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{{Short description|Culinary style originated in Kerala}}
{{Short description|Culinary style originated in Kerala}}
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'''Kerala cuisine''' is a culinary style originating in the [[Kerala]], a region in the south of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using [[Fish (food)|fish]], [[poultry]] and [[red meat]] with rice a typical accompaniment. [[Chili pepper|Chilli]]es, [[curry leaves]], [[coconut]], [[mustard seeds]], [[turmeric]], [[tamarind]], and [[asafoetida]] are all frequently used.
'''Kerala cuisine''' is a culinary style originated in the [[Kerala]], a [[States and territories of India|state]] on the southwestern [[Malabar Coast]] of [[India]]. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using [[Fish (food)|fish]], [[poultry]] and [[red meat]] with rice as a typical accompaniment. [[Chili pepper|Chilli]]es, [[curry leaves]], [[coconut]], [[mustard seeds]], [[turmeric]], [[tamarind]], [[asafoetida]] and other [[spice]]s are also used in the preparation.
[[File:New Swagath Cafe, Kottappadi, Malappuram.jpg|thumb|Parotta in Malappuram]]

[[File:Pappadam eaten in Kerala.jpg|thumb|[[Papadam]] eaten in Kerala]]
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.<ref>{{cite news|url=http://www.thehindu.com/todays-paper/tp-national/tp-kerala/of-kerala-egypt-and-the-spice-link/article5625620.ece | location=Thiruvananthapuram, India | work=The Hindu | title=Of Kerala Egypt and the Spice link | date=28 January 2014}}</ref><ref>[https://books.google.com/books?id=gOrvghLklKoC ''Striving for sustainability, environmental stress and democratic initiatives in Kerala''], p.&nbsp;79; {{ISBN|81-8069-294-9}}, Srikumar Chattopadhyay, Richard W. Franke; Year: 2006.</ref>
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.<ref>{{cite news | url=http://www.thehindu.com/todays-paper/tp-national/tp-kerala/of-kerala-egypt-and-the-spice-link/article5625620.ece | location=Thiruvananthapuram, India | work=The Hindu | title=Of Kerala Egypt and the Spice link | date=28 January 2014 | access-date=12 August 2015 | archive-date=21 November 2021 | archive-url=https://web.archive.org/web/20211121222745/https://www.thehindu.com/todays-paper/tp-national/tp-kerala/of-kerala-egypt-and-the-spice-link/article5625620.ece | url-status=live }}</ref><ref>[https://books.google.com/books?id=gOrvghLklKoC ''Striving for sustainability, environmental stress and democratic initiatives in Kerala''] {{Webarchive|url=https://web.archive.org/web/20230413124003/https://books.google.com/books?id=gOrvghLklKoC |date=13 April 2023 }}, p.&nbsp;79; {{ISBN|81-8069-294-9}}, Srikumar Chattopadhyay, Richard W. Franke; Year: 2006.</ref>


==Historical and cultural influences==
==Historical and cultural influences==
In addition to historical diversity, cultural influences, particularly the large introduction of [[Muslims]] and [[Christians]], have also added unique dishes and styles to [[Kerala]] cuisine, especially non-vegetarian dishes. The meat-eating habits of the people were historically limited by [[Taboo food and drink|religious taboos]]. [[Brahmins]] avoid non-vegetarian items.
In addition to historical diversity, cultural influences, particularly the large introduction of [[Muslims]] and [[Christians]], have also added unique dishes and styles to [[Kerala]] cuisine, especially non-vegetarian dishes.


However, most modern-day Hindus do not observe any dietary taboos, except a few of those belonging to upper castes who do not consume [[beef]] or [[pork]].<ref>[https://books.google.com/books?id=ujdKAAAAMAAJ Social mobility in Kerala] Kanjirathara Chandy Alexander</ref> Most Muslims do not eat pork and other items [[Haraam|forbidden by Islamic law]]. [[Alcoholic beverage|Alcohol]] is available in Kerala in many hotels and over a thousand bars and liquor stores.
Most modern-day Hindus do not observe religious dietary restrictions, except a few belonging to specific castes that do not consume [[beef]] or [[pork]].<ref>[https://books.google.com/books?id=ujdKAAAAMAAJ Social mobility in Kerala] Kanjirathara Chandy Alexander</ref> Most Muslims do not eat pork and other food [[Haraam|forbidden by Islamic law]]. [[Alcoholic beverage|Alcohol]] is available in Kerala in many hotels and over a thousand bars and liquor stores.


==Overview==
==Overview==
[[File:Menu displayed at Indian Coffee House, Mananthawady, Wayanad, Kerala.jpg|thumb|upright|A restaurant menu in Kerala]]
[[File:Menu displayed at Indian Coffee House, Mananthawady, Wayanad, Kerala.jpg|thumb|upright|A restaurant menu in Kerala]]
[[File:Sadya. jpg.jpg|thumb|upright|Traditional Kerala ''sadhya'']]
[[File:Sadya 2019.jpg|thumb|upright|Traditional Kerala ''sadhya'']]
[[File:Idiyappam with Egg Masala Curry.jpg|thumb|upright|''Idiyappam'' served with curry]]
[[File:Idiyappam with Egg Masala Curry.jpg|thumb|upright|''Idiyappam'' served with egg]]
One of the traditional Kerala dishes is vegetarian and is called the Kerala ''[[sadhya]]'', which is an elaborate banquet prepared for festivals and ceremonies. A full-course ''sadhya'', which consists of rice with about 20 different accompaniments and desserts, is the ceremonial meal of Kerala eaten usually on celebratory occasions including marriages, [[Onam]] and [[Vishu]]. It is served on a [[Cooking banana|plantain]] leaf.
One of the traditional Kerala dishes is vegetarian and is called the Kerala ''[[sadya]]''. A full-course ''sadya'', consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, [[Onam]] and [[Vishu]]. It is served on a [[Cooking banana|plantain]] leaf.


Because of its rich trading heritage, over time various indigenous Kerala dishes have been blended with foreign dishes to adapt them to local tastes. [[Coconut]]s grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring.<ref>{{cite book|title=Zero Oil South Indian Cook Book|date=21 February 2008|publisher=Dr. Bimal Chhajer|isbn=9788128805127|url=https://books.google.com/books?id=YcaFp3g36l8C}}</ref>
Because of its rich trading heritage, over time, various indigenous Kerala dishes have been blended with foreign dishes to adapt them to local tastes. [[Coconut]]s grow in abundance in Kerala, so grated coconut and [[coconut milk]] are commonly used for thickening and flavouring.<ref>{{cite book|title=Zero Oil South Indian Cook Book|date=21 February 2008|publisher=Dr. Bimal Chhajer|isbn=9788128805127|url=https://books.google.com/books?id=YcaFp3g36l8C}}</ref>


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 with [[tapioca]]. It is the main starch ingredient used in Kerala's food.<ref>{{cite book|last=India|first=[report prepared by] Planning Commission, Government of|title=Kerala development report|year=2008|publisher=Academic Foundation|location=New Delhi|isbn=978-8171885947|url=https://books.google.com/books?id=Ul-OkF5gUJQC}}</ref>
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 with [[tapioca]]. It is the main starch ingredient used in Kerala's food.<ref>{{cite book|last=India|first=[report prepared by] Planning Commission, Government of|title=Kerala development report|year=2008|publisher=Academic Foundation|location=New Delhi|isbn=978-8171885947|url=https://books.google.com/books?id=Ul-OkF5gUJQC}}</ref>


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 like ''[[idli]],'' ''[[dosa]],'' ''[[appam]],'' ''[[idiyappam]],'' ''[[puttu]],'' and ''[[pathiri]]''.<ref name="Laveesh2009">{{cite book|author=Bhandari Laveesh|title=Indian States at a Glance 2008–09: Performance, Facts and Figures – Kerala|url=https://books.google.com/books?id=MG1SoemjeXAC&pg=PT36|access-date=26 June 2012|year=2009|publisher=Pearson Education India|isbn=978-81-317-2340-1|pages=36–}}</ref>
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 like ''[[idli]],'' ''[[Dosa (food)|dosa]],'' ''[[appam]],'' ''[[idiyappam]],'' ''[[puttu]],'' and ''[[pathiri]]''.<ref name="Laveesh2009">{{cite book|author=Bhandari Laveesh|title=Indian States at a Glance 2008–09: Performance, Facts and Figures – Kerala|url=https://books.google.com/books?id=MG1SoemjeXAC&pg=PT36|access-date=26 June 2012|year=2009|publisher=Pearson Education India|isbn=978-81-317-2340-1|pages=36–}}</ref>


==Hindu cuisine==
==Hindu cuisine==
{{main article|Sadhya}}
{{main article|Sadya}}
{{Multiple image
{{Multiple image
|align= centre
|align= centre
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|caption1 = A typical ''[[sadhya]]'', where [[banana leaves]] are used as plates
|caption1 = A typical ''[[sadhya]]'', where [[banana leaves]] are used as plates
|image2 = Sadhya Items.jpg
|image2 = Sadhya Items.jpg
|caption2 = ''[[Sadhya]]'' items ready to be served. Clockwise from top: ''[[paayasam]]'', bitter gourd ''[[thoran]]'', ''[[aviyal]]'', ''[[kaalan]]'', lime pickle, ''[[Sambar (dish)|sambar]]'', and buttermilk with boiled rice in center
|caption2 = ''[[Sadhya]]'' items ready to be served. Clockwise from top: ''[[paayasam]]'' or ''[[Ada pradhaman|pradhaman]]'', bitter gourd ''[[thoran]]'', ''[[aviyal]]'', ''[[kaalan]]'', lime pickle, ''[[Sambar (dish)|sambar]]'', and buttermilk with boiled rice in center
}}
}}
The vast majority of Kerala's Hindus, except certain communities and [[Ovo-lacto vegetarianism|ovo-lacto vegetarians]], eat fish, and chicken.<ref>{{cite book|last=Chatterjee|first=editors: Ashok K. Dutt, H.N. Misra, Meera|title=Explorations in applied geography|year=2008|publisher=Asoke K. Ghosh, Prentice-Hall of India, Private Limited|location=New Delhi|isbn=9788120333840|url=https://books.google.com/books?id=YcaFp3g36l8C|edition=Eastern economy}}</ref>
The vast majority of Kerala's Hindus, except certain communities and [[Ovo-lacto vegetarianism|ovo-lacto vegetarians]], eat fish, red meat (beef, carabeef, and lamb) and chicken. There are many vegetarians in Kerala, also throughout India.<ref>{{cite book|last=Chatterjee|first=editors: Ashok K. Dutt, H.N. Misra, Meera|title=Explorations in applied geography|year=2008|publisher=Asoke K. Ghosh, Prentice-Hall of India, Private Limited|location=New Delhi|isbn=9788120333840|url=https://books.google.com/books?id=YcaFp3g36l8C|edition=Eastern economy}}</ref>


==Muslim cuisine==
==Mappila cuisine==
{{See also|Thalassery cuisine}}
{{See also|Thalassery cuisine}}
{{Multiple image
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|caption3 = Thalassery ''biryani'' with ''[[raita]]''
|caption3 = Thalassery ''biryani'' with ''[[raita]]''
|image4 = Calicut Halwa.jpg
|image4 = Calicut Halwa.jpg
|caption4 = Halwas are popular in towns like [[Kannur]], [[Thalassery]], [[Kozhikode]], and [[Ponnani]]
|caption4 = Halwas are popular everywhere in kerala
}}
}}
[[Halal|Muslim cuisine]] or [[Mappila]] cuisine is a blend of traditional [[Kerala]], [[Cuisine of Iran|Persian]], [[Yemeni cuisine|Yemenese]] and [[Arab]] food culture.<ref name="MC">{{Cite news|title=Straight from the Malabar Coast|url=https://www.thehindu.com/life-and-style/food/straight-from-the-malabar-coast/article27942808.ece|last=Sabhnani|first=Dhara Vora|date=June 14, 2019|access-date=January 26, 2021|work=The Hindu}}</ref> This confluence of culinary cultures is best seen in the preparation of most dishes.<ref name="MC"/> ''Kallummakkaya'' ([[mussels]]) [[curry]], ''irachi puttu'' (''irachi'' meaning meat), ''parottas'' (soft flatbread),<ref name="MC"/> ''[[Pathiri]]'' (a type of rice pancake)<ref name="MC"/> and ''[[ghee]]'' rice are some of the other specialties. The characteristic use of spices is the hallmark of Mappila cuisine—[[black pepper]], [[cardamom]] and [[clove]] are used profusely.
[[Halal|Muslim cuisine]] or [[Mappila]] cuisine is a blend of traditional [[Kerala]], [[Cuisine of Iran|Persian]], [[Arab]], [[Portuguese cuisine|Portuguese]] and [[Western world|Western]] food culture.<ref name="MC">{{Cite news|title=Straight from the Malabar Coast|url=https://www.thehindu.com/life-and-style/food/straight-from-the-malabar-coast/article27942808.ece|last=Sabhnani|first=Dhara Vora|date=June 14, 2019|access-date=January 26, 2021|work=The Hindu|archive-date=20 November 2021|archive-url=https://web.archive.org/web/20211120164620/https://www.thehindu.com/life-and-style/food/straight-from-the-malabar-coast/article27942808.ece|url-status=live}}</ref> This confluence of culinary cultures is best seen in the preparation of most dishes.<ref name="MC"/> ''Kallummakkaya'' ([[mussels]]) [[curry]], ''irachi puttu'' (''irachi'' meaning meat), ''[[Pathiri]]'' (a type of rice pancake),<ref name="MC"/> and ''[[ghee]]'' rice are some of the other specialties. The characteristic use of spices is the hallmark of Mappila cuisine—[[black pepper]], [[cardamom]], and [[clove]] are used profusely.


The [[Malabar District|Malabar]] version of ''[[biryani]]'', popularly known as ''kuzhi mandi'' in [[Malayalam]] is another popular item, which has an influence from [[Yemen]]. Various varieties of ''biriyanis'' like [[Thalassery biriyani|Thalassery ''biriyani'']], Kannur ''biriyani'',<ref>{{Cite web|date=2017-06-23|title=Thalassery Chicken Biriyani|url=https://www.thetakeiteasychef.com/thalassery-chicken-biriyani-recipe|access-date=2021-05-13|website=The Take It Easy Chef|language=en-GB}}</ref> Kozhikode ''biriyani''<ref>{{Cite web|last=Shamsul|date=2016-05-07|title=Calicut Biryani Recipe I Kozhikodan Biriyani Recipe|url=https://www.cookawesome.com/calicut-biryani-recipe-kozhikodan-biriyani-recipe/|access-date=2021-05-13|website=CookAwesome|language=en-US}}</ref> and Ponnani ''biriyani''<ref>{{Cite web|title=Chicken and rosewater biryani recipe|url=https://www.bbc.co.uk/food/recipes/chicken_and_rosewater_70042|access-date=2021-05-13|website=BBC Food|language=en}}</ref> are prepared by the Mappila community.<ref name="MC"/>
''Kuzhi Mandi'' ([[Mandi (food)]]) is another popular item, which has an influence from [[Yemen]]. Malabar biriyani is known as Thalassery biriyani which uses kaima rice for preparation and is called dum biriyani. Malabar biriyani originated from [[Thalassery]] and spread to other places.<ref>{{Cite web|url=https://food.ndtv.com/food-drinks/thalassery-biryani-the-south-indian-cousin-of-the-famous-mughlai-dish-774518|title=Thalassery Biryani: The South Indian Cousin of the Famous Mughlai Dish|access-date=16 June 2021|archive-date=24 June 2021|archive-url=https://web.archive.org/web/20210624195703/https://food.ndtv.com/food-drinks/thalassery-biryani-the-south-indian-cousin-of-the-famous-mughlai-dish-774518|url-status=live}}</ref><ref>{{cite news |title=hương sơn food |url=https://huongsonfood.net/ |access-date=13 April 2023 |archive-date=23 March 2023 |archive-url=https://web.archive.org/web/20230323013414/https://huongsonfood.net/ |url-status=live }}</ref> <ref>{{Cite web|title=Chicken and rosewater biryani recipe|url=https://www.bbc.co.uk/food/recipes/chicken_and_rosewater_70042|access-date=2021-05-13|website=BBC Food|language=en|archive-date=26 November 2021|archive-url=https://web.archive.org/web/20211126110050/https://www.bbc.co.uk/food/recipes/chicken_and_rosewater_70042|url-status=live}}</ref>
The snacks include ''[[Unnakai|unnakkaya]]'' (deep-fried, boiled ripe [[banana]] paste covering a mixture of cashew, [[raisins]] and [[sugar]]),<ref name="MC_2">{{Cite news|title=Flavours unlimited from the Malabar coast|url=https://www.thehindu.com/features/metroplus/Food/flavours-unlimited-from-the-malabar-coast/article6170291.ece|last=Kurian|first=Shijo|date=July 2, 2014|access-date=January 26, 2021|work=The Hindu}}</ref> ''[[Pazham pori|pazham nirachathu]]'' (ripe banana filled with [[coconut]] grating, [[molasses]] or sugar),<ref name="MC_2"/> ''[[Fios de ovos|muttamala]]'' made of [[egg as food|eggs]],<ref name="MC"/> ''[[chatti pathiri]]'', a [[dessert]] made of flour, like a baked, layered ''chapati'' with rich filling, ''arikkadukka'',<ref>{{Cite web|date=2020-06-30|title=Arikkadukka - Spicy Stuffed Mussels|url=https://www.facesplacesandplates.com/arikkadukka-spicy-stuffed-mussels/|access-date=2021-05-13|website=Faces Places and Plates|language=en-US}}</ref> and more.<ref name="MC"/>
The snacks include ''[[Unnakai|unnakkaya]]'' (deep-fried, boiled ripe [[banana]] paste covering a mixture of cashew, [[raisins]] and [[sugar]]),<ref name="MC_2">{{Cite news|title=Flavours unlimited from the Malabar coast|url=https://www.thehindu.com/features/metroplus/Food/flavours-unlimited-from-the-malabar-coast/article6170291.ece|last=Kurian|first=Shijo|date=July 2, 2014|access-date=January 26, 2021|work=The Hindu|archive-date=20 November 2021|archive-url=https://web.archive.org/web/20211120164617/https://www.thehindu.com/features/metroplus/Food/flavours-unlimited-from-the-malabar-coast/article6170291.ece|url-status=live}}</ref> ''[[Pazham pori|pazham nirachathu]]'' (ripe banana filled with [[coconut]] grating, [[molasses]] or sugar),<ref name="MC_2"/> ''[[Fios de ovos|muttamala]]'' made of [[egg as food|eggs]],<ref name="MC"/> ''[[chatti pathiri]]'', a [[dessert]] made of flour, like a baked, layered ''chapati'' with rich filling, ''arikkadukka'',<ref>{{Cite web|date=2020-06-30|title=Arikkadukka - Spicy Stuffed Mussels|url=https://www.facesplacesandplates.com/arikkadukka-spicy-stuffed-mussels/|access-date=2021-05-13|website=Faces Places and Plates|language=en-US|archive-date=4 April 2022|archive-url=https://web.archive.org/web/20220404174604/https://www.facesplacesandplates.com/arikkadukka-spicy-stuffed-mussels/|url-status=live}}</ref> and more.<ref name="MC"/>


==Christian cuisine==
==Nasrani cuisine==
{{main article|Theenmura}}
{{main article|Theenmura}}
{{Multiple image
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|image1 = Kozhukatta Nasrani food.jpg
| image1 = Kozhukatta Nasrani food.jpg
|caption1 = ''[[Kozhukkatta]]'' is prepared by [[Saint Thomas Christians]] on the Saturday prior to [[Palm Sunday]] and the day is hence called Kozhukatta Saturday.
| caption1 = ''[[Kozhukkatta]]'' is prepared by [[Saint Thomas Christians]] on the Saturday prior to [[Palm Sunday]] and the day is hence called Kozhukatta Saturday.
|image2 = Nasrani Pidi Kozhi.jpg
| image2 = Nasrani Pidi Kozhi.jpg
|caption2 = ''Pidiyum Kozhiyum''
| caption2 = ''Pidiyum Kozhiyum''
|image3 = Fish Moilee Kerala Style (aka KeralaFish Molly).JPG
| image3 = Fish Moilee Kerala Style (aka KeralaFish Molly).JPG
|caption3 = ''Meen molee''
| caption3 = ''Meen molee''
|image4 = ബീഫ്ഫ്രൈ.jpg
| image4 = ബീഫ്ഫ്രൈ.jpg
|caption4 = ''Irachi ularthiathu''
| caption4 = ''Beef ularthiathu''
}}
}}
Christians of Kerala—especially Mar Thoma Nasranis ([[St Thomas Christians]])—have their own cuisine which is a blend of [[Indian cuisine|Indian]], [[Middle Eastern cuisine|Middle Eastern]], [[Syrian cuisine|Syrian]], [[Jewish cuisine|Jewish]] and [[Western cuisine|Western]] styles and flavours of cooking. Particularly well-developed are the snacks and savouries of Christians such as ''[[achappam]]'', ''[[kozhukkatta]]'', ''[[Appam#Kuzhalappam|kuzhalappam]]'', ''avalose'' (rice flour and coconut), ''churuttu'',<ref>{{Cite web|title=Tasty Teatime Snack - Kottayam Churuttu|url=https://www.keralatourism.org/kerala-food/kottayam-churuttu/155|access-date=2021-05-13|website=Kerala Tourism|language=en}}</ref> ''[[Appam#Vattayappam|vattayappam]]'', ''[[:ml:kumbilappam|kumbilappam]]'', ''[[neyyappam]]'' and [[Unni appam|''unniyappam'']].


Christians of Kerala, especially Nasranis ([[Saint Thomas Christians]]), have their own cuisine which is a blend of [[Indian cuisine|Indian]], [[Middle Eastern cuisine|Middle Eastern]], [[Syrian cuisine|Syrian]], [[Jewish cuisine|Jewish]] and [[Western cuisine|Western]] styles and flavours of cooking.
⚫
A favourite dish of Kerala Christians is ''mappas'', or chicken [[stew]].<ref>{{Cite web|last=Manchanda|first=Monika|title=Chicken Mapas Recipe - Chicken in Coconut Milk Curry|url=https://www.archanaskitchen.com/chicken-mapas-recipe-chicken-in-coconut-milk-curry|access-date=2021-05-13|website=Archana's Kitchen|language=en}}</ref> For this dish, chicken, potatoes and onions are simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk. In Central Kerala this is made only with beef or lamb, the usage of chicken in stew is very rare.<ref name="gilmarks">Marks, Gil (2010), Encyclopedia of Jewish Food, John Wiley and sons</ref> Lamb and duck can replace chicken in the stew recipe.

⚫
A favourite dish of Kerala Christians is ''mappas'', or [[stew|ishtu]].<ref>{{Cite web|last=Manchanda|first=Monika|title=Chicken Mapas Recipe - Chicken in Coconut Milk Curry|url=https://www.archanaskitchen.com/chicken-mapas-recipe-chicken-in-coconut-milk-curry|access-date=2021-05-13|website=Archana's Kitchen|language=en|archive-date=13 May 2021|archive-url=https://web.archive.org/web/20210513150448/https://www.archanaskitchen.com/chicken-mapas-recipe-chicken-in-coconut-milk-curry|url-status=live}}</ref> 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.<ref name="gilmarks">Marks, Gil (2010), Encyclopedia of Jewish Food, John Wiley and sons</ref> Lamb and duck can replace chicken in the stew recipe.


''[[Pidiyum kozhiyum|Pidi]]'' is another dish made mainly by Syrian Christians from Central Kerala ([[Ernakulam district|Ernakulam]] and [[Thrissur district|Thrissur]]), consisting of dumplings made from rice powder boiled in a mixture of coconut, rice powder, cumin seeds and garlic.''<ref name="gilmarks" />''
''[[Pidiyum kozhiyum|Pidi]]'' is 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.''<ref name="gilmarks" />''


Other dishes include ''piralen'' (chicken stir-fried), ''meat thoran'' (dry curry with shredded coconut), seafood and duck curries, and ''[[meen molee]]'' (spicy stewed fish).<ref name="gilmarks" /> This is eaten with ''[[appam]]''.<ref name="gilmarks" /> ''Meen mulakittathu'' or ''meen vevichathu'' (fish in fiery red chilli sauce) is another favourite item.<ref name="gilmarks" />
Other dishes include ''piralen'' (chicken stir-fried), ''meat thoran/ roast/ullathiyathu'' (dry curry with shredded coconut), seafood and duck roast, and ''[[meen molee]]'' (spicy stewed fish).<ref name="gilmarks" /> This is eaten with ''[[appam]]''.<ref name="gilmarks" /> Pork vindaloo and [[Malabar Matthi Curry|Meen mulakittathu or meen vatichathu]] (fish in fiery red chilli sauce) is another favourite item.<ref name="gilmarks" />


Latin christians in Kerala follow the Portuguese heritage and lifestyle. Bread and stew are served after cake and wine at the banquet, followed by a meal with fish, cutlets, salads, pork, vindaloo, fish moli, duck roast and mustad (mustard and coriander skins fried in vinegar) are important in the diet.{{clarify|What the hell with this paragraph?|date=May 2021}}<ref name="gilmarks" />
[[Latin Catholics of Malabar|Latin Christian]] ceremonial 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).<ref name="gilmarks" />


In addition to chicken and fish, Christians along with a section of Hindus and all Muslims in Kerala eat red meat. ''Irachi ularthiathu'' is a beef dish cooked with spices.<ref name="gilmarks"/>
''Irachi ularthiathu'', also known as [[Kerala beef fry]] is a beef dish cooked with spices.<ref name="gilmarks"/>


==References==
==References==
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==External links==
==External links==
{{Indian Dishes}}
{{Commons category|Cuisine of Kerala}}
{{Commons category|Cuisine of Kerala}}
*[[b:Cookbook:Cuisine of India|Wikibooks Cookbook: Cuisine of India]]
*[[b:Cookbook:Cuisine of India|Wikibooks Cookbook: Cuisine of India]]

Latest revision as of 08:11, 2 June 2024

Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.

Parotta in Malappuram
Papadam eaten in Kerala

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.[1][2]

Historical and cultural influences

In addition to historical diversity, cultural influences, particularly the large introduction of Muslims and Christians, have also added unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes.

Most modern-day Hindus do not observe religious dietary restrictions, except a few belonging to specific castes that do not consume beef or pork.[3] Most Muslims do not eat pork and other food forbidden by Islamic law. Alcohol is available in Kerala in many hotels and over a thousand bars and liquor stores.

Overview

A restaurant menu in Kerala
Traditional Kerala sadhya
Idiyappam served with egg

One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya. A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu. It is served on a plantain leaf.

Because of its rich trading heritage, over time, various indigenous Kerala dishes have been blended with foreign dishes to adapt them to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring.[4]

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 with tapioca. It is the main starch ingredient used in Kerala's food.[5]

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 like idli, dosa, appam, idiyappam, puttu, and pathiri.[6]

Hindu cuisine

Main article: Sadya
A typical sadhya, where banana leaves are used as plates
Sadhya items ready to be served. Clockwise from top: paayasam or pradhaman, bitter gourd thoran, aviyal, kaalan, lime pickle, sambar, and buttermilk with boiled rice in center

The vast majority of Kerala's Hindus, except certain communities and ovo-lacto vegetarians, eat fish, red meat (beef, carabeef, and lamb) and chicken. There are many vegetarians in Kerala, also throughout India.[7]

Mappila cuisine

See also: Thalassery cuisine
Pathiri, a pancake made of rice flour, is one of the common breakfast dishes among Mappilas
Kallummakkaya nirachathu or arikkadukka (mussels stuffed with rice)
Thalassery biryani with raita
Halwas are popular everywhere in kerala

Muslim cuisine or Mappila cuisine is a blend of traditional Kerala, Persian, Arab, Portuguese and Western food culture.[8] This confluence of culinary cultures is best seen in the preparation of most dishes.[8] Kallummakkaya (mussels) curry, irachi puttu (irachi meaning meat), Pathiri (a type of rice pancake),[8] and ghee rice are some of the other specialties. The characteristic use of spices is the hallmark of Mappila cuisine—black pepper, cardamom, and clove are used profusely.

Kuzhi Mandi (Mandi (food)) is another popular item, which has an influence from Yemen. Malabar biriyani is known as Thalassery biriyani which uses kaima rice for preparation and is called dum biriyani. Malabar biriyani originated from Thalassery and spread to other places.[9][10] [11]

The snacks include unnakkaya (deep-fried, boiled ripe banana paste covering a mixture of cashew, raisins and sugar),[12] pazham nirachathu (ripe banana filled with coconut grating, molasses or sugar),[12] muttamala made of eggs,[8] chatti pathiri, a dessert made of flour, like a baked, layered chapati with rich filling, arikkadukka,[13] and more.[8]

Nasrani cuisine

Main article: Theenmura
Kozhukkatta is prepared by Saint Thomas Christians on the Saturday prior to Palm Sunday and the day is hence called Kozhukatta Saturday.
Pidiyum Kozhiyum
Meen molee
Beef ularthiathu

Christians of Kerala, especially Nasranis (Saint Thomas Christians), have their own cuisine which is a blend of Indian, Middle Eastern, Syrian, Jewish and Western styles and flavours of cooking.

A favourite dish of Kerala Christians is mappas, or ishtu.[14] 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.[15] Lamb and duck can replace chicken in the stew recipe.

Pidi is 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.[15]

Other dishes include piralen (chicken stir-fried), meat thoran/ roast/ullathiyathu (dry curry with shredded coconut), seafood and duck roast, and meen molee (spicy stewed fish).[15] This is eaten with appam.[15] Pork vindaloo and Meen mulakittathu or meen vatichathu (fish in fiery red chilli sauce) is another favourite item.[15]

Latin Christian ceremonial 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).[15]

Irachi ularthiathu, also known as Kerala beef fry is a beef dish cooked with spices.[15]

References

  1. ^ "Of Kerala Egypt and the Spice link". The Hindu. Thiruvananthapuram, India. 28 January 2014. Archived from the original on 21 November 2021. Retrieved 12 August 2015.
  2. ^ Striving for sustainability, environmental stress and democratic initiatives in Kerala Archived 13 April 2023 at the Wayback Machine, p. 79; ISBN 81-8069-294-9, Srikumar Chattopadhyay, Richard W. Franke; Year: 2006.
  3. ^ Social mobility in Kerala Kanjirathara Chandy Alexander
  4. ^ Zero Oil South Indian Cook Book. Dr. Bimal Chhajer. 21 February 2008. ISBN 9788128805127.
  5. ^ India, [report prepared by] Planning Commission, Government of (2008). Kerala development report. New Delhi: Academic Foundation. ISBN 978-8171885947.{{cite book}}: CS1 maint: multiple names: authors list (link)
  6. ^ Bhandari Laveesh (2009). Indian States at a Glance 2008–09: Performance, Facts and Figures – Kerala. Pearson Education India. pp. 36–. ISBN 978-81-317-2340-1. Retrieved 26 June 2012.
  7. ^ Chatterjee, editors: Ashok K. Dutt, H.N. Misra, Meera (2008). Explorations in applied geography (Eastern economy ed.). New Delhi: Asoke K. Ghosh, Prentice-Hall of India, Private Limited. ISBN 9788120333840. {{cite book}}: |first= has generic name (help)CS1 maint: multiple names: authors list (link)
  8. ^ a b c d e Sabhnani, Dhara Vora (14 June 2019). "Straight from the Malabar Coast". The Hindu. Archived from the original on 20 November 2021. Retrieved 26 January 2021.
  9. ^ "Thalassery Biryani: The South Indian Cousin of the Famous Mughlai Dish". Archived from the original on 24 June 2021. Retrieved 16 June 2021.
  10. ^ "hương sơn food". Archived from the original on 23 March 2023. Retrieved 13 April 2023.
  11. ^ "Chicken and rosewater biryani recipe". BBC Food. Archived from the original on 26 November 2021. Retrieved 13 May 2021.
  12. ^ a b Kurian, Shijo (2 July 2014). "Flavours unlimited from the Malabar coast". The Hindu. Archived from the original on 20 November 2021. Retrieved 26 January 2021.
  13. ^ "Arikkadukka - Spicy Stuffed Mussels". Faces Places and Plates. 30 June 2020. Archived from the original on 4 April 2022. Retrieved 13 May 2021.
  14. ^ Manchanda, Monika. "Chicken Mapas Recipe - Chicken in Coconut Milk Curry". Archana's Kitchen. Archived from the original on 13 May 2021. Retrieved 13 May 2021.
  15. ^ a b c d e f g Marks, Gil (2010), Encyclopedia of Jewish Food, John Wiley and sons
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