Kerala cuisine

Kerala cuisineis a culinary style originated in theKerala, astateon the southwesternMalabar CoastofIndia. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared usingfish,poultryandred meatwith rice as a typical accompaniment.Chillies,curry leaves,coconut,mustard seeds,turmeric,tamarind,asafoetidaand otherspicesare also used in the preparation.
Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE.
In addition to historical diversity, cultural influences, particularly the large  introduction ofMuslimsandChristians, have also added unique dishes and styles toKeralacuisine, especially non-vegetarian dishes.
Most modern-day Hindus do not observe religious dietary restrictions, except a few belonging to specific castes that do not consumebeeforpork.Most Muslims do not eat pork and other foodforbidden by Islamic law.Alcoholis available in Kerala in many hotels and over a thousand bars and liquor stores.
One of the traditional Kerala dishes is vegetarian and is called the Keralasadya. A full-coursesadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings,OnamandVishu. It is served on aplantainleaf.
Because of its rich trading heritage, over time, various indigenous Kerala dishes have been blended with foreign dishes to adapt them to local tastes.Coconutsgrow in abundance in Kerala, so grated coconut andcoconut milkare commonly used for thickening and flavouring.
Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of meals. Rice is grown in abundance along withtapioca. It is the main starch ingredient used in Kerala's food.
Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Kerala also has a variety of breakfast dishes likeidli,dosa,appam,idiyappam,puttu,andpathiri.
The vast majority of Kerala's Hindus, except certain communities andovo-lacto vegetarians, eat fish, red meat (beef, carabeef, and lamb) and chicken. There are many vegetarians in Kerala, also throughout India.
Muslim cuisineorMappilacuisine is a blend of traditionalKerala,Persian,Arab,PortugueseandWesternfood culture.This confluence of culinary cultures is best seen in the preparation of most dishes.Kallummakkaya(mussels)curry,irachi puttu(irachimeaning meat),Pathiri(a type of rice pancake),andgheerice are some of the other specialties. The characteristic use of spices is the hallmark of Mappila cuisine—black pepper,cardamom, andcloveare used profusely.
Kuzhi Mandi(Mandi (food)) is another popular item, which has an influence fromYemen. Malabar biriyani is known as Thalassery biriyani which uses kaima rice for preparation and is called dum biriyani. Malabar biriyani originated fromThalasseryand spread to other places.
The snacks includeunnakkaya(deep-fried, boiled ripebananapaste covering a mixture of cashew,raisinsandsugar),pazham nirachathu(ripe banana filled withcoconutgrating,molassesor sugar),muttamalamade ofeggs,chatti pathiri, adessertmade of flour, like a baked, layeredchapatiwith rich filling,arikkadukka,and more.
Christians of Kerala, especially Nasranis (Saint Thomas Christians), have their own cuisine which is a blend ofIndian,Middle Eastern,Syrian,JewishandWesternstyles and flavours of cooking.
A favourite dish of Kerala Christians ismappas, orishtu.For this dish, chicken/ beef, potatoes, carrots, green peas and onions are simmered gently in coconut milk flavoured with black pepper, cinnamon, coriander, mint, cloves, green chillies, lime juice, and shallots . In Central Kerala, this is made only with beef or lamb, the usage of chicken in stew is very rare.Lamb and duck can replace chicken in the stew recipe.
Pidiis another dish made mainly by Syrian Christians from Central Kerala, consisting of dumplings made from rice flour boiled in a mixture of coconut milk, cumin seeds and garlic.
Other dishes includepiralen(chicken stir-fried),meat thoran/ roast/ullathiyathu(dry curry with shredded coconut), seafood and duck roast, andmeen molee(spicy stewed fish).This is eaten withappam.Pork vindaloo andMeen mulakittathu or meen vatichathu(fish in fiery red chilli sauce) is another favourite item.
Latin Christianceremonial food includes bread and stew. They are served after cake and wine at the banquet, followed by a meal that includes fish, cutlets, salads, pork, vindaloo, fish moli, duck roast and mustad (mustard and coriander skins fried in vinegar).
Irachi ularthiathu, also known asKerala beef fryis a beef dish cooked with spices.