Thursday, 14 August 2014

Kerala Cuisine

One of Kerala's popular attractions is its delicious Kerala cuisine. 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 cuisine of Kerala is characterized by the use of coconut, either chopped or grated and used as garnishing, coconut milk or paste is used to thicken gravies and coconut oil is used for cooking. Though one can't imagine Kerala food without chilies, curry leaf, mustard seed, tamarind and asafetida.

Seafood is very popular in Kerala and consumed with every meal. Various fish including sardines, mackerel, tuna, rays and shark are eaten, as are crabs, mussels and oysters. "Karimeen" or fried fish is a popular dish as is fish curry called "Fish Moilee."

Various locally available vegetables such as tapioca, cassava and yam form part of the cuisine of Kerala. Seasonal fruit such as papaya, jackfruit, mangoes and lime are eaten at different times of year. Bananas and coconut are available year round and are a staple of the Kerala diet. The refreshing juice of the tender coconut is a delightful drink, which you can enjoy on Kerala Tours with Kerala Backwater.
Enjoy tasting the delicious cuisine of Kerala while cruising through Kerala Backwaters
Lunch: Dishes

The Sadya:A Sadya is traditionally a vegetarian meal served on banana leaf; it features par boiled rice, Vegetable Curries, side dishes, savories, pickles and desserts. Curries includes Sambar, Dal curry (Parippu) fish curry etc…,

The Dal curry made of small gram and ghee. Sambar, the famous south Indian vegetable stew in which any available combination of vegetables is boiled in a gravy of crushed lentils, onions, chillies, coriander and turmeric, with a pinch of asafoetida

Side dishes are Two or more varieties of Avial and Thoran. Avial is a blend of vegetables, coconut paste and green chillies. Thoran can be minced string beans, cabbage, Beetroot, radish Carrot or grams, mixed with grated coconut and sautéed with a dash of red chillies and turmeric powder.

The savories include Upperi, Pappadam, Vegetable salad, Ginger pickle, Pachadi and Kichadi. Upperi is deep fried banana chips. Pappadams are fried creamy yellow sun dried wafer of black gram flour. The Ginger pickle is a rich brown, hot and sweet ginger chutney while the Kitchadi consists of sliced and sautéed cucumber or ladies finger in curd, seasoned with mustard, red chillies and curry leaves in coconut oil. Pickles are usually mango and lime. Vegetable salad is a combination of sliced vegetable and curd.


The Dessert serving is Payasam is a thick fluid dish of sweet brown molasses, coconut milk and spices, garnished with cashew nuts and raisins.

and Fish Curry A sumptuous, mouthwatering delicacy, it's a not- to- be-missed combination of 'Kappa' and 'Fish curry'. With natural flavors 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.
 Break fast:
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, chicken or mutton stew
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
Idiyappam is a kind of breakfast dish popular in kerala It is also called as noolappam. Made of rice flour, salt and water, it is one of the simplest breakfasts that can be made. Served with vegetable egg or meat dishes.
Dosa Regular dosa batter is made from rice and split, skinned urad bean blended with water and left to ferment overnight. (A modified form of the same batter can be used to make.
IDLI The idlis are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice

Chapathi is a medium sized, rather thin, unleavened cooked dough product from wheat flour, It is a type of roti.
Poori is made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately the size of palm and deep frying it in ghee or vegetable oil.

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