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 ...
Coconut trees are generally spaced 9 m (30 ft) apart, allowing a density of 100–160 coconut trees per hectare. A standard tree bears around 50–80 nuts a year, and average earnings in Vanuatu (1999) were US$ 0.20 per kg (one kg equals 8 nuts)—so a farmer could earn approximately US$120 to US$320 yearly for each planted hectare.
Kozhukatta (Malayalam: കൊഴുക്കട്ട), Kozhukkattai (Tamil: கொழுகட்டை) or Kudumu (Telugu: కుడుము) is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukatta, although usually sweet, can sometimes be stuffed with a savory filling.
Coconut milk is used in some dishes, and coconut oil is used for frying. There are variations in the menu depending on the place. Although the custom is to use traditional and seasonal vegetables indigenous to Kerala or the Southwest Coast of India, it has become common practice to include vegetables such as carrots, pineapples, and beans in ...
[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. 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 ...
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.
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 ...