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Cuisine of Kerala has
mild flavours, cooked very gently, taste extremely
delicious, generally rich in nutrients and are very
soft on the stomach.
The different varieties of spices used makes the
cuisine more delicious. Infact, the unique cuisine
of Kerala greatly supplements tourism in the state.
Pootu
Pootu is a favourite breakfast delicacy. Rice flour
and grated coconut are steamed in hollow bamboo
cylinders and then sprinkled with sugar or mashed
bananas before consuming.
Pulaos, Pilaffs and Biriyanis: Boiled rice, onion
and a lot of spices are used in preparing these
heavy items generally preferred for both lunch and
dinner. Malabar biriyani is always taken with
crispy, crunchy pappads. Chicken or mutton pieces
are added to rice for lovers of non-vegetarian food.
Iddlis and Dosas
While Idlis are round and thick in size, dosas are
like white coloured chappatis. They are made up of
yeasty rice and lentil batter. While idlis are
steamed, dosas are light fried in a similar way as
paranthas and may be served with different varieties
of chutneys. Idlis and dosas are not indigenous
Keralan cuisine and made their way from neighbouring
Tamil Nadu.
Sambar
Sambar is consumed mainly with idlis, dosas and
rice. A liquid delicacy taken as a supplement, it
contains smashed lentils, cooked vegetables and
spices.
Thorans
These are dishes minus any gravy. They are made of
finely chopped boiled vegetables with meat and sea
food. Mustard seeds are sprinkled to give the dish
an assertive flavour.
Avial
Avial is a dish exactly opposite to Thorans. It is a
mixed vegetable gravy dish thickened with coconut
and yoghurt. Often added are drumsticks and mangoes.
Olen
Olen is also a very gravy dish made of ash gourd and
drum beans. The contents are generally mixed with
coconut milk
Banana Chips
Bananas are very popular and extensively used fruit
in Kerala. A few different varieties of banana are
found in the state. The bananas are sliced and deep
fried as chips. By frying and dipping them in
jaggerey or sugar syrup, sweet dishes are also
prepared. Cooked in thick yoghurt and mixed with
chilly, turmeric, cumin seed and curry leaves,
Kaalan is made of them.
Stew
EA dish exclusive to the Syrian Christians of
Kottayam is stew. Chicken and potatoes are cooked in
a white sauce and added are black pepper, cinnamon,
cloves, green chillies, lime juice, shallots and
coconut milk. They are consumed with Appams, the
rice flour pancakes.
Coconut, bananas and spices are the essential
ingredients in most of Keralan delicacies. Though
there are many dishes exclusive to a particular
place or community, the popular of Keralan dishes
have also made their way outside the state and even
abroad.
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