In the olden days’ people usually in the morning used to have the leftover rice which was dipped in the water and spicy bitter curd kept overnight in the morning served with kappa and meen-curry ( tapioca and sardine or mackerel fish curry ) this formula was so powerful that the people were very strong and with disease resistance was found in this food combination, later research was conducted, it was found that keeping over- night rice in spicy curd solution this produces Penicillin and kappa and a fish-rich source of carbohydrate and protein and more vitamins.
Kerala is famous for its Sadhya, served at the festival Onam and consisting of boiled rice and a host of vegetarian dishes on a banana leaf. cuisine also features a lot of seafood like fish, prawns, mussels, and crabs because of its long coastline. Nadan food – (Typical Kerala food). It’s a typical kappa (tapioca) and various combinations of fish and beef curry/ fry. The Kerala region in India can be said as an exceptional state especially when one tries to understand the stereotypical assumption of South Indian food.
People are non-vegetarian as they eat rice and fish. Kerala’s openness to outside influences such as new foods and new people is notable and quite different from mainstream South Indian patterns, which tend towards conservatism, closure, and valorization of the familiar and the local. Meanwhile, there are certain items associated strongly with community identity and are the very food items that are the ones people seem most attached to. They are the foods that evoke food memory, which comfort and provoke desire and appetite, which are the subject of nostalgic longing. They are the distinctive festive community-identified foods that are the most highly-appreciated in open discourse and discussion about meals.
The three most famous fruits of Kerala Banana are called ‘Ethakka’, the giant Jackfruit of Kerala called ‘Chakka‘, which is the largest fruit in the world, and the small sweet banana of Kerala called ‘Pazham’.
Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry, and red meat with rice a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafetida are all frequently used.