Search results
Results from the WOW.Com Content Network
Kerala or Keralam (as it is known in the region's Malayalam language) are called ‘alam’ meaning ‘the land of’, and ‘kera’ meaning ‘coconut’. Jammed between the sea and coastal mountains, Kerala is subject to the monsoon rains that flood the land and the rice paddies on the subcontinent’s southern tip. Long growing seasons ...
Nalikerameru (Breaking of coconut): This is an important function performed for Kalampattu except for goddesses. The number of coconuts broken ranges from 3 to 12008 (Pantheerayirathettu nalikeeramerru). As the komaram erases the kalam, he breaks the required number of coconuts as an offering till the erasing is completed.
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
Logo of "Brass broidered coconut shell craft of Kerala" as in Geographical Indications Registry. Brass broidered coconut shell craft of Kerala is the craft of making beautifully carved and brass broidered products like cups, flower vases, snuff boxes, nut bowls, powder boxes and spoons using coconut shells as practiced by the artisans of Kerala in India.
Palm-fringed backwaters of Goa. Coconut production plays an important role in the national economy of India.According to figures published by the Food and Agriculture Organization of the United Nations, India is one of the world's largest producers of coconut, with a turn out of 11,706,343 tonnes (11,521,459 long tons) in 2018.
The culture of Kerala has developed over the past millennia, with influences from other parts of India and abroad. [1] [2] It is defined by its antiquity and the organic continuity sustained by the Malayali people. [3] Modern Kerala society took shape owing to migrations from different parts of India and abroad throughout Classical Antiquity ...
Koottukari: Vegetables like banana or yam cooked with chickpeas, coconut and black pepper. [21] Erissery: A thick curry made from pumpkin, black-eyed peas and coconut. [22] [23] Pachadi: Sour curry made of curd and usually cucumber or sliced ash gourd cooked in coconut ground with mustard seeds and seasoned with sautéed mustard seeds and curry ...
A koothumadam is a separate 42-foot-long stage on which Tholpavakoothu is performed. The stage has a screen, a piece of white cloth, behind which the puppets are held. The lighting is provided by 21 lamps lit in coconut halves or earthen lamps placed behind the puppets, causing their shadows to fall on the screen.