Must-Try Recipes
Popular Kerala Dishes in Kochi
Popular Kerala dishes in Kochi are traditional dishes passed down for generations, deeply rooted in Kerala’s heritage, festivals, and daily life. Featuring coconut, rice, spices, and seafood, they reflect the state’s rich culinary culture.
Puttu & Kadala Curry
A traditional Kerala breakfast food is puttu and kadala curry.Grated coconut and pounded rice are used to make puttu, a soft, steamed rice cake that is frequently moulded into a dome or cylindrical shape.
Curry made with coconut, spices, and occasionally a small amount of coconut milk for richness is called kadala curry.
Known for its simplicity, nutritional value, and mouthwatering blend of textures soft, crumbly puttu coupled with a spicy, substantial curry this dish is a mainstay in Keralan homes. For added flavour, it is frequently eaten with bananas or a ghee drizzle.
Appam and Stew.
A popular Kerala breakfast combo is appam and stew.
Appam are bowl-shaped, soft, lacy rice pancakes cooked with coconut milk and fermented rice batter. The centre of them is soft, while the edges are sharp.
Stew: A dish cooked with coconut milk and lightly spiced vegetables or meat (mutton or chicken). It has a warm and fragrant flavour because to the addition of real spices including cardamom, cinnamon, and cloves.
This meal, which is popular in Kerala for its flavourful yet light taste, is frequently served at festive breakfasts and other events.
Biryani
Layering aromatic basmati rice with seasoned meat (chicken, mutton, fish, or prawns) or vegetables creates the fragrant, flavourful rice dish known as biryani. Cardamom, cinnamon, cloves, and star anise are among the spices that are slow-cooked in it; ghee, saffron, and caramelised onions are frequently added for flavour.
Malabar biryani, also known as Thalassery biryani, is a well-known Keralan dish made using Jeerakasala rice, which is aromatic and small-grained. It has flavours that are rich in ghee and mildly spiced.
Kozhikode Biryani is a popular dish in northern Kerala that is more aromatic and spicy.
Another version is Kaima Biryani, which has a unique preparation method and is cooked using short-grain rice.
Kerala biryani, which comes with raita, pickle, papadam, and date-lemon chutney, is a must-try for foodies!
Chicken curry
Nadan Kozhi Curry is a traditional Kerala-style chicken curry known for its rich, spicy, and aromatic flavors. It is made using a blend of coconut oil, fresh spices, and curry leaves, giving it an authentic taste.For a deep, rich flavour, use traditional Keralan spices like chilli, garam masala, coriander, and black pepper.
Curry leaves and coconut oil—the scent that characterises Keralan food.
A naturally rich gravy is achieved by slow-cooking a thick onion-tomato base.
Coconut Variation Optional: For added depth, some recipes call for toasted coconut paste or coconut milk.
Sadhya
At festivals, weddings, and special events like Onam and Vishu, sadya, a sumptuous traditional Kerala feast, is usually served on a banana leaf. It includes a range of vegetarian recipes, each with its own distinct flavour and texture.Sadya is eaten by hand and follows a specific serving order, making it not just a meal but a cultural experience
Aviyal
A classic Keralan cuisine, Avial (Aviyal) is cooked with curry leaves, coconut, yoghurt, and a variety of vegetables. It has a thick, semi-dry consistency with a hint of spice.Avial goes well with rice and is a staple of Kerala Sadya. It is renowned for having naturally sweet, creamy, and mild vegetable flavours.
Parippu Curry
Dal Curry is a hearty and high-protein lentil meal that is prepared by cooking lentils (dal) with spices, tomatoes, onions, and coconut oil or ghee. It is typically eaten with rice or chapati and is a staple in Kerala and throughout India.