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Oonu
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 Sadhya, 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 (spoon), ladle. The main dish is plain boiled rice, served along with other curries/''koottaan'' () which include parippu, sambar (dish), sambar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Avial
Avial (, pronounced ) is an Indian dish with origins in the state of Kerala of India. It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the main meal in Kerala ('' oonu'' in Malayalam) and is also served as a delicacy in South India. Saying something is an avial is also a common phrase attributing that thing to being a mess. Central Travancore has a slightly different variety of avial with its thin gravy whereas the classic avial is thick. Ingredients Generally, only crisp vegetables are used in avial. Vegetables commonly used in avial are elephant foot yam, plantain, ash melon (wax gourd), carrots, beans, brinjal (aubergine), cucumber, drumstick pods, snake gourd and broad bean, etc. are the recent introduction, while the Avial from the Kozhikode region includes bitter gourd. Variants of avial from the Kollam region also includes tomato a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
India
India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since 2023; and, since its independence in 1947, the world's most populous democracy. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is near Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand, Myanmar, and Indonesia. Modern humans arrived on the Indian subcontinent from Africa no later than 55,000 years ago., "Y-Chromosome and Mt-DNA data support the colonization of South Asia by modern humans originating in Africa. ... Coalescence dates for most non-European populations averag ... [...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] |
Curd
Curd is obtained by Denaturation (biochemistry), 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, a Kefir cheese, culture, 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 ... [...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 and Oceania, where fried snacks are widely popular. In Indonesia it is called ''gorengan''. It is called ''dodo'' in Yoruba in South West 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, Nicaragua, Puerto Rico, and to a lesser extent Cuba. it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. Puerto Rico has mofongo, a dish consisting of fried and ... [...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] |
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] |
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] |
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] |
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] |
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] |
Kichadi
Kichadi is another name for Pachadi used in some parts of Kerala, for the sour variant of the dish. A sour dish made of curd, ground cumin paste and either cucumber, ash gourd or white gourd, with sautéed mustard seeds and curry leaves as garnish. Kichadi is often served as part of the Sadhya. It is somewhat similar to the Raita served in North India, with the difference being the seasoning with mustard and curry leaves. The Kichadi forms a part of the Keralite feast known as Sadhya, which is quite popular during festivals such as Onam and Vishu. See also * Cuisine of Kerala * Sadya 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 Kerala cuisine {{India-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
