kerala cuisine |
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There is no doubt that Kerala has several culinary traditions, both region and religion specific, but there are two things that gives Kerala cuisine an edge over others; its repertoire and undoubtedly coconut. A great emphasis is laid on the ingredients used, the vessels it is cooked in and bizarrely, the nature of fire used. The beauty of the Malayali food is that, it offers a true taste of nature, a perfect amalgamation of the real with the imagined. And so, it is about rice, flavoured by the soil it has grown in, seasonal vegetables carrying morning dew on their skin, fresh from the garden, fish straight from the backwaters, spice that bears within, the fiery heat of the sun... It is about countless flavours - coconut oil, mustard seeds, curry leaves, tamarind paste, asafoetida and chillies - each one of which rejoice a special place in the Malayali's palate. One will be surprised to know in how many forms a Malayali consumes coconut - as a thickener, as a paste to add flavour, as a garnish in curries and soups and finally as an oil to be partaken. Come to Kerala to enjoy the famous food of Kerala India that is famous all over the world.
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. Breakfast specialties of the cuisine of Kerala are usually made from ground rice and pulses that are steamed or fried in different ways. "Puttu", a dish of steamed rice powder is a popular breakfast. Garnished with coconut and eaten with stew, curry, or bananas, Puttu is best eaten by hand, though it can be eaten with a spoon. Traditional south Indian specialties, such as dosas, idlis, sambhar and uttapam are part of the breakfast cuisine of Kerala, which you can enjoy, when you travel on Kerala tours with Kerala Backwater.
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