History of Kerala Traditional Food

Kerala traditional food is a vibrant mosaic shaped by centuries of trade, culture, and geography.
Historically, Kerala was a hub for the spice trade, attracting Arabs, Chinese, Portuguese, and Dutch
traders. This confluence of cultures greatly influenced the region’s culinary practices. Coconut, spices,
rice, and seafood became staples, with cooking techniques evolving across Hindu, Christian, and
Muslim communities.

Kerala Food Origins and Common Ingredients

The base of Kerala traditional food revolves around rice, coconut, and a medley of spices such as black
pepper, cardamom, clove, cinnamon, turmeric, and curry leaves. The use of coconut milk and grated
coconut adds richness to curries and desserts alike. Seafood is prominent in coastal areas, while inland
regions showcase more vegetarian and meat-based dishes.

Pittu Kadala Curry

Pittu, a steamed cylindrical rice cake layered with coconut, is paired with kadala curry (black chickpeas
cooked in a spiced coconut gravy). This combination is a popular breakfast dish in Kerala, especially in
the northern regions.

Appam with Stew

Appam, a lacy-edged fermented rice pancake, is often served with a mild and fragrant stew made from
vegetables, chicken, or mutton simmered in coconut milk. This dish highlights Kerala’s Christian
culinary influence and is often seen during festive occasions.

Idiyappam

Also known as noolputtu, idiyappam consists of steamed rice noodle cakes often served with coconut
milk or spicy curry. Light yet filling, this dish is a staple for both breakfast and dinner in many
households.

Malabar Poratta

A flaky, layered flatbread made with maida (refined flour), Malabar Poratta is often paired with spicy
curries like beef fry or chicken curry. Originating from the Malabar region, it is a crowd favorite across
the state.

Banana Fritters

Known locally as “pazham pori,” banana fritters are made by coating ripe bananas in sweetened flour
batter and deep-frying them. They are a popular tea-time snack, commonly served in homes and
roadside tea shops.

Palada Payasam

A quintessential dessert, palada payasam is a creamy rice pudding made with rice ada (flat rice flakes),
milk, and sugar. This delicacy is typically prepared during festivals like Onam and Vishu.

Sadhya

Sadhya is a grand vegetarian feast served on a banana leaf, traditionally enjoyed during festivals and
weddings. It includes an array of dishes like avial, thoran, olan, pachadi, pickles, and payasam, with rice
as the centerpiece. Each item balances the six tastes (shad rasa) – sweet, sour, salty, bitter, pungent, and
astringent.

Thalasseri Biriyani

Distinct from other biriyanis in India, Thalasseri biriyani uses a unique type of rice called “kaima” or
“jeerakasala.” Influenced by Mughlai and Arab cuisines, this dish combines fragrant rice, ghee,
caramelized onions, and meat, creating a rich, layered flavor profile.

Kerala Style Fish Molee

Fish Molee is a light yet flavorful fish curry made with coconut milk, turmeric, green chilies, and
tomatoes. A signature Syrian Christian dish, it’s typically served with appam or bread.

Kappa and Meen Curry

Kappa (tapioca) and meen curry (spicy fish curry) is a rustic and hearty combo that represents the soul
of Kerala’s traditional food. Tapioca is boiled and served with fiery red fish curry, often made with
kokum or tamarind for a tangy edge.

Thattu Dosa and Chutney

Thattu dosa, thicker than the regular dosa, is often served with coconut chutney and spicy sambar.
Popular in roadside eateries or “thattukadas,” it’s a filling street food choice.

Nadan Kozhi Varuthath

This spicy fried chicken dish is marinated with local spices and shallow-fried to perfection. “Nadan”
means country-style, and this dish represents Kerala’s bold use of flavors.

Mussel Stir Fry

Known locally as “kallumakkaya ularthiyathu,” mussels are cleaned, marinated, and stir-fried with
onions, garlic, and spices. A specialty of the coastal Malabar region, it showcases the state’s seafood
bounty.

Chattipathiri

A sweet or savory layered pastry made with thin pancakes, meat or sweet fillings, and eggs,
Chattipathiri is often likened to lasagna. It is a Ramadan delicacy among Kerala Muslims.

Naadan Beef Fry

A spicy dry preparation where beef is slow-cooked with spices and fried with coconut slivers and curry
leaves. Often paired with Malabar Poratta, this is a beloved comfort food in Kerala.

Overview of Kerala Food

Kerala traditional food is an expressive blend of simplicity and depth, where every dish tells a story of
the land, culture, and people. Whether it’s the vegetarian grandeur of a Sadhya or the spiced richness of
beef fry, each item exemplifies the state’s mastery over ingredients and technique. From coastal fish
curries to inland coconut-based stews, Kerala’s cuisine is diverse, flavorful, and steeped in heritage.
In essence, Kerala traditional food is more than just sustenance—it’s a celebration of life, hospitality,
and identity, served on a banana leaf with a smile.