KERALA INFO: Food and Recipes of Kerala
Food and Recipes of Kerala
by by V.A.Ponmelil (All rights reserved by the author) (Feedback)
Food and Recipes of Kerala
Kerala, known as the “Land of Spices”, has a large and delectable culinary repertory of it own. Its cuisine is distinctive with special aroma and colour. The mixed population has become a boon to the cuisine of Kerala as it has contributed a wide variety of vegetarian and non-vegetarian dishes along with some interesting fish recipes of the coastal region.
Unpolished rice is the main food of Kerala. A wide range of rice delicacies such as the bamboo formed puttu, the round spongy vattayappam, the lacy edged palappam, the pancake-like kallappam, the sweet uniappam, the idiappam that looks like fine noodles, the stuffed ball called kozhikotta, the chapatti-like bread pathiri, thin vatipathiri, a box type pettipathiri and the sweet cake Chattipathiri are popular. The coconut being an integral part of life of the people of Kerala is used in most of the delicacies in different forms. Kerala’s breakfast is adjudged as the 'best breakfast of the world' with varieties such as 'Appam with Egg curry', 'Puttu with Kadala curry' or 'Idiyappam with Chicken curry' etc.
Some of the popular recipes of Kerala are
Pulaos, pilaffs and biriyanis
These are meats spices with onions slowly steam cooked in boiled rice. It can be eaten hot with crispy, crunchy pappads.
Pootu is a favourite breakfast dish made out of rice flour dough which is lagered with gated coconut and steamed in hollow bamboo cylinder. It is served with sugar or with smashed bananas or with a spicy curry made of channa or chic peas.
Iddlis and Dosas
Even though Iddlis and Dosas are not Malayali cuisine, they are popular in Kerala. The Iddlis are white steamed cakes and dosas are thin golden pancakes both made out of yeasty rice and lentil batter.
Thorans are fried, gravy-less dishes of finely chopped boiled vegetables and possibly meat and sea food. They are marinated with mixtures of coconut, chillies, some mild spices, onions and popped mustard seeds.
Avial, is a mixed vegetable gravy dish thickened with coconut and yoghurt. A variety of vegetables are chopped and par-boiled then cooked in coconut milk.
Olen is also a very gravy dish made of ash gourd and drum beans where the predominant flavour is that of coconut milk. It is a fairly thick liquid squeezed out from the white flesh of a fresh coconut.
Kaalan is a thick gravy made of semi-ripe Kerala Bananas cooked in thick yogurt and seasoned with turmeric, chilly, cumin seeds and curry-leaves.
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 jaggerey or sugar syrup, they are sweets.
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 chillies.
Sambar contains smashed lentils, cooked vegetables and spices including the exotic and edible resin asafoetida.
Stew is a favourite dish of Syrian Christians residing at Kottayam. Chicken and potatoes are simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk.
Other recipes of Kerala are
Stewed Vegetables With Prawns
Kerala Mutton Soup
Pork With Kaya Ularthiyathu
Dry Fish Curry
Masala Fried Fish
Aattirachi (Mutton) Ularthiyathu
Vegetable Manga Mappas
Chilli Garlic Prawns
Nadan Kozhi Curry
Chiratta Puttu & Cheru Payar
Malabar Chicken Biriyani
Tender Coconut Souffle
Malabari Chemmeen Soup
Malabar Mutton Biriyani
Puttu and Kadala Curry
Shredded Chicken on Crispy Rice Noodles
Mutton Coconut fry
Malabar Lamb Curry
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