Kerala cuisine is divided into two main categories: vegetarian and non-vegetarian. Vegetarian dishes are usually made with vegetables, lentils, and spices. Common vegetarian dishes include sambar, avial, thoran, and pachadi. Non-vegetarian dishes are usually made with fish, chicken, or mutton. Popular non-vegetarian dishes include meen curry, karimeen pollichathu, and beef fry.
Rice is the staple food of Kerala and is served with almost every meal. It is usually cooked in coconut milk and seasoned with spices like cardamom, cloves, cinnamon, and pepper. Other grains such as wheat, millet, and tapioca are also used in Kerala cooking.
Seafood is an important part of the cuisine of Kerala. Fish such as mackerel, sardines, pomfret, and tuna are commonly used in dishes like fish curry and meen moilee. Prawns, crabs, and squid are also popular ingredients in Kerala cooking.
Coconut is another key ingredient in Kerala cuisine. It is used to make curries, chutneys, and other dishes. Coconut milk is also used to add flavor to many dishes.
Spices are an essential part of Kerala cooking. Common spices used include turmeric, coriander, cumin, mustard seeds, fenugreek seeds, black pepper, cardamom, cloves, cinnamon, ginger, garlic, and chilli powder.
Kerala food has a long history and has been influenced by many cultures over the centuries. The cuisine has evolved over time to become a unique blend of traditional and modern cooking styles. Whether you’re looking for a vegetarian dish or a seafood feast, there’s something for everyone in Kerala’s rich culinary heritage.
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