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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.
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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.
Grains of Pokkali Rice on the stalk Vechoor Pokkali padam,(rice fields)Vaikkom, Kerala, India. Pokkali (Malayalam: പൊക്കാളി) is a unique saline tolerant rice variety that is cultivated using extensive aquaculture in an organic way in the water-logged coastal regions, spread in about 5000 hectares area in Alappuzha, Kottayam, Thrissur and Ernakulam districts of Kerala in ...
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
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Olan (pronounced ) is a dish that is part of the Kerala cuisine of the state of Kerala in South India. [1] It is a light and subtle-flavored dish prepared from white gourd or ash-gourd, and black-eyed peas, coconut milk and ginger seasoned with coconut oil. [2] It is usually served as part of a Sadhya. [2]