Kerala culture - Page 2

Originally posted by: divyasn

One thing to add , some kappa roots might give u slight intoxication ... 😆

Originally posted by: raj-avin

Hello everyone, did u all like Kerala week so far. I think they have shown justice to Kerala culture. They showed a glimpse of kathakali. Everyone took the effort to wear Kerala attire. And suited most of them, except as pointed by one of the forum members the judges didn't have to wear the second mundu on shoulders.

Then house boats , foods like tapioca, cashew, coconut. Today's kalaripayattu also was enjoyable. And sadya items. Felt really proud seeing sadya on banana leaf near Vilaku( lamp). Think they were standing near temple.

All in all, being a keralite, I enjoyed everything. 😊Having said this, I felt all this disconnected me from the actual theme of the show-cooking, so no comments on that!😆

Do post your views😊

Originally posted by: divyasn

One thing to add , some kappa roots might give u slight intoxication ... 😆

Originally posted by: raj-avin

is that the reason y the water used for boiling shd be drained away.😲

Originally posted by: -allizwell-

Well said raj...agree with everything...Kerala is paradise...so is its cuisine...sadly the cooking in the episodes has been messed up in the name of creativity...some stuffs lose their charm if their originality is not retained...

Originally posted by: raj-avin

is that the reason y the water used for boiling shd be drained away.😲

Originally posted by: raj-avin

First of all, let me admit- I am not an expert in cooking.😉 We cook only two varieties in kappa- one is just boiled kappa with red chilly/ green chilly chutney and other kappa puzhaku (dont know ehether it has an english name). First take off the outer skin, cut into small pices and boil with turneric and salt. You drain the water once it is cooked. Then tadka is added, with mustard seeds, red chilly dry and curry leaves. This we have with green chilly chutney.

Second is Kappa puzhaku. We boil it the same way. also grind coconut, cumin seeds, small onions, gren chilly. We mix all together and add tadka with oil, mustard seed, red chilly dry and curry leaves. This is the way I do it. 😊There can be corrections. i am sure there are more experts than me in this forum.😃

Originally posted by: BullsEye777

Been ages since I had these dishes.. I will buy kappa next time I go to an Indian store.. Does anyone have any tip on how to select the tender/fresh ones?