Things To Do
in Mankal

Tangy, coconut-based curry made with local fish and spices—available at local eateries and fishing-village stalls.

Must-Try!

Steamed rice cake (puttu) served with spicy black-chickpea curry; a popular breakfast found at roadside tiffin shops.

Soft, lacy rice pancakes paired with a coconut milk-based vegetable or chicken stew—common at family-run restaurants and homestays.

Sweet, battered fried banana sold from tea shops and street vendors, perfect for evening snacks.

A lively morning market selling fresh produce, fish, spices and small snacks; try local fruits, coconut jaggery sweets and fried snacks.

Small stalls offering chai, banana fritters, vadas and light breakfast items—great for people-watching and casual conversation with locals.

Tipping is appreciated but not mandatory. For small services, round up or leave a small amount (₹20–100 / ~$0.25–1.25). For drivers, guides and attentive staff, 5–10% or a small flat tip is common.

Cash (Indian Rupees) is accepted everywhere—carry small notes for markets and rickshaws. UPI and mobile payments are widely used locally; cards are accepted at larger hotels and restaurants but not at many small shops.

Hot and humid (March–May) with daytime temperatures often high; early mornings and evenings are best for outdoor activities. Carry water, sun protection and plan strenuous hikes for cooler hours.

Heavy rains (June–September) bring lush scenery, waterfalls and cooler temperatures but can cause muddy trails, occasional flooding and transport delays—good for landscape photography and ayurvedic treatments, less ideal for long drives.

Mild, pleasant weather (December–February) with cooler nights—comfortable for trekking, sightseeing and attending local festivals.

Onam and other regional festivals fall in late summer/early autumn—expect lively celebrations, special foods and opportunities to see traditional art forms and boat races in nearby towns.

A significant portion of the population, often engaged in agriculture, trade and local crafts; temples and festivals are cultural centers.

Present in many villages with distinct cultural practices and local cuisine influences.

An important community with churches and unique festival traditions in the region.

In nearby foothill areas there may be smaller indigenous communities with distinct languages and livelihoods tied to forest resources.

Vegetarian options are widely available—South Indian vegetarian meals, dosa, idli and vegetable curries; clarify if coconut oil or ghee is used if you have strict preferences.

Many dishes can be vegan (rice, vegetable curries, snacks) but confirm use of dairy in stews or sweets; coconut milk is commonly used so vegan options are easier than in some places.

Rice-based staples (puttu, appam, idli) are naturally gluten-free, but watch out for snacks made with wheat flour at some stalls.

Coconut is ubiquitous in Kerala cooking—if allergic, communicate clearly; carry translation of the allergy in Malayalam or ask your host to help.