CUISINE OF KERALA – Pedas & Menyenangkan
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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), to be the main starch ingredient used in Kerala food. Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food.
The delectable Cuisine of Kerala sets it apart from other destinations of India. The dishes of Keralites allures Indians and Foreigners alike. The taste buds gets a treat from the tantalizing preparations of Kerala which have notched up a remarkable place in the multi-cuisine menus of Indian restaurants. Kerala is the home of ‘Kera‘ (Coconut Palm) tree which is base for many dishes of Kerala. Different religions and cultures have impacted the culinary arts of Kerala. Sea food and coconut are exclusive to people of Kerala. Rice is the staple of Keralites like other south Indian states.
The redolent dishes of Kerala Cuisine are so mouth watering that it is really hard to resist the temptation of trying them. While in Kerala do check out the lavish “Sadya“- a traditional vegetarian meal a served on a banana leaf during the marriage ceremonies or Onam celebrations. It has now become an integral part of Kerala culture. The dishes of Kerala can be categorized under various sections like Dishes of Breakfast, Dishes of Lunch and Dinner, Dishes of Snacks, Drinks and Desserts. All the dishes are exclusive proud preparations of Kerala.
Travancore dan Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India including plantains, bitter gourd (‘paavaykka‘), taro (‘chena‘), Colocasia (‘chembu‘), Ash gourd (‘kumbalanga‘), dll. Namun, 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) dan 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 dan Nool-Appam), Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount of toddy or wine, dll. 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), dll. Vegetarian dishes often consist of fresh spices that are liquefied and crushed to make a paste-like texture to dampen rice.
Deserts of Kerala : Due to limited influence of Central Asian food on Kerala, the use of sweets is not as widespread as in North India. Kerala does not have any indigenous cold desserts, but hot/warm desserts are popular.
The most popular example is undoubtedly the payasam: a preparation of milk, coconut extract, sugar, cashews, dry grapes, etc. Payasam can be made with many base constituents, including Paal payasam (made from rice), Ada payasam (with Ada, a flat form of rice), Paripu payasam (made from dal), Pazham pradhamam (made from banana), Gothambu payasam (made from wheat) etc.
Ada payasam is especially popular during the festival of Onam. Most payasams can also be consumed chilled. Jaggery or molasses is a common sweetening ingredient, although white sugar is gaining ground. Fruit, especially the small yellow bananas, are often eaten after a meal or at any time of the day. Plantains, uncooked or steamed, are popularly eaten for breakfast or tea.
- Payasam: It is an alluring dessert made usually from rice, rice products or pulses, and cooked in condensed milk, coconut milk or jaggery syrup.
- Payasam and Boli: It is a pancake made from sweet mixture stuffed in between the layers.
- Muttamaala: It is usually a Muslim delicacy of string hoppers prepared from egg yolk and dipped in sugar syrup.
Beverages : Being mostly a hot and humid area, Keralites have developed a variety of drinks to cope with thirst. A variety of what might be called herbal teas are served during mealtimes. Cumin seeds, ginger or coriander seeds are boiled in water and served warm or at room temperature. In addition to the improved taste, the spices also have digestive and other medicinal properties.
Sambharam, a diluted buttermilk often flavored with ginger, lime leaves, green chili peppers etc. was very commonly drunk, although it has been replaced to some extent by soda pop. Coffee and tea (both hot) drunk black, or with milk and white sugar or unrefined palm sugar (karippatti), are commonly drunk.
Numerous small shops dotted around the land sell fresh lime juice (called naranga vellam, or bonji sarbat in Malayalam), and many now offer milk shakes and other fruit juices.
- Ilaneer/ Tender Coconut : It is simply the “Safest natural soft drink of the world”. This juice of soft coconuts is nutritious and a perfect drink to quench your thirst.
- Sambharam / Mor: 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, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, dan sebagainya. 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 atau 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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