Kappa To Kadala Puttu: 8 Kerala Comfort Foods For Rainy Days

Pazham Pori (Kerala Banana Fritters) make for the perfect rainy day snack

To the rest of the world, comfort food can mean mac and cheese or pizza, but in India, comfort food looks a little different. Especially in the souther state of Kerala where spices are the lifeblood of the cuisine and every dish is layered with textures, flavours and local ingredients, comfort food takes on a whole new meaning.

As the monsoons get underway and the storms rage outside, it signals the times to start cooking up a feast indoors to nourish the soul as you watch the rain. To get in the monsoon mood and fill your days with classic Kerala comfort dishes, here are 8 meals you can try.

Pazham Pori

Pazham pori is a popular snack in Kerala, made from ripe bananas (Nendram pazham or ethapazham). Soft in the centre and crisp on the outside, these snacks are wonderfully easy to make. Banana slices are coated in a batter of flour, rice flour, spices, and water, then fried in coconut oil until crispy and golden. Serve hot with chai or coffee after draining on paper towels.

Puttu Kadala Curry

For a truly comforting breakfast that’s hot and filling, this is your answer. Puttu is a cylinder of ground rice often mixed with coconut or stuffed with a filling and is a beloved breakfast in Kerala, often paired with kadala curry. The curry features black chickpeas, garlic, mustard seeds, red chilli, onions, whole coriander, turmeric, curry leaves, garam masala, salt,

Kappa Puzhukku

Kappa, or tapioca, was promoted in Kerala by the Travancore rulers during World War II due to a rice shortage. It became a staple for the labour class, earning the moniker “poor man’s food,” and was primarily served in toddy shops. Today, kappa puzhukku – a dish of mashed tapioca with spices, onions, curry leaves and tempering – remains popular, and hotels now experiment with various dishes using this local product.

Appam And Stew

Often eaten on Christmas mornings, but enjoyed all year round, this dish of a creamy coconut-based curry with vegetables, sometimes meat and mild spices is a go-to comfort food. Paired with appam, a type of rice flour bread that’s airy and light, this combination is one that most locals are fond of.

Kanji

This stew or gruel is made by soaking rice in water and letting it ferment slightly, ideally overnight. It’s usually seasoned with salt, but coconut milk or coconut cream can also be added to the mix. It’s then eaten as is or with thenga chammathi (coconut chutney) or a vegetable thoran. Though its a simple dish, its loved for its gut-friendly properties, and nutritious value.

Ela Ada

Also known as Elayappam, this is a traditional Kerala sweet dumpling. It features an outer layer of rice flour stuffed with a mix of jaggery and coconut, then steamed—a popular dish when you need a sweet treat in the rains. It’s also a testament to how Kerala innovates with the banana plant, the leaves are used for packing and serving food, and sometimes in cooking, wrapping certain dishes for added flavour.

Palappam and Nadan Kozhi

Palappam is a traditional Kerala pancake made from fermented rice batter and coconut milk, known for its lace-like edges and soft centre. Nadan Kozhi refers to a traditional Kerala-style chicken curry, typically rich in spices and coconut. Both dishes are staples in Kerala cuisine, and the perfect evening meal to beat the monsoon blues.

Meen Moilee

Kerala is well known for its seafood dishes. Whether it’s a delicious piece of freshly fried fish or some succulent crabs, there’s plenty to explore. Meen Moilee is a simple fish curry made with a coconut milk base and lots of fragrant spices, and its this creamy simplicity that makes it a go-to comfort food.