SECOND YEAR- KERALA

                 

KERALA

INTRODUCTION:

Kerala is the land of green magic. Kerala situated between the Western Ghats and the Arabian sea is home for Malayalee Christians, the namboodri Bhramins, Kerala Hindus and the Moplahs. Kerala has a beautiful coastline running along the coast line running along the western side.lush green paddy fields with small rivulets passing through and fro with its lifeline connected to the Arabian sea, peaceful backwater and coconut lagons, all of which has made it one of the most popular state of India. Before integration into Kerala state, the coastal land comprised of Cochin, Malabar and Travancore, ruled by the maharaja of Zamorin.

Christians localized themselves to Cochin, the Muslims to Malabar and the Hindus to Travancore. Each community has its distinct specialty and it is not difficult to localize a dish to the particular region.

CULINARY ASPECTS

Ingredients used:-

coconuts available in abundance and its rich oil is used to make rich aromatic gravies , delicately flavored stews , seasoned dry vegetable preparation , delectable sweets , Payasams and Pradamans.

Banana : Nethrakaya is a variety of banana that is used in making banana chips. It is also known as Nendram bananas

Tamarind : tamarind used as souring agent in many dishes.

Jackfruit: used in curry and seeds of jackfruit used in curries.

Fish tamarind ( cambodge)- this is a tarty fruit that is used as souring agent in malabari fish curry. It is also known as Malabar tamarind.

Drumstick : these are often stirfried or made into curries.

Parboiled rice: Keralites usually use parboiled rice, which is tastier and more nutritive in value.

Cardamom, pepper, nutmeg, tea, coffee, cloves, ginger, turmeric, yam, pineapple and cashew nuts are some of the other grown items here.

SYRIAN CHRISTIAN CUISINE:

            The influence of various cultures of traders visiting Kerala coasts for spices and the conversion to Christianity of the locals had an impact on the native food habits and slowly a distinct cuisine evolved amongst the natives of the community.

The Appam and the stew is a must for any occasion. Beef cutlets with salads. Chicken roast, ‘Erachi ularthiyathu’(beef), ‘Meen milagitathu’ (fish) and ‘Peera pattichthu”(fish) are some of the famous dishes. The Christians use coconut oil, mustard, curry leaves and coconut milk in most of the dishes. Local toddy is used to enhance the taste of ‘Aappam’. The daily diet has to include a fish gravy or dry fish along with a beef preparation taken with rice or ‘Aappams”.

MOPLAH CUISINE:

                        Moplah cuisine holds its origin to the numerous Arab traders, who used to visits Kerala, eventually got married to local ladies and paved way for moplah style of cooking. For the Moplah the lightly flavored Biryani- made of mutton, chicken, fish or eggs takes the pride of place. Mussels are the favorite in seafood.

The Arab influence is very visible in the rich meat curries and desserts.   ‘Pathiris”, a chapatti like bread made from rice flour or wheat flour is generally prepared for all meals. ‘patharis’ are also stuffed with fish, mutton, beef or chicken- fried or steamed and served. They retain form consuming pork. Desserts are mainly made from eggs, sugar and flour. Some popular desserts like ‘chattipathiri’, ‘mutta mala’, halwa’, ‘tharipola’. Etc are a must for festive occasion.

NAMBOODRI BRAHMIN CUISINE:

            Hindus in Kerala, other than the Namboodris, eat meat and fish as a matter of course. The Namboodris are strict vegetarians and usually involves themselves with the service of god. There is no use of onion and garlic is their food.

To be precise, serving a “Sadya” has its own rules. The narrow tip of the leaf should face the left & service starts from the bottom left half of the leaf on which the small yellow bananas is placed followed by jaggery coated bananas chips, banana chips and papadum. Then beginning from the top left half of the leaf are placed lime curry, mango pickle, injipuli , lime pickle, thoran, olan, aviyal, pachadi and kichadi. Only after these are placed, does the person begins to eat. Thereafter the rice is served at the bottom center. The sambar & kalan is poured in the rice. Then the meal is over, pradaman (dessert) is served. After dessert, rasam is taken with rice or drink straight. The meal ends with curd rice or buttermilk service to aid digestion.

                                                                                                                                         

 RELIGIOUS CUSTOMS AND EFFECTS OF FOOD:

“ONAM” the most popular festival falls in the month of August or September. At this time the harvest is over and the granaries are full. Peoples are happy and participate in the festivals. The famous boat race takes place in this time.

    “Vishu” falls in April- may, when the rains are just about to commence. It is offer of pooja to mother earth. The house elders organize a visual treat in the night with coconuts, vegetables, fruits cereals and ornaments- all arranged on a plantain leaf with photograph of Deities in the center. Everyone is supposed to see the “vishu kani” or the visual treat, the first thing in the morning.

 “Tiruvathira” in December –January is a festival of women. “trichur pooram” or the grand elephant march is an event worth watching.

The Moplah community celebrates Ramzan. All kinds of special dishes are made break the fast of Ramzan.

                

 During Christmas, the Christians also make all their meat delicacies and sweets.

FAMOUS PRODUCTS FROM KERALA:

1. APPAM : These are rice flour pancake, cooked on a special kadai.

2. UNNIAPPAM: It is rice flour product. A batter is made of rice flour, jaggery, mashed banana, and milk and then cooked.

3. UPPAMA: It is a savory vegetables and semolina pilaf

4. MEEN VEVICHATHU: Fish in very hot red chilli sauce, pickled for 3 days. As souring agent- kodampoli (fish tamarind) is used.

5. ERACHI OLARTHIATHU: It is a red meat (beef, lamb) curry made by boiling beef with spices till water almost evaporates, and then lightly fried with curry leaves and shallots.

6. THORAN: A vegetables usually made of shredded papaya.

7. PRATHAMAN:  A delicious pudding made by boiling mung dal with coconut milk, flavored with palm sugar and ginger powder, garnished with fried cashewnut, coconut flakes.

8. KALAN: Green plantain stewed in butter milk.

9. OLAN: Little square of ash gourd (winter melon) poached with lentil and yoghurt.

10. KOOTU: A dish made of different vegetables such as pumpkin, carrots, spinach etc with chana dal and coconut.

11. KONJU PAPPAS: Prawn cooked in coconut milk, soured by kodampoli.

12. MEEN MOILEE- Thick steak of fish (seer) cooked in coconut milk, flavored with curry leaves.

13. POOTU: A cereal dish made steaming the mixture of ground raw and parboiled rice with grated coconut in bamboo tube in upright position. It may be eaten with milk and small sweet banana.

14. KONJU PULAO: A prawn/ shrimp pilaf

15. PACHADIS: It is flavored and spiced yoghurt. It can be made with different kinds of vegetables such as okra, pumpkin etc.