Due to foreign trade from ancient times, many ingredients were brought into India by traders, be it foreign or Indian, from all over the world…… They transplanted trees & vegetation to India from other parts of the world…… Arab/Indian traders brought in spice plants like cumin, coriander & fenugreek….. Portuguese introduced potatoes, tomatoes, tapioca, cashew nuts, chillies, breadfruit, pineapple, papaya,etc.to India……. Dutch brought in coffee on the higher elevations of the Sahyadri mountain range……. 
British cultivated tea in the foothills of Himalayas & the Sahyadri mountains in Kerala……. Different varieties of bananas, okra, yams, tamarind, sugarcane, cloves, nutmeg, etc. also came in through the traders……. Chinese traders contributed cooking utensils & storage containers…… In Kerala kitchens, the Chinese Wok (known as Cheena Chatti), is a must……. Homemade pickles & yoghurt are widely stored in Ceramic Jars called Cheena Bharani……. Thus Kerala’s astonishing diversity in cuisine is it’s openness to absorb the foreign influences & merging it with native dishes.
Apart from influenced foods, which is the theme of this blog, the original cuisine is very interesting…… SADYA, a traditional meal served on a banana leaf, includes rice, vegetables curries, side dishes, savouries, pickles and desserts….. Traditionally, the narrow end of the leaf points to the left of the seated guest….. Rice is generally served on the lower half of the leaf.
Curries can be Parippu (lentil curry), 
Sambar ( lentil & vegetables curry),
etc….. Side dishes can be Avial ( vegetables with coconut paste & green chillies) , Kalan (Yam / Raw banana with curd), Thoran ( sautéed vegetables),
etc……. Rasam (Soup like appetiser)……. Savouries may include Pappadam (fried flatbread made of spiced lentil flour), Upperi (fried plantain chips)…… Pachadi……. Kichadi (Cucumber/ white gourd sour curry made with curd)……. 
Salads…… Inji Puli (ginger & tamarind curry)…… Pickles (mostly mango & lime) ….. Desserts like Payasam – three types – Paal (milk) payasam, Ada (rice batter) pradhaman and Lentil (Chana/Moong dal) payasam……
Sadya is generally made for festivals like Onam & Vishu and other celebrations.
My journey through the various cuisines of Kerala has been, to say the least, just WONDERFUL…… I have been to this lovely State Of India various times…… I thought I knew a lot about Kerala…… But while going through the various cuisines I discovered Kerala anew…….. In the process learnt a lot about the culture .
Jhilli's Culinaireculture 