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Kerala
cuisine
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`Sadya'
- the typical Kerala
feast served on a banana
leaf, is a sumptuous
spread of rice and more
than 14 vegetable dishes,
topped with `payasam',
the delicious sweet
dessert cooked in milk.
A typical Kerala breakfast
may be `idli' sambar,
dosai and coconut chutney.
As in much of South
India, there is a tendency
towards vegetarian food.
However, the Muslims
and Christians excel
in non-vegetarian cuisine
like `pathiri' and kozhi
curry (chicken), biriyani
and fish dishes. There
are many restaurants
serving seafood - prawn
curry in coconut gravy
is exceptionally good.
Curries are eaten usually
with plain steamed rice.
Almost every dish prepared
in Kerala has coconut
and spices to flavour
the local cuisine giving
it a sharp pungency
that is heightened with
the use of tamarind,
while coconut gives
it its richness, absorbing
some of the tongue-teasing,
pepper-hot flavours.
Tender coconut water
is a refreshing nutritious
thirst quencher. The
crunchy papadam, banana
and jackfruit chips
can give French fries
a run for their money
any day.
Indian food is spiced
up with cinnamon, cardamom,
ginger, cloves garlic,
cumin, coriander and
turmeric. Spices are
used in India to tone
up the system the way
wines aid the digestion
of Western Cuisine.
As for the Cuisine of
Kerala, it is mildly
flavored, gently cooked
and has a certain genteel
delicacy on the stomach.
An example is the rich
biriyanis of the northern
parts of Kerala. The
Malabar Biriyanis. Pulaos,
pilaffs and biriyanis
are meats spices and
onions slowly steam
cooked in boiled rice.
Arab Seafarers brought
Malabar biriyani across
the Indian Ocean. It
should be eaten hot
with crispy, crunchy
pappads.
A favourite breakfast
dish is Pootu. Rice
flour dough is lagered
with gated coconut and
steamed in hollow bamboo
cylinder. It is eaten
sprinkled with sugar
or with mashed bananas
or with a spicy curry
made of channa or chic
peas. Iddlis or fluffy
white steamed cakes
and dosas, which are
thin golden pancakes,
are popular in Kerala.
They are made up of
yeasty rice and lentil
batter. They are not
strictly Malayali Cuisine.
They came across from
the vegetarian kitchens
next door in the State
of Tamil Nadu.
Kerala does have its
own well-developed vegetarian
cuisine. If you visit
the State during post
harvest Onam season
lunch will be with thoran
or kaalan or pachadi
or olen. Thorans are
gravy-less dishes of
finely chopped boiled
vegetables and possibly
meet and seafood. The
mustard seed used in
thorans gives them a
pleasantly assertive
flavour, while the lightly
fried grated coconut
adds the church. Avial,
on the other hand, is
mixed vegetable gravy
dish thickened with
coconut and yogurt.
Drumsticks, jackfruit
seeds and slices of
mango are often used.
Olen is also a very
gravy dish made of ash
gourd and drum beans
where the predominant
flavor is that of coconut
milk. It is a fairly
thick liquid squeezed
out from the white flesh
of a fresh coconut.
Bananas are very popular
in Kerala Cuisine. Sliced
finely and deep fried
as chips, they are chewy
snacks. Cut into bits,
fried and dipped in
jaggery or sugar syrup,
they are sweets. Cooked
in thick yoghurt and
seasoned with chilly,
turmeric cumin seed
and curry leaves, they
become Kaalan accompaniment
to the main meal. Malayalee
Pachadi is a fairly
thick sauce made of
sugar, yoghurt, grated
coconut, mustard seed
and a wide spectrum
range of spices including
green and red chilies.
Sambar is a cross between
a sauce and a broth.
It contains smashed
lentils, cooked vegetables
and apices including
the exotic and edible
resin asafetida.
For desert, there is
the Pradhman or Payasam,
porridge like sweets
with vermicelli of rice
base, cooked in milk
and sugar or jaggery.
A favorite dish of Syrian
Christians residing
at Kottayam is stew.
Chicken and potatoes
are simmered gently
in a creamy white sauce
flavored with black
pepper, cinnamon, cloves,
green chilies, limejuice,
shallots and coconut
milk. The stew is eaten
with Appams. Appams
Kallappams or Vellayappams
are rice flour pancakes,
which have soft, thick
white spongy, centres
and thin golden crip
lace like edge. Meen
vevichathu or fish in
fiery red chilly sauce
is also another favorite
item. Besides the chicken
and fish there is also
red meat, erachi olathiathu.
Beef (or lamb) is boiled
with roasted coriander
seeds, red chilies,
cloves, onions, Cummins
garlic, ginger, fried
coconut chips and a
little vinegar. Then
with the water reduced,
the, meat is almost
fried dry in a little
oil that has been flavored
with sliced shallots
and highly aromatic
curry leaves.
Kerala cuisine is an
ideal mix of influences
of the Syrian Christians,
Moplah's and Hindu's.
It is also a homogeneous
mix of yester year’s
foreign influences as
well which has gelled
well with the present
Kerala Cuisine
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Specialties
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Kerala
is noted for its variety
of pancakes and steamed
rice cakes made from
pounded rice. Though
the same ingredients
are used all over the
state, each of the communities
has its own specialties.
For the Muslims, the
lightly flavored biriyani
- made of mutton, chicken,
egg or fish-takes pride
of place. In seafood,
mussels are a favorite.
A concoction of mussel
and rice flour, cooked
in the shell is called
arikadaka. The Arab
influence on the local
cuisine is very visible
in the rich meat curries
and desserts. Communities
of Muslims, who live
in an area called Kuttichara,
have a special dish
- a whole roasted goat
stuffed with chickens
inside which are eggs.
For
the Christians, who
can be seen in large
concentration in areas
like Kottayam and Pala,
ishtew (a derivation
of the European stew),
with appam is a must
for every marriage reception.
There would also be
beef cutlets with sallas
(a salad made of finely
cut onions, green chilies
and vinegar), chicken
roast, olathan erachi
(fried mutton, beef
or pork), meen moilee
(a yellow fish curry),
meen mulligattathu (a
fiery red fish curry),
and peera pattichathu
(a dry fish dish of
grated coconut). Another
interesting feature
is the abundant use
of coconut oil, mustard
seeds; curry leaves,
and coconut milk.
Kerala
also has it's own fermented
beverages -the famous
kallu or (toddy) and
patta charayam (arrack).
Arrack is extremely
intoxicating and is
usually consumed with
spicy pickles and boiled
eggs (patta and mutta).
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