kerala cuisine

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KERALA CUISINE കകകകക കകകകകക (kēraḷaṁ pācaśāla) Submitted By: Vidya Anant

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Page 1: Kerala cuisine

KERALA CUISINE കേ�രളം� പാ�ചശാ�ല

(kēraḷaṁ pācaśāla)

Submitted By: Vidya Anant

Page 2: Kerala cuisine

About Kerala CuisineOne 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 leaf, mustard seed, tamarind and asafetida.

Page 3: Kerala cuisine

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.

Page 4: Kerala cuisine

LUNCH DISHES

SadyaMean(fish) curry

Page 5: Kerala cuisine

SadyaSadya 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.

Page 6: Kerala cuisine

• 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.

Page 7: Kerala cuisine

• 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.

Page 8: Kerala cuisine

SambharAvial

ThoranOlan

Page 9: Kerala cuisine

UpperiPapaddams Ginger Pickle

Pachadi Cucumber kichdi Rasam

Page 10: Kerala cuisine

BREAKFAST DISHES

Idiappam & kurma Puttu &

kadala(Chickpeas) curry

Appam & Kurma Idli with chutney

Page 11: Kerala cuisine

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  

Page 12: Kerala cuisine

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-husked) and rice

Page 13: Kerala cuisine

OTHER SPECIALITIES

Egg Curry

Fried Coconut & Chicken Curry

Page 14: Kerala cuisine

1. Ada Pradhaman2. SHARKARAPURATTI3. Prawns Roast4. BANANA CHIPS (KAYA

VARUTHATHU)5. BASUNDI6. CHAKKAVARATTIYATHU7. Medu Vada 8. ILAYADA(Banana Leaf Pancakes) 9. FISH MOILEE

Jackfruit

Page 15: Kerala cuisine

Ada pradhamanSharkarapurrati

Prawn Roast Banana Chips

Page 16: Kerala cuisine

Basundi Chakka Varatti

Medhu Vada

Ilayada

Meen Moilee

Page 17: Kerala cuisine