| Cuisine Of Kerala |
Article Index for Cuisine Of |
Website Links For Cuisine |
Information AboutCuisine Of Kerala |
| CATEGORIES ABOUT CUISINE OF KERALA | |
| kerala cuisine | |
|
Cuisine of Kerala ''( Malayalam :കേരളീയ പാചകശൈലി)'' is linked in all its richness to the history, geography and culture of the land. Most of the non-vegetarian dishes lean heavily on the spicy side. Kerala is renowned for its traditional ''sadhyas'', a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is perfectly complimented by the Payasam , a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a Banana leaf. Traditional food items include Sambar , Aviyal , Kaalan , Theeyal , Thoran , Injipully , Pulisherry , Appam , kappa ( Tapioca ), Puttu (steam cake), and puzhukku. Coconut is an essential ingredient in most of the food items and is liberally used. PACHAKAM ''Pachakam'' is a Malayalam word that means food or meal. A typical feast in Kerala is called the '' Sadhya '' and is traditional served on a green banana leaf. The culinary skills of the different communities of Kerala make the dishes distinct in taste and in variety. Almost every dish that is prepared in the Kerala style has coconut and spices added to it. The main spices used are Cinnamon , Cardamom , Ginger , green and red peppers, Cloves , Garlic , Cumin seeds, Coriander , Turmeric , etc. Spices are used in Kerala to tone up the system the way wines aid the digestion of western cuisine. The delicious vegetarian food includes '' Sambar '', '' Rasam '', '' Olan '', '' Kaalan '', '' Pachadi '', '' Kichadi '', '' Aviyal '', '' Thoran '', etc. The non-vegetarian cuisines include '' Pathiri '' (the word origin being traced to Arabic ''fateerah'' فطيرة, meaning "pastry"), a sort of pancake made of rice flour, and Biriyani which is a mouthwatering dish of rice cooked along with meat, onions, chillies and other spices. Meen pollichathu, fish molee are the seafood delicacies. The main food item is served with rice and at the end of each meal the dessert, '' Payasam '', is served. '' Payasam '' is prepared from milk, coconut extract, sugar, cashews, dry grapes, etc. ''Paal payasam'' is the speciality. The Kerala Porotta is a flatbread that is served with both vegetarian and non-vegetarian dishes. A typical Kerala breakfast may be '' Puttu '', which is rice powder and grated coconut steam cooked together, idli and sambar, dosa and chutney, '' Idiyappam '' (string hoppers - also known as ''Noolputtu''), or the most delicious of them all, the appam. Appam is a kind of pan cake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape, edged with a crisp lacy frill. It is to be eaten with chicken or vegetable stew. Kerala cuisine also has different varieties of pickles and Chutneys . And the crunchy Pappadums , banana chips, jackfruit chips, ''kozhalappam'', ''achappam'', ''cheeda'', and ''churuttu'' can give the French Fries a run for their money any day. ''Kanji'' (rice gruel) and ''payaru'' (green gram), ''kappa'' ( Cassava ) and fish curry are traditional favourites of Keralites. SEE ALSO |
|
|