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Kerala cuisine is famous for its mouthwatering recipes and authentic Malayaly dishes. Kerala food is spicy and delectable. Kerala follows its own distinctive cuisine by making use of the ingredients locally available. Sea food is popular among Malayalees.
The local Kerala food, both vegetarian and non-vegetarian, includes a lot of coconut as it’s grown aplenty in the coastal areas. Grated coconut is added to virtually every dish. Coconut milk is used to make the gravies and lends a sweet tinge to the cooking. The oil used for cooking is mainly coconut or vegetable oil. The red variety of rice or’ Kuththari’ that grows well in this fertile soil is the staple food.
The average Malayaly is very liberal in his use of spices. The commonly used spices are green chillies, cumin, coriander, clove, cinnamon, cardamom, pepper and dried red chillies. Curry leaves and coriander leaves added fresh offer a subtle yet irresistible flavor. Steam cooked food is commonly used in Kerala. A great emphasis is laid on healthy nutritious cooking.
The vegetarian cuisine of Kerala is mildly flavored, gently cooked and is light on the stomach. The non vegetarian Malayaly food items are spicy and scrumptious. Sea food such as fish, crabs, shellfish, and lobsters are included in everyday cooking especially in the coastal regions. Smaller varieties of fish are dried, salted and pickled.