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Sadhya
Sadya (), also spelt as sadhya, 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 as lunch. Sadya is typically served as a traditional feast for Onam and Vishu, along with other special occasions such as birthdays, weddings and temple festivals. Etymology The Malayalam word ''sadya'' () derives from Sanskrit ''ságdhi-'' (), referring to a communal feast. Overview A typical sadya can have about 24–28 dishes served as a single course.In some cases, where it is much larger, it can include over 64 items, such as the sadya for Aranmula Vallamkali ( Valla-sadya). During a traditional sadya meal, 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'' () which include parippu, sambar, rasam, and others like , , , , , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valla Sadhya
Valla Sadya is a celebration in the Hindu temple at Aranmula, Kerala, India. During the festival, the village conducts a Vallam Kali, snake boat race in the Pampa River, and there is a feast at the temple. The Valla Sadhya is conducted on Ashtamirohoni day. During Valla Sadhya, Krishna, the main deity worshipped in the temple, will come to take the offerings from people. The legend is that in a Valla Sadya all dishes asked for must be given to the people in order to please the lord. Common offerings The is a feast of vegetarian food of the ayurvedic tradition. Each meal consists of 10 to 20 dishes served on banana or plantain leaves, and up to 64 dishes on Ashtami Rohini Day, the birthday of Krishna. Some of the dishes and foods include: * Parippu - A thick lentil dish eaten with rice, papadum and ghee *Pulisserry - Curry prepared with thick and sour buttermilk *Banana chips *''Shakara varatti'' and ''poovan palam'' *Aravana payasam. (Pudding made from rice, jaggery and ghee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pachadi
A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce. Etymology The word ''chutney'' derives from Hindustani/Urdu (Nastaliq: چٹنی, Devanagari: चटनी) ''chaṭnī'', deriving from चाटना ''chāṭnā'' 'to lick' or 'to eat with appetite'. In India, ''chutney'' refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only. Overview In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. In South India, Chutneys are also known as ''Pachadi'' (, , , , ) which generally refers to tradi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injipuli
Injipuli is a dark brown sweet-sour and spicy pickle 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 * Sadhya Sadya (), also spelt as sadhya, 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 as lunch. Sadya is typically served as a traditional feast ... References External links Different Type of PuliInji Indian curries Kerala cuisine {{India-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaalan
Kaalan ( ) is a Keralite dish from South India, made of yoghurt, coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (biology), family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, ... and a raw fruit nendra kaaya or a tuber like the chena (yam). 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 References External links Kerala cuisine {{india-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thoran
Thoran (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 () or elephant foot yam, of leaves such as green or red spinach (), ''Moringa oleifera'' or ''Ipomoea aquatica'', as well as of flowers such as ''Moringa oleifera'' or '' Sesbania grandiflora''. The chopped vegetable is mixed with grated coconut, mustard seeds, curry leaves and turmeric powder and briefly sauteed on a pan over high heat. Variants Thoran can be also made with carrots, green beans, cabbage, green tomatoes or spinach, vegetables that were traditionally not available in Kerala. The traditional recipes made in southern Kerala ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kerala
Kerala ( , ) is a States and union territories of India, 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 Kingdom of Cochin, Cochin, Malabar District, Malabar, South Canara, and Travancore. Spread over , Kerala is the 14th List of states and union territories of India by area, smallest Indian state by area. It is bordered by Karnataka to the north and northeast, Tamil Nadu to the east and south, and the Laccadive Sea, Lakshadweep Sea to the west. With 33 million inhabitants as per the 2011 Census of India, 2011 census, Kerala is the List of states of India by population, 13th-largest Indian state by population. It is divided into 14 List of districts of Kerala, 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 f ... [...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: * Unripe Cooking banana, Plantain (Malayalam language, Ml വാഴക്ക). Dish is called as ''Vazhakka mezhukkupuratti''. * Amorphophallus paeoniifolius, Elephant foot yam (Malayalam language, Mlചേന). Dish is called as ''Chena mezhukkupuratti''. * Momordica charantia, Bitter Gourd (Malayalam language, Ml പാവൽ). Dish is called as ''Pavakka mezhukkupuratti''. * Coccinia grandis, Ivy Gourd (Malayalam language, Ml കോവക്ക). Dish is called as ''Kovakka mezhukkupuratti''. * Yardlong Bean (Malayalam language, Ml പയർ). Dish is called as ''Payar mezhukkupuratti''. * Green bean. Dish is called as ''Beans mezhukkupuratti''. Other vegetables may also be substituted for preparing mezhukkupurat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lime Pickle
Lime most 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'' 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 or calcium hydroxide, saturated calcium hydroxide solution * Cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mango Pickle
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 ver ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papadam
A papadam (also spelled poppadom, among other variants), also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep 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. Papadam 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 it may be used as an ingredient in curries. Etymology ''Papadam'' is a loanword from Tamil , and is likely to be derived from Sanskrit , meaning a flattened disc described in early Jain and Buddhist literature. Papad is known by several names in the various languages of India, e.g. in Hindi; in Telugu; or in Tamil; in Kannada; in Sinhala; in Malayalam; in Marathi; in Punjabi; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koottukari
''' or Koottu curry is a prominent dish in the "Sadhya" of Kerala, south India. It is a yellow curry featuring one or two vegetables such as banana and coconut, and has a hot and sweet taste. Kootu curry is a thick curry made with vegetables and legumes. The vegetables that are added in this curry are yam, ash gourd, carrots, snake gourd, pumpkins and plantains. The legumes used are black chickpeas, Bengal gram. Kootu Curry is one of the most important dishes of Onam Sadhya Feast. See also * Sadhya * 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 ... External links References {{India-cuisine-stub Indian curries Kerala cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
