Originally posted by: Roshini1494
Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of the meal. Rice is grown in abundance; along with tapioca. It is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus, except its Brahmin community, eat fish, beef and non-vegetarian foods; common among these are chicken, beef, pork catering to Kerala's large minorities of Muslims and Christians In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa,idiyappam and puttu. 'Thalasseri Biriyani' is the only biryani variant of (Malabar origin) Kerala. ~|| Coconut Water ||~ &
~||Fresh Lime Juice||~Being mostly a hot and humid area, Keralites have developed a variety of drinks to cope with thirst. Numerous small shops dotted around the land sell fresh lime juice (called naranga vellam, or bonji sarbat in Malayalam), and many now offer milk shakes and other fruit juices. Tender Coconut water is also a very popular beverage in Kerala. ~|| Pachadi ||~ Pachadi refers to a traditional South Indian side-dish. Broadly translated, it refers to food which has been pounded.InKerala and Tamil Nadu, pachadi is a side-dish curry similar to the north Indian Raita. It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry. ~|| Kichadi ||~ Kichadi is a Malayali dish (south India) made of curd and cucumber in raw or cooked form. Kichadi is often served as part of theSadhya. Kichadi has no relation with the North-Indian dish Khichdi. ~|| Onam Sadya ||~ In Kerala the feast or the sadya is usually served on a banana leaf. The sadya consists of rice and more than 14 vegetable dishes, along with 'payasam' which is the sweet dessert cooked in milk.
Some of the delicious items are: -
Rice: In vegetarian meals like sadya, plain steamed rice is taken which is the basic ingredient. The muslims and the christians prefer biriyani.
Avial: It is a combination of vegetables like pumpkin, drumstick, potato, lady's finger, brinjal, raw banana, chilly etc and coconut sauce. It is a very popular side dish.
Thoran: Vegetables like Cabbage together with Coconut, red chilly, curry leaves and mustard seed are fried or steamed with spices. The same method is done for other vegetables such as carrot, beetroot, lady's finger, green papaya etc.
Sambar: It is prepared with drumstick, lady's finger, tomato, potato, onion etc together with pulses and is mixed with turmeric powder, chilly powder, coriander seeds and various other spices.
Olen: In this dish, beans and gourds are mixed with spices.
Kaalen: It is prepared by using Banana and curd which is added with coconut paste and green chilly.
Rasam: Rasam is like a clear broth. It is flavoured with tamarind, lemon, tomato, lentils, pepper and other spices. It is very good for digestion.
Pachadi: It is cooked with cut mangoes and another main ingredient is the pumpkin mixed with Coconut milk and curd with green chilly.
Paayasam: It is the sweet dessert cooked in milk.
Snacks: Snacks such as banana chips, tapioca chips, jackfruit chips etc deep-fried with chilly powder.
Cricket
Ye Hai Mohabbatein
