Things To Do
in Vattalkundu

A multi-dish vegetarian feast usually served on a banana leaf; available at festival times and some eateries—ideal to try for a variety of traditional flavors.

Must-Try!

Tangy and spiced coconut-based curry using local freshwater or coastal fish; commonly found at family-run restaurants and beachside eateries if traveling toward the coast.

Black chickpea curry paired with steamed rice flour cylinders (puttu); a hearty breakfast option popular with locals.

March to May are warm with increasing humidity; days can be hot but mornings and evenings in the hills are pleasant. Carry sun protection, lightweight breathable clothing and stay hydrated.

June to September bring heavy rains — landscapes are lush and waterfalls at their best but roads can be slippery and landslips possible. Travel plans may be disrupted; pack quick-dry clothing and waterproof gear.

October to February offers cooler, drier weather with comfortable daytime temperatures and chilly mornings—best time for trekking, birdwatching and photography.

Gentle to moderate trails through spice and tea plots with frequent stops for photos and village interactions; suitable for half-day outings.

Short hiking routes to seasonal waterfalls—best after monsoon when flow is stronger; watch for slippery rocks and wear proper footwear.

Longer day trek along ridgelines offering panoramic views of the Western Ghats’ lower slopes and opportunities to spot birds and small mammals.

Major international airport serving central Kerala; typically a 3–5 hour drive depending on exact location and road conditions. Good connectivity to domestic and some international flights.

Southern Kerala’s main airport with domestic and international services; travel time varies but can be several hours by road—useful for travelers combining coastal southern Kerala visits.

Located across the state border in Tamil Nadu; sometimes a practical option depending on routes and road links—drive times can be competitive for certain inland locations.

Majority of residents are Malayali speakers with a mix of Hindu, Christian and Muslim faiths—each community contributes to the area’s festivals, cuisine and social life.

Many families are involved in spice, tea and small-scale farming—plantation labor and smallholders shape the local economy.

Seasonal and longer-term migrant laborers from nearby regions may work in plantations and construction, contributing to local diversity.

Cricket is widely played and followed across age groups; informal matches are common in open spaces and school grounds.

Football enjoys strong local interest with community teams and school competitions.

Volleyball and traditional rural games (kabaddi, kho-kho) are popular during festivals and school events.

Vegetarian food is widely available; many dishes are naturally plant-based (sambar, avial, thoran). Ask for no ghee or fish-based gravies if you want stricter vegetarian preparations.

Vegan options are possible (rice, vegetable curries, coconut-based gravies), but clarify use of ghee, milk and yogurt with cooks; simple dishes like idli, dosa and certain curries can be made vegan on request.

Rice is the staple, so many dishes are naturally gluten-free; avoid wheat-based breads and some processed snacks—ask vendors about ingredients if you have celiac disease.