Kerala Cuisine
Kerala cuisine is quite diverse. The diversity is best classified on the basis of the various communities. The Hindus, especially the Namboodris and Nairs have a predominantly vegetarian cuisine, whilst the Christian and the Muslim communities have a largely non-vegetarian cuisine. The Syrian christian dishes and Malabari muslim dishes are famous. Since Kerala's main export is coconuts, almost all of the dishes, irrespective of the variety in the cuisines of the different communities, have coconuts associated with them, either in the form of shavings or oil extracted from the nut. Seafood is also very popular in the coastal regions and eaten almost every day.
Most famous Kerala food recipes
Aapam and Vegetable Stew
Non-vegetarian recipes: shrimp coconut curry, Alleppey Fish Curry (various versions depending on the region), Fish Fry, Kerala beef fry, chicken fry with shredded coconuts, beef ularthyathu, fish pickle, pork masala, podimeen fry, meen thoran (fish with coconut), Karimeen (pearl spot fish) pollichathu, Fish Mappas, shrimp masala, Chicken Stew, mutton stew, duck curry, Malabar Fish Curry, kakka (shells) thoran, kalllumekka, crabs, malabar biriyani, Thalassery Biryani, pearl spot fish, jewel fish, mussels, squid, kappa boiled, kappa (tapioca) vevichathu with non- vegetarian curries, etc. Tingle your taste buds with these cuisines.
Breakfast recipes: Puttu (with Banana or Kadala Kari, Egg Curry, or beef fry), Appam (Velayappam, Palappam) with curry, Vegetable Stew, fish molee, Chicken Stew, or mutton stew, beef curry, duck roast, pork masala. Idiyappam also with same curries, Pidi with mutton curry, Kozhippidi, Porotta with beef fry, chicken curry, mutton curry or pork, Pathiri, Idli, Dosai with Chutney, Kanji withe dry beans, pickle, pappad and chammanthi made with coconut.