Made from grated tender coconut, water-soaked rice, salt and sugar, karikku dosa is a healthy breakfast option in most Kerala homes. Soaked rice is drained and mixed with grated tender coconut and coconut water to prepare the batter for the dosa. The batter is then spread on a preheated pan greased with a few oil drops. When ready, the crispy karikku dosa is served hot with a delicious chutney.

Kerala's own traditional puttu, the kappa puttu is a popular breakfast item. To prepare it, rice flour or puttu podi is steamed. Kappa or tapioca is then made into soft circular balls or puttus that can be enjoyed with fish curry or coconut chutney. To make kappa puttu, tapioca is first sliced and then added to boiling water. It is then strained and dried in the sun. The sun-dried kappa is then powdered and stored to make puttu.

Pearl spot fish, known as karimeen is one of the most widely available varieties of fish in South India, especially in the backwaters of Kerala. This fish is used in many of the authentic dishes of Kerala. It is fried, cooked in a spicy coconut gravy or grilled in charcoal with spices. Karimeen fish is marinated with local spices and grilled on both sides on a hot plate after which it is served hot.

Made from onions, ginger, garlic, green chillies, coriander powder, fenugreek powder, turmeric powder and coconut milk, fish moilee is a fish curry that combines well with rice. It is one of the most famous dishes eaten in Kerala on the occasion of Easter. The mildly spiced fish stew is usually served along with appam, a pancake made from fermented rice batter and coconut. The coconut milk lends a creamy flavour to the dish while green chillies and black pepper make it spicy. The aroma of fresh curry leaves sprinkled as a topping makes the dish a favourite across Kerala.

Made from mustard seeds, coconut oil, curry leaves, fenugreek, green chillies, ginger julienne, thick coconut milk, shallots, tomatoes, lime juice and prawns, chemmeen curry is a seafood delicacy. Also known as shrimp coconut curry, this delicious dish is made with a spicy coconut sauce and enjoyed with rice and vegetables.

Made from small anchovies (kozhuva), lime juice, ginger-garlic paste, chilli powder, salt, whole black pepper, turmeric powder, curry leaves and rice flour, anchovies fish fry is a famous delicacy of the state. The crispy and spicy appetiser is a favourite among locals as well as tourists. Anchovy is also known as nethili or chooda or podimeen in several parts of the state.

This dish has been prevailing on the food scene in Kerala for a long time. Pancakes made of fermented rice batter and coconut are cooked as appam. It has a soft and thick centre and a paper-thin outer cover, thus it must be eaten very delicately. The stew served with this will leave you wanting more. It has succulent chunks of chicken bathed in creamy coconut gravy, along with vegetables, green chillies, garlic, ginger and local spices.