Search results
Results from the WOW.Com Content Network
The stated purpose of Supplyco was to regulate the rise in prices of essential commodities in the open market. Under the Government programme of market intervention, pulses and spices are purchased and sold to consumers at subsidised prices fixed by the government. The Government of Kerala aids this operation by giving grants every year.
Vattavada is known as the market of Kerala, because they are in front of vegetable producing. Vattavada is famous for its wide variety of crops which is not seen on the other parts of Kerala, which includes varieties of apples, oranges, strawberries, guavas, pears, blackberries, plums, gooseberries, canistels, peaches and passion fruits, etc. Vattavada was also famous for cultivating wheat.
The value and production of individual crops varies substantially from year to year as prices fluctuate on the world and country markets and weather and other factors influence production. This list includes the top 50 most valuable crops and livestock products but does not necessarily include the top 50 most heavily produced crops and ...
Southern Kerala-style traditional thoran made with cheera leaves, grated coconut, chilies and other ingredients. Kerala yardlong bean thoran. Thoran (Malayalam: തോരൻ, pronounced ; or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala. [1]
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.
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.
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.
a layered kerala parotta made with maida and dalda. Vegetarian Paruppu sadam: Daal rice: Payasam: Rice dessert. Rice, milk. Vegetarian Pesarattu: Dosa (pancake or crepe) of Andhra Pradesh made from moong dal (lentils), grains and spice batter. Vegetarian Pongal: Pulao: Vegetarian: Breakfast dish Poriyal: Side dish for rice prepared from one or ...