8 coconut-free, rice-free Kerala eats
Think Kerala food and your brain probably goes straight to coconut in everything or giant mounds of rice with curry sloshed on top. Fair enough — it’s what we’ve all grown up seeing. But honestly, there’s way more to Kerala cooking than just those two. If you’re off coconut for a bit, or just can’t do another rice meal, don’t worry. There’s a whole bunch of delicious dishes that don’t use either, and they still taste amazing. Scroll down to see what’s cooking without coconut or rice.
Kappa Vevichathu (boiled tapioca with seasoning)
Tapioca, or kappa as they call it in Kerala, is a total favourite in many homes, especially down south. It’s just this chunky root that gets boiled nice and soft, then mixed up with some mustard seeds, green chillies, curry leaves, and a pinch of turmeric. No coconut needed. It’s filling, gut-friendly, and pairs beautifully with chutneys, fish curry, or even plain pickle.
Ulli Theeyal (shallot curry – minus coconut)
This curry is usually made with roasted coconut, but here’s the twist — no coconut at all. And honestly? You won’t even miss it. The tamarind brings all the tang, the shallots add a nice bit of sweetness, and together they make a rich, tasty curry that somehow still feels super light. Eat it with some millet or appams and you’re sorted.
Meen Pollichathu (fish wrapped in banana leaf)
This dish is all about technique and marination. Fish fillets are slathered in a spicy, tangy masala and wrapped in banana leaves before being roasted. No coconut, no rice. Just flaky, smoky fish bursting with coastal flavour. It’s protein-packed and surprisingly low in oil.
Chakka Erachi (jackfruit cooked with meat)
This one’s a proper knockout. It’s got raw jackfruit and big chunks of mutton or beef, all slow-cooked with loads of spices till everything’s super soft and falling apart. People even call it Kerala’s version of pulled pork — and they’re not wrong. It’s filling, full of flavour, and honestly, you don’t even need anything on the side. Just grab a spoon and dig in.
Kozhi Varutharacha Curry (dry-roasted chicken curry)
Here’s a fiery chicken dish that doesn’t use coconut at all — just dry spices like fennel, black pepper, cinnamon, and cloves. The gravy thickens with onions alone, making it lighter but still intense in flavour. It’s warming, energising, and great during monsoons.
Pacha Manga Chammanthi (green mango chutney)
No coconut here, just raw mango, green chillies, ginger, and salt crushed together into a fiery tangy paste. A quick fix for lazy days and perfect as a side with dosa or even toast. It stimulates digestion and adds instant zing to any bland meal.
Kootu Kari with lentils and yam (no coconut version)
Usually made for festivals, but this version skips the usual grated coconut and goes straight for flavour with pepper, cumin, and some crushed garlic. It’s a mix of chana dal, yam, and raw banana — sounds random but tastes great. Plus, it’s super filling and actually pretty good for your gut and protein too.
Inji Curry (ginger tamarind relish)
Made mainly from fresh ginger, jaggery, and tamarind, this sticky, sweet-sour side dish is a must in Kerala sadyas. It’s a natural digestive, keeps bloating in check, and adds a punchy contrast to bland or starchy mains.
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