Kerala cuisine is renowned for its rich flavors, generous use of coconut, and fresh spices, reflecting the state’s tropical climate and coastal location. Rice and coconut are staples, with dishes often cooked in coconut oil or garnished with grated coconut. One of the most iconic dishes is Kerala Sadya, a grand vegetarian feast served on a banana leaf during festivals, featuring a variety of rice, sambar, avial (mixed vegetable curry), thoran (coconut stir-fry), pickles, and payasam (sweet dessert). The coastal areas are famous for their seafood preparations like Karimeen Pollichathu (pearl spot fish marinated and grilled in banana leaves) and Fish Moilee, a mild coconut milk-based fish curry. Appam (fermented rice pancake) and Puttu (steamed rice cake layered with coconut) are popular breakfast items, often served with stew or kadala curry (black chickpea curry). Kerala cuisine balances spicy, tangy, and sweet flavors, and its dishes are celebrated for their freshness, aroma, and vibrant tastes that truly capture the essence of the region.
Appam — its Kerala origins, cultural history, and traditional recipes 📜 History & Origin of Appam Appam, also known as Palappam, is a soft, lacy rice pancake that originated in…
