In the modern world it is almost a known fact that the Keralites love hot and spicy food and trying to know more about Kerala cuisine will help you deeper into the Keralites� lively lifestyle. The styles of Kerala cuisine are typical, much unlike the other types of cuisines throughout India.

Methods for preparing Kerala Cuisine:
Lesser use of sugar, oil, and artificial additives, and a generous use of natural herbs, spices flavorings, and coconut are the main mantras of cuisine of Kerala. Whether it is seafood or rice and other cereal items, the stress is mainly on �healthy food�. The spices that pep up the local cuisine of Kerala, give it a strong flavor that is heightened with the dash of tamarind flavor.

Basically simple cooking styles and the locally available food ingredients are used to prepare lip smacking delicacies in the Kerala kitchens. The otherwise ordinary tapioca root, for instance, takes the shape of a main course when boiled and saut�ed with coconut and a variety of spices, a snack when finely sliced, salted and fried, and a dessert when steamed with coconut and jaggery. All the methods are essentially simple and easy to cook.

Specialties in Kerala Cuisine:
Although the same ingredients of a variety of pancakes and steamed rice cakes made from pounded rice are used all over the state, each of the communities has its own special menus.
The Muslims prepare the famous lightly flavored Biryani, with mutton, chicken, egg or fish and mussels are a favorite amongst seafood. A special concoction made of rice flour and mussel, cooked in the shell is called arikadaka. The Arab influence on the local cookery is very much apparent in the rich meat curries and desserts. Communities of Muslims, who live in the Kuttichara area, prepare a special dish - a whole roasted goat stuffed with chickens which are in turn, stuffed with eggs.

Christians, who dwell in the Kottayam and Pala areas, prepare a derivation of the European stew called ishtew which is mostly eaten with appam and is a must for every marriage reception.

Beef cutlets with sallas (a salad prepared with finely cut onions, green chilies and vinegar), olathan erachi (fried mutton, beef or pork), chicken roast, meen mulligattathu (a fiery red fish curry), meen moilee (a yellow fish curry), and peera pattichathu (a dry fish dish of grated coconut) are some of the other special dishes of Kerala cuisine. Another interesting feature is the generous use of coconut oil, curry leaves, mustard seeds, and coconut milk.
The local fermented beverages, kallu (toddy) and patta charayam (arrack) of Kerala are quite popular. Arrack is a bit strong drink and is usually had with spicy pickles and boiled eggs (patta and mutta).

How To Eat food in Kerala:
Traditionally sadya or meal is served on plantain leaves. The narrow part of the leaf ought to be on the left side. Serving usually starts from the bottom left half of the leaf where a small yellow banana is placed. Jaggery coated banana chips plain banana chips and papad follow to make way for a host of delicacies lime curry, mango pickle, injipuli (a thick ginger tamarind curry), lime pickle, thoran (a dry mix of any vegetable with coconut), vegetable stew or olan (gourd is the main ingredient), aviyal (a thick mixture of vegetables in a coconut based gravy), Pachadi (raw mango and curd mixture) and khichdi gradually filling the leaf from top left half. Only after all these are placed on the leaf, can the guest start eating. After this the rice is served at the bottom center. The sambhar (lentil based curry originally from neighboring state of Tamil Nadu) and kalan (a curry of yam and curd, spiced with pepper) is served onto the rice. When the meal is over, pradaman (rice flour, coconut milk and jaggery) or pal payasam (sugar sweetened milk and rice) is served as dessert. Rasam (fiery pepper water) is the last bit of Keralite touch, poured into cupped hands to be drunk and then a little bit of curd to help digestion.

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