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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.
Traditional Kerala Sadya. Sadya (Malayalam: സദ്യ), also spelt as sadhya, is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf as lunch. [1]
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Pidiyum Kozhiyum is a traditional food item of St. Thomas Christians in Kerala. It is a kind of dish which can be both used in Breakfast or Dinner. Term 'Pidi' stands for a whitish semi-liquid dish with small boiled balls of finely powdered rice. Term 'Kozhi' in 'Pidiyum Kozhiyum' stands for chicken curry, which is prepared with traditional ...
Kerala (English: / ˈ k ɛr ə l ə / ⓘ / KERR-ə-lə; Malayalam: [keːɾɐɭɐm] ⓘ), is a state on the Malabar Coast of India. [16] It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South Canara, and Travancore.
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.
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.
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.