1. The very name “puttu” comes from the Sanskrit for “portions,” and these steamed rice-coconut cylinders are traditionally cooked in bamboo or steel moulds—many locals even travel with their own so they get that authentic taste of home 2. Parippuvada may look like the South-Indian dal vada you know, but the punch of Malabar spices—think cumin, black pepper and curry leaves—gives it a unique, crunchy-soft texture you won’t find elsewhere 3. Appams get their signature lace-like edges from a fermenting rice-and-coconut batter; the crispy rim and fluffy center are tailor-made for scooping up creamy vegetable stews 4. Kerala’s festive Sadya can feature upward of 20+ individual dishes—everything from thoran (stir-fried veggies) to olan (ash-gourd in coconut milk)—all artfully arranged on a banana leaf for a multi-sensory feast 5. Those famous banana chips? They’re almost always fried in coconut oil, which imparts a subtle sweet-nutty aroma that plain vegetable oil simply can’t match 6. Thalassery biryani uses a short-grain, aromatic Khaima rice—introduced by Arab traders—which makes the dish lighter and more fragrant than its basmati-based cousins Beyond these classics, Kerala’s coastline means killer fish curries (meen curry), spicy black pepper crab and even toddy-tap gatherings. Let me know if you’d like to dive into any of those!
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