1. The Tangy Rasam :
The hot Rasam, served after a delectable array of sweets, is a tangy deviation from the symphony of tastes and is poured on another serving of rice. The famous British Mulligatawny Soup is said to have derived its flavour from Rasam. Rasam is a mixture of chilly and pepper corns powders boiled in diluted tamarind juice. The pulissery is seasoned buttermilk with turmeric powder and green chillies. Moru or plain sour buttermilk comes salted and with chopped green chillies and ginger.
2. Paratha :
A paratha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay.
3. Banana chips :
Banana chips are deepfried and/or dried slices of banana. They can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty and/or spicy taste. Variants of banana chips may be covered with chocolate instead. Usually, the chips are produced from underripe bananas, of which slices are deepfried in sunflower oil or coconut oil, which are then dried, and to which preservatives are added. These varieties of chips can be very oily, due to the deepfrying process. Another form of fried banana chips, usually made in Kerala (India) and known locally as upperi, is fried in coconut oil. Both ripe and unripe bananas are used for this variant. Sometimes they are coated with masala or jaggery to form both spicy and sweet variants. It is an integral part of the traditional Kerala meal called sadya served during weddings and traditional festivals such as Onam Banana Chips. Made from unripe bananas and deep fried in coconut oil, thesebanana chips are crispy and tasty. These South Indian fried snacks are largely demanded in domestic as well as international markets.
4. Injipuli :
Injipuli is a dark brown Keralite curry made of ginger, green chillies and jaggery. It is also a part of Tamil Nadu cuisine. It is also known as Puli inji in some parts of Kerala, South India.
5. Kheer :
Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
6. Kaalan :
Kaalan is a Keralite dish (south India) made of yogurt, coconut and one vegetable like nendran plantain or a tuber like yam. It is very thick and more sour than Aviyal.
7. Tapioca Chips :
These tapioca chips are made by deep frying of thinly sliced tapioca in coconut oil and mixing it with various spices. These famous South Indian snacks are available in standard packing material to maintain their flavor and crispiness. Tapioca is widely consumed in the state of Kerala. It is either boiled or cooked with spices. Tapioca with fish curry (especially Sardine) is a delicacy Kerala is known for. Thinly sliced tapioca wafers, similar to potato chips, are popular too. Cassava, often referred to as tapioca in English, is called Kappa Kizhangu or Poola (in northern Kerala) or Maracheeni Kizhangu or Cheeni or Kolli in Malayalam. Tapioca is used to make a granular product (Tapioca Pearls) called chowwary in Malayalam. Chowwary is used to make a light porridge by adding milk or buttermilk, recommended for patients recovering from illness.