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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.
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] Parippu: A thick curry lentil dish. Sambar: A thick gravy made of lentils, tamarind, vegetables like drumsticks, tomato, yam etc., and flavored with asafoetida.
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
Kerala sauce made from a mixture of spices consisting of roasted coconut, coriander seeds, tamarind water, dried red chili and fenugreek. Vegetarian Thengai sadam: a coconut rice dish: Vegetarian: Breakfast dish Uttapam Tamil Nadu: Rice pancake/hopper with a topping of onions / tomatoes / coconut: Vegetarian: Breakfast dish Vada: Savory donut ...
Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon
Thalassery biryani prepared Aleesa (അലീസ), a sweet Ramadan dish that fuses Arabian and Malabar cuisine; in the past, Malabari people introduced this dish even to Karachi, now in Pakistan
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Achappam are made using patterned irons or molds to give the characteristic size, shape, and surface impression. [7] The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal.