Kerala Cuisine reflects the multi regional and cultural aspects of Kerala. Keralites also serve banana leaf meals (usually vegetarian) during lunch which can be an interesting and efficient way in which to enjoy your meal.
Kerala is famous for tea and usually, it is consumed with sugar and milk. Some people are fond of taking ‘plain tea’ which means tea only with sugar and without milk. Crushed ginger can add more flavour to the tea. Keralites also like to have coffee.
Elaneer or tender coconut water can be called as traditional health drink of Kerala. People also like drinking water of young coconut. Tender coconut water is delicious and nutritious too. It relieves thirst and introducing fluid to the body, nourishing the body, and stimulating or soothening to the individual. Elaneer is appreciated for their flavour and also as a source of energy.
Kerala has local intoxicating drink called Toddy that is made from Coconut . A natural drink that tastes a bit like cider. Coconut toddy is very popular alcoholic drink which is made from coconut tree sap. Toddy is made from young bud, extracts and ferments it. Toddy is reputed to have energetic power, keeping the drinker healthy. Toddy tapping is the traditional employment of rural Kerala and this supplement their livelihood.
Kerala Signature Dishes
Puttu and Kadala – It is Kerala’s signature breakfast dish and a must cook menu in every Kerala house. In olden days, puttu used to be made in bamboo steamer
Pazham Pori – Pazham Pori is a sweet dish made with ripe banana dipped in flour mixed with sugar. It is usually sold in road side tea-shops.
Chakka Ada (Jackfruit ada) – In different regions chakka ada is called as Kumbilappam or Therali appam.Leaf wrapped fragrant, flavoured steamed Jackfruit cakes makes yourrrrrr mouth watered.
Kappa with Meen ( tapioca with fish curry )- It is a common man’s food and the toddy shop favourite dish.This combination brings genuine traditional Kerala taste.
Kadugu Manga ( tender mango pickle) – It is the unique homemade dish of Kerala and favourite pickle of Keralites
Palada Pradhaman – It is a sweet dessert which is made during Kerala festivals. Paladapradhaman is made of flakes of cooked rice, milk, and sugar.
Kerala Tourism and Kerala Travel will be a memorable one by having a Kerala Sadya, the highlight of any Malayali function whether it be birthday, marriage or just a get together. It is very much part and parcel of the Malayali socio – cultural psyche.
Kerala Sadya is traditionally a vegetarian, is a gourmet’s delight with as many as 24 items to devour. Served typically in a plantain leaf, with the tip to the left of the person sitting besides, each item has a specific place. Pickles must be served on top left corner and banana chips on the bottom left corner. This makes it easy for the waiters to identify the requirement of the diner by just looking at the leaf.
The dishes include plain boiled rice, curries, papadam, butter milk, chips and payasams. The curries are made of different vegetables and have different flavors. Coconut, being abundant in Kerala, is a major ingredient of all dishes.
Payasam takes the pride of place in any Sadya.It is in the form of thick liquid. There are different varieties depending on the ingredients. It is made with white sugar or jaggery to which milk or coconut milk is added. For example Palada Pradhaman is made of flakes of cooked rice, milk and sugar. Pazha pradhaman is made of cooked nendra plantain in jaggery and coconut milk. And so on.
Just as the proof of the pudding is in eating, the sign of a good sadya is a clean, well wiped leaf with no left overs. And that suggests the occasion is truly blessed.