You can say about Kerala cuisine with confidence that it developed as a result of the centuries-old influence of various peoples and a variety of religions. For long times, Hindus, Christians, Muslims and Jews were peacefully alongside. In principle, the main number of traditional dishes are vegetarian, however, find chicken, meat and seafood in Kerala is not a problem at all.
This state is coastal, so in all resort cities you can find a huge selection of seafood and diverse fish. However, local residents in Kerala are preparing fish at all as it is accepted, for example, in the neighboring state of Goa. Here the fish is most often extinguished, and then vegetables add to it, well, but the Goanians oppose only fried dishes and curry. Kitchen Kerala can be called South Indian with a characteristic set of vegetables and spices. But if you compare it with a neighboring Tamil-Nad, then, perhaps, Keralese cuisine wins much.
The main ingredients of local dishes are rice, coconut, legumes and vegetables. And the coconut is made here to add almost to all dishes, both in the main and even in desserts. Then in Kerala use much more diverse spices than in the neighboring Goa. There you can find shops and specialized markets for the sale of spices.
Therefore, we can say that local dishes are much more fragrant and much sharper. It is actively using such seasonings such as tamarind and ginger, but garlic in local cooking is practically not used. Keraltsy refused him completely, they replaced him with such a spice as asfetide, which essentially has a similar fragrance. Also, cardamom, curry leaves, carnation, cinnamon, chili and mint are very often used.
Rice dishes, you can say, are present in almost every meal. Moreover, it can be simply boiled rice supplied to the hoist, or all sorts of dishes from it. Popped rice Puttu, who is preparing for a couple with the addition of a grated coconut, then the Typam - the so-called rice pasta, Dosa - Pancakes from rice flour, then kong - rice porridge with coconut and small pancakes Appam with crispy edges.
Keral sweets are usually prepared from Panir, milk, out of nuts, rice and pea flour. Cardamom, pink water, coconut and saffron are always used as additives. In principle, they strongly resemble other Indian desserts, because they have exactly the same gentle-sweet taste with a strong aroma, so many tourists either admire them from the very first bite, or completely turn away from them.
As beverages in Kerala, fermented fermented fermented, cooked on the basis of the prostrup, which is called on the local adverb, and also very often consume tea, juices and coffee. Also in Kerala is incredibly popular with such a rare snack as banana chips that is usually sold in a packaged form. But still, if you want to try them at the best, you find the place in the street in which they will fire them right with you. Moreover, chips are like sweet, so sharp or salty. If you try at least once, then it is simply impossible to stop.
In Kerala, as well as on the territory of South India, it is customary to use banana leaves instead of plates. So you can safely save time, for example, on washing dishes. On the sheet it is customary to lay out a handful of rice, a crispy peeping poppy, fresh pellet, vegetable supplements, pea chowder gave, as well as chutne - sweet and sour sauces. So we can say that South Indian Tali is the most real comprehensive lunch.