Famous Foods

Kerala is very famous for its rich cultural heritage and diverse cuisine. Here are some famous foods in Kerala:

Appam and Stew: Appam is a popular breakfast dish made with fermented rice batter and coconut milk. It is usually served with a stew made of vegetables, meat, or fish cooked in coconut milk and spices.

Puttu and Kadala Curry: Puttu is a cylindrical steamed rice cake that is usually served with kadala curry, a spicy chickpea curry made with coconut milk and spices.

Karimeen Pollichathu: Karimeen or Pearl Spot fish is marinated in a mixture of spices and cooked in banana leaves. It is a popular seafood dish in Kerala.

Fish Curry: Fish curry is a staple food in Kerala, made with fish, coconut milk, and a variety of spices. It is usually served with rice or appam.

Meen Moilee: Meen Moilee is a fish curry made with coconut milk, turmeric, ginger, garlic, and other spices. It is a popular dish in the coastal regions of Kerala.

Thoran: Thoran is a vegetable stir-fry made with grated coconut, green chillies, and a variety of vegetables such as cabbage, beans, and carrots.

Sambar: Sambar is a spicy lentil soup made with tamarind, vegetables, and a variety of spices. It is a popular side dish for rice, idli, and dosa.

Idiyappam and Egg Roast: Idiyappam is a steamed rice noodle that is usually served with egg roast, a spicy and flavorful dish made with eggs, onions, tomatoes, and spices.

Beef Fry: Beef fry is a popular dish in Kerala made with beef, onions, and a variety of spices. It is usually served with rice or appam.

Banana Chips: Kerala is famous for its crispy and crunchy banana chips, made with thinly sliced raw bananas and fried in coconut oil. It is a popular snack in Kerala. Kerala has lot of food items which are very helpful to the health. Kerala's sadhya which are prepared in occasion of Onam has a great balance of antioxidants and high calcium.

Appam with stew it is a traditional South Indian dish that consists of appam, a type of pancake made with fermented rice batter, and a vegetable or meat-based stew. The appam is light, fluffy and has a slightly sweet taste, while the stew is rich, savory, and full of flavor. To make appam, you will need to soak rice and grind it into a smooth batter with yeast, sugar, and coconut milk. The batter is then allowed to ferment overnight before being cooked on a flat pan. The result is a thin, lace-like pancake that is crispy on the edges and soft and fluffy in the center.

For the stew, you can use a variety of vegetables like potatoes, carrots, beans, and peas, or meat like chicken or lamb. The stew is flavored with a variety of spices like cinnamon, cardamom, cloves, and curry leaves, and is cooked in coconut milk to give it a rich and creamy texture.

Porotta and beef: it is a popular food item in Kerala. Kerala has a diverse cuisine, and "Porotta and beef" is one of the many dishes that is enjoyed by locals and visitors alike. Porotta is a layered flatbread made from flour, water, oil, and salt. It is a popular breakfast and dinner item in Kerala and is often eaten with curries, especially beef curry. Beef is a popular meat in Kerala, and it is used in various dishes, including beef fry, beef roast, and beef curry. It's very popular in Kerala , it may not be culturally appropriate to promote or consume it in some contexts.

Ela Sadhya is a traditional vegetarian feast in the South Indian state of Kerala, usually served during festivals and special occasions like weddings. It is typically served on a banana leaf and consists of a variety of dishes, including rice, sambar, avial, thoran, olan, pachadi, pickle, papadam, and payasam.

The Sadhya is usually served on a mat or a low table, with people sitting cross-legged around it. The rice is placed in the center of the leaf, and the other dishes are served around it. The meal is traditionally eaten with hands, and water is served at the end to wash hands. Sadhya is an important part of Kerala's culture and is considered a symbol of community and togetherness.

Dosha ghee roast with sambaris a popular South Indian dish that consists of a thin and crispy dosa (a fermented crepe made from rice and lentils) cooked in ghee (clarified butter). Sambar is a tangy and spicy lentil-based vegetable stew that is commonly served with dosa in South India.

To make dosha ghee roast with sambar, you will need to start by preparing the dosa batter by soaking rice and lentils overnight and blending them into a smooth batter. Then, you will need to heat a non-stick dosa tawa (griddle) on medium heat and pour a ladleful of batter onto the center of the tawa. Using a circular motion, spread the batter outwards to make a thin, even layer. Once the dosa starts to cook and turn golden brown on the bottom, spread a teaspoon of ghee on top and flip it over to cook the other side. Once the dosa is cooked, fold it in half or roll it up and serve it hot with sambar and chutney.

To make the sambar, you will need to cook lentils and vegetables (such as onions, tomatoes, carrots, and potatoes) in a pot with tamarind paste and a spice mix that typically includes turmeric, cumin, coriander, and red chili powder. Once the lentils and vegetables are cooked, a tempering of mustard seeds, cumin seeds, curry leaves, and dried red chilies is added to the sambar for additional flavor.