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Muslim cuisine or Mappila cuisine is a blend of traditional Kerala, Persian, Arab, Portuguese and Western food culture. [10] This confluence of culinary cultures is best seen in the preparation of most dishes. [10]
The dishes are served in different spots on the banana leaf. [10] 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.
Olan (dish) Light and subtle-flavored Kerala dish prepared from white gourd, ash-gourd or black-eyed peas, coconut milk and ginger seasoned with coconut oil. Vegetarian Pachadi: Side dish made with yoghurt, coconut, ginger and curry leaves and seasoned with mustard. Vegetarian: accompaniment Paniyaram, Paddu, Gunthapangnalu
The main difference between Thalassery biryani and other biryanis is that it uses only Khaima/Jeerakasala rice—a short-grain, thin rice which is also called biryani rice in Kerala. The dish does not use basmati rice. Biryani is an exotic dish of Mughal origin, but this variant is an indigenous recipe of Malabar. It is a symbol of the cultural ...
In most Kerala households, a typical meal consists of rice served along with vegetables and fish or meat dishes. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, parotta and pathiri served with sambar, coconut chutney, mutta curry (egg curry), kadala (chickpea) curry, green peas, chicken curry, beef curry ...
Map of South India. 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.
Malabar matthi curry, also known as fish curry, is a traditional Kerala dish.It is usually prepared with fish semi-stewed in a Kerala-style sauce that typically includes a blend of spices and assorted vegetables, such as okra or onions.
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