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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 ...
Boiled rice (koolu) is a staple food of the Kodavas for lunch and dinner. Coconut, jackfruit, plantain, mango, and other fruits and vegetables are widely used. Ghee is used in well-to-do families and on festive occasions. Rice in the form of Kanji or Koolu was served at meals along with curries and other additional dishes during olden days.
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.
KERAFED (Malayalam: കേരാഫെഡ്) is the top-level co-operative federation of coconut farmers in the southern Indian state of Kerala. KERAFED is also a producer and marketer of products based on coconut. It is the third largest producer of coconut oil in India. [citation needed] [1]
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.
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]
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 coconut tree (Cocos nucifera) is a member of the palm tree family and the only living species of the genus Cocos. [1] The term "coconut" (or the archaic "cocoanut") [2] can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut.