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  1. 1. KERALA CUISINE (kraa pcala) Submitted By: Vidya Anant
  2. 2. About Kerala Cuisine One of Kerala's popular attractions is its delicious 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 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. Though one can't imagine Kerala food without chilies, curry
  3. 3. Seafood is very popular in Kerala and consumed with every meal. Various fish including sardines, mackerel, tuna, rays and shark are eaten, as are crabs, mussels and oysters. "Karimeen" or fried fish is a popular dish as is fish curry called "Fish Moilee." Various locally available vegetables such as tapioca, cassava and yam form part of the cuisine of Kerala. Seasonal fruit such as papaya, jackfruit, mangoes and lime are eaten at different times of year. Bananas and coconut are available year round and are a staple of the Kerala diet. The refreshing juice of the tender coconut is a delightful drink.
  4. 4. LUNCH DISHES Sadya Mean(fish) curry
  5. 5. Sadya Sadya is the traditional vegetarian feast of Kerala. Usually served as lunch, it consists of par boiled pink rice, side dishes, savories, pickles and desserts spread out on a plantain leaf. Tradition insists that the tapering end of the leaf points to the left of the seated guest. Rice is served on the lower half of the leaf. The feast begins with the serving of Parippu, a liquid curry made of small gram and ghee. The second course is Sambar, the famous South Indian vegetable stew in which any available combination of vegetables is boiled in a gravy of crushed lentils, onions, chilies, coriander and turmeric and with a pinch of asafetida. Avial, is a blend of vegetables(Yam, Drumsticks, cucumber, Snake gourd, long beans, Raw Mango), coconut paste and green chilies. It is seasoned with a spoonful of fresh coconut oil and some raw curry leaves stirred in immediately after the dish is taken off the stove.
  6. 6. Some of the other important side dishes include Thoran, and Olan. The savories include Upperi, Pappadam, Ginger pickle, Pachadi and Kichadi. Desserts are served mid-way through the meal. The Payasam is a thick fluid dish of sweet brown molasses, coconut milk and spices, garnished with cashew nuts and raisins. There could be a succession of Payasams, such as the Palada Pradhaman and Parippu Pradhaman.
  7. 7. Pazham, a ripe golden yellow plantain, is usually had along with the payasams. After the payasams, rice is served once more with the spicy Rasam. Rasam is a mixture of chilly and peppercorn powders boiled in diluted tamarind juice. Kaalan, seasoned buttermilk with turmeric powder and green chillies, and plain sour buttermilk that comes salted and with chopped green chillies and ginger, are also served before the feast is finally wound up.
  8. 8. Sambhar Avial Thoran Olan
  9. 9. Upperi Papaddams Ginger Pickle Pachadi Cucumber kichdi Rasam
  10. 10. BREAKFAST DISHES Idiappam & kurma Puttu & kadala(Chickpeas) curry Appam & Kurma Idli with chutney
  11. 11. 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, chicken or mutton stew 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
  12. 12. Idiyappam is a kind of breakfast dish popular in kerala It is also called as noolappam. Made of rice flour, salt and water, it is one of the simplest breakfasts that can be made. Served with vegetable egg or meat dishes. Dosa Regular dosa batter is made from rice and split, skinned urad bean blended with water and left to ferment overnight. (A modified form of the same batter can be used to make. IDLI The idlis are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-
  13. 13. OTHER SPECIALITIES Egg Curry Fried Coconut & Chicken Curry
  14. 14. 1. Ada Pradhaman 2. SHARKARAPURATTI 3. Prawns Roast 4. BANANA CHIPS (KAYA VARUTHATHU) 5. BASUNDI 6. CHAKKAVARATTIYATHU 7. Medu Vada 8. ILAYADA(Banana Leaf Pancakes) 9. FISH MOILEE Jackfruit
  15. 15. Ada pradhaman Sharkarapurrati Prawn Roast Banana Chips
  16. 16. Basundi Chakka Varatti Medhu Vada Ilayada Meen Moilee

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