7 Must-Try Kerala Lunch Recipes for Foodies

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Food has always been an essential part of Kerala’s culture in India, and it’s no wonder why the state is not only known for its mesmerising natural beauty but also for its mouthwatering food items like biriyani and cuisine. Kerala’s culinary tradition is vast and varied, with each locale offering its unique signature dishes. Known for its unique flavour blend of flavours, every bite of a Kerala dish will remind you of sublime travels through the dense greenery, the sunny beaches, the backwaters, and the mountain passes in India.

This blog provides you with an insight into 15 enchanting Kerala lunch recipes that are considered the main food you need to try for special occasions. These are dishes that are deeply imbued with the state’s history and culture, a veritable journey through its diverse terrain. From aromatic stews to fiery curries, mildly sweet to sour and tangy, each dish promises a culinary adventure that will excite your taste buds!

Kerala Lunch Recipes You Just Can’t Miss

If you are a foodie at heart and a lover of all things spicy and flavorful, Kerala is your paradise. From hearty meat-based dishes and delightful seafood to healthful vegetarian curries, including Chicken Curry and the famous Sadhya, there’s something for everyone.

1. Puttu and Kadala Curry

 

Kerala’s Puttu and Kadala Curry is a classic example of the rich culinary heritage this state boasts. Considered a staple breakfast item, it often extends to be a part of the sumptuous Kerala lunch, too. Known for its nutritional value, Puttu, a cylindrical steamed rice cake, is made from rice flour mixed with water and salt, which is then layered with grated coconut and served with ripe bananas. The layered mixture is filled into hollow bamboo stalks or metal moulds, which are then steamed.

The Puttu pairs perfectly with a well-cooked kadala curry. It is a deliciously aromatic curry made from black chickpeas (kadala), slow-cooked in a medley of spices and coconut milk. The addition of onions, ginger, garlic, and green chillies intensifies the taste, while the final tempering of mustard seeds, dried red chillies, and curry leaves gives a pungent aroma to the dish.

• Key ingredients for Puttu: Rice flour, grated coconut, water, and salt.
• Key ingredients for Kadala Curry: Black chickpeas, onions, ginger, garlic, green chillies, coconut milk, and spices.
• Serving suggestion: The Puttu is crumbled and eaten with the creamy Kadala Curry, making it a meal packed with flavour.

2. Appam with Ishtu (Stew)

 

An absolute favourite among locals and tourists alike, Appam with Ishtu is not just a dish but a feeling that hits the Kerala gastronomic scene quite hard. The appams are soft, fluffy, thin pancakes made from fermented rice batter, coconut milk, and coconut water, sometimes complemented with plain flour for texture, creating delightful crispy edges. The centre of the Appam is thicker, soaking in all the flavours from the stew, while the edges provide a perfect crunch.

The stews, or Ishtu, are characteristically mild and subtly spiced curries where vegetables or meat are slow-cooked in creamy, aromatic coconut milk, finished with a hint of black pepper and garnished with fragrant curry leaves.

• Key ingredients for Appam: Rice, coconut milk, sugar, water, and yeast.
• Key ingredients for Ishtu: Vegetables like carrots, beans, potatoes, or meats like chicken and mutton, coconut milk, black pepper, cloves, cinnamon, and curry leaves.
• Serving suggestion: The plump, spongy centre of the Appam is ideal for mopping up the creamy, subtly flavoured Ishtu, providing a satisfying contrast in both texture and flavours.

3. Kerala Sardine Fish Curry

 

Living by the extensive coastlines, Keralites share an enduring relationship with a wide variety of seafood, and ‘Kerala Sardine Fish Curry‘ or ‘Mathi/Chaala Curry’ reflects this love affair. Revered as the nutrient-rich oily fish, sardines cooked in a piquant mixture of spices and tamarind deliver an offbeat punch of tanginess.

The use of ‘gambooge’ or ‘Kudampuli’ – a souring agent, and the method of preparing the curry in an earthen pot enhances the overall flavour. The curry base is a fine balance of chilli and spice, topped with must-have tempered mustard seeds and curry leaves.

Key Ingredients: In this curry, you’ll find sardines, kudampuli, turmeric powder, red chilli powder, fenugreek powder, ginger, garlic, shallots, green chilli, mustard seeds, curry leaves, and coconut oil.

Serving Suggestion: This appetising curry pairs well with steamed rice, chapati, or Kerala’s own tapioca or ‘kappa’. A slice of pickled mango on the side would add an extra tang, making your meal delightful.

Also read: Meen Murringakka Curry

4. Parippu Curry (Lentils Curry)

 

Parippu Curry, often known as Dal Curry, is a simple and nutritious dish enriched with the goodness of lentils, cooked in a rich, velvety coconut gravy. A key component in Sadya, it’s an integral part of the meal, signifying the beginning of rice consumption.

To prepare this delicacy, lentils are cooked soft and then flavoured with an aromatic tadka or ‘tempering’ of mustard seeds, cumin seeds, dry red chillies, shallots, garlic, and curry leaves in ghee or coconut oil.

Sprinkle a dash of ghee, serve this creamy, comforting curry alongside steamed rice, and it’s a match made in heaven.

Key ingredients: This curry is comprised of Yellow lentils or pigeon peas, grated coconut, cumin seeds, turmeric powder, chilli powder, mustard seeds, dry red chillies, shallots, garlic, and curry leaves.

Serving suggestion: Scoop up a wholesome spoonful of hot rice and Parippu Curry; it’s a meal that satisfies your soul.

5. Tomato Rasam (Kerala Style)

 

Rasam, a comforting broth, is an integral part of South Indian meals and Tomato Rasam, prepared with a mixture of lemon juice, holds a special place in Kerala cuisine. It’s light, tangy, mildly spicy, and essentially heartwarming. Made from ripe tomatoes and a blend of spices like black pepper, coriander, cumin, etc., this rasam serves as an appetiser or a soup and is also mixed with rice.

The key to a perfect Kerala-style tomato rasam lies in using juicy, ripe tomatoes and freshly ground spices. The addition of tamarind pulp imparts a tangy flavour that is well balanced by the hint of jaggery, contributing to its characteristic sour taste. The hint of asafoetida and mustard seeds flavour popping in coconut oil enhances the overall taste, making it an irresistible dish.

Key Ingredients for Tomato Rasam: Fresh ripe tomatoes, tamarind pulp, black pepper, coriander, cumin, mustard seeds, and asafoetida.

Serving Suggestion: Tomato rasam is refreshing and stimulates the taste buds, whether enjoyed hot as a soup or served with steamed rice and papad on the side.

6. Kerala Style Prawns Curry

 

Quietly seducing seafood lovers, Kerala Style Prawns Curry or chemmeen curry is one of the sought-after dishes in Kerala. The beauty of this curry lies in the intricate dance of spices with coconut milk and tamarind paste, combined with juicy prawns that create an explosion of flavours.

Key ingredients for Prawns Curry: Fresh Prawns, coconut milk, tamarind paste, coriander, fenugreek, ginger, garlic, and a variety of other aromatic spices.

Serving suggestion: Usually enjoyed hot with roti, appam or steamed rice, the Kerala style prawns curry is a dish worth trying for seafood lovers.

7. Erissery (Pumpkin and Lentil Stew)

 

One of the quintessential dishes served in a traditional Kerala Sadya, Erissery is a hearty blend of vegetables and lentils, exalted with coconut gravy. It is a sweet and spicy dish where the sweetness comes from the vegetables being used, and spicy notes come from the freshly ground pepper.

Although pumpkin erissery or mathanga erissery is the most common type of popular curry, many variations can be found where yam, raw plantain, or snake gourd is used instead. The freshly ground coconut with cumin and black pepper adds depth to this dish, while a light tadka of mustard seeds, red chillies, and curry leaves in coconut oil introduces an interesting burst of flavour, typically served on a bed of rice during religious festivals.

Key Ingredients for Erissery: Pumpkin, lentils, coconut, cumin, black pepper, mustard seeds, dry red chilli, curry leaves, and coconut oil.

Serving Suggestion: This stunning pumpkin and lentil stew tastes best served with hot steaming rice, another staple ingredient of Kerala cuisine.

Conclusion

Kerala’s culinary journey is a potpourri of flavours – sweet, spicy, tangy, and mildly flavoured dishes that amaze the world with their distinct cooking styles and presentation. Every dish is a testament to this green state’s rich cultural history and legacy. The lavish use of coconut, rice, and spices lends an unmatched taste to its cuisine.

Whether you prefer vegetarian or non-vegetarian food, Kerala has something to offer every food lover. It’s not simply the taste but also the method of serving that accentuates the entire experience of relishing the traditional Kerala lunch. Delicious, aromatic and exquisitely presented around a wide banana leaf, a Kerala lunch is the epitome of indulgence.

Frequently Asked Questions

What is a typical Kerala lunch?

A typical Kerala lunch, also known as Kerala Sadya, is a traditional vegetarian feast served on a banana leaf. It includes an array of dishes like rice, sambar, aviyal, rasam, thoran, payasam, and more. A non-vegetarian lunch might include dishes like fish curry and chicken fry.

What is the famous vegetarian food in Kerala?

Among Kerala’s many vegetarian dishes, Sadya stands tall with its varied assortment of delicious and nutritious dishes served on banana leaves. Other beloved vegetarian dishes are Puttu & Kadala Curry, Sambar, Aviyal, Parippu Curry, and Pachadi.

What food is famous in Kerala?

Kerala’s culinary landscape boasts many signature dishes, such as Puttu and Kadala Curry, Appam and Stew, Kerala-style prawns Curry, Fish Molee, and beef fry. The dessert list also includes unique delicacies like Ada Pradhaman and Palada Payasam.

What is special about Kerala food?

Kerala’s cuisine offers many dishes, each with a unique cooking style and flavour reflecting its rich culture. The extensive use of coconut oil and milk, rice, and spices like black pepper, cloves, cinnamon, and ginger gives Kerala food its distinctive taste.

What is the traditional food of Kerala?

Some of Kerala’s traditional foods include Sadya, a vegetarian feast served on a banana leaf, Puttu and Kadala curry, Appam with stew, Idiyappam, etc. Non-vegetarian dishes include Kerala-style beef fry, Malabar Chicken Biryani, Kerala-style prawn curry, and Nadan Kozhi Varuthathu (spicy chicken fry).