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KERALA CUISINES
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Like the unique cultural and natural heritage of the state, the cuisines of Kerala are also unique and special. The cuisines of Kerala reflect the culinary expertise of the people. Generally, the Kerala cuisines are hot and spicy, fresh, aromatic and flavored. As Kerala is a rice producing state, Keralites thrive mostly on fish-and rice. Some of the most common ingredients of Kerala traditional food are Coconut, Chilly; Curry leaf, Mustard seed, Tamarind and Asafoetida. Thus, the traditional Keralite dishes are a result of the mix of the local Kerala produce and the traditional expertise. Some of the popular Kerala dishes are as follows. |
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| Thakaly Rasam |
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The hot Rasam, served after a delectable array of sweets, is a tangy deviation from the symphony of tastes and is poured on another serving of rice. The famous British 'Mulligatawny Soup' is said to have derived its flavour from Rasam. it is a mixture of chilly and pepper corns powders boiled in diluted tamarind juice. The pulissery is seasoned buttermilk with turmeric powder and green chillies. 'Moru' or plain sour buttermilk comes salted and with chopped green chillies and ginger |
Appam
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Appam, another popular Kerala food, is a soft pancake made from toddy fermented rice batter, with a soft spongy center and is laced with crispy edges. Appam is generally eaten with either vegetable or chicken or mutton stew, thoroughly mellowed with thick coconut milk and garnished with curry leaves.
Puttu
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Puttu is prepared from rice flour and steamed in long hollow bamboo or metal cylinders. Puttu can be eaten with steamed bananas and sugar or with a spicy curry prepared from gram or peas.
Tapioca and Fish Curry
It is a sumptuous and mouthwatering delicacy. It is a combination of 'Kappa' and '
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Meen curry'. The delicious fish curry is made with garlic paste, onions and red chilies and seasoned with mustard seeds and curry leaves. |
| Desserts |
Desserts form an essential part of the traditional Kerala meals. Desserts are served midway through the meals. Payasam is a popular dessert dish of Kerala. It is a viscous dish of brown molasses, coconut milk and spices and well garnished with cashew nuts and raisins. There are different types of payasams, such as the lentil payasam and the jackfruit payasam, Bengal gram payasam and so on. Adapradhaman, a rich payasam with thin rice wafers is considered a top delicacy. Another type of Payasam, which is also very delicious, is Palppayasam. It is made |
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with sugar, ghee and spices, brewed in creamy white milk. It is served with 'boli', a golden yellow sweet pancake. |
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| Briyani |
are meats spices and onions gradually steam cooked in boiled rice. Malabar biriyani was brought across the Indian Ocean by Arab Seafarers. It should be eaten hot with crunchy, crunchy pappads |
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