A FOOD TRADITION
Kerala Cuisine
Kerala cuisine is a southwest Indian coastal tradition using rice, coconut, curry leaves, seafood, fermented batters, and layered spice blends.
Dishes linked to this cuisine
1–12 of 41
Achappam
A Kerala mould-fried crisp made from rice flour, wheat flour, egg, coconut milk, and sugar, often with sesame seasoning.
Ada Pradhaman
A rich Kerala dessert of rice ada simmered with jaggery and coconut milk, commonly finished with ghee and cardamom.
Appam
A bowl-shaped fermented rice pancake with a soft, lacy center and lightly crisp edges, traditionally made with coconut milk.
Avial
Avial is a thick Kerala vegetable preparation in which mixed vegetables are simmered with coconut, green chilli, cumin, and often yogurt before a finishing drizzle of coconut oil.
Banana Halwa
A dense Kerala confection made by slowly reducing ripe bananas with sugar and ghee until glossy and sliceable.
Beef Ularthiyathu
A Kerala dry-roasted beef preparation cooked with aromatics, spices, coconut, and oil until richly browned and relatively dry.
Chatti Pathiri
A Kerala layered pastry made from thin wheat-flour crepes with an egg-and-milk batter and a sweet nut filling, traditionally cooked with ghee.
Duck Roast Kerala Style
A Kerala-style duck preparation in which duck is braised and reduced with onions, aromatics, spices, and a rich roasting masala.
Erissery
Erissery is a Kerala vegetable and legume dish simmered with coconut and warm spices.
Fish Mappas
Fish is simmered in a fragrant, mildly spiced coconut-milk sauce with onion, ginger, garlic, and green chilli.
Idiyappam
Delicate steamed rice-flour noodles formed into nests and commonly layered or served with grated coconut.
Kalan
Kalan is a thick Kerala curry of tart yogurt, raw banana or yam, and ground coconut-spice paste, traditionally served as a side dish with rice.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.