The five most traditional foods in Kerala….

 The five most traditional foods in Kerala….

We provide you with handcrafted, traditional Kerala dishes. Please be aware that the menu may change based on what's available locally. We are serving you delicious meals that embody every aspect of Keralan heritage. Kerala, popular as "God's Own Country," is famous for its superb traditional cuisine, beautiful backwaters, and verdant surroundings. Keralan cuisine is known for its delicious blend of flavors, emphasizing coconut, spices, and locally produced ingredients. We will examine Kerala's gastronomic treasures in this blog.

1. Idiyappam & Curry 

One of the most popular breakfast combos in Kerala and Sri Lanka is idiyappam curry. Rice flour, ragi powder, and wheat flour make idiyappam or noolappam, which are then steamed in an idiyappam maker or pressure cooker. Any curry from Kerala, such as egg, potato, or vegetable curry, works well with idiyappam. While Idiyappam is often made by steaming rice flour balls after they have been made into sevai in Kerala and Tamil Nadu, in the Kongu district of Tamil Nadu, the procedure is reversed and more equivalent to Ottu Shavige in nearby Karnataka.

2. parippu curry (curried Dal)

What makes a curried dal so unusual, you must be wondering. You're mistaken if you think that parippu curry is the same as any dal we cook at home. Parippu has an abundance of spices and chilies, and it tastes great with pure ghee. It is an essential part of the Sadhya feast and is typically served alongside other main courses. Moreover, dal is especially high in folate, iron protein from lean sources, and dietary fiber. In addition, they are regarded as a good source of zinc, potassium, calcium, niacin, and vitamin K. Thus, parippu is a fantastic, nutrient-dense meal that is perfect to enjoy throughout Onam. When you are next in Kerala, try this curried dal.

3. Puttu with Kadala Curry

Puttu is so much more than simply a sweet dish's name! It's an excellent Keralan dish that you must taste. It's a cylindrical-shaped steamed rice cake cooked with a ton of coconut shavings. When you are next in Kerala, try this curried dal. The dish's amazing flavor and texture make it a state classic and a favorite for breakfast. It is typically served with Kadala, a Kerala-style stew of black chickpeas!

Furthermore, Tamil Nadu is credited by historians as being the birthplace of puttu. Puttu is now produced in Sri Lanka, Pondicherry, Tamil Nadu, and Kerala. A similar dish called Sungapitha is served in Assam. Puttu allegedly made an appearance in the book "Thirupugazh" written by the Tamil poet Arunagirinathar in the fifteenth century.

4. Ulli theeyal (Kerala style)

This recipe for ulli theeyal, onion theeyal,. a traditional curry made with shallots that is true to popular Keralan cuisine. Curry is renowned for its ability to blend flavors and tastes since each bite must include a hint of sweetness, sourness, and spice. It can be served with simple steamed white rice and poriyal, but it's usually offered as a companion to boiling rice as much as  The word "burnt dish" (theeyal) refers to a traditional Kerala dish made with roasted coconut that is often dark brown. Its color comes from the tamarind and the toasting of the grated coconut. Theeyal is served as part of a traditional sadya meal in several regions of Kerala.

Prawns are the most commonly eaten theeyal. Theeyal is made using pearl onions, also known as shallots, raw mango, bitter melon, potatoes, eggplant, and okra.

5. kappa and meencurry 

In Malayalam, cassava is referred to as kappa or maracheeni. After a severe food shortage struck the kingdom in 1880–1885, Vishakham Thirunal Rama Varma, the then Maharaja of Travancore, adopted it as a rice alternative. In Kerala, tapioca is consumed in large quantities. It is used as a main course or for breakfast. In addition to that, The most valuable mineral that tapioca contributes is iron. Iron, when combined with copper, enhances the body's red blood cell count, preventing anemia and related disorders. The body will manufacture more red blood cells, which will ensure a healthy flow of blood and oxygen to maintain those cells strong and functioning at their best. Additionally, cellular upkeep and regrowth are enhanced, which promotes wound healing and higher energy levels.

Conclusion 

There is a noticeable foreign impact on Keralan food, with every religion—from Muslims to Syrian Christians—developing its own cuisine and cooking methods. The traders that frequented the region left their mark on the Moplah cuisine, which is unique to the Malabar region. Coconut, rice, tapioca, and spices like ginger, cloves, cinnamon, and black pepper are all abundant in Keralan cuisine. Cassava was brought by the Portuguese and is now a popular food in Kerala. Additionally, the area is well-known for its Sadhya, which is served on the Hindu holiday of Onam and consists of cooked rice topped with a variety of vegetarian meals on a banana leaf. Kerala's lengthy coastline means that a lot of seafood, including fish, prawns, mussels, and crabs, are used in its cuisine.

Therefore, if you can visit Kerala, don't miss the variety of its traditional cuisine.

if you want please check out Foodophile. byethost 5.com