Kerala/Malabar
A delicious Array of Authentic Kerala and Malabar dishes.
The Vibe: Bold, aromatic, coastal, and deeply influenced by centuries of spice trade.
Malabar cuisine comes from the northern coast of Kerala (the Malabar region), specifically from cities like Kozhikode, Thalassery, and Kannur. It is a unique “melting pot” culture where local Kerala ingredients—like coconut and curry leaves—meet the culinary traditions of Arab, Persian, and Portuguese traders.
1. The “Star” of the Show: Thalassery Biryani –Do Try RAS recipes
Unlike the long-grain Basmati used in the North, Malabar Biryani uses Khaima (Jeerakasala) rice—a short, thin, aromatic grain. It’s cooked using the Dum method (sealed with dough) and is famous for its balance of sweet and savory, often garnished with fried raisins and cashew nuts.
2. The Bread: Malabar Parotta
This is perhaps the most famous bread in South India. It is a flaky, multi-layered flatbread made from refined flour (maida). The dough is stretched, spiraled, and griddled until it’s crispy on the outside and soft and “peelable” on the inside. It is almost always served with a spicy beef or chicken curry.
3. Key Flavor Profiles
The Holy Trinity: Fresh coconut (grated, milk, or oil), curry leaves, and small onions (shallots).
The Heat: Malabar cuisine uses a lot of Black Pepper and Green Chilies rather than just red chili powder, giving it a “sharp” rather than “heavy” heat.
Seafood Dominance: Being coastal, mussels (Kallummakkaya), prawns, and kingfish are staples.
Do Try RAS recipes for:
Beef Curry – Delicious , spiced beef curry made in true Kerala style.
Beef Ularthiyathu (Kerala Beef Fry): Slow-roasted beef chunks with coconut slivers and a heavy dose of black pepper.
Pathiri: Thin, silky-soft pancakes made from rice flour, usually paired with a rich mutton curry.
Arikkadukka: Mussels stuffed with a spiced rice dough and fried in their shells.
Kerala Fish Curries: Tangy, coconut-milk or coconut paste-based curries that use Kudampuli (Malabar tamarind) for a distinct smoky sourness.
