Classic Kerala Easter menu: Plan your feast with these time-tested dishes

Easter in Kerala is a celebration of faith, family, and community, characterized by vibrant festivities, heartfelt prayers, and delicious food. It's a time for reflection, renewal, and rejoicing in the resurrection of Jesus Christ. Kerala's Easter celebrations blend local customs with Christian traditions, resulting in a unique and vibrant cultural experience.

As with any celebration in Kerala, food plays a central role in Easter festivities. Families prepare elaborate feasts featuring traditional Kerala dishes as well as special Easter delicacies. Duck, mutton, chicken, fish and turkey dishes are common, along with a variety of vegetarian options. Dishes like vellayappam, palappam, and vattayappam are also popular choices for Easter.

Here's what you might find on the table during a Kerala Easter feast:

BREAKFAST

Vellayappam and stew: A quintessential Kerala dish, vellayappam is a soft pancake made from fermented rice batter spiced with cumin, shallots and coconut, often accompanied by a creamy stew made with coconut milk, vegetables, and sometimes chicken or eggs.

Palappam and duck curry: Palappams, or soft and lacy hoppers, are made from fermented rice batter. It has a slightly sweet and tangy flavour profile with a unique texture that is crispy around the edges and soft and fluffy towards the centre. The fermentation process gives palappam its characteristic taste and airy texture. It is typically made with a batter consisting of raw rice, cooked rice, coconut milk, yeast, sugar, and salt. The batter is left to ferment overnight, allowing it to develop its distinct flavour and texture. Palappam is traditionally cooked in a special curved pan called an appachatti, which gives it its characteristic shape. It pairs so well with a rich and flavourful duck curry made with succulent pieces of duck cooked in a fragrant gravy. In Kerala cuisine, duck curry is often prepared with a blend of spices and coconut milk, giving it a creamy and aromatic consistency. Together, palappam and duck curry create a harmonious and satisfying meal that is both comforting and indulgent.

LUNCH

Starter/appetizer:

Chicken cutlets: Spiced minced chicken formed into patties, coated in breadcrumbs, and fried until golden brown.

Main course:

Appam and egg roast: Palappams serves alongside hard-boiled eggs cooked in a flavourful gravy of onions, tomatoes, and spices.

Steamed rice: Served alongside the curries and dishes to soak up their delicious gravies.

Fish curry: A tangy and spicy curry made with fresh fish, coconut milk, and aromatic spices like turmeric, coriander, and fenugreek.

Beef ularthiyathu: It is made by stir-frying beef pieces with aromatic spices and herbs until they are well-coated and caramelized. The combination of spices and slow-cooking method enhances the flavor and tenderness of the beef, making it a favorite among meat lovers in Kerala cuisine.

Avial: A mixed vegetable curry made with coconut, yogurt, and a tempering of curry leaves and coconut oil.

Thorans: Stir-fried vegetables such as cabbage, beans, or carrots, cooked with grated coconut and spices.

Sallas/sarlas: It is a simple yet delicious onion salad that is often served as a side dish in Kerala cuisine.

Another option for main course is to go for chicken or mutton biryanis and raita, a curd-based salad to go with it.

ACCOMPANIMENTS;

Pappadams: Crispy, thin discs made from lentil or rice flour, often served as a crunchy accompaniment.

Pickles and chutneys: Homemade mango or lime pickles, along with coconut chutney, add tanginess and spice to the meal.

DESSERTS:

Custard fruit salad: It is a delightful and refreshing dessert that combines creamy custard with a variety of fresh fruits. It's a popular dish enjoyed in many parts of the world, including India, where it is often served during festive occasions and celebrations.

SNACKS:

Vattayappam: It is a sweet and fluffy steamed cake made from fermented rice batter, coconut, sugar, and a hint of cardamom. Vattayappam has a unique texture that is light, airy, and slightly spongy, with a delicate sweetness and aromatic flavour from the coconut and cardamom.

This quintessential Kerala Easter menu incorporates a variety of traditional dishes that reflect the rich flavours and culinary heritage of Kerala cuisine, making it a memorable and enjoyable feast for the festive occasion.