God’s own country Kerala is not only an exotic nature’s delight filled with scenic landscapes but also serves up some of the best and tastiest cuisine. The variety of dishes will leave you amazed owing to the amazing and different spices used to cook them. Catering to both vegetarians and non-vegetarians, Kerala cuisine takes you on a delightful journey offering everything a foodie could ask for.
The staple breakfast dish, made in Malabar style, Appam is immensely popular in the state. These pancakes made using rice are delicious and have immensely soft and fluffy textures. A dash of both salt and sugar balance the flavours brilliantly in Appam and make it a superb accompaniment for curies.
2. Aadu Attipathal
Known for its immensely spicy non-vegetarian dishes, AaduAttipathal has a wide range of innovative and flavourful combinations. This mutton dish is a must have from Kerala.Garlic, finely chopped ginger, split green chilli, curry leaves, chilli, pepper and garam masala contribute to a whole burst of flavours which compliment tenderly cooked meat perfectly.
A combination of both health and taste, Kappa is one of the best things to have in Kerala cuisine. Easy to cook, it can be had as part of the main course or side dish and snack. Mashed kappa paired with fish or chutney and curries makes it an irresistible duo. Lightly beaten curd, garlic and grinded coconut makes it a winner.
A crowd favourite, Dosa today has made a name for itself not only all around Indian but also internationally. Prepared from rice and fermented lentil, Dosa comes in a huge variety which ranges from masala, onion, chicken, ghee dosas to an endless list. It is so popular in Kerala that almost all the restaurants serve it throughout the day. Combined with steaming hot samber, coconut and tomato chutney this delicacy cannot be missed at any cost.
5. Nadan Kozhi Varthatu
Also known as spicy chicken, Nadan Kozhi Varthatuis chicken fried with onion, spices, garlic, and vinegar paired with chapattis, Kerala Porotta, appam or rice.Traditionally it is sprinkled with chilly, pepper and salt and then cooked in steaming hot oil and garnished with curry leaves.
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