Karimeen pollichathu (pearl spot) is one of the "star" foods of Kerala, marinated pearl fish is wrapped in banana leaf and grilled resulting in one of the delicious fish delicacy of Kerala.
Banana leaves or vazhayila is important for this dish, We do not use aluminium foil, as the taste and flavor will be compromised. With vazhayila, we are making fish packets, the sauteed masala is spread on the fish and the plantian leaf is closed and tied with a string....and it is grilled on a tawa.
Malabari biriyani is a cultural embodiment and is reminiscent of foreign influences in Malabar; it is a reminder of the Mughal-Arab cultural influence in North Kerala due to the trade that lasted for many centuries before the 1900s and the emigration to the Middle East of locals from the 1970s onwards.The main difference between Thalassery biriyani and others is that it uses only Khaima/Jeerakasala rice—a short-grain, thin rice which is also called biriyani rice in Kerala.
Sadya Is The Traditional Vegetarian Feast Of Kerala. Usually Served As Lunch, It Consists Of Par Boiled Pink Rice, Side Dishes, Savouries, Pickles And Desserts Spread Out On A Plantain Leaf. Tradition Insists That The Tapering End Of The Leaf Points To The Left Of The Seated Guest. Rice Is Served On The Lower Half Of The Leaf.The feast begins with the serving of Parippu, a liquid curry made of small gram and ghee. The second course is Sambar, the famous South Indian vegetable stew in which any available combination of vegetables is boiled in a gravy of crushed lentils, onions, chillies, coriander and turmeric and with a pinch of asafoetida.Some of the other important side dishes include Thoran, and Olan. Thoran can be minced string beans, cabbage, radish or grams, mixed with grated coconut and sautèed with a dash of red chillies and turmeric powder. Olan is a bland dish of pumpkin and red grams cooked in thin gravy of coconut milk
‘Kappayum Meenum’ – a true Keralite affair between the Cassava Root and the red hot (not too spicy) Fish Curry!
The textures and combined flavors are deeply comforting. The soft but ‘al dente’ Tapioca preparation, smothered in a coconut gravy and spiced sournessprovided by the deep red curry. Need I say more?
Puttum Pazhavum – Puttu is a very popular steamed dish in Kerala cuisine. Puttu goes well with kadala curry (curried black chickpeas), cherupayaru thoran, pappadam … Here’s a quick meal of puttu with well ripe bananas and sugar