Kerala, which is surrounded by water, is known for its mouthwatering seafood dishes, some of which include mussels, crab, tiger prawns, king prawns, tiny prawns, oysters, sardines, mackerel, tuna, and stunning red lobsters. When strolling through Kerala’s streets, one simply cannot stop drooling. Kerala takes great pleasure in the extensive selection of non-vegetarian foods it has to offer to its ravenous tourists, unlike its neighbours.
1. Stew and Appam
Anyone from Kerala will vouch for stew and appam as their favourite dishes from back home! I believe they are justified in doing so because appam appears to be a revolution in the food industry. It resembles a rice pancake with a crispy, paper-thin exterior and a soft, dense middle. No matter what you eat it with, appam will boost the flavour of that meal by a factor of a hundred! It is typically served with a southern-style stew, though, where pieces of any type of meat are covered in a silky, rich, and delectable coconut curry that will make you sad when it’s gone.
2. Nadan Kozhi Varuthathu
Chicken fried is always a good choice! You fried a chicken, which is the preferred meat of 99% of people worldwide! Who doesn’t enjoy fried food? Therefore, this rendition of a chicken fry is extraordinary. The chicken is fried with onion, garlic, chilli, vinegar, and coriander and served on a banana leaf. You’ll want more after tasting this popular Keralan dish’s spicy flavour on your tongue.
3. Palada Payasam
Simple rice pudding, also known as kheer, is a traditional dessert served during the Onam festival and other special occasions in Kerala. The most traditional version of this delicacy is cooked with rice ada, which is easily found in any grocery store run by Keralite residents, along with sugar, milk, and ghee. Any great occasion would be incomplete without the beloved payasam, after all!
4. Thalassery Biriyani
The most famous dish to come from Thalassery, the northernmost town in Kerala, is a unique biriyani with mouthwatering flavour and scent. This meal is produced especially for the festival of Eid in the Malabar region of Kerala and is comprised of kaima or biryani rice, real masala made of certain spices and dry nuts, and stuffed meat. The meal is best enjoyed with salad, curd, and lime pickle (naranga achar).
5. Coconut Toddy
Kallu, often known as coconut toddy, is a unique beverage made in Kerala from tender coconut. There are two varieties: sweet and sour. The people ferment it to make arrack or the sour kallu, which has a somewhat higher alcohol level and tastes something like the ‘bhang’ of North India. The sweet kallu is very cooling. From this palm toddy, the locals make vinegar, palm jaggery, and yeast. Try observing the locals making toddy from the coconut tree if you’re ever in Kerala. The experience would be quite intriguing.