10 Must-Try Foods in Kerala (A Complete Food Lovers Guide)

Let’s talk about Kerala. 

No, we are not going to talk about their postcards or the tourist spots—though those are gorgeous—but the food. 

Yeah, the food. If you’ve ever been to a place where the air smells like coconut, curry leaves, and just a hint of chilli, you’re already halfway there. 

In fact, Kerala is more than just a destination. It’s a flavour explosion waiting to happen. And honestly, if you’re into eating, this is one of those places that sticks with you long after you’ve left. 

That is because the spices are not for colour—they lovingly add a unique taste. The coconut isn’t just an ingredient—it’s practically the soul of the kitchen. And the way they cook fish is something you’ll wonder why you ever settled for anything else.

Why Kerala is a Food Lover’s Paradise

Well, Kerala is a food lover’s paradise because it doesn’t play by the usual rules.

As a matter of fact, it doesn’t need fancy plating or Instagrammable dishes. It just… works. 

Speaking of which, every bite feels like a hug from your favourite auntie who knows exactly how much salt to add. 

Anyway, they take advantage of the coastline, where they can source fresh seafood to serve to their customers. 

On the other hand, the hills provide them with spices that have a strong aroma. 

Plus, the surrounding area allows them to get the source of rice, tapioca, and coconuts in every form that you can imagine. And the people over here cook like it’s their job. 

Since this is the case around here, their cooking style has been passed down through generations. So, that’s why Kerala food doesn’t just fill your stomach—it fills your heart as well.

10 Must-Try Foods in Kerala

Now, let’s get to the good stuff. Here are 10 must-try foods in Kerala that’ll make you rethink everything you thought you knew about Indian cuisine.

Kerala Sadya

Kerala Sadya is a feast in its own right. 

Imagine a banana leaf spread out in front of you—not a plate, not a bowl, but a big, green, fresh banana leaf. 

Now pile it high with steaming rice, lentils, pickles, papadums, curries, and sweets. All of it. At once. And yes, you eat it with your hands. No forks, no spoons. Just fingers and a whole lot of joy. 

Speaking of which, sadya isn’t just a meal—it’s a ritual. Usually served during festivals like Onam, it’s got anywhere from 20 to 30 dishes. 

In fact, there’s the tangy sambar, the creamy rasam, the sweet payasam, the crunchy upperi, and the coconut chutney that makes you close your eyes and sigh. 

Trust us, it’s not just food. It’s a celebration on a leaf. And the best part is that you don’t have to wait for a festival to try it. 

Most traditional restaurants serve it daily because it is on their menu.

Appam With Stew

Appam With Stew is the weekend breakfast you didn’t know you needed. 

Picture this: 

A lacy pancake alike made from fermented rice batter, with a fluffy centre and crisp edges.  

Trust us, it looks like a tiny, edible lace doily. Now dip it into a warm, creamy stew made with coconut milk, potatoes, carrots, and chicken or vegetables. 

The stew is mild, comforting, and you can taste a slight sweetness from the coconut. At the same time, the appam soaks it all up like bread. 

It’s simple, but somehow, it feels luxurious. Whereas you’ll find this all over Kerala, especially in the mornings. And if you’re lucky, someone will serve it with a side of banana. 

Note: Don’t skip the banana. It’s not just a fruit. It’s part of the experience.

Puttu and Kadala Curry

Puttu and Kadala Curry is basically the best combo you can find.  

In detail, Puttu is like steamed rice in a cylindrical shape—light, fluffy, and slightly grainy. 

It comes to your table by layering rice flour in a special steamer by letting it cook slowly, and scooping it out in little logs.

Now pair it with kadala curry—that’s black chickpeas simmered in coconut milk, curry leaves, and just enough chilli to make you blink twice. 

Trust us, it’s the perfect curry. Because it’s spicy without being overwhelming. And it’s the kind of meal that makes you feel like you’ve been in a warm blanket. 

You’ll find this at roadside stalls, home kitchens, and even fancy hotels. 

Plus, it usually comes with a slice of ripe banana on the side. Again—don’t skip the banana.

Karimeen Pollichathu

Karimeen Pollichathu is the fish dish that’ll make you fall in love with Kerala’s coastline. 

In fact, Karimeen means pearl spot fish, and it’s native to their resources. 

Anyway, the fish is marinated in a paste of turmeric, red chilli, garlic, ginger, and spices, then wrapped in a couple of banana leaves and grilled over charcoal.  

Speaking of which, the leaves seal in all the flavour, and the smoke from the fire gives it this incredible aroma. 

Whereas when you unwrap it, the fish is tender, juicy, and just a little charred around the edges. 

Trust us, it’s not fried or boiled. It’s kissed by fire and wrapped in nature. And the taste you can get from this is quite amazing. Where you’ll want to order two. One for now, one for later.

Malabar Parotta With Beef Curry

Malabar Parotta With Beef Curry is the late-night meal you must have. 

Parotta is flaky, layered, and buttery—like a cross between puff pastry and roti. 

It’s made by kneading dough, rolling it thin, then folding it over and over until it’s a thousand layers deep. Then it’s fried until golden. 

Now imagine dipping each piece into a rich, dark beef curry made with onions, tomatoes, garlic, and a ton of spices. 

The beef is tender, almost falling apart. The gravy is thick, aromatic, and just spicy enough to make your lips tingle. 

Trust us, this combo is a hit in northern Kerala, especially in Kozhikode. And yes, people eat it for breakfast as well because it’s that good.

Kerala Fish Curry (Meen Curry)

Kerala Fish Curry (Meen Curry) is like a curry that every local has with their lunch. 

Unlike other fish curries that rely on tamarind or tomatoes, this one uses coconut milk as its base. 

That makes it creamy, slightly sweet, and deeply comforting. 

The fish—usually mackerel or sardines—is cooked with curry leaves, dried red chillies, mustard seeds, and fenugreek. 

You’ll find this in almost every home and restaurant across the state. And it’s always served with rice. 

Additionally, they sometimes add a little kokum for sourness. If not, they add a splash of tamarind. But the coconut is always there as it’s the heartbeat of this dish.

Kappa and Meen Curry (Tapioca & Fish)

Kappa and Meen Curry (Tapioca & Fish) is what happens when simplicity meets perfection. 

Speaking of which, Kappa is tapioca—boiled, mashed, and sometimes lightly fried. 

It’s starchy, soft, and mild. On the other hand, Meen curry is the same coconut-based fish curry we just talked about. 

But in this case, if you put them together, you will get a match made in coastal side dishes. 

Anyway, the kappa soaks up the curry like a sponge, and the fish gives it all the flavour. And it’s one of the most satisfying meals you’ll ever eat. 

You won’t find it in fancy restaurants much, but if you’re lucky enough to be invited to a local home, this is what you’ll be served. And you’ll leave full, happy, and maybe a little emotional.

Nadan Kozhi Varuthathu (Spicy Chicken Fry)

Nadan Kozhi Varuthathu (Spicy Chicken Fry) is the spicy chicken fry that’ll make you forget every other fried chicken you’ve ever had. 

In fact, Nadan means “traditional,” and this dish is exactly that. 

Chicken pieces are marinated in turmeric, red chilli powder, garlic, ginger, and a few secret spices—some say black pepper, some say star anise. 

Then they’re fried in coconut oil until crispy on the outside and juicy inside. And the result you see from it is a crunch that sings. 

Trust us, you can eat this with appam, rice, or straight out of the pan. No utensils needed.

Malabar Biryani

Malabar Biryani is like the rivalry dish of the more famous Hyderabadi biryani, but it’s got its own personality. 

Here, the rice is short-grain, fragrant, and cooked with saffron, cloves, cardamom, and a hint of rose water. 

With that, the meat—usually chicken or mutton—is layered with the rice and cooked slowly in a sealed pot. 

Anyway, what makes it different is the use of coconut milk and fried onions. 

Whereas the gravy is rich but not heavy. The spices are bold but balanced. And the aroma you can get from this follows you down the street. 

That being said, this biryani isn’t piled high with veggies. It’s all about the meat, the rice, and the spice. And it’s served with a side of raita and a boiled egg. 

Idiyappam With Egg Curry

Idiyappam With Egg Curry is the breakfast that feels like a gentle hug. 

Speaking of which, Idiyappam is made by steamed rice flour dough pressed into thin noodles. 

It looks like little nests of white threads. 

With that, you can top it with a simple egg curry, which is with boiled eggs chopped and simmered in coconut milk, curry leaves, and a whisper of chilli, which is creamy and perfect.

Plus, the idiyappam is soft and slightly chewy. The egg curry is smooth and warm. Whereas together, they’re quite yummy. 

As for the place, you’ll find this at breakfast joints all over Kerala, especially in the mornings when the air is cool and the sun is just rising.

Best Places in Kerala to Try These Foods

Kochi

Kochi is your starting point. 

It’s got the mix of old and new. Where you can find traditional Sadya in a heritage home-turned-restaurant, then grab a Malabar parotta from a street vendor right next door. 

Trust us, the food here is on a different level and always fresh. 

Thiruvananthapuram

Thiruvananthapuram, the capital, is where tradition runs deep. 

This is the place to try authentic Kerala Sadya, especially during festivals. 

But even outside of celebrations, you’ll find amazing puttu and kadala curry in the old neighbourhoods. 

Note: The fish curry here is delicious, and the banana chips are a must-try.

Kozhikode

Kozhikode is the undisputed king of snacks. 

This is where Malabar parotta was born, and where the beef curry is spicier, richer, and more intense than anywhere else. 

Therefore, don’t leave here without trying the sweet, syrupy banana fritters from the street stalls near the beach. And if you’re into trying something unique, ask for the local version of biryani because it’s different from the rest.

Alleppey

Alleppey, or Alappuzha, is all about the seaside. 

This is where you’ll find the freshest fish, the most authentic karimeen pollichathu, and the best kappa and meen curry. 

Plus, if you are here, you can eat by the water. Let the breeze cool your face, while the scent of coconut oil fills your lungs. 

In a way, this is a place where you can try different dishes with a view—and it’s unforgettable.

Munnar

Munnar, located in the hills, is a different kind of Kerala. 

Here, the food is lighter, with more vegetables and less coconut. 

But don’t sleep on the tea plantations. Try the local snacks, such as steamed rice cakes with spicy chutney or tapioca with a hint of black pepper. 

Trust us, the cool weather here makes the food feel even more comforting.

Conclusion

No matter where you go in Kerala, the food will find you. 

That is because it’s not hidden. It’s not exclusive. It’s everywhere. And those dishes are always made with care and experience.

Therefore, Kerala doesn’t just feed you. It invites you in and serves food with stories. Whereas every bite carries a memory, a tradition, and a family recipe. 

In fact, there’s no rush or pressure. Just good food, made with love and eaten with joy. 

So go, eat it. Let the flavours do the talking. In fact, you’ll leave with a full belly and a fuller heart once you get this vibe.

Contact Travelco Holidays to book Kerala tour packages from Sri Lanka.

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