Kerala, located in India's southwest, is noted for its rich historical and cultural variety. Kerala, which stretches along the Malabar coast, has had regular contact with the West since ancient times. Kerala has seen it all, from the arrival of Arab traders to the Portuguese, and then the British. This had a significant impact on the socio-cultural fabric of the region, making it one of India's most diversified states.
Apart from its backwaters and fertile agricultural land, this state is well-known for its delectable cuisine. Kerala cuisine is known for its liberal use of spices, coconuts, and vegetables grown exclusively in the region. This cuisine has a wide range of flavours, from spicy to mellow and sweet.
Kerala's historical past has greatly influenced the region's eating habits. The state is not known for any particular type of cuisine. Food habits differ between communities and the regions in which they predominate. The arrival of the Arabs, Romans, Portuguese, and British had a direct impact on Kerala cuisine. The region's cuisine is a mix of vegetarian and non-vegetarian dishes. The Hindu community in Kerala has traditionally been vegetarian, but a large number of them now consume chicken, meat, and seafood.
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What Is Mappila Cuisine?
Kerala was a major player in the spice trade. Trade brought new religions, communities, traditions, and food. The Arabs were among the first seafarers to reach this coastal region in search of exotic spices via the ancient port of Muziris. These traders, who came only for trade at first, gradually settled down and stayed for centuries. As a result, the Islamic community has grown in various parts of the state. Mappila Cuisine emerged as a distinct cuisine with both Arabic and Persian influences.
The Muslims of the region are colloquially referred to as Mappilas. This cuisine is well-known for its liberal use of meat and seafood. No meal in the Malabar region is complete without at least one non-vegetarian dish. It's worth noting that this region has non-vegetarian versions of many popular vegetarian dishes. Puttu, a rice powder and shredded coconut bread, is frequently served with a meat filling, and Pathiri (rice flour bread) is enjoyed with either chicken or mutton curry. This cuisine is popular in modern-day Malabar towns like Kozhikode, Kannur, Malappuram, and Kasargod.
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Popular Delicacies Of The Mappila Cuisine:
Thalassery Biryani: It is the southern counterpart of our favourite rice-based dish, blended with spices and chicken, and is the only Biryani recipe in Kerala, hence the name Kerala Biryani. The Thalassery Biryani is distinguished from other types of Biryani by the use of Khaima/Jeerakasala rice in its preparation. It is a Mughal-style exotic dish that does not use basmati rice. It is primarily a non-vegetarian dish made with fish, chicken, and mutton.
Muttamala: Another dish to try is the meaning necklace of eggs. This dish is a steamed egg white custard. The egg yolks are formed in such a way that they resemble strands of lace. This is necessary for garnishing. The overall appearance resembles a garland, hence the name.
Chatti Pathiri: Chatti Pathiri is a dish similar to Lasagna in which layers of spiced (masala) beef or chicken mixture are baked between layers of egg-dipped pancakes. It is especially popular at Malabar Muslim weddings and receptions.
Arikadukka: Although it may appear that the best of this unique cuisine has been borrowed, Arikadukka is a testament to the Mappila matriarchs' ingenuity and culinary prowess - mussels are first stuffed with a fragrant rice and coconut paste, then marinated in a fiery batter made of red chilies, and finally fried to perfection.