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Food in Kollam

Food in Kollam
Fish Moilee: The dish is a specialty of the Kerala region and is loved by both locals and tourists alike. 

Fish Moilee is a coconut milk-based curry that is made with a variety of fish, such as pomfret, kingfish or mackerel, along with other ingredients like turmeric, green chillies, curry leaves, ginger, garlic, and onions. The dish is typically served with steamed rice or bread, such as appam or roti. 

Kollam, being a coastal city, has access to fresh seafood, which is why Fish Moilee is a popular dish in the area. The dish has a creamy and mildly spiced flavor that is loved by many. It is also considered a healthy option as it contains a lot of protein and healthy fats from the fish and coconut milk.
Fish Moilee is definitely worth trying if you are ever in Kollam or the surrounding areas of Kerala. 

Kappa and Meen Curry: Kappa is made from boiled and mashed tapioca, while meen curry is a fish curry made with coconut milk, tamarind, and various spices. 

The dish is typically served on a banana leaf or a plate and is a staple food in many households in Kollam. It is often eaten with fish curry, but can also be paired with other curries such as chicken or beef. 

Kollam is known for its abundant water resources, which makes it a hub for fishing and agriculture. The availability of fresh fish and vegetables has made Kollam cuisine unique and flavorful. 

Kappa and meen curry is not only popular in Kollam but throughout Kerala, and is often served in traditional Kerala restaurants and even in some high-end hotels. The dish is also a favorite among tourists visiting the state. 

Uzhunnu Vada: Uzhunnu vada, also known as medu vada, is a type of South Indian fritter made from urad dal (split black gram). It is a popular snack and breakfast item in many parts of South India, including Kollam. 

To make uzhunnu vada, the urad dal is soaked in water for several hours and then ground into a thick paste. The paste is then flavored with spices such as cumin seeds, black pepper, and chopped onions. The mixture is then shaped into small, round patties and deep-fried until golden brown. 

Uzhunnu vada is typically served with coconut chutney or sambar (a lentil-based vegetable stew). It is a favorite among locals and tourists alike and can be found in many street food stalls, tea shops, and restaurants in Kollam. 

Parippu Vada: Parippu Vada is a deep-fried snack made with a mixture of chana dal (split chickpeas), spices, and onions. It is a traditional snack in Kerala cuisine and is commonly served as an appetizer or a tea-time snack. 

In Kollam, Parippu Vada is often served with coconut chutney or tomato ketchup. It is also a popular street food and can be found in many local tea shops and small restaurants. The dish is relatively easy to prepare and is made with simple ingredients, making it a favorite snack among locals and tourists alike. 

Kollam is known for its rich culture and culinary traditions, and Parippu Vada is just one example of the many delicious dishes that are popular in the region. 

Mutta Bajji: Mutta bajji, also known as egg bajji, is a type of fritter or pakora made with boiled eggs, gram flour (besan), rice flour, and spices. The boiled eggs are coated in the flour mixture and deep-fried until crispy and golden brown. 

Mutta bajji is a popular street food in Kollam and is often served with coconut chutney or tomato ketchup. It is a popular snack that can be enjoyed at any time of the day and is especially popular during the monsoon season. Mutta bajji is also a common item served in tea shops and small eateries throughout Kollam and the surrounding regions. 

Neyyappam: Neyyappam is a popular food item in Kollam district. It is a traditional snack that is made from rice flour, jaggery, ghee, and banana. The batter is usually made by mixing rice flour, jaggery syrup, mashed ripe banana, and coconut bits together. The batter is then deep-fried in ghee or oil until it turns golden brown. Neyyappam is typically served hot and is a popular dish during festivals such as Onam and Vishu.

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