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Sadya
Sadya ( ml, സദ്യ) is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala as lunch. Sadya means banquet in Malayalam. Sadya is typically served as a traditional feast for Onam, the state festival of Kerala and Vishu. Overview A typical Sadya can have about 24–28 dishes served as a single course. In cases where it is a much larger one it can have over 64 or more items, such as the Sadya for Aranmula Boatrace (Valla Sadya). During a traditional Sadya celebration, people are seated cross-legged on mats. Food is eaten with the right hand, without cutlery. The fingers are cupped to form a ladle. The main dish is plain boiled rice, served along with other curries, ''Koottaan'' (കൂട്ടാന്) which include curries like parippu, sambar, rasam, and others like , , , , , , , , mango pickle, injipuli, mezhukkupuratti, , as well as papadam, plantain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sadya
Sadya ( ml, സദ്യ) is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala as lunch. Sadya means banquet in Malayalam. Sadya is typically served as a traditional feast for Onam, the state festival of Kerala and Vishu. Overview A typical Sadya can have about 24–28 dishes served as a single course. In cases where it is a much larger one it can have over 64 or more items, such as the Sadya for Aranmula Boatrace (Valla Sadya). During a traditional Sadya celebration, people are seated cross-legged on mats. Food is eaten with the right hand, without cutlery. The fingers are cupped to form a ladle. The main dish is plain boiled rice, served along with other curries, ''Koottaan'' (കൂട്ടാന്) which include curries like parippu, sambar, rasam, and others like , , , , , , , , mango pickle, injipuli, mezhukkupuratti, , as well as papadam, plantain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onam
Onam ( ) is an annual Indian harvest festival celebrated predominantly by the Hindus of Kerala. A major annual event for Keralites, it is the official festival of the state and includes a spectrum of cultural events. Onam commemorates Vamana and King Mahabali. According to Hindu legends, Onam is celebrated in Kerala in remembrance of the good governance under the rule of daitya king Mahabali, a mythical king who once ruled Kerala. The legend holds that jealous of Mahabali's popularity and his power, the devas and gods conspired to end his reign. They sent Vamana to earth in the form of a dwarf Brahmin who trampled Mahabali to patala (netherworld). Vamana asked Mahabali for three feet of land as his wish from the generous Mahabali. Since denying gifts to Brahmin is considered a sacrilege, Mahabali agreed to fulfill Vamana’s wish. In the first two feet Vamana measured the entirety of universe, leaving nowhere to place his third foot. Mahabali offered his own head to place ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaalan
Kaalan ( ml, കാളൻ ) is a Keralite dish from South India, made of yoghurt, coconut and a raw fruit nendra kaaya or a tuber like the chena. It is very thick, which distinguishes it from a similar curry known as pulisseri, and more sour than avial. For the same reason, kaalan can last longer when stored. In many preparations, more pepper and/or chillies are added to make the kaalan spicy, in addition to its signature sour taste. Kaalan is typically served as part of the Sadya. See also * Cuisine of Kerala Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a ... References External links Kerala cuisine {{india-cuisine-stub ... [...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, vegetab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins ( casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour ( raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plantain Chips
Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia, where fried snacks are widely popular. In Indonesia it is called '' gorengan''. It is called ''alloco'' in Côte d'Ivoire and ''dodo'' in Western Nigeria, otherwise known as simply fried plantain in other parts of Nigeria. ''Kelewele'' is a fried spicy plantain or can be fried as a side dish for Red Red (African stewed black-eyed peas) and fish stew in Ghana. Fried plantain is also eaten in some countries in South America or the Caribbean where African influence is present. For example, in the Dominican Republic, Cuba and Puerto Rico, it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. This is also a common dish in Haiti, referred to as ''bannann peze'', and through ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papadam
A papad is an Indian deep fried dough of black gram bean flour, either fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. ''Papad'' is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys or toppings, such as chopped onions and chili peppers, or they may be used as an ingredient in currys. Etymology ''Papad'' is likely derived from the Sanskrit word ''parpaṭa'' (पर्पट), meaning a flattened disc described in early Jain and Buddhist literature. Papad are known by several names in the various languages of India, e.g. ''appalam'' in Tamil; ''happala'' in Kannada; ''papadam'' (පපඩම්) in Sinhala; ''pappadam'' in Malayalam; ''appadam'' in Telugu; ''papad'' in Marathi, Punjabi and Gujarati; and ''pampada'' in Odia. Spelling and pronuncia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lime Pickle
Lime commonly refers to: * Lime (fruit), a green citrus fruit * Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide * Lime (color), a color between yellow and green Lime may also refer to: Botany * Australian lime, a species of ''Citrus'' that are native to Australia and Papua New Guinea * Key lime, a citrus hybrid with a spherical fruit * Persian lime, a citrus fruit species of hybrid origin * '' Tilia'', a genus of trees known in Britain as lime trees, lime-wood, basswood, or linden * Wild lime or ''Zanthoxylum fagara'', a green fruit native to the Americas Chemistry * Agricultural lime, a soil additive containing calcium carbonate and other ingredients * Birdlime, a sticky substance spread on branches to trap small birds * Calcium hydroxide, a.k.a. slaked lime, slack lime, limewater, pickling lime or hydrated lime ** Hydraulic lime, used to make lime mortar ** Limewater, saturated calcium hydroxide solution * Calcium oxide, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mezhukkupuratti
Mezhukkupuratti is a style of preparation for vegetarian dishes in Kerala (especially in Central Travancore) where the vegetable is stir-fried with spices. Chopped onions or shallots may also be used. Usually the dish is prepared from any of the following vegetables: * Raw Plantain ( Ml വാഴക്ക). Dish is called as ''Vazhakka mezhukkupuratti''. * Elephant foot yam ( Mlചേന). Dish is called as ''Chena mezhukkupuratti''. * Bitter Gourd ( Ml പാവൽ). Dish is called as ''Pavakka mezhukkupuratti''. * Ivy Gourd ''Coccinia grandis'', the ivy gourd, also known as scarlet gourd, tindora and kowai fruit, is a tropical vine. It grows primarily in tropical climates and is commonly found in the Indian states, where it forms a part of the local cuisine. ''Coc ... ( Ml കോവക്ക). Dish is called as ''Kovakka mezhukkupuratti''. * Yardlong Bean ( Ml പയർ). Dish is called as ''Payar mezhukkupuratti''. * Green bean. Dish is called as ''Beans mezhukkupurat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injipuli
Injipuli is a dark brown sweet-sour and spicy curry made of ginger, tamarind, green chillies and jaggery mainly prepared in Kerala during Onam. It is also a part of Tamil Nadu cuisine. It is also known as puli inji in some parts of Kerala, South India. It is served as part of the Sadhya, or virunthu by the Tamil community. See also * Cuisine of Kerala Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a ... * Sadhya References External links Different Type of PuliInji Indian curries Kerala cuisine {{India-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mango Pickle
A mango pickle is a variety of pickle prepared using mango. It is very popular in South and Southeast Asia. These sour/spicy pickles are also available commercially. Varieties The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation. Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple varieties of mango pickles prepared depending on the region and the spices used but broadly there are two types: whole baby mango pickles and cut mango pickle. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are few weeks old. There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. Baby mangoes are pickled using salt, vegetable oil and a blend of hot spices, in a v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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