- Pickles and other side-dishes
- Ethakka appam
- Unni appam
- Payasam
- Mid-day Meal
- Biryani
- Sadhya
- Breakfast Kappa
- Breakfast Appam
- Breakfast Idiyappam
- Breakfast Dosa
- Breakfast Idli
- Breakfast Puttu
Pickles and other side-dishes
Kerala cuisine also has a variety of pickles and chutneys, and crunchy pappadums, banana chips, jackfruit chips, kozhalappam, achappam, cheeda, and churuttu.
Kerala cuisine also has a variety of pickles and chutneys, and crunchy pappadums, banana chips, jackfruit chips, kozhalappam, achappam, cheeda, and churuttu.
Ethakka appam
Ethakka appam, pazham (banana) boli or pazham pori are terms used for fried plantain in Kerala. The plantain is usually dipped in sweetened rice and white flour batter and then fried in coconut or vegetable oil. It is a very popular snack among Keralites. This is very similar to pisang goreng (Indonesian for fried bananas), which is a dessert common to Malaysia, Indonesia and Singapore.
Ethakka appam, pazham (banana) boli or pazham pori are terms used for fried plantain in Kerala. The plantain is usually dipped in sweetened rice and white flour batter and then fried in coconut or vegetable oil. It is a very popular snack among Keralites. This is very similar to pisang goreng (Indonesian for fried bananas), which is a dessert common to Malaysia, Indonesia and Singapore.
Unni appam
Unni appam Unni appam is a small round sweet rice cake made from rice, Jaggery, plantain, Ghee and other ingredients. It is a popular snack in Kerala and is a main offering to Lord Ganapathi. In Malayalam, unni means small and "appam means rice cake.
It is a Kerala version of aebleskiver.
Unni appam Unni appam is a small round sweet rice cake made from rice, Jaggery, plantain, Ghee and other ingredients. It is a popular snack in Kerala and is a main offering to Lord Ganapathi. In Malayalam, unni means small and "appam means rice cake.
It is a Kerala version of aebleskiver.
Payasam
Payasam is a sweet dish made of rice (or semolina) , sugar and milk. There are 1000 "s of varieties of payasam (with bananas, lentils, jaggery etc), but the ain payasams are made of milk, sugar and rice.
In a South Indian meal, payasam is served after rasam rice, while rice with buttermilk forms the last item of the meal. Payasam also forms an integral part of the Kerala feast (sadya), where it is served and relished from the flat banana leaf instead of cups. In Malayalee or Kerala cuisine, there are several different kinds of payasam that can be prepared from a wide variety of fruits and starch bases, an example being chakkapradhaman made of Jackfruit pulp, adapradhaman made of flat ground rice.
Payasam is a sweet dish made of rice (or semolina) , sugar and milk. There are 1000 "s of varieties of payasam (with bananas, lentils, jaggery etc), but the ain payasams are made of milk, sugar and rice.
In a South Indian meal, payasam is served after rasam rice, while rice with buttermilk forms the last item of the meal. Payasam also forms an integral part of the Kerala feast (sadya), where it is served and relished from the flat banana leaf instead of cups. In Malayalee or Kerala cuisine, there are several different kinds of payasam that can be prepared from a wide variety of fruits and starch bases, an example being chakkapradhaman made of Jackfruit pulp, adapradhaman made of flat ground rice.
Mid-day Meal
This is a very good & tasty meal that you shouldn"t miss it when ur in kerala.
This is a very good & tasty meal that you shouldn"t miss it when ur in kerala.
Biryani
Biryani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word berya(n) which means "fried" or "roasted".
Biryani was originated in Iran (Persia) and it was brought to the South Asia by Iranian travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.
The spices and condiments used in biryani may include but are not limited to: ghee, cumin, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) or a boiled egg.
The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of unflavored rice (which has a hint of the aromas and juices of the curry) and intensely flavored sauce and meat or vegetables.
Biryani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word berya(n) which means "fried" or "roasted".
Biryani was originated in Iran (Persia) and it was brought to the South Asia by Iranian travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.
The spices and condiments used in biryani may include but are not limited to: ghee, cumin, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) or a boiled egg.
The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of unflavored rice (which has a hint of the aromas and juices of the curry) and intensely flavored sauce and meat or vegetables.
Sadhya
Sadya means banquet in Malayalam (the language spoken in Kerala, India).It is also known Virundhu Sappadu in Tamil.
A Sadya is a big feast associated with a special occasion, such as a marriage, birthday, childbirth etc. A Sadya is traditionally a vegetarian meal served on a plantain or banana leaf; people eat sitting cross-legged on the floor. Sadhya can have 24 - 28 dishes served in it.
The dishes are plain boiled rice, many curries, papadum, plain yogurt or buttermilk, banana or plantain chips, and two or more sweet dishes. The curries are made of different vegetables and have different flavourings. They can be made of yogurt, bitter gourd, mango, jaggery, etc. The reason for including so many dishes in the Sadya is to ensure that the diners will like at least two or three dishes.[4]
Coconut, being abundant in Kerala, is used in almost all dishes. Coconut milk also finds various uses in cooking. Coconut oil is used for frying.
There is a specific place for each item on the plantain leaf. For example, the pickles are served on the top left corner and banana on the bottom left corner. Thus, the waiters can easily identify the requirement of the diner by just looking at his leaf.
There are variations in the menu according to the place and the religion. Some communities include non-vegetarian dishes in the sadya. Although custom was to use traditional and seasonal vegetables, it has become common practice to include vegetables such as carrots, pineapples, beans in the dishes. Onion and garlic are not typically used in the sadya.
The sadya is usually served as lunch. Preparations begin the night before, and the dishes are prepared before ten o" clock in the morning on the day of the celebration. On many occasions, sadya is served on dining tables, as people no longer find it convenient to sit on the floor.
All the dishes are served on the plantain leaf; it requires a special skill to eat the food. The food is eaten with the hands without use of any cutlery. The fingers are cupped to form a laddle.
Traditionally, the people of the neighbourhood spent the night helping the cooks in works like scraping coconut and cutting vegetables. These people also volunteered to serve the food to the guests. This lent a personal touch to the occasion. Enterprise and urban demands on time and space have now made it possible for the work to be contracted to professional catering services.
Conventionally, the meal may be followed by vettila murukkan, chewing of betel leaf with lime and arecanut. This helps digestion of the meal and also cleanses the palate
Sadya means banquet in Malayalam (the language spoken in Kerala, India).It is also known Virundhu Sappadu in Tamil.
A Sadya is a big feast associated with a special occasion, such as a marriage, birthday, childbirth etc. A Sadya is traditionally a vegetarian meal served on a plantain or banana leaf; people eat sitting cross-legged on the floor. Sadhya can have 24 - 28 dishes served in it.
The dishes are plain boiled rice, many curries, papadum, plain yogurt or buttermilk, banana or plantain chips, and two or more sweet dishes. The curries are made of different vegetables and have different flavourings. They can be made of yogurt, bitter gourd, mango, jaggery, etc. The reason for including so many dishes in the Sadya is to ensure that the diners will like at least two or three dishes.[4]
Coconut, being abundant in Kerala, is used in almost all dishes. Coconut milk also finds various uses in cooking. Coconut oil is used for frying.
There is a specific place for each item on the plantain leaf. For example, the pickles are served on the top left corner and banana on the bottom left corner. Thus, the waiters can easily identify the requirement of the diner by just looking at his leaf.
There are variations in the menu according to the place and the religion. Some communities include non-vegetarian dishes in the sadya. Although custom was to use traditional and seasonal vegetables, it has become common practice to include vegetables such as carrots, pineapples, beans in the dishes. Onion and garlic are not typically used in the sadya.
The sadya is usually served as lunch. Preparations begin the night before, and the dishes are prepared before ten o" clock in the morning on the day of the celebration. On many occasions, sadya is served on dining tables, as people no longer find it convenient to sit on the floor.
All the dishes are served on the plantain leaf; it requires a special skill to eat the food. The food is eaten with the hands without use of any cutlery. The fingers are cupped to form a laddle.
Traditionally, the people of the neighbourhood spent the night helping the cooks in works like scraping coconut and cutting vegetables. These people also volunteered to serve the food to the guests. This lent a personal touch to the occasion. Enterprise and urban demands on time and space have now made it possible for the work to be contracted to professional catering services.
Conventionally, the meal may be followed by vettila murukkan, chewing of betel leaf with lime and arecanut. This helps digestion of the meal and also cleanses the palate
Breakfast Kappa
Kappa (Tapioca) has been promoted from a poor man"s food to the star of family feasts in Kerala.Being a Tattukada ( small road side shops) delicacy, everyone crave for Kappa in one form or other . My family makes kappa with ground coconut . But this time I decided to try something different. Tapioca diced , boiled , mashed and then lightly seasoned makes a simple and satisfying meal.Everyone has their own favorite accompaniment also. Kappa-Meen or fish curry , Kappa-Beef , Kappa-chicken, Kappa-pickle , Kappa-mulkaku chammandy or chilli chutney,Kappa Biryani - lots of choices.
Tapioca is a native of South America and the word is derived from a Brazilian language.This mainly starchy root , is treated and dried and is used in cooking.Tapioca in US market is usually the dried variety that looks like small white spheres . That is used in tapioca pudding . In my place , Kerala , we also get this dried version which is called "chowwary" in Malayalam.Normally we used to make porridge out of it by adding milk , usually recommended for sick stomachs.Tapioca starch or flour is used as a thickening agent . In India , tapioca is sliced thin and deep fried to make tapioca chips also.
Kappa (Tapioca) has been promoted from a poor man"s food to the star of family feasts in Kerala.Being a Tattukada ( small road side shops) delicacy, everyone crave for Kappa in one form or other . My family makes kappa with ground coconut . But this time I decided to try something different. Tapioca diced , boiled , mashed and then lightly seasoned makes a simple and satisfying meal.Everyone has their own favorite accompaniment also. Kappa-Meen or fish curry , Kappa-Beef , Kappa-chicken, Kappa-pickle , Kappa-mulkaku chammandy or chilli chutney,Kappa Biryani - lots of choices.
Tapioca is a native of South America and the word is derived from a Brazilian language.This mainly starchy root , is treated and dried and is used in cooking.Tapioca in US market is usually the dried variety that looks like small white spheres . That is used in tapioca pudding . In my place , Kerala , we also get this dried version which is called "chowwary" in Malayalam.Normally we used to make porridge out of it by adding milk , usually recommended for sick stomachs.Tapioca starch or flour is used as a thickening agent . In India , tapioca is sliced thin and deep fried to make tapioca chips also.
Breakfast Appam
Appam is a type of food in Tamil Nadu, Kerala and Sri Lankan cuisine. It is called chitau Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava and Appam in Telugu. It is known as (Appa) in Sinhala. It is eaten most frequently for breakfast or dinner.
Appum or aapum - pronunciation varies between regions - is a term equivalent to bread. A bread made of rice batter on a stone griddle is in certain parts of the country called kalappam, where kal (Malayalam) means "stone". Another form of appam is "Kallappam", where "kall" (Malayalam means toddy, which is used for fermentation. This type of appam is prepared in an appa kal (mould). Kallappam looks like a pan cake.
Appam is a type of food in Tamil Nadu, Kerala and Sri Lankan cuisine. It is called chitau Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava and Appam in Telugu. It is known as (Appa) in Sinhala. It is eaten most frequently for breakfast or dinner.
Appum or aapum - pronunciation varies between regions - is a term equivalent to bread. A bread made of rice batter on a stone griddle is in certain parts of the country called kalappam, where kal (Malayalam) means "stone". Another form of appam is "Kallappam", where "kall" (Malayalam means toddy, which is used for fermentation. This type of appam is prepared in an appa kal (mould). Kallappam looks like a pan cake.
Breakfast Idiyappam
Idiyappam String hoppers is a culinary specialty in Tamilnadu and Kerala. It is also popular in certain areas of Sri Lanka. It is also called noolappam or noolputtu from the Tamil word for string, nool, but is most commonly known as idiyappam or string hoppers. It is made of rice flour or wheat flour, salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is also served with sweetened coconut milk in Malabar region of Kerala. It is not usually served at lunch. Using wheat flour in preparation gives it a brownish hue.
Method of preparation Forming noodle-like pattern with rice flour paste before steam boiling Idiyappam
Mix rice flour with hot water, ghee and salt. Knead it into a smooth dough. Fill an "idiyappam" presser/sieve with the dough and press it on to banana leaves and steam or press it directly on to an idli steamer, and steam for 5-10 minutes. Some people add a little grated coconut on top before steaming for better taste. It can also be made using wheat flour and without added ghee as done in Sri Lanka.
Idiyappam String hoppers is a culinary specialty in Tamilnadu and Kerala. It is also popular in certain areas of Sri Lanka. It is also called noolappam or noolputtu from the Tamil word for string, nool, but is most commonly known as idiyappam or string hoppers. It is made of rice flour or wheat flour, salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is also served with sweetened coconut milk in Malabar region of Kerala. It is not usually served at lunch. Using wheat flour in preparation gives it a brownish hue.
Method of preparation Forming noodle-like pattern with rice flour paste before steam boiling Idiyappam
Mix rice flour with hot water, ghee and salt. Knead it into a smooth dough. Fill an "idiyappam" presser/sieve with the dough and press it on to banana leaves and steam or press it directly on to an idli steamer, and steam for 5-10 minutes. Some people add a little grated coconut on top before steaming for better taste. It can also be made using wheat flour and without added ghee as done in Sri Lanka.
Breakfast Dosa
Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is a staple dish in South Indian cuisine, eaten for breakfast or dinner. It is rich in carbohydrates and protein. Dosa is an common item in meals in Tamil Nadu, Andhra Prades, Karnataka, Kerala and indeed other parts of India.
Rice is ground finely to form a batter. The batter for dosa is ground finer than that for Idli. The rice to lentil ratio of dosa varies from that of Idli. Rice can be uncooked and/or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.
A thin layer of the batter is then ladled onto a hot thava (griddle) greased with oil or clarified butter (ghee). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. Dosa is served hot, either folded in half or rolled like a wrap
Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is a staple dish in South Indian cuisine, eaten for breakfast or dinner. It is rich in carbohydrates and protein. Dosa is an common item in meals in Tamil Nadu, Andhra Prades, Karnataka, Kerala and indeed other parts of India.
Rice is ground finely to form a batter. The batter for dosa is ground finer than that for Idli. The rice to lentil ratio of dosa varies from that of Idli. Rice can be uncooked and/or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.
A thin layer of the batter is then ladled onto a hot thava (griddle) greased with oil or clarified butter (ghee). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. Dosa is served hot, either folded in half or rolled like a wrap
Breakfast Idli
Breakfast -- Idli Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Steamed idli in India may have been an imported idea from Indonesia. The earliest mention of idli in India occurs in Kannada writing of Shivakotiacharya in 920 CE.
Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.
Breakfast -- Idli Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Steamed idli in India may have been an imported idea from Indonesia. The earliest mention of idli in India occurs in Kannada writing of Shivakotiacharya in 920 CE.
Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.
Breakfast Puttu
Puttu is a breakfast dish that is popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka. It consists of firm cylinders of steamed ground rice with layers of coconut. It is served with other side dishes such as kadala curry or banana. Puttu principally consists of coarsely ground rice, grated coconut and water. It is often spiced with cumin, but may have other spices Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut.
Puttu is usually cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu - where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them. In older times people in Kerala used bamboo pieces instead of the metal upper section of the vessel.
An alternative steaming vessel is the chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell. Chirratu Puttu steaming vessel - top view with lid removed
Some people use a pan similar to an idli pan, but with small holes on the bottom to allow steam to pass. It is also known for pressure cookers to be used for steaming.
Puttu is a breakfast dish that is popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka. It consists of firm cylinders of steamed ground rice with layers of coconut. It is served with other side dishes such as kadala curry or banana. Puttu principally consists of coarsely ground rice, grated coconut and water. It is often spiced with cumin, but may have other spices Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut.
Puttu is usually cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu - where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them. In older times people in Kerala used bamboo pieces instead of the metal upper section of the vessel.
An alternative steaming vessel is the chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell. Chirratu Puttu steaming vessel - top view with lid removed
Some people use a pan similar to an idli pan, but with small holes on the bottom to allow steam to pass. It is also known for pressure cookers to be used for steaming.