When you visit God’s own country Kerala, don’t miss out of these five best Kerala dishes. Kerala is not only famous for some of its pristine beaches, backwaters, hill stations, Ayurveda but also for cuisine. The variety of dishes Kerala has to offer will leave you literally licking up your fingers.
Catering to both vegetarians and non-vegetarians, Kerala cuisine takes you on a delightful journey offering everything a foodie could ask for.
five best Kerala dishes
The staple breakfast dish, made in Malabar style, Appam is immensely popular in the state. These pancakes made using rice are delicious and have an immensely soft and fluffy texture. A dash of both salt and sugar balance the flavours brilliantly in Appam and make it a superb accompaniment for curies.
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 while in 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.
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A combination of both health and taste, Kappa is one of the best things to have in Kerala dishes. Easy to cook, it can be had as part of the main course or side dish and snack. Mashed kappa is best eaten with fish or chutney and curries. Lightly beaten curd, garlic and ground coconut makes it a winner.
five best Kerala dishes
A crowd favourite, Dosa today has made a name for itself not only all around India but also internationally. Prepared from fermented rice and lentil or Rawa, dosa comes in a huge variety ranging from masala, onion, chicken, ghee dosa, and the list is endless. 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.
Nadan Kozhi Varthatu
Also known as spicy chicken, Nadan Kozhi Varthatuis chicken fried with onion, spices, garlic, and vinegar can be had with chapattis, Kerala Porotta, appam or rice. Traditionally chicken is sprinkled with chilly, pepper and salt and then cooked in steaming hot oil and garnished with curry leaves.
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