Kerala, the Land of Spices, is famous for its cuisine. Traditionally, food is served on a banana leaf, but some now serve it on steel plates. Kerala is known for its spicy and hot foods. The Keralite takes food with the right hand.
Almost every dish prepared has coconut and spices to flavour the local cuisine. The use of tamarind heightenes the pungency and coconut gives its richness. Tender coconut water, a natural product in the Land of Coconuts, can be a threat to Coke and Pepsi, as it is a nutritious and refreshing quencher of thirst. Banana chips are to the Keralite mind what potato fries are to the American. Jackfruit chips, banana chips and the crunchy Papadam can give French Fries a run for their money any day.
Kerala cuisine is a mixture of meats, vegetables and seafood flavoured with a variety of spices. The main diet of Coastal Kerala is Seafood and vegetables in the plains of Kerala. Amongst tribals and North Kerala, meat is the main food.
Rice, the main food
Daily diet is mainly rice. Idlis or doshas, rice pancakes, are the main breakfast. Also vadas. Lunch, breakfast or dinner, it is rice preparation of rice in many aspects, served along with a variety of fish. Crustaceans, shrimps, lobsters, prawns are some of the other delicacies.
Breakfast and Morning Meals
Keralites are early risers, particularly women in the villages, who start the day with chai ( tea ) before their daily chores which consist of grinding rice, coconuts and spices for the daily meals. When the kids are up breakfast starts and consits of Poottu – cylinders of roughly pounded rice and coconut steamed together in hollowed out bamboos. Appams or cupped rice pancakes which are soft in the center and sweet bananas are served. A cup of warm tea, along with egg masala, a tasty gravy based on onions and eggs , which is poured over the poottu or appam and eaten with the fingers.