Flavors from God’s Own Country: Kerala’s Culinary Heritage

By Shalini Vohra.

Kerala, often referred to as “God’s Own Country,” is not only known for its scenic beauty but also for its rich and diverse culinary heritage. The cuisine of Kerala is a delightful blend of flavors, influenced by its history, geography, and cultural diversity. From the aromatic spices to the abundant use of coconut, Kerala’s food is a true reflection of its vibrant culture.

Kerala’s cuisine is characterized by its generous use of spices, which were historically traded with ancient civilizations. Black pepper, cardamom, clove, ginger, and cinnamon are some of the key spices that define the flavors of Kerala. Coconut, in various forms such as grated, milk, and oil, is a staple ingredient, adding a unique richness to the dishes. The state’s long coastline and numerous rivers have also made seafood a prominent part of the local diet.

Kerala offers a wide array of both vegetarian and non-vegetarian dishes, each with its own distinct taste and preparation method. Puttu and Kadala Curry is a popular breakfast item and a staple in Kerala households. Puttu is a cylindrical steamed rice cake cooked with coconut shavings, often served with Kadala curry, a spicy black chickpea curry. Appam with Stew is another beloved dish, where appam, a rice pancake with a soft, thick center and a crispy, paper-thin outside, is typically paired with a stew made from chunks of meat (usually chicken or mutton) cooked in a rich, coconut milk-based gravy.

Idiyappam, also known as Nool Appam, is made from rice flour, water, and salt, formed into thin strands and steamed. It is usually served with curry or coconut milk. Nadan Kozhi Varuthathu, or Spicy Chicken Fry, features chicken marinated with spices and fried to perfection, often served on a banana leaf, adding to the traditional experience. Kerala Prawn Curry is a delectable dish where prawns are cooked in a spicy and tangy coconut milk gravy, flavored with curry leaves and mustard seeds.

Thalassery Biryani is a unique variation of biryani from the Malabar region, made with fragrant rice, spices, and meat, often garnished with fried onions and boiled eggs. Sadhya is a traditional vegetarian feast served on a banana leaf, typically during festivals and special occasions. It includes a variety of dishes like Aviyal, Thoran, Sambar, Rasam, and Payasam, offering a symphony of flavors and textures. Erissery is a dish made from pumpkin or yam, cooked with coconut, green chilies, and cumin, and tempered with mustard seeds and curry leaves. Palada Payasam is a traditional dessert made from rice ada (rice flakes), milk, and sugar, flavored with cardamom and garnished with cashews and raisins.

Kerala’s cuisine has been shaped by its historical interactions with various cultures and communities. The influence of Arab, Portuguese, Dutch, and British traders is evident in the diverse culinary practices of the state. The Malabar region, for instance, has a significant Muslim population, contributing to the rich Mappila cuisine, known for its flavorful biryanis and meat dishes. Similarly, the Syrian Christian community has introduced unique dishes like appam and stew, while the Hindu community’s vegetarian dishes like Sadhya and Erissery highlight the use of local vegetables and spices.

The flavors of Kerala are a testament to its rich cultural heritage and historical significance. The state’s cuisine, with its diverse range of dishes and unique use of spices and coconut, offers a culinary experience that is both delightful and unforgettable. Whether it’s the traditional Sadhya or the spicy seafood curries, Kerala’s food is sure to leave a lasting impression on anyone who experiences it.