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The high court of Kerala has banned mining within one km radius of bridges but the state government is permitting mining even within 500 meters of the bridge. Illegal sand mining has created about 800 pits on the Periyar river. In June 2015, the government of Kerala banned mining in six rivers of Kerala for a period of three years. [2]
Also called "Suguntalu", it is a popular food item in South Indian cuisines, and it is generally eaten as a breakfast, a side dish, or a snack. [ 1 ] [ 2 ] [ 3 ] The lentils ( mung beans ) and jaggery are cooked, ground to form the stuffing, formed into the size of a ping pong ball, to finally deep fry in coconut oil / any other oil.
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.
In Pakki style, the ghee rice is added to the fully cooked chicken-masala mix and then cooked by the dum process, whereas in Kacchi style the ghee rice is added to the half-cooked chicken and then cooked till it is fully cooked or the dum process is used. [49] Specially dressed chicken [D] is poured into the masala dish.
Kerala spicy fish curry Tamarind Andhra fish curry. Fish curries are also eaten in Sri Lanka [2] and other countries. The dish is also mass-produced, processed and packaged in cans and flexible pouches for consumer purchase. [3] [4]
The Central Travancore-style sadya is known to be the most disciplined and tradition-bound. [15] There is usually an order followed in serving the dishes, starting from the chips and pickles first. [ 10 ] [ 9 ] However, different styles and approaches to making and serving the dishes are adopted in various parts of Kerala depending on local ...
Avial is considered an essential part of the main meal in Kerala (oonu in Malayalam) and is also served as a delicacy in South India. Saying something is an avial is also a common phrase attributing that thing to being a mess. [2] Central Travancore has a slightly different variety of avial with its thin gravy whereas the classic avial is thick.
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