THE KERALA SPECIALS
WHILE YOU ARE IN KERALA, MAKE SURE YOU SAMPLE EVERY SPECIAL
DISH. DO ALSO ENURE TO TAKE HOME ALL THOSE THINGS THAT MAKE KERALA CUISINE
UNIQUE.
THE ALL TIME FAVOURITES
Kappa and meen curry appam and stew puttu and kadala porotta
and chicken Malabar biriyani Sadya
MORNING GLORIES
Kick start your day with a metre chai ( metre length tea)
from one of the tea stalls that occupy the length and breadth of Kerala.
Usually had by the Malayalee with his daily dose of hot news from the local
paper, it will set the right tone for Kerala’s delectable breakfast spread.
Soft hearted appams with mutton or vegetable stew, lacy idiappams with spicy
egg curry, cylindrical puttus with thick kadala curry
POWER LUNCH
Biriyani of Arabian antecedents topped with meat, chicken, fish
or prawn, Ghee rice, served with spicy chicken curry. Or a fisherman’s simple
meal of plain rice and fish prawn , crabs , mussels or better still, the
karimeen ( pearlspot) from Kerala’s famed backwaters . An amazing lunch range
awaits you for lunch.
SADYA
Linked to scores of legends, myths, gods and demons, the
Sadya is a popularly associated with Onam, the celebration of the golden reign
of Mahabali, the benevolent King of yore. It is truly the most delicious
expressions of all the legends of ancient Kerala. Served on banana leaves and
eaten with the hand, this vegetarian meal can leave you spellbound with an
astounding variety of up to 40 delicacies.
More than just a meal, the Sadya can be thought of as a
culinary system in itself. Whether it be the direction in which the leaves are
placed before the guest or the order and manner in which each dish is served,
every aspect of the Sadya is governed by customs carefully followed for
generations.
SWEET BREAKS
Plantain fritters fried in oil ( pazham pori) , delicious
rice cakes stuffed with shredded coconut and brown sugar ( ada) , steamed rice
dumplings stuffed with sweetened cconut ( kazhukatta), crispy and crunchy rolls
of rice flour and grated coconut( kuzhalappam) , conical hat shaped snacks
filled with grated coconut and brown sugar ( churuttu)…..Kerala’s snacks
reflect the fun loving, easy going, festivity centered lifestyle of traditional
kerala.
THIRST QUENCHERS
ELANEER, the deliciously refreshing tender coconut water.
Kallu, the mildly alcoholic beverage obtained by the natural fermentation of
the coconut palm sap. Sulaimani, black tea added with sugar and lemon juice –
often taken to aid digestion after a heavy meal of Biriyani…… These apart,
there are others like sambharam ( flavoured and spiced buttermilk), jeeraka
vellam ( water boiled with cumin seeds), malli vellam ( with coriander seeds)
and chukka vellam ( with dry ginger) , which are widely used in Kerala homes.
BANANAS APLENTY
Palayam Kodan, Annaan , Ethan, Morris, Poovan , Kappa,
Monthan ……Kerala has over 50 varieties of bananas that come in all colours,
shapes and sizes. While most of them are eaten raw, ethan or nenthran is used
for making chips and banana fritters. Monthan is rarely eaten raw and is used
as a vegetable.
CASHEW NUTS
A popular seasoning for desserts, Kerala grows plenty of
these nuts introduce to the land by the Portuguese. Roasted, salted, plain
…….they are available across the state, through Kollam is the cashew hub.
BANAAN CHIPS
A travel across Kerala will introduce you to the
unmistakable aroma from Chip Centre that dot the cities. Watch expert chip
makers slice raw bananas into large vessels filled with boiling oil at
unbelievable speeds. The wafers themselves, called upperi, come in various
versions – the regular ones, ones made of semi ripe bananas, or the thick ones
with a sweet jiggery coating called SAKARAVARATTIS.
TASTY HALWA
The halwas (sweetmeat) come in a variety of colurs and
falvours. Lore has it that these sweets were specially made to last voyages.
TWELVE SPICES
Kerala is the world’s largest producer of spices, growing
over 12 varieties including pepper , cardamom, vanilla , clove cinnamon,
nutmeg, star anise…..you can buy from across the State.
TRADITIONAL UTENSILS
Utensils are believed to play a key role in taste and
nutrition and brass, bronze and copperware are traditionally used in Kerala.
The land has its very own utensils like the puttu kutti, appam chatti and the
cheena bharani (Chinese ceramic jar) used for storing pickles, yohurt and
butter milk.
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