An accompaniment with rice or appams, traditional stew is made of vegetables, chicken or mutton with aromatic spices like cloves, cardamom and cinnamon. Coconut milk is also added to the recipe as a taste enhancer.

Also known as meen pattichathu, this fish curry is cooked with fresh coconut shavings, fish and tamarind. Served best with rice, the meen peera curry is lightly drizzled with fresh coconut oil before serving.

A popular dish in Kollam, fish moilee is made using coconut milk as the main ingredient. What sets this dish apart is that it does not use tamarind unlike traditional Kerala-style fish curries. It's also less spicy and is served as a side dish with appam. Traditionally, it is eaten with rice and flavoured with black pepper and cardamom.

A unique version of Indian pancakes, appams are prepared with fermented rice batter and coconut milk. Appams originated in the Indian subcontinent and are a common food in Sri Lanka, Tamil Nadu and Kerala.