CUINA DE KERALA – PICANT & AGRADABLE
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The Cuisine of Kerala (Malayalam: കേരളീയ പാചകശൈലി) is linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.
Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavoring ingredient. Kerala’s long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca(manioc/cassava), ser l'ingredient principal que s'utilitza midó dels aliments a Kerala. Després d'haver estat una àrea important de producció d'espècies durant milers d'anys, pebre negre, cardamom, claus, gingebre, i la canyella són molt importants en la seva alimentació.
La deliciosa cuina de Kerala, que el diferencia d'altres destinacions de l'Índia. Els plats de keralitas encants indis i estrangers per igual. Les papil · les gustatives aconsegueix un convit dels preparatius temptadores de Kerala, que tenen osques fins a un lloc notable en els menús de diversos restaurants de cuina índia. Kerala és la llar de ‘Kera‘ (Coconut Palm) arbre que és la base per a molts plats de Kerala. Les diferents religions i cultures han influït en l'art culinari de Kerala. Dinar de mar i el coco són exclusius de la gent de Kerala. L'arròs és l'aliment bàsic de keralitas igual que altres estats de l'Índia del Sud.
Els plats que evoquen la cuina de Kerala són tan reg de la boca que és molt difícil resistir la temptació de provar. Mentre que a Kerala es fa una ullada a la sumptuosa “Sadya“- un menjar tradicional vegetarià que es presenten en un full de plàtan durant les cerimònies de matrimoni o Onam celebracions. Ara s'ha convertit en una part integral de la cultura de Kerala. Els plats de Kerala es poden classificar en diverses seccions, com plats d'esmorzar, Els plats de dinar i sopar, Els plats d'aperitius, Begudes i Postres. Tots els plats són exclusius dels preparatius orgullosos de Kerala.
Travancore i Malabar La cuina es compon d'una varietat de plats vegetarians amb moltes verdures i fruites que normalment no s'usa en el curri en altres llocs a l'Índia, inclosos els plàtans, carbassa amarga (‘paavaykka‘), taro (‘Chena‘), Colocasia (‘chembu‘), Ash carabassa (‘kumbalanga‘), etc. No obstant això, their style of preparation and names of the prepares dishes may vary. Malabar has an array of vegetarian and non-vegetarian dishes such as pathiri (a sort of rice-based pancake, at times paired with a meat curry), porotta (a layered flat bread, said to come from South-East Asia), and the kerala variant of the popular biriyani, probably from Arab lands. Central Travancore region boasts of a parade of dishes that is largely identified with the Christians of the region.
Dishes of Breakfast : Kerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These include Puttu (made of rice powder and grated coconut, steamed in a metal or bamboo holder) i kadala (a curry made of black garbanzo beans chana), idli (fluffy rice pancakes), sambar, dosa and chutney, pidiyan, Idiyappam (string hoppers – also known as Noolputtu i Nool-Appam), Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount of toddy or wine, etc. Idiyapam and Paalappam are accompanied by mutton, chicken or vegetable stew or a curry of beef or fish moili (the most common dish is black pomfret in a coconut based sauce)
- Puttu-kadala : It is made of ground rice and grated coconut steam cooked together.
- Appam and Vegetable Stew/Chicken Curry : It is a type of pancake made from rice flour and fermented toddy. Crispy pieces of vegetables or meat are cooked in sumptuous coconut milk.
Idiappam and stew: It is the main dish of string hoppers, made from rice flour pressed out as noodles and then prepared in steam. - Idli and Dosa with sambar/Chutney : Idlis are slightly sour cakes and Dosas are flaky pancakes made from mixture of fermented rice and black gram is relished with sambhar or coconut chutney.
- Pathiri and Chicken Curry : It is a thick Pancake made from dough of rice powder.
- Parota and Chicken Curry : A heavy breakfast in form of a pancake of dough.
Lunch and Dinner : Dishes of Lunch In many houses of Kerala people eat rice with Upperi / Thoran (a preparation of vegetables or pulses and grated coconut) and other side dishes like sambar, olan (thin slices of melon and pulses cooked in coconut milk), rasam (a gravy with tamarind and tomato extracts), kaalan (vegetables cooked in grated coconut), pachadi ( a melon kind of a vegetable cooked in curd) and aviyal (many vegetables cooked in curd and grated coconut).
Among some delectable dishes of Kerala taken in lunch and dinner are Kichadi, Kanji and Payaru, Biryani, Kappa (Tapioca) and fish curry, Karimeen fry, Prawn fry, Rice and Fish Curry.
Rice is usually consumed with one or more curries. Accompaniments with rice may include upperis (dry braised or sauteed vegetables), rasam, chips, and/or buttermilk (called moru). Vegetarian dinners usually consist of multiple courses, each involving rice, one main dish (usually sambar, rasam, puli-sherry), and one or more side-dishes. Kerala cooking uses coconut oil almost exclusively, although health concerns and cost have led to coconut oil being replaced to some extent by palm oil and vegetable oil.
Popular vegetarian dishes include sambar, aviyal, Kaalan, theeyal, thoran (dry curry), pulisherry (morozhichathu in Cochin and the Malabar region), olan, erisherry, puliinji, payaru (mung bean), kappa (tapioca), etc. Plats vegetarians sovint consisteixen en espècies fresques que són liquats i va aixafar a fer una textura similar a una pasta d'arròs per esmorteir les.
Deserts de Kerala : A causa de la influència limitada d'aliments d'Àsia Central sobre Kerala, l'ús dels dolços no està tan difós com al nord de l'Índia. Aquest estat no té cap tipus de postres freds indígenes, però calent / calenta postres són molt populars.
L'exemple més popular és sens dubte el payasam: una preparació de llet, d'extracte de coco, sucre, anacards, raïm seques, etc. Payasam es poden fer amb els constituents de base molts, incloent Paal payasam (fet d'arròs), Hi ha payasam (amb Ada, una forma plana d'arròs), Paripu payasam (feta de dal), Pazham pradhamam (a partir de banana), Gothambu payasam (feta detclat) etc.
Ada payasam és especialment popular durant el festival de Onam. La majoria de payasams també pot ser consumit fred. I la melassa, sucre morè és un ingredient edulcorant comú, encara que el sucre blanc està guanyant terreny. Fruita, especialment els plàtans grocs petits, es menja sovint després d'un menjar o en qualsevol moment del dia. Els plàtans, sense coure o cuits al vapor, popularment es menja en l'esmorzar o el te.
- Payasam: És unes postres temptador fet en general a partir de l'arròs, els productes d'arròs o llegums, i cuit en llet condensada, llet de coco o de xarop de sucre morè.
- Payasam i Boli: És un pancake feta de barreja dolça farcit entre les capes.
- Muttamaala: En general, una menja musulmana de tremuges de cordes preparades a partir de rovell d'ou i es submergeixen en xarop de sucre.
Begudes : Sent la seva major part una zona calenta i humit, Keralitas han desenvolupat una varietat de begudes per fer front a la set. Una varietat del que podria anomenar-te d'herbes es serveixen durant els àpats. Llavors de comí, llavors de gingebre o el coriandre es bullen en aigua i es serveix calenta oa temperatura ambient. A més de la sabor millorat, les espècies també tenen propietats medicinals digestives i altres.
Sambharam, un sèrum de llet diluïda sovint amb gust de gingebre, fulles de llima, chiles verds, etc. era molt comú borratxo, encara que s'ha substituït en certa mesura pels refrescs. Cafè i te (tant en calent) borratxos negre, o amb la llet i el sucre blanc o sucre de palma sense refinar (karippatti), són comunament begut.
Nombroses petites botigues repartides per tota la terra vendre suc de llima fresc (Narang diu vellam, o Bonji sarbat en Malayalam), i ara molts batuts i la llet d'oferta d'altres sucs de fruites.
- Ilaneer / coco tendre : És simplement el “Més segura de beguda suau i natural del món”. Aquest suc de coco suau és nutritiva i una beguda ideal per calmar la set.
- Sambharam / Mare: This refreshing drink is made from curd. It is called “Morr” when it is served salted and called a Sambharam when served sweet.
- Sharbat : Sharbat is an extremely sweet drink made from herbal extracts.
Spices in Kerala Cuisine : As with almost all Indian food, spices play an important part in Kerala cuisine. The main spices used are cinnamon, cardamom, gingebre, green and red peppers, claus, garlic, cumin seeds, coriander, turmeric, etcètera. Few fresh herbs are used, unlike in European cuisine, and mainly consist of the commonly used curry leaf, and the occasional use of fresh coriander and mint.
Tamarind, kodampuli (Garcinia Cambogia), and lime are used to make sauces sour, as sour sauces are very popular in Kerala. Sweet and sour dishes are however, rare, but exceptions like the ripe mango version of the pulissery and tamarind-jaggery-ginger chutney known as puliinji o injipuli are popular.
The Famous Sadya : Kerala is known for its traditional banquet or sadhya, a vegetarian meal served with boiled rice and a host of side-dishes served especially during special occasions and festivals.
The sadhya is complemented by payasam, a sweet dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf, and is a formal-style meal with three or more courses of rice with a side-dish (usually sambar, rasam, buttermilk, etc.).
In south Kerala the Payasam in followed by more (butter milk). Whereas in North Kerala it is considered to be the last dish to be served. A typical sadhya would have
- Boiled Rice
- Sambar
- Parippu
- Aviyal
- Kaalan
- Thoran
- Pulisherry
- Olan
- Puliinji
- Pappadam
- Moru
- Kaya Upperi
- Sharkara Upperi
- Banana
- Paayasam
Content Courtesy : wikipedia
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