Traditional foods are food and dishes that are passed through generations or which have been consumed for many generations. Some traditional foods have geographic indications and traditional specialties.1 Traditional foods have medicinal properties that help cope with the seasonal ailments. Through a rich variety of vegetarian food especially the leafy vegetable dishes are prepared in the Malayali households during different seasons. Kerala mainly have summer, winter and monsoon seasons, but there are no extreme conditions, still there are some traditional food preparations in various months such as karkidaka kanji, uluva kanji, pathila thoran, etc. which are dealt in the present study.