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A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
Rice: It is the main item in a sadya. It is always the Kerala red rice (semi-polished parboiled brown [15] [18]) which is used for the sadya. Kerala matta rice is sometimes used. [19] Parippu: A thick curry lentil dish. Sambar: A thick gravy made of lentils, tamarind, vegetables like drumsticks, tomato, yam etc., and flavored with asafoetida.
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Pidiyum Kozhiyum is a traditional food item of St. Thomas Christians in Kerala.It is a kind of dish which can be both used in Breakfast or Dinner. Term 'Pidi' stands for a whitish semi-liquid dish with small boiled balls of finely powdered rice.
Avial (Malayalam: അവിയല്, pronounced ) is an Indian dish with origins in the state of Kerala of India. [1] It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves.
Mor Kuzhambu Buttermilk Curry (Moru curry) from Kerala Buttermilk Kuzhambu or Moru Curry(Malayalam) Mor Kuzhambu(Tamil) is a commonly prepared dish in Kerala and Tamil Nadu. This is a liquid curry recipe which is served with white or boiled rice, pancake made of lentils / mixed gram dosa.
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Aval Milk or Avil Milk [1] is a Kerala cuisine drink sold in the streets of the Malabar region of Kerala, India. Aval milk is made with aval which is essentially poha or beaten rice flakes, along with ripe bananas, milk of any kind, and nuts.