5 Vegetarian Dishes of Kerala

What’s life without travel, and what’s travel without food? Food can shape the journey and define the memories. When you try some staple food, you experience a unique culinary flavour and get introduced to a different culture and heritage. Travellers, thus, must indulge in the regional dishes of the place to soak in the genuine vibes of the surrounding. Without it, the voyage is just half done.

vegetarian dishes of kerala Wayanad is one of Kerala’s brightest and rarest jewels, where your to-do list can become as long and diverse as you want. History, food, culture, nature, art, you name it, and Wayanad has it. With peaks to scale, forests to explore, waterfalls to relax, wildlife to wonder, and food to relish, Wayanad has everything you need for a rejuvenating holiday.

Wayanad’s cuisine is as distinct as its ecosystem. Whether vegetarian or non-vegetarian, the delicious spread of the beautiful landscape is strong enough to take you off your feet with its flavour, aroma, and freshness. More than 80% of the population of Wayanad are agriculturists, making sure that whatever special treats you get served on your plate are farm fresh.

Payasam: The legendary Payasam is the traditional dessert of Kerala, cooked on almost all auspicious occasions. Simmer cooked in mostly coconut milk base, the varieties of payasam are as diverse as the city itself. Chana dal payasam, pumpkin payasam, semiya payasam, aval payasam, and ada payasam are some of the payasam varieties you can get at almost all local eateries.

What one must not miss is the Nellikka payasam. It is made of special gooseberries soaked in traditional honey for months and is then cooked authentically. A favourite of the tribal people, this payasam is a distinctive dessert served at Wayanad.
Appam and Stew: Mostly preferred at the breakfast table, appam served with vegetable stew is one of the outstanding regional dishes. Appam is a rice pancake prepared from fermented rice batter and cooked in a particular vessel. Appams are bowl-shaped, crispy at the edges, and soft and fluffy in the middle.

The vegetables differ according to the season and are cooked in coconut milk with mild yet aromatic spices.
Avial: Avial is believed to be first cooked by the strongest of the Pandavas – Bhima during exile. The amateur cook in disguise didn’t know how to cook and thus chopped many vegetables, boiled them, and then garnished them with grated coconut, result – finger-licking delicious Avial.

It is a thick mixture of 13 vegetables indigenous to the Western Ghats and coconut, with a tempering of spices and curry leaves seasoned in coconut oil. It’s an essential part of the lunch or dinner menu and goes well with appam or boiled rice.
Moru Kootan:
Onam Sadya special, this unique yoghurt based curry is exceptionally delightful. Cooked with buttermilk, coconut paste, green chillies, and mild spices, the dish sometimes includes vegetables like ash gourd, colocasia, tomato and okra.

It’s often included in the lunch menu and goes well with steamed or boiled rice. This lip-smacking curry is famous for its irresistible aroma and tangy taste.
Beetroot Kichadi:
A must on Onam Sadya, beetroot kichadi is different from the normal kichadi in every possible way. This healthy recipe is a mildly sweet dish and includes boiled beetroot mixed with yoghurt and coconut and then seasoned with mustard, chilli, and curry leaves. It’s delicately sweet and tangy in taste.

It’s a side dish served with plain rice or Kerala rose matta rice.

Almost all restaurants, hotels, and local eateries serve these delightful vegetarian delicacies of Wayanad. You can easily order it at the multi-cuisine restaurants of the resort where you stay and enjoy it soaking in the magnificence of encircling nature. Try to savour the dishes offered at local markets. These alcoves are a window to the history and diversity of Wayanad. Hang around to explore the regional markets of Wayanad next. See you soon!