1. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
KERALA
GODS OWN COUNTRY.

2. SPECIAL FEATURES

Four distinct groups in kerala are
Syrian Christians.
the Muslims called moflas.
the nairs who are the warrior class.
Namboodri who are the Brahmins.

3. FOOD SPECIALITIES



Yellow banana chips fried in coconut oil and
lightly salted are famous and eaten in this region.
Rice appams, a pancake also called as Vellappam is
common to all Keralaties and is eaten with meat
stew by Syrians and with avial by Namboodris and
nairs.
Idiappam a dish of cooked rice noodles, the puttu
consisting of rice rava and grated coconut and jack
fruit cooked with jaggery and cardamom are
among the common items.

4. Kerala is divided into 3 regions

Malabar

Kochi

Travancore

5. Malabar






Dominated by Muslims population.
Muslims of Kerala are called as
MOPLAHS.
It has the Arab influence.
Favorites are briyani, aleesa, podi pathri
etc.
Thiyas are also part of Malabar population.
Favorites are Appam, stew and fish stew.

6. Kochi




Mixture of Hindus, Christians and Muslim
communities.
Nairs, Menon and Namboodris are sub
section.
They are generally vegetarians.
Favorites are sambar, aviyal, kalan, olan,
kitchadi, pachadi, thoran and pikles.

7. Travancore


Dominated by protestant Christians and
Hindus.
Favorites are kappa, meen polichathu,
eraichi olathiyathu, appam, meen moile,
puttu and kadala curry.

8. SYRIAN CHRISTIANS



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They prefer steak beef.
Most of the curries are prepared using coconut
milk.
For Christmas the specialty is wild duck with
mappas.
The use yeast revolutionized the cuisine.
Baking and stewing are the common cooking
methods adopted from the Europeans.

9. 




Vegetables like cauliflower, cabbage,
beans, potato were introduced by the
Europeans.
They generally use parboiled rice.
Plenty of emphasis on the use of fresh
vegetables.
They use kodampuli, the rind of a sour
fruit, sun dried and smoked.
Idiyappam, puttu, rice appam and
vellappam are the common break fast
dishes.

10. MUSLIMS OR MOFLAS




They use rice, coconut and jaggery in abundance.
There is a strong Arab influence as is seen in their
biriyanis and ground wheat and meat porridge
called as aleesa.
Several flavored soups are made from both rice
and wheat with added coconut or coconut milk
and spices.
A distinct and unusual sweet is MUTTA MALA,
chain like strings of egg yolk cooked in sugar
syrup.

11. 


Abundant use of rice, coconut and jaggery.
Steamed puttu served with mutton curry is
served for break fast.
Distinctive roti called as podi pathri is
served dipped in coconut milk. ( chapatti
made out of rice flour)

12. NAIRS


A weeding feast of nairs includes several
types of patchadis, pickles, chips and
payasams based on milk or coconut milk.
Rice, dhal and bananas, however no meat
is served.

13. NAMBOODRIS



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The Brahmins are strictly vegetarians.
They favour the idli, dosa and puttu for
their break fast with coconut or curd as
accompaniments.
They eat rice with kootu, kalan and olan.
The use of garlic is avoided.

14. 


Kerala food in general hot and spicy.
The food is traditionally eaten by hands
and served in banana leaves.
Abundant use of coconut oil, mustard
seeds, curry leaves and coconut milk are
used in their day today cooking.

15. SIGNATURE DISHES


APPAM
soft pancake made from fermented rice batter
with soft spongy middle which is laced with
crispy edges. Served with vegetables, chicken or
mutton stew.
PUTTU
a steamed cake made from rice flour and
steamed in long, hallow bamboo or metalic
cylinders. Had with steamed bananas and sugar or
with spicy curries.

16. 

KOZHI STEW
made with chicken and potatoes simmered
gently in a creamy, white sauce flavored with
black pepper, cinnamon, clove, green chilly, lime
juice, shallots and coconut milk.
MANGO MAPPAS
Syrian Christian specialty in which raw
mangoes are cooked in coconut based gravy
mildly flavored with curry leaves, garlic and
shallots.
PODI PATHIRI / KOZHI PATHRI
roti made out of rice flour and is griddled in a
thawa until it puffs up and dipped in coconut milk
before service.

17. 

MEEN CURRY
a thin stew of fish tempered with curry leaves,
green chilies, ginger, garlic and soured with
kodumpuli. Finally adjusted with coconut milk.
PAYARU THORAN
blanched green beans sautéed in onions, garlic,
cumin and turmeric added with grated coconut and
tempered with mustard, curry leaves, dried red
chilies, split urud dhal.



KOOTU
KALAN
OOLAN

18. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com