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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.
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Spicy. Ground chana dal and urad dal, deep fried flattened disk, masala, sprinkle with red chili powder on top. Daal Dhokli: Daal Dhokli is widely cooked and eaten all over Rajasthan and Gujarat. Very small dumplings of wheat flour are cooked along with green gram or pegeon dal and whole red chili and red mustard is used as tempering ...
Sadya items. Clockwise from top: paayasam (in mug), bittergourd thoran, aviyal, kaalan, lime pickle, saambaar, buttermilk, boiled rice in center. Rice: It is the main item in a sadya. It is always the Kerala red rice (semi-polished parboiled brown [15] [18]) which is used for the sadya. Kerala matta rice is sometimes used. [19]
South Indian cuisine, also known as Dravidian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states.
Starchy food like Rice and tapioca forms the major part of Kerala's staple food. [120] Having been a major region of spice cultivation and trade for thousands of years, the spices like black pepper, cardamom, clove, ginger, cumin and cinnamon finds extensive use in Kerala cuisine.
Avial (Malayalam: അവിയല്, pronounced ) is an Indian dish with origins in the state of Kerala of India. [1] It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves.
Malabar matthi curry, also known as fish curry, is a traditional Kerala dish.It is usually prepared with fish semi-stewed in a Kerala-style sauce that typically includes a blend of spices and assorted vegetables, such as okra or onions.
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