It might be hard to believe this but, God’s Own Country, can actually be located on a map. Tucked between the Arabian Sea on the west and the Western Ghats on the east, along the southwest coast of India, is the panoramic state of Kerala. Literally meaning, the ‘land of coconut,’ bustling palm trees are visible as far as the eye can see. Sharing state boundaries with Karnataka in the north and Tamil Nadu in the south, this Indian state’s natural landscapes of lush greens, backwaters, beaches, and mountains, justifies its claim to being God’s Own Country. In the 1999 edition of Traveler Magazine, National Geographic had declared Kerala to be one of the Ten Paradises of the World.
But Kerala’s natural beauty is not the only thing that sets it apart. The people and the culture here have played an equally important role in drawing attention. The state has the highest literacy rate in India at 96.2% (2020), highest life expectancy at 75 years (2020), and one of the lowest infant mortality rates at 6 (2019). Kerala also has the highest female to male ratio - 1084 females to 1000 males (2011 census).
Food From Kerala - History
Kerala is not just a feast for the eyes but for the mouth as well. To explore and appreciate the diverse and palatable Kerala cuisine, it is important to understand its various influences.
Kerala’s climate and soil is ideal for the cultivation of a wide variety of spices including black pepper, cardamom, cinnamon, nutmeg, and vanilla, to name a few. These spices not only influenced local food from Kerala, but also opened up the Spice Route, and spice trading brought many foreigners to its Malabar Shore. Traders from the Middle East, China, France, Portugal, and England took these spices back to their countries, and also left behind their marks on Kerala cuisine. The large addition of different religions to the local population played a very important role in diversifying local cuisine, especially in the consumption of non-vegetarian food. Coconut, rice, and tapioca (owing to the climate and soil of the tropical state being suitable for their large-scale cultivation), and seafood (owing to the rich inland and marine water body sources), are a Kerala staple. Chillies, curry leaves, mustard, tamarind, and asafoetida, are some of the other most dominant ingredients.
Kerala Food Hindu Cuisine
The Hindu cuisine is predominantly vegetarian. The prime ingredients being coconut and rice. The food is generally prepared in coconut oil, coconut milk or coconut paste, and coconut may often be used as a garnish. Rice is generally eaten in all three meals, in one form or another. One of the most popular dishes, that has also managed to make its presence pan-Indian, is Idli and Dosa, eaten with coconut chutney and sambar. Some other everyday dishes include Puttu, Idiyappam, Appam, Eriserry, Pachadi, and Olan, to name a few. Some Kerala Hindus do eat meat as well.
Puttu (With Kadala Curry)
A breakfast staple, Puttu is steamed rice cake made with rice flour and grated coconut. Puttu is shaped like tiny cylindrical bars and was traditionally prepared in bamboo logs that gave the dish an earthy aroma. Puttu goes best with Kadala curry (black chickpeas in spicy coconut gravy), along with banana and fried pappadam.
Indian Groceries Needed for Puttu:
- Rice Flour
- Grated Coconut
- Salt
Idiyappam
Also going by the name Noolappam, Idiyappam is a popular vegetarian dish from Kerala, generally eaten for breakfast. It is also called string hoppers. Idiyappam is made from fine rice noodles that are made from scratch using rice flour. The rice flour itself can be prepared at home or bought directly from the market. The Idiyappam can be paired with any curry-based side dish, and pairs well with vegetable stew or egg curry.
Indian Groceries Needed for Idiyappam:
- Rice (if making the flour at home) or Rice Flour
- Salt
- Oil/Ghee (Preferably Coconut Oil)
- Coconut (optional)
Eriserry (Pumpkin and Lentil Curry)
Eriserry is one of Kerala’s main side dishes and is part of the Sadhya feast for festivals like Onam. Eriserry is a unique combination of sweet yellow pumpkin, crunchy lentils, coconut, and several aromatic spices. While pumpkin is the traditional choice, it is also made with sliced yams. Erissery is both vegan and gluten free, and is best eaten with steamed rice.
Indian Groceries Needed for Pumpkin Eriserry:
- Pumpkin
- Red Cow Peas
- Coconut
- Coconut Oil
- Turmeric Powder
- Salt
- Mustard Seeds
- Cumin Seeds
- Curry Leaves
- Red Chillies
- Green Chillies
Mappila (Muslim) Cuisine
The spice traders from the Middle East brought to Kerala its own cuisine, Mappila, having both Arabic and Persian influences. Their food slowly infused with traditional Kerala food, to give it a distinct regional flavor.
Seafood and meat are staples in the Mappila cuisine. Spices like cardamom, red chilli, and clove are used generously in the making of most dishes. Some ethnic Mappila dishes are Erachi Puttu, Pathiri, Kallummakkaya (Mussels) Curry, Malabar Parottas, Thalassery Biryani, Malabar Biryani, and Mandi.
Pathiri
A Pathiri is a thin flatbread made of rice flour and is a staple in the Mappila cuisine. A light dish by itself, it is eaten for both breakfast and dinner, generally accompanied with a curry dish (mutton curry, chicken curry, egg curry, etc).
Indian Groceries Needed for Pathiri:
Kerala Parotta
The Kerala Parotta, famously known as Malabar Parotta owing to its origins, is a popular dish from the Mappila cuisine. Made with plain flour, the parotta is a layered fluffy flatbread. What makes the Kerala Parotta so unique is its flaky, crisp crust and soft inside. As soon as it’s off the stove, the traditional way to serve it is by first crushing it. The Kerala Parotta is generally eaten with a curry - vegetable curry, egg curry, beef curry, and chicken curry are some options. Kerala Parotta with Beef Curry is incredibly popular. A healthier version with wheat flour can also be made.
Indian Groceries Needed for Kerala Parotta:
- Plain Flour (Maida)
- Salt
- Sugar
- Oil
- Egg
Thalassery Biryani
In the Malabar region of Kerala, the aroma of Biryani is always in the air. The Biryani cooked in its various districts like Thalassery, Kozhikode (Calicut), and Mahe, each has its distinct flavor. This is because of the differences in ingredients used and the preparation process of making the Biryani. Authentic Thalassery biryani is made with Kaima rice (Jeerakasala) which brings a little sweetness to the savory dish. If unavailable, it can be prepared with basmati rice. Marinated chicken dipped into a gravy is set in layers with spiced rice and garnished with nuts and raisins. The slow cooking in the traditional ‘dum’ allows the flavors and aromas to infuse.
Indian Groceries Needed for Thalassery Biryani:
For the Rice:
For the Gravy:
- Chicken
- Onions
- Ginger
- Garlic
- Tomatoes
- Green Chillies
- Lemon Juice
- Curd
- Turmeric Powder
- Mint Leaves
- Coriander Leaves
- Garam Masala (Cardamom, Cinnamon, Clove, Mace, Fennel, Cumin Seeds, Star Anise, Peppercorns)
- Salt
- Oil
For the Garnish:
- Onions
- Sultana Raisins
- Cashew Nuts
- Salt
- Oil/Ghee
- Rose Water
Nasrani (Christian) Cuisine
Just like Mappila cuisine, Nasrani cuisine is hearty with meat, and like the whole of Kerala, goes heavy on spices and coconut. The cuisine primarily represents the culinary culture of the Syrian Christians, which is a culmination of Middle Eastern, Syrian, Jewish, Western, and local Keralan influences. In 15th Century CE, the Portuguese had brought with them, potatoes, tomatoes, pineapple, and vinegar, food till then unknown to the land. The Portuguese also introduced broth-based curries to the Nasrani diet. Appam, Ishtu (Mappas), Piralen, Fish-based dishes like Meen Molee, Meen Vevichathu, and Karimeen Pollichathu; Vindaloos, Irachi Ularthiyathu, and duck roast are some of the most popular Christian delicacies.
Ishtu
Ishtu, or Mappas, is a creamy, aromatic dish. It is a localized recreation of the European stew. Traditionally, Ishtu is vegetarian, with potatoes taking the center stage. Potatoes along with a few other vegetables like carrots and green peas (optional) are cooked in a coconut milk gravy, which is tempered with fragrant mild spices. Ishtu tastes great with Appam. Ishtu can also be prepared with meat like chicken, beef, or lamb.
Indian Groceries Needed for Ishtu:
- Potatoes
- Onion
- Coconut
- Green Chillies
- Ginger
- Curry Leaves
- Coconut Oil
- Salt
Karimeen Pollichathu
A popular item to eat is fish and Karimeen Pollichathu, courtesy of the Nasrani cuisine. The Karimeen or the Pearl Spot Fish is found in abundance in the backwaters of Kerala, especially in Alleppey. In fact, the Pearl Spot was declared the state fish of Kerala. A spicy thick paste is put all over the cleaned Pearl Spot fish, which is then wrapped in a plantain (banana leaf) and slow cooked. It is eaten with rice, flatbread, or all by itself.
Indian Groceries Needed for Karimeen Pollichathu:
- Pearl Spot Fish
- Onions
- Tomatoes
- Curry Leaves
- Green Chillies
- Ginger
- Garlic
- Turmeric Powder
- Red Chili Powder
- Coriander Powder
- Black Pepper Powder
- Vinegar
- Lemon Juice
- Coconut
- Coconut Oil
- Salt
- Banana Leaf (to wrap the fish)
Kerala Beef Fry
Kerala Beef Fry, also known as Irachi Ularthiyathu is another popular dish. Tender chunks of beef are slowly roasted in aromatic spices and garnished with curry leaves and coconut to create this dry yet flavorful dish. Kerala Beef Fry paired with Kerala parotta is a common selection.
Indian Groceries Needed for Kerala Beef Fry:
- Beef
- Onion
- Garlic
- Ginger
- Green Chillies
- Curry Leaves
- Turmeric Powder
- Red Chili Powder
- Coriander Powder
- Garam Masala (Cloves, Cardamom, Cinnamon, Star Anise, Fennel Seeds, Mace)
- Coconut
- Coconut Oil
- Salt
