This guide to Kerala cooking covers everything you need to cook authentic South Indian recipes at home. I’ll tell you about the history, ingredients, cooking techniques, and must-try dishes from the South Indian state of Kerala.
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When I was a child growing up in Ernakulam in Kerala, I didn’t realize how special the culture and food was until I moved away.
Food is so closely tied to the culture of a place, and this is especially true for Kerala. These recipes I grew up with weren’t just recipes – they were an essential part of our daily lives and routine.
My mom always had extra food ready for any visitors who might show up. In those days, people would travel long distances to visit family and friends, and hospitality meant always being prepared to feed anyone who arrived at your door.
Now, when I make Kerala parippu curry or sambar in my kitchen in Salt Lake City, these familiar aromas take me back home. The scent of curry leaves crackling in coconut oil makes me think of my mom’s kitchen!
What Makes Kerala Cuisine Unique
Kerala cooking is unlike any other Indian cuisine due to the distinct geography and history of the region.
Coconut Trees
When you visit Kerala, the first thing you notice is the abundance of coconut trees. They’re everywhere! And if there’s one ingredient that defines Kerala cooking, it’s coconut. We use it in every possible form:
- Freshly grated coconut is mixed into thorans (stir-fried vegetables) and ground into pastes for curries like theeyal.
- Coconut milk adds creaminess and richness to dishes.
- Coconut oil is an ingredient that’s in almost every Kerala dish, adding a unique flavor and aroma.
Rice
Rice paddies (fields) are ubiquitous in Kerala, and rice is prominent in the cuisine of Kerala. It’s served not only with curries, but it’s also a part of breakfast staples like idli, dosa, appam, puttu, and idiyappam.
Banana Leaves
Banana leaves are used to wrap food for steaming or grilling. The leaves flavor the food and keep it moist. Meen pollichathu (fish coated in a thick spice paste and pan-fried) and sweets like ada (steamed rice flour dough filled with coconut and jaggery) use this technique.
Banana leaves are not only used in Kerala cooking, but they are nature’s plate in the traditional sadhya feast on banana leaves. Economical and biodegradable, they’re very practical.
Coastal Location
Kerala’s location on the Malabar Coast means fish and shrimp are easily available. Fish molee, fish curry, fish fry, and prawn curry are all part of everyday meals.
Kerala curries tend to be lighter and simpler than North Indian restaurant dishes most people are familiar with.
This is because we use coconut milk instead of cream and butter, and we favor simpler spices that let the main ingredients shine rather than building thick, heavily spiced gravies.
Spice Trade History
Kerala played an important role in the ancient spice trade, and the cuisine evolved over centuries of this influence. We use spices differently from other regions – not in an overwhelming way, but simply.
This means that instead of using too many spices, a Kerala dish might use only a couple of key spices like turmeric and salt.
Cultural Diversity
Kerala is one of the most diverse states in India. While Hindus were the original inhabitants of the area, Christian missionaries arrived early in Kerala’s history, and Muslim traders established communities beginning in the 7th century.
Each community has added its own culinary influence:
- Syrian Christians introduced beef dishes (beef fry is legendary) and rich meat stews
- Malabar Muslim cuisine contributed biryani and fragrant meat preparations
- Hindu traditions include the elaborate vegetarian sadhya feast served during Onam, Vishu, and other celebrations
Some Hindu families eat chicken and fish regularly (like mine), while others cook only vegetarian meals. Christians eat pork, while Muslims and Hindus do not.
How Kerala Cuisine is Different from Other South Indian Cuisines
People often lump all South Indian food together, but Kerala cooking is different from other states:
- Tamil Nadu uses more tamarind and less coconut milk.
- Karnataka‘s curries are sweeter due to the use of jaggery, and the spice blends are different.
- Andhra Pradesh is known for much spicier curries and biryanis.
- Kerala dishes are coconut-heavy with unique spices, significant seafood and meat dishes, and banana leaf feasts.
Traditional Kerala Cooking Techniques
Kerala recipes include some special cooking techniques:
- Tempering: Most recipes start or end with heating coconut oil and frying mustard seeds, usually with curry leaves, and sometimes dried red chilies and shallots. This releases aromatic oils that flavor the entire dish.
- Grinding coconut pastes: Many curry recipes have a base of freshly ground coconut paste, often combined with spices such as whole cumin.
- Roasting: The technique of cooking meat or vegetables on high heat with very little liquid until they get crispy, caramelized edges (like in beef fry or potato fry).
🫙 Kerala Ingredients and Where to Find Them
You’ll need to visit an Indian grocery store for some ingredients, but if you want authentic flavor, it’s worth the trip. Here are some ingredients commonly used in Kerala cooking:
Produce
Fresh Curry Leaves: This is the big one. I’m sorry, but dried curry leaves just don’t cut it! When fried in hot oil, curry leaves (kariveppila) become crisp and release their oils, giving Kerala dishes their distinct aroma. Many Indian grocery stores sell them fresh, and they freeze really well. I buy several packages at once and freeze them.
Cilantro: Cilantro (coriander leaves or malli ela) is used to garnish many Kerala recipes.
Onions: Kerala recipes rely heavily on red onions (savala). Shallots (cheriya ulli) are also used a lot. I substitute regular yellow onions when I don’t have either of these.
Ginger and Garlic: Fresh ginger (inji) and garlic (veluthulli) are used in most non-vegetarian dishes and many vegetarian ones. They’re often ground into a paste together.
Green Chilies: Fresh green chilies (pacha mulagu) add heat without overwhelming other flavors. Adjust the quantity to your tolerance. I typically use 1-2 chilies, but you can use more or less. You can substitute either serrano, jalapeno, or Thai chilies.
Fruits: Mango (manga), papaya (kappalanga), and jackfruit (chakka) are all used raw (and sometimes ripe) in curries.
Drumsticks: Moringa (muringakka) are long, ridged vegetable pods used in sambar and avial. Indian grocery stores carry them frozen.
Coconut
Coconut Oil: Unrefined, virgin coconut oil (velichenna) gives Kerala dishes authentic flavor. It’s solid at room temperature but melts quickly when heated.
Coconut: Fresh coconut (thenga) is best, frozen grated coconut is a great alternative (this is what I usually use), and desiccated coconut works in a pinch if you hydrate it first in hot water for 20 minutes. Some dishes call for coconut slices, which I get by cutting up fresh coconut.
Coconut Milk: Traditionally, coconut milk (thenga paal) is made with fresh coconut. I prefer to use canned coconut milk and highly recommend the brands Aroy-D and Chaokoh.
Grains, Legumes, and Nuts
Dals: Split mung beans (cherupayar parippu) are the lentils used in parippu curry. They’re different from the whole green mung beans. Split pigeon peas (tuvara parippu or toor dal) are used in sambar and rasam. Split chickpeas (kadala parippu or chana dal) add a crunch to dishes like thoran.
Rice: Red rice (red matta or rosematta rice) is the traditional choice for everyday meals in Kerala. Jeerakasala rice is a short-grain, aromatic rice, similar to basmati, that’s used in biryanis and ghee rice. I use long-grain rice instead of red rice, and basmati instead of jeerakasala because they’re more easily available.
Cashews: Cashew nuts are used whole in dishes such as upma, payasam, and biryanis. They’re used in paste form to thicken curries such as chicken korma.
Spices and Flavors
Coriander: Coriander seeds (malli) and ground coriander powder (malli podi) are used in many Kerala dishes, particularly in meat curries. I like to freshly grind toasted whole seeds for the best flavor.
Cumin: The use of cumin seeds (jeerakam) is more common than cumin powder. Cumin seeds are frequently combined with grated coconut for dishes like thoran.
Black Mustard Seeds: When mustard seeds (kadugu) are heated on high heat in oil, they pop and release a special flavor. Don’t substitute yellow mustard seeds – they’re completely different.
Turmeric Powder: Turmeric (manjal) adds a yellow color and a slightly bitter, peppery flavor. A little goes a long way – ¼ teaspoon is often enough.
Fennel: Fennel seeds and fennel powder (perumjeerakam) are much more commonly used in Kerala than in North India. I prefer to freshly grind fennel seeds when I need ground fennel.
Black Pepper: Black pepper (kuru mulagu) is native to Kerala and was an important part of the spice trade going back centuries. It is still very prominent in Kerala cooking.
Fenugreek Seeds: Fenugreek seeds (uluva) are small, bitter seeds that are used in small quantities for tempering and in spice blends. They add a unique flavor to fish curries.
Asafoetida: Asafoetida (kayam) is a pungent spice that is used in tiny amounts for flavoring, especially in vegetarian dishes.
Tamarind and Kokum: Tamarind (puli) gives sambar and rasam their sour flavor. Kokum (kodampuli) is used to add sourness to fish curries.
Jaggery: Jaggery (sharkara) is an unrefined cane sugar used in payasams (sweet puddings) and occasionally in savory dishes for balance. I frequently substitute palm sugar or brown sugar.
Accompaniments
Yogurt: Plain yogurt (thairu) is served on the side with every meal as a palate cleanser. Yogurt diluted with water (moru) and sometimes flavored with curry leaves, ginger, or green chilies, is a common drink served with meals. In recipes, yogurt is used to add tartness and to thicken dishes such as kichadi and pachadi.
Pappadum: Kerala pappadums are thin, crispy wafers made from lentils. They are everyday staples, and not just for special occasions. They’re served on the side to add a crunchy contrast to rice and curries. Kerala pappadums taste very different from North Indian papad.
Where to Shop
Indian Grocery Stores: My first choice for Indian supplies is an Indian or South Asian grocery store. I visit my local Indian store for curry leaves, coconut, specialty lentils, and spices.
Online: Amazon carries many Indian ingredients, though fresh curry leaves are harder to find.
Regular Grocery Stores: You can find coconut oil, turmeric, and basic spices. I find that the prices at regular grocery stores are higher than at Indian ones.
Must-Try Kerala Dishes
If you’re new to Kerala cooking, start with these essential dishes from my collection:
Start Here for Beginners:
- Kerala Parippu Curry: Simple, comforting lentil curry is the perfect introduction to Kerala flavors
- Beans Thoran with Carrots: Stir-fried vegetables with coconut is a quick, healthy, and delicious side dish
- Sambar: Tangy lentil and vegetable stew pairs perfectly with rice
Seafood Favorites:
- Fish Molee: Delicate fish in coconut milk curry is a Kerala Christian specialty
Meat Dishes:
- Kerala Beef Fry (Beef Ularthiyathu): A legendary Kerala beef dish with crispy edges
- Kerala Style Chicken Curry (Nadan Kozhi): Authentic home-style chicken curry just like my mom makes
- Chicken Korma: Rich, creamy Malabar-style curry adapted for coconut milk
- Kerala Egg Curry: A comforting everyday favorite that can be eaten for breakfast or lunch
- Beef Curry: Tender beef in coconut milk curry that can be eaten with appam
Vegetarian Dishes & Sides:
- Kerala Potato Stew (Ishtu): Mild, creamy stew perfect with appam
- Kerala Vegetable Stew: Mixed vegetables in a simple coconut milk gravy
- Potato Fry (Mezhukkupuratti): Simple yet flavorful stir-fried potatoes
- Cucumber Pachadi (Kichadi): Cooling yogurt-based side dish
- Mango Pachadi: Sweet and tangy mango with coconut and yogurt (with pineapple variation)
Onam Sadhya Feast Dishes:
- Inji Curry (Puli Inji): Sweet, sour, and spicy ginger chutney
- Kerala Kootu Curry: Traditional mixed vegetable and lentil dish
Breakfast & Snacks:
- Masala Dosa: Crispy fermented rice crepes with spiced potato filling
- Dosa Batter: Master the art of fermentation with foolproof tips
- Potato Masala for Dosa: Restaurant-style spiced potato filling
- Coconut Red Chutney: The essential accompaniment for dosas
- Cilantro Coconut Chutney: Fresh green chutney
Desserts:
- Semiya Payasam: Vermicelli pudding with cashews and raisins
Ready to start cooking? Browse all my Kerala and South Indian recipes to find your next favorite dish.
Have questions about Kerala cooking? Leave a comment below – I love hearing from readers and helping troubleshoot recipes!
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