The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference. 

The cuisine is very hot and spicy and offers several gastronomic delights. The food is generally fresh, aromatic and flavoured. 

Since time immemorial, coconut has been an integral part of the cuisine of Kerala.

ADA PRADHAMAN

Ada               1 pkt readymade

jaggery         400 grms

coconut milk   2 pkts readymade or freshly made from 2 coconuts

cardomom    6 powdered

coconut       1 tbsp finely sliced 1/2 cm pieces

cashews       10 (optional)

Wash cook ada in cooker or in boiling hot water till soft.

If fresh coconut is being used, scrape coconuts and blend it in mixer.

Make first, second and third milks  separately.

If using readymade milk add enough water in order to create first,

 second and third milk consistency with 2 packs of milk.

In a heavy bottomed vessel add jaggery and 1/2 cup water.

Boil to bring a thick string consistency. Add cooked ada.

Cook in slow flame for 5 mins. Now add third milk.

Cook for 5 mins and add second milk. Cook in slow flame for 10 mins.

Now add the first milk, elaichi and coconut slices roasted in ghee and 

a spoon of ghee. Put off the stove immediately, as it tends to precipitate.

Serve hot or cold.

AVIAL

Red Pumpkin  100 grms

White pumpkin 100 grms

raw banana       1

potato               100 grms

carrot                 2

beans                100 grms

broad beans      50 grms

brinjal                 3

coconut             1/2 scraped

green chillies       2

coconut oil         1 tbsp

salt                     2 sp

turmeric              1/2 sp

curry leaves         few

curd                    1 cup

Method

wash, peel and cut all veggies into 1 inch long pieces.

Cook with half of salt and turmeric in cooker just for 1 whistle.

Grind coconut and green chillies into a fine paste.

In a thick bottomed pan add the cooked veggies and the ground paste.

Add rest of the salt and allow it to cook for few mins.

now add the  curd and put off the stove immediately.

Garnish with curry leaves and few drops of coconut oil.

Mix well and serve with rice and papadam.

ERISSERI

Raw banana     1 

or red pumpkin    150 grms

coconut                   1/2 scraped

salt                            1 sp

turmeric                  1/4 sp

red chilli powder     1/2 sp

jeera                         1 sp

curry leaves            few

mustard                    1/4 sp

urad dal                   1/2 sp

Wash, peel and cut banana or pumpkin into 1/2 inch cubes.

Cook with salt, red chilli powder and turmeric.

Grind half of the coconut and jeera into a fine paste.

Add this paste to the cooked veggie.Add water if required and 

allow it to cook for 5 mins. Heat 1 tbsp oil in a pan add mustard, 

urad, hing and curry leaves.Let it splutter, now add the rest 

of the coconut and fry to a golden red color.

Add this to the veggie and put off the stove.

Serve hot with rice or chapathis.

PULI INJI

Tamarind         big lemon sized pulped

ginger               4 cut pieces of 1 inch

Green chillies    5 slit

salt                      1 sp full

jaggery             marble sized