Kerala,  is also called ‘the land of spices’ and ‘the land of coconuts’, so naturally Kerala food is spicy and mainly coconut based. Though rice is the main course of food of Kerala, the dishes vary in style and taste from district to district. Rice is served along with side dishes which are made from vegetables or meat, fish, beef etc along with buttermilk called ‘moru’. The Cuisines of Kerala include both vegetarian and non-vegetarian foods, made with a variety of spices. Most of the curries are seasoned with fried mustard and red chilies and with curry leaves and coriander leaves. Spices such as cloves, cardamom, cinnamon, ginger, turmeric and pepper are used to prepare most of the dishes. And most of the dishes in Kerala are prepared with different forms of coconut such as ground coconut, coconut milk, and grated coconut and cut coconut pieces. Tamarind and curd is also the predominant base for most foods in Kerala.
Talking about the top foods of Kerala, the opinion will vary from person to person. Anyway normally we can say that the top 5 foods are as follows:
The traditional Sadhya: The Sadhya is served for Hindu weddings and are also prepared for festivals like Vishu and Onam. The Sadhya consists of rice served with a variety of side dishes and is served on a plantain leaf. The typical Sadhya is served as three courses, the first with Sambar, the second with Rasam and finally with curd. The other dishes included in the Sadhya are Parippu, served on the right side of the leaf, Kayya Upheri and Sharkara Upheri served on the left side, and Aviyal, Kalan, Pachadi, Olan, Thoran, Kichadi, Pulishsherry, Pulinji, Pickes, Mooru, Banana and finally the most delicious, mouth-watering desert, the Payasam.
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Puttu and Kadala Curry: This is the most ancient breakfast of the Keralites. The puttu is made in the special ‘Puttu Kutti’ and is a mixture of rice powder and coconut. The kadala curry is made from boiled channa (soaked overnight) and spices and ground coconut and seasoned with curry leaves and mustard seeds.
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Appam and Stew: This is another famous choice of breakfast among the Keralites. The Appam is made by grinding raw rice soaked in water and coconut to which yeast or toddy is added. It is made in a ‘Appa chatti’. The Stew can be either potato stew or mutton stew. Potato stew is made by boiling cut coconut, sliced onions, ginger and green chilies, and adding coconut milk.
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Malabari Biriyani: Biriyani is one of the most favorite dish of Keralites. It is made with chicken, fish, mutton or beef. This Dum Biriyani, with its unique taste and smell is a delicacy of Kerala. The Dum cooking is a slow cooking method in a cookware called the ‘Handi’. The lid of the cookware is sealed with a paste of flour and water to prevent the steam from escaping and the rice and ingredients are cooked in the steam. This method of cooking dates back to early sixteenth centuary.
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Kerala Porotta and Egg Roast: The puffy, flaky, multilayered Kerala porotta is the most sort after food in Kerala. It is made from maida, egg and fat. It is made with the unique technique of kneading and puffing the dough. And the egg roast is a excellent combination with the porotta.
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