Dried slices of bananas are deep fried to prepare delectable banana chips. The chips are also dipped in honey or sugar for people with a sweet tooth. For those, who like a bit of salty flavour, the chips can be sprinkled with salt or spices.

Balls made from moong dal (yellow lentil) are fried and then dipped in a jaggery-cardamom syrup. This dish is an integral delicacy in all the festivals of Kanyakumari.

Avial is a thick mixture of coconut and assorted vegetables that are seasoned with curry leaves and coconut oil. It is generally eaten as a side dish and is best served with steam-cooked rice. Avial is easy to prepare and is quite nutritious.

Erissery or chena kaya erissery is a coconut-based traditional gravy dish that is prepared mostly on the festival of Onam. In this, vegetable and pulses are combined together in ground coconut paste. Yam is commonly used but other vegetables like pumpkin, raw banana, can also be incorporated. The word 'kaya' refers to raw banana, while 'chena' refers to elephant foot yam; both of these vegetables are cooked and then gently mashed. After this, they are simmered in coconut gravy that is flavoured with cumin seeds. Finally, fresh grated coconut is roasted in coconut oil till it is brown and then roasted in red chilli. This dish is best served with rice.

Since fishing is one of the main occupations in Kanyakumari, fish-based dishes are quite popular – a particular favourite being fish curry. Also called meen kuzhambu, the dish is prepared with tamarind, coconut, mild spices and virtually no oil. It is best served with hot rice.