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 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.
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).
Sadya
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.
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'.
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.
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.
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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