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If your tongue is waiting to enjoy the authentic and tradition taste of Kerala food, then frankly we would say that there are no shortcuts or easy tips to make your Kerala Recipe an exceptional one and thereby leave an everlasting flavor in the eater’s tongue. Kerala curry recipes are not just good by itself, its ingredients are just special and carefully selected in specified measures to create these unique tastes. Mustard seeds, slices of green chilies, a thin film of coconut oil, tamarind, coconut milk, curry leaves or grates of coconut are some of the easiest ways to spot out a Kerala dish. Each dish is special for various reasons and primarily for its element of healthy eating practices. Ingredients of Kerala recipes, especially the use of spices is not just for creating taste. Every spice used has a purpose to serve either as a preservative or an antiseptic. Though spicy, these characteristics of Kerala food make it healthy and very special.
The Malabar Taste
The Malabar region covering the Northern Kerala follows a cooking style with chilies, saffron, milk, yoghurt, cottage cheese and ghee as the active ingredients. Taste of Malabar has very close association with the Muslim community eating habits of the region. Malabar has an exquisite range of non-vegetarian dishes such as 'Pathiri' - rice-based pancake, accompanied by meat curry as a side-dish. ‘Porotta’ - layered flat bread believed to have migrated to Kerala from its South-East Asia menu. The most popular dish of Malabar is the Biriyani - a meat and masala mix in Basmati or thin rice served with pickles, pappads and a yogurt salad. Though commonly known as a 'malabari dish', Biriyani has its roots from the Arab countries with which Malabar has a thick bond of continuing relationship. Sea food dishes from northern Kerala are also quiet popular.
The Taste of Kochi
Kochi's taste geography is comparatively smaller than Malabar and Travancore still has a high regard for its sea-food dishes, eg. The Kerala recipes netholy fry which is less hot and spicy compared to other Travancore dishes. This taste belt covers the two districts of Kerala namely, Ernakulam and Trissur. The choice of people inclined to fast food options are increasing daily due to Kochi's metro lifestyle; still the traditional Kerala Recipe holds the upper hand. Dishes made of Prawns (chemeen) and squid are very popular in Ernakulam, while Trissur is famous for its vegetarian dishes like 'Mambazha Puliserry' and other ethnic sweet dishes. Anglo Indian dishes like the Kerala Christmas Dark Fruit Cake is a very popular sweet dish of region.
The Travancore Taste
Authentic Travancore menu includes an array of vegetarian dishes cooked with many fruits and vegetables which commonly find no place in recipes elsewhere in India. Some of these are plantains or raw/ ripe bananas, bitter gourd, taro, Colocasia, Ash gourd, Jackfruit etc. The minority Syrian Christian Community plays a major role in delivering unique recipes, predominantly non-vegetarian dishes rich in garlic. A few popular central Travancore dishes are Stew(s) made with chicken/duck/ mutton or beef, potatoes and onions simmered gently in a creamy white sauce flavored with black pepper, cinnamon, cloves, green chilies, lime juice, shallots and coconut milk. The other dishes are piralen (chicken stir-fries), meat thoran (dry curry with shredded coconut), fiery vindaloos, sardine and duck curries, and fish molee (spicy stewed fish served in a sweet suace). These curries are often eaten with Appam (rice flour pancakes which have soft, thick white spongy centres and thin golden crisp lace like edge made with tender coconut water or local wine toddy). Meen Mulakarachathu in fiery red chilly sauce is also another favorite item and makes a perfect combo with Kappa (tapioca). Beef/ Lamb olarthiyathu is also a very hot, dry and spicy favorite cooked with roasted cirruabder seeds, red chilies, cloves, onions, cummins garlic, ginger, fried coconut chips and a little splash vinegar with reduced water until dried up and served with sliced shallots and aromatic curry or mint leaves. All these with a vegetable thoran, and a yogurt curry makes an ideal and rich Kerala Meals. Any Travancore non-vegetarian feast meal is not complete without any of these.
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