Published Jul 28, 2025 | 10:45 PM ⚊ Updated Jul 28, 2025 | 10:45 PM
File photo of students having a midday meal. (Supplied)
Kerala has revamped its school midday meal scheme, introducing a wider range of egg-based dishes like egg avial, egg roast, egg fried rice, and pepper egg roast to enhance nutritional value and student interest. The revised menu, which takes effect from August 1, aims to offer appealing alternatives to fast food while retaining the state’s traditional culinary roots.
However, despite the expanded offerings, the government has not increased the budget for the scheme. Education Minister V Sivankutty said the revised plan would be reviewed after the Onam festival, and discussions with Local Self-Government Minister M.B. Rajesh are underway to ensure grassroots support. A decision on additional funding may follow.
The new 20-day sample menu shared with schools features rice-based dishes like vegetable biryani, lemon rice, and coconut rice, paired with vegetable curries, kurma, and chutneys made from mint, gooseberry, raw mango, and ginger. Traditional items like sambar, avial, okra mappas, and pineapple pulissery also remain, alongside regional ingredients like jackfruit seeds, banana flowers, spinach, and moringa.
Special dishes like ragi dumplings, ela ada, avil kuthirthathu, and millet payasam have also been included. Millets are to be served regularly in steamed form, and refined sugar has been largely eliminated
