Hindu households host vegetarian feasts, known as “sadya.” It consists of 24-28 dishes specifically placed on a banana leaf, such as avial (vegetable curry), papadum (crispy cracker), and various curries. Sadyas characterize the popular Onam festival.

Toddy is Kerala’s Palm Wine. It is an alcoholic drink made from coconut and palm trees. A toddy tapper climbs to the top of a coconut tree and uses a heavy mallet and curved knife to extract the sap. This is a dangerous job because the ropes needed to climb up the tree are slippery and may break. The tapper prays for safety before climbing. Fresh toddy is sweet, and is used in various dishes with rice flour. Twelve hours after collecting the sap, the toddy ferments into a vinegar and becomes sour. Historically, farmers would drink some toddy after coming home from a day of hard labour. During times when there were no crops, people survived by drinking toddy.

Beef fry is the epitome of Kerala. It combines many spices, ginger, garlic, onion, vinegar, beef, curry leaves, star anis, coconut pieces, and chilli.

Erissery, known as pumpkin and lentil stew, is one of the main traditional side dishes. It contains spices, coconut, and vegetables.

Biryani is a popular dish from Thalassery, the northernmost town in Kerala. It contains spices, dried nuts, and varied meat. It is usually eaten with curd (which has a cooling effect), pickled lime, and salad.

There is a plethora of agricultural produce in Kerala but over the years, there has been an increased amount of pesticide usage. Many Keralites are concerned of the implications of eating fruits and vegetables doused with chemicals. This served as the impetus for Kerala Agriculture University’s organic food movement. The movement drew attention and support from the government, various organizations, and the media. KAU is known for designing new ways for families to host their own organic gardens, regardless of space limitations.