Kappa Meen Curry
A rich Kerala dish, Kappa Meen Curry is a combination of boiled and mashed tapioca (kappa) flavored with turmeric, mustard seeds, curry leaves, and coconut oil, accompanied by a hot fish curry.
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Pazham Pori
These golden banana fritters are prepared by coating overripe bananas in a slightly sweet maida (flour) batter and deep-frying to a crisp.
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Meen Pollichathu
This aromatic fish dish involves marinated fish, usually pearl spot or pomfret, wrapped in banana leaves and steamed or pan-roasted.
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Pesarattu
Pesarattu is a green gram dosa loaded with protein, cylindrical in shape and usually filled with upma for texture and taste.
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Gongura Pachadi
This hot, sour chutney prepared using gongura (sorrel leaves) is an Andhra favorite.
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Punugulu
These are crispy fritters prepared using leftover idli or dosa batter. Crunchy outside and airy inside, Punugulu are a popular street food snack served with spicy ginger or peanut chutneys.
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Royyala Vepudu
This dry prawn fry is an intensely spicy, flavorful recipe prepared from small prawns sautéed in a mixture of local spices and curry leaves.
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Ulava Charu
Ulava Charu is a rich, earthy stew of horse gram, long-cooked with tamarind, garlic, and spices.
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Muttaikose Poriyal
This simple yet delicious cabbage stir-fry is prepared using shredded cabbage, turmeric, mustard seeds, urad dal, and fresh coconut grated.
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Pachakari Stew
A lightly spiced vegetable stew, Pachakari Stew is prepared from a mix of vegetables cooked in coconut milk, spices with black pepper, curry leaves, and ginger.
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