu Biryani, which layers a tangy, earthy rasam made from horse gram (ulavalu) as its foundation. The slow‑cooked rice takes on the rich, smoky flavours of the horse gram and spices, while a variety of colourful veggies provide texture and brightness. Anyone looking for a protein‑rich and healthier biryani instead of the typical heavy ones must try this recipe.