Kerala cuisine is famous for its mouthwatering recipes and authentic Malayali dishes. Kerala food is spicy and delectable.Kerala has its own distinctive cuisine using the ingredients locally available. Sea food is popular among Malayalees. The evolution of the culinary style of Kerala can be traced to the society,culture,history and topography of the state.
The local Kerala food,both vegetarian and non-vegetarian, includes a lot of coconut as that is grown aplenty in the coastal areas. Grated coconut is included in virtually every dish. Coconut milk is used to make the gravies and lends a sweet tinge to the cooking. The oil used for cooking also is mainly coconut or vegetable oil. The red variety of rice (Kuththari)that grows well in this fertile soil is the staple food.
The average Malayali is very liberal in his use of spices. The commonly used spices are green chillies, cumin, coriander, clove, cinnamon, cardamom and dried red chillies.Curry and coriander leaves added fresh provide a subtle yet irresistible flavor. Steam cooked food is commonly used in Kerala. A great emphasis is laid on healthy cooking.
The vegetarian cuisine of Kerala is mildly flavored, gently cooked and is light on the stomach.The non vegetarian Malayalee food items are spicy and scrumptious.Sea food such as fish, crabs, shellfish, and lobsters are included in everyday cooking especially in the coastal regions. Smaller varieties of fish are dried,salted and pickled. They may or may not be fried before consumption. Sardines and Mackerel are the everyday fish.