Below is a brief overview of the dishes served with Rice or Appam:
Fish Pollichathu: This is a popular Kerala dish where fish is marinated in a mixture of spices, wrapped in banana leaves, and then grilled or steamed. The banana leaves impart a unique flavour to the fish.
Fish Curry: Kerala is famous for its fish curries, which are made with a variety of fish, coconut milk, and a blend of spices. Tamarind or raw mango is often used to give the curry its characteristic tanginess.
Prawns Puttu: Prawns Puttu is a delightful dish made with ground prawns, grated coconut, and spices. It's typically steamed in bamboo shoots or cylindrical moulds, giving it a distinctive shape.
Avial: Avial is a traditional Kerala mixed vegetable dish cooked with coconut and yoghurt. It's seasoned with coconut oil and curry leaves and has a mild, slightly tangy taste.
Thoran: Thoran is a dry vegetable dish made with grated coconut and various vegetables like beans, cabbage, or carrots. It's typically flavoured with mustard seeds and curry leaves.
Pickle: Pickles play an essential role in Kerala cuisine. Mango pickle and lime pickle are among the most popular. They're made by marinating the fruits or vegetables in a mixture of spices, salt, and oil.
Papad: Papad or papadam is a thin, crispy Indian flatbread. It's usually served as a side dish or starter. In Kerala, papads are often made with rice flour.
Payasam: Payasam is a sweet, creamy dessert made with milk, sugar, and sometimes jaggery. It can be flavoured with cardamom, saffron, or nuts. Ada Pradhaman, made with rice flakes and jaggery, is a famous variation.
Tea: Kerala is known for its strong and flavourful tea. It's often brewed with spices like cardamom and ginger, and served with milk and sugar.
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