Kerala Cuisine is a blend of vegetarian, non-vegetarian, and lip-smacking dishes of Arabian, Malabari, and French tastes. It’s damn sure that you might ask for more. Each dish has its unique culture and takes you on a long journey of flavors. Kayal is a foodie hut for those who seek new Kerala flavors.
Food is a Mood!! Explore the flavorsome!!
Kayal is home to a variety of Kerala Cuisine from the very traditional Kerala Sadhya during festivities to the non-vegetarian dishes of seafood, prawns, oysters, sardines, mackerel, tuna, and finally the sweet and savory delicacies.
Hereby, we enlist some authentic Kerala foods with the most flavors for your taste buds…
Erissery (Lentil & Pumpkin Stew)
It is the most lovely dish savored by tourists as well as Kerala residents. This traditional ‘kootan’ is a wholesome combination of grams and pumpkin prepared by boiling slightly sweet pumpkins with salt, chilies or pepper, dried lentils, grated coconut, turmeric powder, cumin seeds, and garlic. Erissery hits every Kerala Kitchen during the festivals of Onam.
Idiyappam & Curry
Idiyappam or noolappam is one of the famous dishes of Keralites with its thin vermicelli. The delicacy is prepared by a mix of rice flour, salt, and water. The tight texture of vermicelli strands makes idiyappam. You can serve with any curry, well egg curry suits the perfect combo.
Parippu Curry (Curried Dal)
Have you heard of curried dal? Try out this delicious Kerala food item, parippu curry!! This is prepared from small grams and ghee added with spices and chilies.
Appam & Ishtu (Stew)
Appam and stew are one of the perfect combo dishes and one of the homemade favorites of any Keralites. A replica of rice pancake with a thick center and ends with a crispy tail. It suits a variety of dishes especially South Indian stews with spicy gravy.
Kerala Prawns Curry
Surrounded by Kerala backwaters, Kerala is rich in seafood variants. Kerala prawns curry is one among the authentic cuisine of Kayal. The blend of pepper, chili, jaggery and coconut milk garnished with curry leaves adds the aromatic flavor. Serve with steamed rice or hot chappatis.
