5 Things you must eat in Kerala
The food of Kerala is one that needs no introduction: It's simple, zesty, flavourful and offers an intelligent combination of potent spices. Unlike the cuisine of its neighbouring states, the food of Kerala prides itself on being predominantly non-vegetarian. You've got chicken, mutton, pork, beef and a thrilling range of seafood - mussels, crab, tiger prawns, king prawns, tiny prawns, oysters, sardines, mackerel, tuna and gorgeous red lobsters.
Mallu food isn't just about the recipes; it reflects a meeting of cultures. Kerala hindus have a largely vegetarian menu and use coconuts that grow along the coast. Syrian Christians eat more fish and meat, and the Muslims make delicious breads and sizzling biryani. But some techniques and habits remain common through the state; vegetables are cooked with mild spices and steamed in their own juices or cooked in yogurt coconut milk. Rice is the staple food and red rice is commonly eaten. Coconut oil is preferred for cooking and is what gives Malayali cuisine a distinct taste.
Kerala is also known as the 'land of spices' and has attracted traders and travelers for centuries. Its mountainous terrain has the perfect climate to support the cultivation of pepper, nutmeg, cardamom,cinnamon, cloves and turmeric. It's probably why they're prominently used in Mallu cooking. Coconut is an indispensable hero of the Kerala cuisine. It's used in everything - from hot curries to soothing desserts. Besides enhancing the taste of the dish, it blends and tones down the potency of the spices. Unripe mango is also used in some fish and vegetable preparations. So is lime juice and vinegar. The pulp extraction of tamarind (in the form of pulp) is also used very often to give the food a unique sour taste.
1) Fish Mappas (Fish curry)
An elegant fish curry cooked in coconut milk that makes the perfect partner for a plate of steamy appams.
2) Kozikode Biryani
Don't mistake this for just another biryani recipe. It's crossed generations and is made all along the Malabar area in Kerala - from Kozhikode, Malappuram, Thalassery to Kasargod. What you need for this stellar dish is a huge amount of spices, a small amount of chilli and one perfectly boiled egg.
3) Pomfret Moilee
The recipes is simple, easy and sensational. A fleshy pomfret, some mustard seeds, curry leaves, tomatoes and turmeric and you've got yourself a cracker of a dish.
5) Karimeen Pollichathu
Unwrapping a steamed fish is as good as unwrapping a new present. Marinated pearl spot fish is wrapped in a huge banana leaf, steamed still done and served with parboiled rice.
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Mallu food isn't just about the recipes; it reflects a meeting of cultures. Kerala hindus have a largely vegetarian menu and use coconuts that grow along the coast. Syrian Christians eat more fish and meat, and the Muslims make delicious breads and sizzling biryani. But some techniques and habits remain common through the state; vegetables are cooked with mild spices and steamed in their own juices or cooked in yogurt coconut milk. Rice is the staple food and red rice is commonly eaten. Coconut oil is preferred for cooking and is what gives Malayali cuisine a distinct taste.
Kerala is also known as the 'land of spices' and has attracted traders and travelers for centuries. Its mountainous terrain has the perfect climate to support the cultivation of pepper, nutmeg, cardamom,cinnamon, cloves and turmeric. It's probably why they're prominently used in Mallu cooking. Coconut is an indispensable hero of the Kerala cuisine. It's used in everything - from hot curries to soothing desserts. Besides enhancing the taste of the dish, it blends and tones down the potency of the spices. Unripe mango is also used in some fish and vegetable preparations. So is lime juice and vinegar. The pulp extraction of tamarind (in the form of pulp) is also used very often to give the food a unique sour taste.
1) Fish Mappas (Fish curry)
An elegant fish curry cooked in coconut milk that makes the perfect partner for a plate of steamy appams.
2) Kozikode Biryani
Don't mistake this for just another biryani recipe. It's crossed generations and is made all along the Malabar area in Kerala - from Kozhikode, Malappuram, Thalassery to Kasargod. What you need for this stellar dish is a huge amount of spices, a small amount of chilli and one perfectly boiled egg.
3) Pomfret Moilee
The recipes is simple, easy and sensational. A fleshy pomfret, some mustard seeds, curry leaves, tomatoes and turmeric and you've got yourself a cracker of a dish.
4) Erissery
This dish is enjoyed as a side dish throughout Kerala in weddings and festivals. It's two star ingredients are pumpkins and coconut.
5) Karimeen Pollichathu
Unwrapping a steamed fish is as good as unwrapping a new present. Marinated pearl spot fish is wrapped in a huge banana leaf, steamed still done and served with parboiled rice.
GET YOUR FAVOURITE AUTHENTIC DELICACIES DELIVERED TO YOUR HOME.
DIAL 75 1111 3333
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