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The vast expanse of coastline and an abundance of marine life in Kerala is to ensure that things coconut, shellfish and widely used, is an important part of food and cuisine of Kerala. Influenced by foreigners, the consumption of meat has become very popular here.
The staple food of Kerala is rice. Besides the form of boiled rice, a variety of cereal-based snacks that Keralites eat. The most common form puttu bamboo, noodles idiyappam type, the side edges palappam unniappam the soft sponge cake vattayappam like kallappam, and filled with balls as kozhikotta. That’s not all.Roti-like bread called pathiri Kerala. You can use a thin flat bread known as vatipathiri pettipathiri box called roti or type to be.Chattipathiri is a sweet cake is an important part of the cuisine of Kerala. Iris path for filling baked with lamb, beef or chicken.Steamed stuffed with fish.
Kerala cuisine also offers a number of his own fermented beverages. The drinks are famous Kallu (toddy) and Patta Kerala charayam rasam (Arak). Arrack is extremely intoxicating drink usually consumed with pickles and boiled eggs.
The food is prepared in a very healthy, with lots of spices, coconut and other spices. The addition of herbs and tamarind local dishes a special flavor.
In the kitchens of Kerala, its tasty dishes prepared in a simple manner in all the communities living there. The root of the cassava is frequently used as a main course when boiled and cooked with coconut sauce and spices, baked snacks and savory dessert time and steamed with coconut and brown sugar.
In short, the roots of Kerala cuisine deep in history and culture of this beautiful state.