• Kerala has a distinctive cuisine, very unusual and different from the rest of India. Cooking in Kerala is all about discoveries, aromas and colours. Kerala cuisine is very hot and spicy and offers several gastronomic opportunities to those willing to experiment with the local cuisine. Traditionally, in Kerala food is served on a banana leaf. One has to take food with right hand. Tender coconut water is a refreshing nutritious thirst quencher..Seafood's are main diet of Coastal Kerala.Kerala breakfast is adjudged as the 'best breakfast of the world'. Typical Kerala breakfasts are 'Appam with Egg curry', 'Puttu with Kadala curry' or 'Idiyappam with Chicken curry'. Other South Indian dishes such as 'Dosa', 'Iddly', etc are also common in Kerala.Puttu with Kadala curry is another common breakfast in Kerala. It is made out of rice flour and is cylindrical in shape. It is cooked in a coconut shell because people believe it adds to the authenticity of the dish.

• Ingredients:
• Rice flour -2 cups
• Grated coconut-1 cup
• Water -¹/₂ cup
• Salt to taste

Add salt and approximately 3 table spoons of grated coconut into the flour and mix well. Add water little by little to the rice flour and mix it. The flour should be wet enough for steaming, but we have to be careful when you add water to the flour. The consistency has got to be right. It should not become too watery. Puttu has to be made in a Puttu maker. Layer the Puttu maker with some grated coconut first, then the rice mixture and then the grated coconut again. Steam for 2-3 minutes, take out and serve hot.

You can have Puttu with either Kadala Curry/steamed plantains or bananas.