Cuisine of Kerala

Cuisine of Kerala is the traditional cooking style of the Kerala region, located in the southern part of India. Known for its diverse range of dishes, the cuisine of Kerala is a blend of both vegetarian and non-vegetarian options, heavily influenced by the state's significant fishing industry.

History

The history of Kerala's cuisine can be traced back to the ancient Dravidian civilization. The cuisine has been influenced by various cultures and foreign invasions, including the Arabs, Portuguese, Dutch, and British, who have all left their mark on the food of this region.

Ingredients

The cuisine of Kerala is characterized by the use of coconut, rice, and a variety of spices. Coconut is used in almost all dishes, either grated, in the form of milk, or as oil. Rice is the staple food and is consumed in various forms such as rice cakes, rice pudding, and rice noodles. Spices like black pepper, cardamom, cloves, ginger, and cinnamon are also widely used.

Dishes

Some of the popular dishes in Kerala cuisine include Sadya, a vegetarian meal served with boiled rice and a host of side-dishes; Appam, a type of pancake made with fermented rice batter and coconut milk; Puttu, a cylindrical steamed rice cake cooked with coconut shavings; and Malabar Matthi Curry, a spicy fish curry.

Beverages

Traditional beverages of Kerala include Sambharam, a spiced buttermilk drink, and Toddy, a natural alcoholic beverage made from the sap of palm trees.

See also

• Indian cuisine
• South Indian cuisine
• Malayali