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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 ...
Traditional rural sports, like grabbing a coconut from the hands of a group of 8–10 people (thenge porata), throwing a stone the size of a cricket ball at a coconut from a distance of 10–15 paces (thenge eed), lifting a stone ball of 30–40 cm lying at one's feet and throwing it backwards over the shoulders, etc., are now conducted in ...
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.
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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.
For example, the pickles are served on the top left corner and the banana in the bottom left corner, which helps the waiters to easily identify and decide on offering additional servings. The most common ingredients in all the dishes are coconut as it is abundant in Kerala. Coconut milk is used in some dishes, and coconut oil is used for frying.