what to eat in kerala

Sadya is a variety of vegetarian dishes traditionally served on a banana leaf in Kerala, India. Sadya means banquet in Malayalam. It is a Hindu feast prepared mainly by men, especially when needed in large quantities, for weddings and other special events.During a traditional Sadya celebration people are seated crosslegged on mats. Food is eaten with the right hand, without cutlery. The fingers are cupped to form a ladle. A normal Sadya can have about 2428 dishes served as a single course. In cases where it is a much larger one it can over 64 items in a in a Sadya like the Sadya for Aranmula Boatrace (Valla Sadya).

Thalassery Biriyani dish blended with spices and chicken.As it is the only biriyani recipe in Kerala cuisine,it can also be called Kerala biriyani. The main difference between Thalassery biriyani and others is that it uses only Khaima/Jeerakasala rice

Fish is consumed as a food by many species, including humans. The word fish refers to both the animal and to the food prepared from it. In culinary and fishery contexts, the term fish also includes shellfish, such as molluscs, crustaceans and echinoderms.

Red meat in traditional culinary terminology is meat which is red when raw and not white when cooked. Red meat also includes the meat of most adult mammals.

Coconut milk is the liquid that comes from the grated meat of a brown coconut. The colour and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia.

Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.

Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney.Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the word for fresh preparations only. A different word ach?r applies to preserves that often contain oil and are rarely sweet. Vinegar, citrus, tamarind, or lemon juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.

Idiyappamor string hoppers is a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed, also known as Nooputt (Noolputtu) in Kodava language.

Chapati is an unleavened flatbread (also known as roti) from Nepal, Bangladesh, India and Pakistan. It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa in countries such as Somalia but Somali flatbread is different from the Indian chapati and is more like a paratha, Kenya, Tanzania, and Uganda, with the laobing flatbread serving as a local variation in China. Chapati is known as sapati or doday in the Pashto language.

A paratha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay.