The unusual cuisine of Kerala
brings to the fore the culinary expertise of the people of Kerala.
Producing some of the tastiest foods on earth, the people of Kerala are
gourmets with a difference.
The cuisine is very hot and spicy and offers several gastronomic
opportunities. The food is generally fresh, aromatic and flavoured.
Keralites are mostly fish-and-rice eating people.
 The
land and the food are rich with coconut, though one can't imagine Kerala
food without chilies, curry leaf, mustard seed, tamarind and asafoetida.
Just a pinchful of tamarind can substitute tomatoes, but there is no
real substitute for curry leaf. Since time immemorial, coconut has been
an integral part of the cuisine of Kerala.
These people put to good use whatever the land offers and the result is
a marvellous cuisine that is simple yet palate tickling. They relish
equally a dish as simple as 'kanji' (rice gruel) or as extravagant as
the 'sadya' (feast).
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Popular Dishes The Tangy Rasam
The hot Rasam, served after a delectable array of sweets, is a tangy
deviation from the symphony of tastes and is poured on another serving
of rice. The famous British 'Mulligatawny Soup' is said to have derived
its flavour from Rasam.
Rasam is a mixture of chilly and pepper corns powders boiled in diluted
tamarind juice. The pulissery is seasoned buttermilk with turmeric
powder and green chillies. 'Moru' or plain sour buttermilk comes salted
and with chopped green chillies and ginger.
 Appam
Appam is the soft pancake made from toddy fermented rice batter, with a
soft spongy middle, which is laced with crispy edges. It is generally
consumed with either vegetable or chicken or mutton stew, thoroughly
mellowed with thick coconut milk and garnished with curry leaves.
Puttu
A type of steam cake, 'Puttu' is made from rice flour and steamed in
long hollow bamboo or metal cylinders. Depending on the taste
preference, Puttu can be had with steamed bananas and sugar or with a
spicy curry made from gram or chickpeas.
Tapioca And Fish Curry
A sumptuous, mouthwatering delicacy, it's a not- to- be-missed
combination of 'Kappa' and 'Meen curry'. With natural flavours erupting
out of it liberally, the fish curry is made with garlic paste, onions
and red chillies and seasoned with mustard seeds and curry leaves.
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Desserts
 The
rich and irresistible desserts form an essential part of the meals.
These are served midway through the meals.
Payasam is a thick fluid dish of brown molasses, coconut milk and
spices, garnished with cashewnuts and raisins. There could be a
succession of payasams, such as the lentil payasam and the jackfruit
payasam, Bengal gram payasam and so on, though 'Adapradhaman', a rich
payasam with thin rice wafers, is arguably the ultimate delicacy.
'Palppayasam', made with sugar, ghee and spices, brewed in creamy white
milk is regarded as the last word in sweet dishes. This is served with a
golden yellow sweet pancake known as 'boli'.
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Kerala Travel Tours - Kerala means "land of
coconuts". Many call the beach at kovalam the best in
india. Emerald Kerala Backwaters, lush hill stations, ayurveda
and health resorts, enchanting beaches of Kerala, and exotic
cuisine… all of which are a part of Kerala Travel and Tourism
Guide. 
