‘The land of spices’, another of the grandiose names Kerala is known by, apart from ‘God’s Own Country’ speaks for itself with the multitude of mouth watering cuisines. If you have set foot on this land intending to experience the authenticity of this land and culture, you have done nothing if you have not tasted the delicious and exotic Kerala cuisine.

Rich in spices, the food here is nothing short of a roller coaster ride for the taste buds. Of the numerous delicacies prepared and relished here, following are 5 of the most popular breakfast recipes on the menu in any 5-star or the smallest of local roadside eateries in Kerala.

Here are the recipes of 5 of the most authentic breakfast dishes of Kerala.

Puttu and kadala


How could a combination of rice powder and coconut flakes possibly tease the sensory organs with a mind blowing aroma; right? Yet here is the characteristic scrumptious dish of Kerala that sets the mouth watering at its merest sight. Coupled with the Bengal gram or the famously known as ‘kadala’ curry, this proves to be one of the most filling and sought after dishes in kerala.

In the modern era, puttu has evolved into many forms with the rice replaced with ingredients like wheat flour, chicken, and gram flour and so on. You can just not have enough of this delicious breakfast even though if fills you up to the brim.



With names changing with the change in the regions of kerala, from ‘idiyappam’ to ‘nool pittu’ to ‘nool appam’, this dish could be considered nothing lesser than an embodiment of deliciousness in utter simplicity. This rice version of the western noodles in a melange of grated coconut and stew or a coconut milk gravy, propels your taste buds towards a sensory bliss.

The Idiyappams, famously known as the string hoppers in the western world are prepared with the help of an ‘Idiyappa Ural’ (made of brass or steel) which is also used to make numerous other dry snacks like ‘mixture’,’murukku’ etc with a change in the base plates.



Raw ground rice with a little bit of grated coconut, a little bit of sugar, a little bit of toddy or yeast and salt thrown together gives rise to one of the most addictively delectable dish known as the appam or the palappam. A dish that is so pleasing to the taste buds, that it’s immensely hard to resist, has its roots in the Jewish community residing within Kochi. Not only is this dish rated as one of the tastiest but also one of the healthiest breakfast recipes of kerala.

The toddy or the kerala palm wine tapped from coconut, which was used for fermenting the ground rice for the palappam has slowly been replaced by yeast in the recent years. The palappam coupled with spicy curries like the nadan motta roast(spicy egg curry), the authentic kadala curry, the chicken curry or beef roast truly send the taste buds on a roller coaster ride.

Ela Ada

imageEla ada is a simple aromatic sweet tongue teaser that would give any five star cuisines a run for their money. A medley of coconut, jaggery(raw brown sugar),cardamom and rice paste, this traditional delicacy of Kerala is cooked inside a banana leaf (which further adds to the flavor) with the rice first layered on the leaf topped by the sweet filling of coconut and jaggery which is then folded and steamed. The result of it being a highly gratifying delicacy that sets you drooling.

Kappa and Meen Curry (Tapioca and fish curry)

‘Irresistible’ is the word that would come to any person’s mind who has ever had a tryst with this amazing union of flavors. A small whiff of this imagebeautifully cooked cuisine is enough to set the ambience of the original infamous toddy (authentic Indian palm wine) shops (local liquor shops now) of Kerala known to have hosted this finger-licking delicacy since time immemorial. This ideal blend of flavors of the coconut, tapioca and the spice of the fish curry renders it one of the most sought after authentic dishes in Kerala by all alike.

In its simplest of form, the Kappa or the tapioca is first cooked in water and then served along with the fish curry.Whereas in its enhanced form, the cooking of tapioca is followed by the addition of a paste consisting of coconut,garlic,cumin seeds and green chilies.