Hidden Beaches in Kerala
Hidden Beaches in Kerala Thumpoly Beach, a lesser-known beach belongs to a group of secluded
When I first arrived in Alleppey, all I knew of Kerala cuisine were vague notions of coconut, curry, and banana leaves. But nothing prepared me for the colorful, aromatic, wildly flavorful world of local snacks that hit me like a monsoon of spices. From crispy, deep-fried delights to steamed banana-leaf-wrapped treasures, Alleppey’s snack scene turned every street corner into a mini culinary adventure.
It began at a roadside stall near the Alleppey Lighthouse. I watched locals queue up for something golden and sizzling. I pointed, smiled, and soon found myself holding a pazham pori—a ripe banana dipped in a cardamom-scented batter and deep-fried to perfection. It was soft, sweet, and somehow comforting, like a tropical version of the funnel cakes back home. I was hooked.
But bananas in Alleppey aren’t just sweet—they’re versatile, crunchy, and crave-worthy. On another day, I tried nendran chips, Kerala’s iconic banana chips made from raw plantains. Sliced thin and fried in coconut oil, these golden crisps are finished with a sprinkle of salt or sometimes spiced with black pepper or red chili. Sold in brown paper packets, they’re the perfect snack to munch while watching a backwater sunset or navigating the busy spice markets of town. You’ll never look at a regular potato chip the same way again.
Moreover, I quickly learned that the magic of Alleppey snacks lies in their bold simplicity. One afternoon, while sipping chai at a bustling tea shop with plastic chairs and ceiling fans that barely turned, I tried parippu vada. These lentil fritters, crisped to a deep orange, were crunchy on the outside and spicy-warm on the inside, with flecks of onion, curry leaves, and green chilies.
Next came ulli vada—onion fritters fried into golden spirals. They smelled like rain and spices and paired perfectly with strong, milky tea. I munched away, watching rickshaws weave through narrow lanes as crows cawed from the Mango trees above.
During a backwater cruise, our boatman handed me a packet wrapped in newspaper. Inside was a mixture—a chaotic, delightful blend of fried lentils, curry leaves, peanuts, and sev. It was crunchy, spicy, and impossible to stop eating. I also developed a mild addiction to kappa chips—thin slices of tapioca, fried and tossed in chili-salt. They’re sold by weight at the market and stay good for days, though mine rarely lasted that long.
My sweet tooth led me to discover unniyappam—little fried rice cakes with jaggery, banana, and coconut inside them. Slightly chewy and rich in flavor, they felt like Kerala’s answer to doughnut holes. I followed that up with achappam, the “rose cookie,” a delicate, flower-shaped, crispy snack created from a rice flour and coconut milk mixture, and deep-fried to an airy and light texture. These I brought back as gifts—only a few survived the journey.
Every bite in Alleppey had texture, tradition, and the unmistakable warmth of hospitality. Strangers handed me food with the proud smile of someone sharing their grandmother’s secret recipe. I never thought I’d get emotional over a fried banana, but here we are.
And because I can’t ship pazham pori to everyone, I’ll leave you with this little taste of Kerala:
And because I can’t ship pazham pori to everyone, I’ll leave you with this little taste of Kerala:
Simple Kerala-Style Spiced Peanuts (Masala Kadala) – For Your Kitchen Back Home
Instructions:
Enjoy with a cup of chai and imagine the Alleppey backwaters glinting under the afternoon sun.
I came to Alleppey, my mind picturing palm trees, backwaters, and houseboats. I left with a deeper appreciation for humble snacks and the stories they carry in every crunch, spice, and smile.
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