FAQ

What are the Coconut dishes can I taste in Kerala?

Kerala, often referred to as the "Land of Coconuts," incorporates coconut as a staple ingredient in its traditional cuisine. Whether grated, chopped, or used as coconut milk, it adds richness and flavour to a wide variety of dishes. Tender coconut water, especially refreshing during the summer months, is also a widely cherished beverage.

Coconut plays an integral role in Kerala’s traditional feast, Sadya, served on plantain leaves during festivals, weddings and other ceremonies. The feast includes dishes like aviyal—a medley of vegetables with coconut paste and green chilies; thoran—a sautéed mixture of grated coconut and vegetables like cabbage, beans, or radish; and koottukari, a savoury side dish with coconut as a key component.

Some other notable coconut-based dishes include:
•    Puttu: A popular breakfast dish made with layers of rice flour and grated coconut, steamed in a special cylindrical utensil called a puttu kutty.
•    Ela Ada: A sweet snack made of rice flour filled with coconut and jaggery, wrapped in banana leaves, and steamed.
•    Payasam: A dessert, often part of the Sadya, available in various types where coconut milk enhances its flavour.
•    Unnakkaya: A deep-fried snack made with plantains, filled with sweetened coconut and nuts.
•    Karikku Dosa: A tender coconut dosa made with rice batter, tender coconut water, and coconut flesh, offering a sweet, nutty flavour.
•    Tender Coconut Payasam: A creamy dessert with tender coconut, jaggery, milk and cardamom, perfect for festive occasions.
•    Tender Coconut Pudding: A light dessert with a jelly-like texture, made using tender coconut water, milk and agar-agar.
•    Elaneer Curry: A unique curry made with tender coconut water, vegetables and aromatic spices, offering a mild sweetness.

Coconut’s versatility makes it a cornerstone of Kerala’s culinary identity, enriching curries, savouries, snacks and desserts with its distinctive taste and texture.