Kerala cuisine is certainly a favourite all over the country but very few items stand out like the famous boli and palpayasam. In Thiruvananthapuram, boli and payasam are necessary components for a Sadya to be considered complete. Boli, typically yellow, is traditionally served alongside palpayasam or semiya payasam, following the pratham course.
While boli was once relatively obscure in other districts, it has gained popularity and is now a common inclusion at wedding receptions in many regions, influenced by the culinary traditions of southern Kerala, where the names of Sadya dishes first gained recognition.
Boli, also known as Poli or Obbattu in other states, traces its origins back to ancient Tamil Nadu. This claim is disputed but since Thiruvananthapuram is a border district, some Tamil culture may have seeped into the district. What is known for sure is that through the years, boli has become an essential element of Kerala’s culinary scene, particularly during festive occasions. Made from a mixture of refined flour, jaggery and ghee, boli dough is flattened into thin circles and cooked to perfection by either roasting or frying. Its delightful blend of sweet and tangy flavours, along with its soft yet slightly chewy texture, makes it a beloved and treasured dish.
The softer it is prepared, the richer its flavour becomes. In addition to the boli served at weddings, Thiruvananthapuram offers a diverse array of other boli varieties. Numerous shops across Thiruvananthapuram specialise in selling various types of bolis to cater to different preferences and tastes.
Boli stalls are plentiful near Sri Padmanabha Swamy Temple, East Kota, and various other locations. This signature delicacy of Thiruvananthapuram, boli, has now become accessible in other districts as well. For the people of Thiruvananthapuram, both Onam and Vishu celebrations feel incomplete without the addition of boli paired with payasam.
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