Palakkad is the district in Kerala, bordering Tamil Nadu. Many Tamilians have settled here, their life styles reflecting a blend of Tamilian and Keralite culture.Palakkad cuisine being purely vegetarian, enlists a wide variety of roots and vegetables in its cooking. Certain roots like Koorkai and Cherukazhangu, generally available only in shops selling south Indian vegetables are used.
The vegetable dishes are quiet easy to prepare, most of them steam cooked or stir fried in very little oil, while very few spices are used, resulting in the vegetables retaining their original favor and remaining highly nutritious. The costal influence of Kerala is evident in the way grated coconut is utilized in most dishes and pure coconut oil employed as the medium of cooking.