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Poduthol
Poduthol () is a South Indian North Malabar side dish. It is generally served with cooked rice at lunch and dinner. It is customarily served in celebration of weddings and other ceremonies. Method of cooking The first step in cooking poduthol is finely chopping vegetables, including cabbage, beans, unripe jackfruit, carrot, unripe banana, yardlong bean, bittergourd, whitespot giant arum and leaves such as green or red cheera, ''Moringa oleifera'', ''Ipomoea aquatica'' and ''Sesbania grandiflora''. These finely chopped leaves and vegetables are combined with turmeric powder, chili powder, sliced onion and grated coconut. The mixture is put in a hot pan and stirred until fully cooked. After cooking, curry leaves and mustard fried in coconut oil is poured over it along with cloves of garlic. See also * Kalathappam * Kinnathappam * Kalaripayattu * Thoran Thoran ( ml, തോരൻ, pronounced ; or upperi in Northern Kerala is a class of dry vegetable dishes combined with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thoran
Thoran ( ml, തോരൻ, pronounced ; or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala. This common dish is usually eaten with rice and curry and is also part of the traditional Keralite ''sadhya''. Preparation Thoran is a dry dish traditionally made of finely chopped vegetables such as cabbage, yardlong bean and other bean varieties, unripe jackfruit, bittergourd (കയ്പ്പക്ക/പാവയ്ക്ക) or elephant foot yam, of leaves such as green or red spinach(Spinach, ചീര), ''Moringa oleifera'' or ''Ipomoea aquatica'', as well as of flowers such as ''Moringa oleifera'' or ''Sesbania grandiflora''. The chopped vegetable is mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder and briefly stirred on a pan over a hot fire. Variants Thoran can be also made with carrots, green beans, cabbage, green tomatoes or spinach, vegetables t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kinnathappam
Steam plate cake (commonly known as Kinnathappam in Kerala, India) is a popular traditional sweet cake widely consumed in Kerala. There are two variants of Kinnathappam. One is white and another is black. long but the white variant is much easy to cook and it is very soft compared to black variant. See also * Kalathappam *Poduthol
Poduthol () is a South Indian North Malabar side dish. It is generally served with cooked rice at lunch and dinner. It is customarily served in celebration of weddings and other ceremonies.
Method of cooking
The first step in cooking poduthol is f ...
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Ipomoea Aquatica
''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivated in Southeast Asia, East Asia, and South Asia. It grows abundantly near waterways and requires little to no care. Description ''Ipomoea aquatica'' grows in water or on moist soil. Its stems are or longer, rooting at the nodes, and they are hollow and can float. The leaves vary from typically sagittate (arrow head-shaped) to lanceolate, long and broad. The flowers are trumpet-shaped, in diameter, and usually white in colour with a mauve centre. Propagation is either by planting cuttings of the stem shoots, which will root along nodes, or by planting the seeds from flowers that produce seed pods. Names ''Ipomoea aquatica'' is widely known as kangkong (also spelled kangkung), its common name in Maritime Southeast Asia, which possibly or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kalaripayattu
Kalaripayattu (; also known simply as Kalari) is an Indian martial art that originated in modern-day Kerala, a state on the southwestern coast of India. Kalaripayattu is known for its long-standing history within Indian martial arts, and is one of the oldest surviving martial arts in India. Kalaripayattu is mentioned in the Vadakkan Pattukal, a collection of ballads written about the Chekavar of the Malabar region of Kerala. In the Vadakkan Pattukal, it is stated that the cardinal principle of Kalaripayattu was that knowledge of the art be used to further worthy causes, and not for the advancement of one's own selfish interests. Kalaripayattu is a martial art designed for the ancient battlefield (the word "Kalari" meaning "battlefield"), with weapons and combative techniques that are unique to Kerala. Like most Indian martial arts, Kalaripayattu contains rituals and philosophies inspired by Hinduism. The art also bases medical treatments upon concepts found in the ancient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kalathappam
Kalathappam (കലത്തപ്പം) is a food from North Malabar and South Malabar, especially Kannur, Malappuram and Kasaragod. It is known as kalthappa by the Beary Muslims of Mangalore. It is a rice cake made of ground rice (brown rice), water, coconut oil, jaggery sugar, fried onions or shallots, coconut flakes, cardamom powder. It is cooked in a pan like a pancake or baked in a traditional oven or even steamed in a rice cooker. Preparation The traditional Kasaragodian way of cooking kalathappam is a bit different from other places. The batter of rice, coconut flakes, onions, cardamom and water is poured into hot oil in a traditional utensil called uruli. Metal is placed over the uruli over which fire is placed in coconut shells. It is heated from above and below. This makes a crunchy shell all over. Kalathappam See ...
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Chili Powder
Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili powder blend or chili seasoning mix). It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently. Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Bangladeshi, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne. Varieties Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri chili peppers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turmeric Powder
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health Organiz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesbania Grandiflora
''Sesbania grandiflora'', commonly known as vegetable hummingbird, katurai, agati, or West Indian pea, is a small leguminous tree native to Maritime Southeast Asia and Northern Australia. It has edible flowers and leaves commonly eaten in Southeast Asia and South Asia. Description ''Sesbania grandiflora'' is a fast-growing tree. The leaves are regular and rounded and the flowers white, red or pink. The fruits look like flat, long, thin green beans. The tree thrives under full exposure to sunshine and is extremely frost sensitive. It is a small soft wooded tree up to tall. Leaves are long, with leaflets in 10–20 pairs or more and an odd one. Flowers are oblong, long in lax, with two to four flower racemes. The calyx is campanulate and shallowly two-lipped. Pods are slender, falcate or straight, and long, with a thick suture and approximately 30 seeds in size. Origin and distribution It is native to Maritime Southeast Asia (Malaysia, Indonesia, Philippines, Brunei) t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kerala Beans Thoran Curry
Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South Canara, and Thiruvithamkoor. Spread over , Kerala is the 21st largest Indian state by area. It is bordered by Karnataka to the north and northeast, Tamil Nadu to the east and south, and the Lakshadweep Sea to the west. With 33 million inhabitants as per the 2011 census, Kerala is the 13th-largest Indian state by population. It is divided into 14 districts with the capital being Thiruvananthapuram. Malayalam is the most widely spoken language and is also the official language of the state. The Chera dynasty was the first prominent kingdom based in Kerala. The Ay kingdom in the deep south and the Ezhimala kingdom in the north formed the other kingdoms in the early years of the Common Era (CE). The region had been a prominent spice exporte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South India
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territories of Lakshadweep and Puducherry, comprising 19.31% of India's area () and 20% of India's population. Covering the southern part of the peninsular Deccan Plateau, South India is bounded by the Bay of Bengal in the east, the Arabian Sea in the west and the Indian Ocean in the south. The geography of the region is diverse with two mountain ranges – the Western and Eastern Ghats – bordering the plateau heartland. The Godavari, Krishna, Kaveri, Tungabhadra, Periyar, Bharathappuzha, Pamba, Thamirabarani, Palar, and Vaigai rivers are important perennial rivers. The majority of the people in South India speak at least one of the four major Dravidian languages: Tamil, Telugu, Malayalam and Kannada (all 4 of which are among the 6 Classic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheera
''Amaranthus'' is a cosmopolitan genus of annual or short-lived perennial plants collectively known as amaranths. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Catkin-like cymes of densely packed flowers grow in summer or autumn. Amaranth varies in flower, leaf, and stem color with a range of striking pigments from the spectrum of maroon to crimson and can grow longitudinally from tall with a cylindrical, succulent, fibrous stem that is hollow with grooves and bracteoles when mature. There are approximately 75 species in the genus, 10 of which are dioecious and native to North America with the remaining 65 monoecious species endemic to every continent (except Antarctica) from tropical lowlands to the Himalayas. Members of this genus share many characteristics and uses with members of the closely related genus ''Celosia''. Amaranth grain is collected from the genus. The leaves of some species are also eaten. Description Amara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amorphophallus Paeoniifolius
''Amorphophallus paeoniifolius'', the elephant foot yam or whitespot giant arum, is a tropical tuber crop grown primarily in Africa, South Asia, Southeast Asia and the tropical Pacific islands. Because of its production potential and popularity as a vegetable in various cuisines, it can be raised as a cash crop. Origin The elephant foot yam is used as food in Island Southeast Asia, Mainland Southeast Asia, South Asia, New Guinea, Oceania, and Madagascar. Its origin and center of domestication was formerly considered to be India, where it is most widely utilized as a food resource. But a genetic study in 2017 have shown that Indian populations of elephant foot yams have lower genetic diversity than those in Island Southeast Asia, therefore it is now believed that elephant foot yams originated from Island Southeast Asia and spread westwards into Thailand and India, resulting in three independent domestication events. From Island Southeast Asia, they were also spread even further ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
