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The unusual cuisine of Kerala brings to the
fore the culinary expertise of the people
of Kerala. Producing some of the tastiest
foods on earth, the people of Kerala are gourmets
with a difference.
The cuisine is very hot and spicy and offers
several gastronomic opportunities. The food
is generally fresh, aromatic and flavoured.
Keralites are mostly fish-and-rice eating
people.
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The land and the
food are rich with coconut, though one can't
imagine Kerala food without chilies, curry leaf,
mustard seed, tamarind and asafoetida.
Just a pinchful of tamarind can substitute
tomatoes, but there is no real substitute for
curry leaf. Since time immemorial, coconut has
been an integral part of the cuisine of Kerala.
These people put to good use whatever the land
offers and the result is a marvellous cuisine
that is simple yet palate tickling. They relish
equally a dish as simple as 'kanji' (rice gruel)
or as extravagant as the 'sadya' (feast).
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Sadya is the elaborate dish, which is a totally
extravagant affair. Avial, an all time favourite,
is a happy blend of vegetables, coconut paste
and green chillies. Avial's seasoning is a spoonful
of fresh coconut oil and a sprinkling of raw
curry leaves, stirred in immediately after the
dish is taken off the stove.
Kottucurry' is made out of cubed potatoes,
onions and green chillies cooked in coconut milk
with plenty of red chilli. 'Olan', a bland dish
of pumpkin and red grams is prepared by cooking
it in thin gravy of coconut milk. |
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The
Tangy Rasam
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.
Rasam 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.
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Appam
Appam is the soft pancake made from toddy fermented
rice batter, with a soft spongy middle, which
is laced with crispy edges. It is generally
consumed with either vegetable or chicken or
mutton stew, thoroughly mellowed with thick
coconut milk and garnished with curry leaves.
Puttu
A type of steam cake,
'Puttu' is made from rice flour and steamed in
long hollow bamboo or metal cylinders. Depending
on the taste preference, Puttu can be had with
steamed bananas and sugar or with a spicy curry
made from gram or chickpeas.
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Desserts
The rich and irresistible desserts form an essential
part of the meals. These are served midway through
the meals.
Payasam is a thick fluid dish of brown molasses,
coconut milk and spices, garnished with cashewnuts
and raisins. There could be a succession of
payasams, such as the lentil payasam and the
jackfruit payasam, Bengal gram payasam and so
on, though 'Adapradhaman', a rich payasam with
thin rice wafers, is arguably the ultimate delicacy.
'Palppayasam', made with sugar, ghee and spices,
brewed in creamy white milk is regarded as the
last word in sweet dishes. This is served with
a golden yellow sweet pancake known as 'boli'. |
Tapioca
And Fish Curry
A sumptuous, mouthwatering delicacy, it's a
not- to- be-missed combination of 'Kappa' and
'Meen curry'. With natural flavours erupting
out of it liberally, the fish curry is made
with garlic paste, onions and red chillies and
seasoned with mustard seeds and curry leaves.
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