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Thecuisine ofKerala, a state in the south west ofIndia, is linked to itshistory,geography,demographyand culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared usingfish,poultryandred meatwith rice a typical accompaniment.Chillies,curry leaves,mustard seeds,tamarindandasafoetidaare all frequently used.Kerala is known as the "Land of Spices" because it traded spices with Europe. Food is traditionally served on a banana leaf and almost every dish hascoconutand spices added for flavour, giving its cuisine a sharp pungency that is heightened with the use of tamarind. Seafood is the main diet in coastal Kerala, whereas vegetables are the main diet on the plains. Meat is served as the main course in tribal and northern Kerala. Dishes range from simple 'kanji' (rice gruel) to extravagant feasts or 'sadyas'Contents[hide] 1Ingredients 2Historical and cultural influences 3Overview 4Spices 5Mealtimes 5.1Breakfast 5.2Lunch and dinner 5.2.1Sadya 5.3Sweets and desserts 5.4Pickles and other side-dishes 5.5Beverages 5.6Cooking utensils 6Malabar Cuisine 7Food offerings in rituals 7.1Cooking as sacred ritual 8Cuisine of the Christians 9Glossary of vegetables, fruits, spices and other food stuff 10References 11External linksIngredients[edit]Coconutsgrow in abundance in Kerala, and consequently, coconut kernel, (sliced or grated) coconut cream andcoconut milkare widely used in dishes for thickening and flavouring. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes.Riceandcassava(Tapioca) form the staple food of Kerala. All main dishes are made with them and served along withKootan; the side dishes which may be made from vegetables, meat, fish or a mix of all of them. The main dish for lunch and dinner is boiled rice. The Kerala breakfast shows a rich variety; the main dishes for which are made from rice flour, or fresh or dried cassava. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chilli,black pepper,cardamom,cloves,ginger, andcinnamon.Historical and cultural influences[edit]For over 2000 years, Kerala has been visited by ocean-goers, including traders fromGreece,Rome,South China, the easternMediterranean,Arab countries, andEurope(seeHistory of Kerala). Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes.Pre-independence Kerala was basically split into the princely states ofTravancoreandKochiin the south, andMalabar districtin the north. This erstwhile split is reflected in the recipes and cooking style of each area. Both Travancore and northern Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India includingplantains(Nenthrapazham orvazha-ppazhamorethaykka),bitter gourd('pavaykka' in Travancore and 'kayappakka' in northern Malabar),Yam('chena'),Colocasia('chembu'),Ash gourd(Kumbalanga), etc. However, their style of preparation and names of the prepares dishes may vary. Northern Malabar has an array of vegetarian and non-vegetarian dishes such aspathiri(a sort of rice-based pancake, at times paired with a meat curry),porotta(a layeredflatbread, said to come from south east Asia), and the Kerala variant of the popularbiriyani, from north India/Pakistan.Travancoreregion boasts of a parade of dishes likeappamthat is largely identified with theChristiansof the region.In addition to historical diversity, cultural influences, particularly the large percentages of Muslims andChristians, have also contributed unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. The meat eating habits of the people were historically limited byreligious taboos. Brahmins eschew non vegetarian items. However, most of modern day Hindus do not observe any dietary taboos, except a few of those belonging to upper castes who do not consumebeeforpork.[1]Most Muslims do not eat pork and other itemsforbidden by Islamic law.Historically, Kerala was part of theTamil-speaking area, andTamilianinfluence is seen in the popularity ofsambar,idlianddosa. European influence is also reflected in the numerous bakeries selling cakes, cream horns, and Western-style yeast-leavened bread, and inAnglo-Indiancuisine. The import of potatoes, tomatoes, and chilli peppers from the Americas led to their enthusiastic use in Kerala, although except for the ubiquitous peppers, the other ingredients are used more sparingly.Overview[edit]TraditionalKeralafood is vegetarian and includes Kerala Sadhya, which is an elaborate banquet prepared for festivals and ceremonies but contemporary Kerala food also includes Non-vegetarian dishes. A full-courseSadya, which consists of rice with about twenty different accompaniments and desserts is the ceremonial meal ofKeralaeaten usually on celebratory occasions including marriages,OnamandVishu. It is served on a plantain leaf. Because of its rich trading heritage, over time various cuisines have blended with indigenous Kerala dishes with foreign dishes adapted to local tastes.Coconutsgrow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring.[2]Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of meals. Rice is grown in abundance along withtapioca. It is the main starch ingredient used in Kerala's food.[3]Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus, except its Brahmin community, eat fish, chicken, beef, pork, eggs and mutton.[4]The Brahmin community on the other hand is famed for their vegan cuisine, especially various varieties ofSambarandRasam.In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes likeidli,dosa,appam,idiyappam,puttu, andpathiri.[5]These dishes are served with sauces, some sweet and others sour. Sauces like the popularpuliinjiorinjipuliwhich is also known asGinger-Tamarind pickleinduces both sweet and sour flavours. While Tamarind and lime are used to make sauces sour in North Malabar areas; the Travancore region uses only kodampuli (Garcinia gummi-gutta).Kozhikode(Calicut), often nicknamed as'the gourmet capital of Kerala'is known for rich indigenous food.The Muslim community of Kerala, famed for their array of delectable dishes use a cooking method that blends Arabian, North Indian and indigenous Malabari using Chicken, Eggs, Beef and Mutton.[6]Thalassery biryaniis the only biryani variant, which is of Kerala origin having originated inTalassery, inMalabar region. The dish has considerable difference when compared to the other biryani variants.[7]Pathanamthittaregion is known forKaalanand fish curries.Appamalong withwineandstewsmade of cured beef and pork are popular among Syrian Christians in Central Kerala, especiallyKottayam.Palakkadis noted for heavy influence ofTamil cuisineand Hindu (Brahmin) cuisine.Popular desserts arepayasamandHalva. Hindu community's payasams especially those made at temples like theAmbalappuzha templeare famous for their rich taste. Halva is one of the most commonly found or easily recognised sweets in bakeries throughout Kerala andKozhikode(anglicized as Calicut) in Kerala, is famous for its unique and exotic haluva, which is popularly known asKozhikodan Haluva. SignificantArabandMiddle Easterninfluence in this region, throughancient trade routesvia the Arabian Sea and through Arab traders who settled here, contributed to the evolution of Kozhikodan Haluva along with other dishes like theThalassery biryani. Europeans used to callKozhikodan Haluva'sweetmeat' due to its texture. A street in Calicut whereKozhikodan Haluvaswere sold was namedSweet Meat Street(S.M. Street for short) duringcolonial rule. Kozhikodan haluva is mostly made frommaida(highly refined wheat), and comes in various flavours, such asbanana,ghee,coconut,cashew,date,tender coconut,pineapple,jackfruit, etc. However,karutha haluva(black haluva) made from rice is also very popular. Many Muslim families in the region are famed for their traditional karutha haluva.Spices[edit]As with almost all Indian food, spices play an important part in Kerala cuisine. The main spices used arecinnamon,cardamom,ginger, green and red peppers,cloves,garlic,cuminseeds,coriander,turmeric, and so on. Few fresh herbs are used, unlike in European cuisine, and mainly consist of the commonly used curry leaf, and the occasional use of fresh coriander and mint. While Tamarind and lime are used to make sauces sour inNorth Malabar, the Travancore region uses onlykodampuli(Garcinia cambogia), as sour sauces are very popular in Kerala. Sweet and sour dishes are rare but exceptions like the ripe mango version of the pulissery and tamarind-jaggery-ginger chutney known aspuliinjiorinjipuli, which is also known asGinger-Tamarind pickleare popular.Mealtimes[edit]Breakfast[edit]

Fish CurryKerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These includePuttu(made of rice powder and grated coconut, steamed in a metal or bamboo holder) and kadala (a curry made of black garbanzo beanschana),idli(fluffy rice pancakes),sambar,dosaandchutney,pidiyan,Idiyappam(string hoppers - also known asNoolputtuandNool-Appam(or Idunni)in Malabar),Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount oftoddyorwine, etc. Idiyappam and Paalappam are accompanied by mutton, chicken or vegetable stew or fish moli (the most common dish is pearl spot in a coconut based sauce). In North Malabar area,breakfast is known isKathaladakkalandPraathalin rest of Kerala.Most importantly almost all the dishes of Kerala use coconut oil for cooking purposes.Lunch and dinner[edit]Kerala's own cuisine-Sadya:Sadya is the most famous main course food of Kerala, probably Kerala's own. It is receipe with a set of curries with Kerala rice(boiled rice) along with sambar, parippukari with ghee, pachadi, kichadi, aviyal, puliyan, kuttukari, Kalan, Olan, Injikkari, rasam, pappadam, pickle, raita, sweetners(two or three different types), payasam. The dish will be more than satisfactory, however expert hands are necessary for cooking as a slight mistake will spoil the taste of the dish. Pure vegeterian Sadhya is what is served during Nair and Nampoothiri weddings.Kerala biryani:Popularly known asMalabar biryaniorThalassery biryani. This is the only biriyani variant of Kerala so it can be called Kerala biryani.Thalassery biryaniis a famous dish all over Kerala for its exquisite taste and aroma. The speciality of this biriyani when compared to the other biryani variants is the choice of rice(Khaima rice and not Basmati) and the method of preparation. This creates a new variant of biryani which tastes much different than the other variants.The staple food of Kerala, like most South-Indian states, is rice. Unlike other states, however, many people in Kerala preferparboiled rice(Choru) (rice made nutritious by boiling it with rice husk).Kanji(rice congee), a kind of rice porridge, is also popular. Tapioca, calledKappain Kerala, is popular in central Kerala and in the highlands, and is frequently eaten withfish curryor beef curry.

BakedTapiocadishRice is usually consumed with one or more curries. Accompaniments with rice may includeupperis(dry braised or sauteed vegetables),rasam,chipsorbuttermilk(calledmoru). Vegetarian dinners usually consist of multiple courses, each involving rice, one main dish (usuallysambar,rasam,puli-sherry), and one or more side-dishes. Kerala cooking usescoconut oilalmost exclusively, although health concerns and cost have led to coconut oil being replaced to some extent by palm oil and vegetable oil.Popular vegetarian dishes includesambar,aviyal,Kaalan,thoran, (Poduthol(dry curry), pulisherry (morozhichathu in Cochin and the Malabar region),olan, erisherry,puliinji,cherupayaru (mung bean),kappa (tapioca), etc. Vegetarian dishes often consist of fresh spices that are liquefied and crushed to make a paste-like texture to dampen rice.Common non-vegetarian dishes includestew(using chicken, mutton, fish), traditional or chicken curry (Nadan Kozhi Curry), chicken fry (Kozhi Porichathu/Varuthathu), beef fry, fish/chicken/mutton molly(fish or meat in light gravy), fish curry (Meen Curry), fish fry (Meen Porichathu/Varuthathu),prawnfry (Konchu Varuthathu), Spicy Steamed Fish (Meen Pollichathu) etc.

Fish Moilee Kerala Style (aka KeralaFish Molly)Although rice and tapioca may be considered the original Kerala starch staples, wheat, in the form ofchappatisorparathas(known as porottas in Kerala), is now very commonly eaten, especially at dinner time. Numerous little street side vendors offer an oily paratha (akin to the croissant in its flakiness and oiliness) with meat, egg, or vegetable curry for dinner. Grains such as ragi and millet, although common in the arid parts of South India, have not gained a foothold in Kerala.Malabar Biriyani is one of the tasty non vegetarian dishes in North Kerala. It is called Thalassery Biriyani. The speciality is that Malabar biriyani use Khyma rice and do not use basmati for preparation.[8]Sadya[edit]Main article:Sadya

A typicalsadya, where banana leaves are used as plates

A traditional home-made Keralite meal served on a banana leaf.

Sadyaitems ready to be served, Clockwise from top Paayasam, Bittergourd thoran, aviyal, Kaalan, Lime Pickle, Sambar, Buttermilk with Boiled rice in centerKerala is known for its traditional banquet orsadya, a pure vegetarian meal served with boiled rice and a host of side-dishes served especially during special occasions and festivals. The sadhya is complemented bypayasam, a sweet dessert native to Kerala. The sadhya is, as per custom, served on abananaleaf, and is a formal-style meal with three or more courses of rice with a side-dish (usually sambar, rasam, buttermilk, etc.). In south Kerala the Payasam in followed bymore(butter milk) and rasam whereas inNorth Malabarit is considered to be the last dish to be served. A typical sadhya would have Boiled Rice Sambar Parippu Aviyal Kaalan Pachadi Kichadi Poduthol Thoran Pulisherry Olan Puliinji Pappadam Mooru Kaya upperi Sharkara upperi AcharPickle Banana PaayasamThere could be as many as 101 items that can be served in sadhya. Especially in Aranmula Vallomkali sadhya. It is nine-course meal.Sweets and desserts[edit]

Spicy fish from Kerala.Kerala does not have any indigenous cold desserts, but hot/warm desserts are popular. The most popular example is undoubtedly thepayasam: a preparation of milk, coconut extract, sugar, cashews, dry grapes, etc. Payasam can be made with many base constituents, includingPaal payasam(made from rice),Sarkkarapayasam, made from rice,jaggeryand milk,Adapayasam(withAda, broken strips of baked starch from various sources),ari unda(made from rice powder) 'Parippu payasam(made from dal),Pazham pradhaman(made from banana),Gothambu payasam(made from wheat). But the most famous is Semia Payasam, which is made of semia and milk.Adapayasam is especially popular during the festival ofVishuandOnam. Most payasams can also be consumed chilled. Jaggery or molasses is a common sweetening ingredient, although white sugar is gaining ground.Fruit, especially the small yellow bananas, are often eaten after a meal or at any time of the day. Plantains, uncooked or steamed, are popularly eaten for breakfast or tea.Other popular sweets includeUnniappam(fried rice cake),pazham-pori/ethakka-appam(plantain slices covered with a fried crust made of sweetened flour),kozhakkatta(rice dumplings stuffed with a sweet mixture of molasses, coconut etc.),ilayappam(rice, jaggery and coconut mixture covered in banana leaf) andchuruttu(rolled thin flour sheets with sweetened rice filling). Cakes, ice-creams, cookies and puddings are equally common. Generally, except for payasam, most sweets are not eaten as dessert but as a tea-time snack.Kozhikkodan Halvais popular in Kerala

Kozhikode HalvaPickles and other side-dishes[edit]Kerala cuisine also has a variety ofpicklesandchutneys, and crunchypappadums,banana chips,jackfruitchips, pakka vada (crunchy gram and rice flour chips),Kalathappam,Kinnathappamkozhalappam,achappam,cheeda, andchuruttu.Beverages[edit]Being mostly a hot and humid area, Keralites have developed a variety of drinks to cope with thirst. A variety of what might be calledherbal teasare served during mealtimes. Cumin seeds, ginger or coriander seeds are boiled in water and served warm or at room temperature. In addition to the improved taste, the spices also have digestive and other medicinal properties.Sambharam, a dilutedbuttermilkoften flavoured with ginger, lime leaves, green chili peppers etc. was very commonly drunk, although it has been replaced to some extent by soda pop. Coffee and tea (both hot) drunk black, or with milk and white sugar or unrefined palm sugar (karippatti), are commonly drunk. Numerous small shops dotted around the land sell fresh lime juice (callednaranga vellam, orbonji sarbatin Malayalam), and many now offer milk shakes and other fruit juices. Tender Coconut water is also a very popular beverage in Kerala.Cooking utensils[edit]There are utensils that are used in Kerala which are significant to cuisine in Kerala. Anaduppuis a square hearth whileMun Chattiis a cooking pot made from clay.Cheena Chatti(literally Chinese pot) is a deep frying pan or wok.Malabar Cuisine[edit]Main article:Thalassery biryani

Thalassery biryani, Kerala's own biriyani variantOne of the main special cuisines is theMalabar biryani.The dish is famed for its exquisite taste and aroma.[8]Usually chicken is preferred as an ingredient but variants of mutton and egg are also experimented with. Cuisines of Kallummakaya (Green mussel) is another specialty. Numerous dishes like Arikkadukka are made of it there is cancellation. The region is blessed with a large availability of Fresh Prawns, Shrimp, Crab, Mussels e.t.c.[9]The filled foods like kai nirachathu, are some of the exotic dishes that people from other regions will find. The cuisines of exotic nature are mainly Mappila in origin. There are an innumerable variety of dishes, main courses and snacks made by the people of the region. The variety will be evident during the Ramadan season.Food offerings in rituals[edit]Food is extremely important when it comes to rituals or festivals. Food offerings in ritual are important in Kerala and throughout South India. Food offerings are often related to the gods of religions. In India, there are numerous offerings for Hindu gods and there are many differences between food offerings in North and South India. Most offerings contain more than one type of food. There are many reasons why people use the practice of food offerings. Some are to express love, or negotiate or thank gods. It can also be used to "stress certain structural features of Hinduism".[10]Of course, not every rituals gods require food offerings. Most have a liking for certain foods. For example, butter is one of the preferred foods by the god Krishna. Also, wild orange and a sugarcane stalk are related to Ganapati.[10]There is a division of the Hindu pantheon into pure and impure deities which is stressed, but shaped by food offerings. Pure deities are offered vegetarian foods while impure deities are offered meat due to their craving for blood.[11]A specific dish is offered to both pure and impure deities. That is a flour lamp which is made of sweetened rice-flour paste which is scooped out and packed with ghee. The flour lamp is only partially baked and then eaten.[11]Another aspect of food offerings is the hierarchy that foods have. It may seem strange that there is a hierarchy for foods, but it is because there is a dual opposition between the pure and impure deities which is hierarchal.[11]There are two gods which have this dual opposition. They are Vishnu and Siva. Ferro-Luzzi explains that Vishnu is viewed as kind while the offerings that are given to Siva are more frugal'. An offering to Siva might be likely to be plain rice with no salt or other toppings, while an offering to Vishnu may resemble a South Indian dish which can consist of rice with other side dishes. Specifically in South Indian offerings, they are offered in numbers. For example, the number three is important in Kerala offerings. There are thetrimadhurawhich translates into 'the three sweets'.[12]All of these practices of food offerings in ritual are important in Kerala culture as well asSouth Indian culture.Cooking as sacred ritual[edit]The last decade has seen the rise of cooking as sacred ritual in South Kerala, almost exclusively by women. This practice, called 'Pongala' (derived fromTamildishPongal), seems to have been historically associated with the Attukal Temple in Trivandrum city which was begotten from Tamil tradition. According to the Guinness Book of Records,Attukal Pongalais the largest gathering of women in the world.[13]Women participants of the pongala come equipped with cooking pots, dry fuel (mostly dry leaves and spathes of the coconut palm) and ingredients such as rice flour, palm sugar and condiments, often the previous evening, and set up their hearths around the temple on the morning of the day of the festival.Often, the women take over most of the roads and lanes of Trivandrum city during the pongala day. In 2009, the estimated number of women who participated was 2.5 million.[14]The women wait until the Attukal temple ceremoniously distributes the fire, and set about their cooking when the fire reaches them, passed from hearth to hearth. They go home with the cooked offerings by late afternoon. While males are not allowed in the area, they help out my providing support to arriving and departing women by organising transportation, and distributing free beverages. Trivandrum city, police and civil authorities have been successfully able to manage the festival, but it is quintessentially a women's festival.Despite the lack of amenities, the considerable hardship involved in transportation of cooking equipment and ingredients (many women come from 3040km away), and the blazing February sun, the numbers of participants seem to be rising year after year, and include some of the well-known faces from cinema, social circles as well as commoners.It is also observed that the practice of pongala is rapidly spreading to many other temples in Trivandrum city and district.Cuisine of theChristians[edit]A favourite dish of Christians isstew. Chicken, potatoes and onions simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk.[15]and their food consists of coconut and sea food. They also prepare stews with chicken, lamb and duck.[15]Other dishes includepiralen(chicken stir-fries),meat thoran(dry curry with shredded coconut), sardine and duck curries, andmeen molee(spicy stewed fish).[15]This is eaten with another dish known asappam.Appams,kallappams, orvellayappamsare rice flour pancakes which have soft, thick white spongy centres and crisp, lace-like edges.[15]"Meen Mulakittathu" or "Meen vevichathu" (fish in fiery red chilly sauce) is another favourite item.[15]Njandu roast (crabroast) and tharavu roast (duckroast) are also popular with theNazraniChristians.[16][17]In addition to chicken and fish, Christians along with some section of Hindus and all Muslims in Kerala also eat red meat. For example,beef ularthiathuis a beef dish cooked with spices.[15]Glossary of