Kerala cusine

Kerala traditional cuisine are of two types1) indigenous food.2) infiltrated food.

The first variety is the indigenous foods of Kerala which includes rice ("the staple food") porridges and mixed root porridges like tapioca ("'kappa puzhukku"), jack fruit ("chakka puzhukku") mixed roots ("thiruvaathira puzhukku").The second variety is infiltrated food which got into Kerala culture due to invasions from various parts of the world. This includes steamed food which is of Dutch origin like various rice cakes("puttu, iddly") and dosa which is of tamil origin. The traditional lunch of kerala is also famous. It is a four couse dinner which includes almost 24 types of curries and is known as the sadya. It is served in festive occasions like onam, vishu and during functions like marriages.