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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.
The Mughlai cuisine had a significant influence upon Malabar recipes. Mughali recipes including biryani, kebab and naan spread throughout India. [41] The ingredients included rice, maida, wheat and there was extensive use of ghee (clarified butter) and oils for preparation. Sweet delicacies were made from jaggery (unrefined sugar).
South Indian cuisine, also known as Dravidian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states.
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Kanji is a rice water based dish traditionally prepared in Indian states like Orissa, Andhra Pradesh, Tamil Nadu and Kerala. Depending on how it is prepared, it is eaten with soup or curry . It is one of the Chappan Bhog (56 food items also known as Mahaprasad ) offered to the Hindu god Jagannath of Puri as part of the last meal of the day ...
Avial (Malayalam: അവിയല്, pronounced ) is an Indian dish with origins in the state of Kerala of India. [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.
Ada (Malayalam: അട), Ela Ada, Patholi, Genasele, or Yelaiyappam [1] is an Indian sweet and traditional Kerala, Karnataka and Konkan delicacy.It can be seen even in parts of Tamil Nadu as well, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast.
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