Top Results for Kerala

Koottu curry is a traditional South Indian dish from Kerala that combines cooked vegetables and legumes with ground coconut. The ingredients are blended into a semi-solid, aromatic side dish seasoned with spices like turmeric and cumin. It serves as an essential component of the Sadhya, a vegetarian...

Erissery is a traditional vegetarian dish from the South Indian state of Kerala, frequently served as part of the Onam sadya feast. The recipe consists of mashed pumpkin or yam cooked alongside mild legumes, such as cowpeas. Its distinguishing feature is the final tempering of roasted grated coconut...

Sabarimala Shrine is a Hindu hilltop temple complex located in the Western Ghats of Kerala, India, at an elevation of 914 meters. It is dedicated to the deity Ayyappa and is the destination for one of the largest annual religious pilgrimages in the world. Devotees undertake a 41-day period of auster...

Erissery is a traditional dish from Kerala in southern India, commonly prepared with pumpkin and legumes such as cowpeas or red beans. The cooked vegetables and beans are combined with a coconut mixture typically seasoned with cumin, then finished with a tempering and roasted coconut. It is served w...

Avial is a South Indian curry originating in Kerala. It’s characterized by a dense consistency achieved through blending vegetables like pumpkin, squash, beans, and spinach with coconut yogurt and grated coconut. This dish is traditionally served as part of the elaborate Sadya feast associated with...

Vembanad Lake is a significant lagoon located in Kerala, India. It’s notable as the longest lake within the country and the largest in Kerala state. The lake forms part of the expansive backwaters system, offering unique coastal ecosystems. Vembanad supports diverse aquatic life and is particularly...

Aviyal is a Kerala vegetable dish of mixed vegetables cooked in a coconut and yogurt sauce and finished with coconut oil and curry leaves, considered an essential part of the traditional Kerala Sadya feast.

Kerala Fish Curry represents a significant part of coastal South Indian cuisine. This flavorful curry features fish simmered in a sauce combining coconut milk, tamarind (kudampuli), and often water. It’s notable for its distinctive sour taste and reflects Kerala's rich seafood heritage. The dish is...

Kadala curry is a traditional vegetarian dish from the South Indian state of Kerala, made primarily from black chickpeas cooked in a spiced, roasted coconut gravy. The legumes are typically simmered with a blend of coriander, turmeric, and garam masala, creating a thick, aromatic stew. It is most co...

Molagootal is a traditional lentil stew originating in Palakkad, Kerala. This dish features a creamy base created with coconut and lentils, typically red lentils. It incorporates vegetables like spinach or beans alongside spices including cumin and black pepper – reflecting the flavors of Iyer cuisi...

Kerala cuisine is a regional culinary tradition stemming from Kerala, South India. It’s recognized for its heavy use of coconut milk, fresh seafood, and complex spice blends including curry leaves and black peppercorns. The resulting dishes offer distinctive flavors appreciated by those seeking auth...

Cherupayar curry is a Kerala preparation based on cherupayar, the Malayalam name for whole green gram or mung beans. The legumes are cooked until tender and seasoned with ingredients that may include coconut, chilies, turmeric, cumin, curry leaves, and mustard seeds, with recipes varying by househol...

Olan is a mild vegetable and legume dish from Kerala, India, traditionally made with ash gourd or white pumpkin, cowpeas, coconut milk, and curry leaves. Unlike many Kerala curries, it is lightly seasoned, allowing the coconut and vegetables to remain prominent. Olan is commonly included in sadya, t...

Prawn moilee is a seafood curry associated with Kerala and the broader cooking traditions of India's Malabar Coast. It consists of prawns gently cooked in a mild coconut-milk sauce commonly flavored with turmeric, ginger, green chilies, curry leaves, and other aromatics. Unlike many heavily spiced c...

Twenty-Eight is a South Asian partnership trick-taking game commonly played by four people using 32 cards from a standard pack. Players bid for the right to choose trumps, and in each suit the jack ranks highest, followed by the nine, ace, ten, king, queen, eight, and seven. Only jacks, nines, aces,...

Parippu Vada is a traditional savory fritter from the South Indian state of Kerala, typically enjoyed as an evening snack with tea. The patties are made by soaking and coarsely grinding split chickpeas, known as chana dal, which are then mixed with ingredients like chopped onions, green chilies, gin...

Meen Moilee is a fish curry from Kerala, India, made with coconut milk and turmeric that gives it a characteristic yellow color and mild flavor. The dish is associated with the Syrian Christian and Anglo-Indian communities of Kerala, reflecting historical Portuguese culinary influences in the region...

Kalaripayattu is an ancient Indian martial art originating in Kerala, characterized by its fluid movements, striking techniques, and emphasis on therapeutic practices alongside combat training, developed over centuries.

The Periyar is a river in Kerala, India, approximately 244 kilometers long, flowing from the Western Ghats toward the Arabian Sea system. It is an important source of water and hydropower in the state, and the Idukki arch dam is built across it in Idukki District. The river basin supports urban, agr...

Ashtamudi Lake is a large estuarine lagoon located in the Kollam district of Kerala, India. Its name translates to "eight braids" in the local Malayalam language, referencing the palm-shaped body of water with multiple branching channels. The lake is a major component of the Kerala backwaters, featu...

Moilee, also known as Fish Mole, is a mild curry from the Goa region of India that reflects historical Portuguese culinary influence. The dish features fish or seafood gently poached in a thin, fragrant broth made from coconut milk. It is distinctly yellow due to a heavy use of turmeric, and relies...

Mappas is a mild curry associated with the Syrian Christian community in Kerala, India. The dish features fish, chicken, or beef slow-cooked in a rich base made from thick and thin coconut milk. It is distinguished by the addition of white vinegar, which provides a subtle tanginess and acts as a nat...

Varkala Cliff is a coastal escarpment at Varkala in Kerala, India, overlooking the Arabian Sea near Papanasham Beach. It exposes sedimentary rocks of the Warkalli Formation, including sandstone and lateritic layers associated with the Mio-Pliocene period. The Geological Survey of India recognizes th...

Vanpayar Thoran is a traditional dry curry originating from the South Indian state of Kerala. The dish is prepared by cooking vanpayar (red cowpeas) and then sautéing them with freshly grated coconut, mustard seeds, curry leaves, and a blend of spices including turmeric. It relies on a tempering tec...

Padmanabhapuram Palace is a historic royal palace complex located in Kanyakumari district, Tamil Nadu, India, roughly 20 kilometers from Nagercoil. It served as a principal administrative center of the Kingdom of Travancore before the capital was shifted to Thiruvananthapuram in the late 18th centur...

Pazhankanji is a traditional South Indian dish consisting of cooked rice that has been left to soak and ferment in water overnight. This natural fermentation process cultivates beneficial lactic acid bacteria, making it a highly valued probiotic food in states like Kerala and Tamil Nadu. The resulti...

Ishtew, also known as ishtu, is a traditional stew from Kerala, India, adapted from European stews introduced during the colonial period. The dish is distinguished by its use of coconut milk instead of dairy and is typically flavored with native spices like black pepper, cardamom, and cinnamon. Comm...

Mattancherry Palace, commonly known as the Dutch Palace, is a historical building located in Kochi, Kerala, India. Originally constructed by the Portuguese around 1545, it was later renovated and extended by the Dutch. The palace features traditional Kerala architectural style and is renowned for it...

Pathiri is a thin, delicate flatbread made from roasted rice flour, originating from the Malabar region of Kerala, India. It is a staple of the local Mappila Muslim community and is prepared by cooking a simple dough of rice flour and water on a flat griddle. The bread is noted for its soft texture...