A coastal land where lakes and backwaters abound. It is beautiful and green with plantations of cardamom, cinnamon, cloves and pepper. Kerala has thick forests, which are homes to wild elephants, boars, snakes and a variety of wild life.
The famous Periyar Sanctuary is found here. The backwaters are teeming with seafood a lot of which is canned and exported.Tropical fruits like mangoes, bananas, and jackfruit are plentiful. Coconut palms are dotted all along the coast and lakes.The Kerala cuisine is incomplete without the use of fresh coconut and coconut oil. The most popular festival celebrated is Onam. Tourists flock from all over to watch the boat races held. Ladies decorate their doorsteps with colorful rangoli patterns made with fresh flower petals. They are very literate people with a simple dress mode.
AVIAL
| Ingredients Recipe | Recipe |
|---|---|
| 2 Drumsticks 1/4 tspn Turmeric powder 2 Raw bananas 1/2 kg Yam 1 cup Peas 50 gms Beans 8-10 Curry leaves 1 cup Buttermilk 5 tblspns OilGrind together 1 Coconut (grated) 6 Green chillies 1 tspn Cumin seeds 1/4 tspn Peppercorns |
Cut all vegetables into 2 cms pieces. Cook in water with turmeric pwd. Drain excess water. Mix ground masala and butter milk. Simmer on low heat. Add coconut oil and curry leaves. Serve hot. Note: P.S. The Pongal is soft and not like a paste. |
MALABAR FISH CURRY
| Ingredients Recipe | Recipe |
|---|---|
|
250 gms Shell Fish (or any other fish) 1 cup Coconut milk (!/2 a cup grated coconutwith1 cup warm water Strained through a muslin cloth) Grind Together Roast and grind |
Cut all vegetables into 2 cms pieces. Cook in water with turmeric pwd. Drain excess Clean and cut fish into big slices. Add 4 Tblspns oil in a pan and fry ginger garlic paste. Add water, coriander powder, turmeric powder and salt. Boil for a minute, and add fish. Cook till almost done. Add tamarind pulp and simmer. Add coconut milk and paste. Add curry leaves and serve hot. |
KOZHI KUTTON
| Ingredients Recipe | Recipe |
|---|---|
| 1 kg Chicken (pieces) 1 tspn Turmeric powder 3 tspns salt 1 tblspn Curds 4 tblspns Oil (coconut) 2 Onions (chopped) 2 Green chillies (slit) 2 pureed Tomato Roast & GrindGrind together 4 Red chillies 1″ Ginger 1/4 tspn Peppercorns 1 tspn Aniseed 1″ Cinnamon 6 Cloves 2 Cardamoms 4 tspns Coriander seeds : 1/2 tspn Cumin seeds |
Mix 1 tspn salt, 1 tspn turmeric powder and rub on chicken pieces. Keep aside. In a cooker heat 3 tbls coconut oil. Add onions, fry golden brown. Add ground masala, Chillies and tomato puree. Cook for 3-4 minutes stirring constantly. Add chicken and remaining salt. Mix well. Add thin coconut milk and stir. Close the lid, wait for 1 whistle. Reduce heat and cook for 7-8 minutes. Cool and open, add thick coconut milk.. Serve hot. |
VEGETABLE KOOTU
| Ingredients Recipe | Recipe |
|---|---|
| 100 gms French Beans (chopped) 2 Potatoes ( peeled and diced) 100 gms Red pumpkin (peeled and cubed) 100 gms Cluster beans (chopped) 2 Drumsticks cut in 1″ bits 2 Onions (chopped) 1 tspnmCumin seed 1/2 tspn Pepper powder 1 Tomato (sliced) 2 tblspns Oil 1/4 Coconut grated (grind with water and extract milk) |
Grind together 1 tspn Chilli powder 1 tspn Coriander powder 1/2 tspn Turmeric powder 1 tspn Garam masala |