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Articles |
Kerala is known as the 'Land of Spices'. Even the Kerala cuisine is known for its spicy and hot food. The cuisine of Kerala is linked in all its richness to the history, geography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes. Cooking in Kerala is all about discoveries, aromas and colours. Coconuts grow in abundance in Kerala and consequently grated coconut and coconut milk are widely used in dishes and curries.Kerala's long coastline and strong fishing industry has contributed to many fish based delicacies.The staple food for the people of Kerala is rice. Many people in Kerala prefer parboiled rice. |
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aebm×bpsS ap{ZIsf ]Ip¯pshbv¡pt¼mÄ tIcf¯nsâ kz´w cpNn sshhn[y§Ä HcScmbv \nð¡póp. tKm{X¯nsâ hwi¯nsâ tZi¯nsâ Ime¯nsâ cpNn amä§Ä.
kmaqlyhyhØnXnbnð \ne\nóncpó D¨\oNXz§Ä tIcf¯nsâ hn`hkar²ntbbpw _m[n¨ncpóp. AXpsImïp Xsó \manódnbpó ]e cpNnIfpw Nne {]tXyIXIfpsS ASnØm\¯nð NnecptSXv am{Xambn amdn.
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'Kanji'; a kind of rice porridge is also popular. Tapioca, called 'kappa' in Kerala is another popular item.Traditionally, food in Kerala is served on a banana leaf. Almost every dish prepared in Kerala has coconut and spices to flavour the local cuisine giving it a sharp pungency that is heightened with the use of tamarind. |
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Fót¯bpw t]mse ]ctZin ISópIbähpw B[n]Xyw
Øm]n¡epsams¡ cpNnbdnhpIfnð ImWmw. A¯cw Nne cpNnbdnhp
Ifnte¡v ; |
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Xmfpw XItcw ap½mkw
Nt¡w amt§w ap½mkw
tNt\w IqÀt¡w ap½mkw
A§t\w C§t\w ap½mkw
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(Kanji) |
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(ap½mkw = aqópamkw) |
Coconut gives it richness, absorbing some of the tongue - teasing, pepper-hot flavours.The crunchy pappadam, banana and jackfruit chips, lip-smacking chutneys and pickles make the food even more interesting. Kerala cooking uses coconut oil exclusively. Tender coconut water is a refreshing, nutritious thirst quencher.
Kerala cuisine offers many delicious vegetarian dishes that are relatively unknown outside the state. These include 'puttu' (a cylindrical dish made of rice powder and grated coconut) and 'Kadala' (a curry made of channa), 'Idli' (fluffy rice pancakes) and sambar, dosa and coconut chutney, 'Idiyappam' (string hoppers, also known as 'Noolputtu'), Paal-Appam,a circular fluffy,' crisp-edged pancake made of rice flour fermented with a small amount of toddy and vegetable stew, 'Pathiri (sort of rice - pancake usually paired with meat curry)and 'Parotta' (a layered flatbread). |
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ssPhhyhØnXntbmSv tNÀóp\nóncpó aebmfnbpsS cpNnbpsS ]mTmcw`w C§s\bmbncpóp.
Hcp hÀjs¯ \membn]Ip¯v Hmtcm ]¦n\pw AXmXp Imes¯ {]IrXnbpambn _Ôs¸« `£y{Iaw. Fómð Ime{ItaW Cu ssPh`£y FôphSn AcpsImXp§nt¸mbt¸mÄ ]Icw shbv¡m³ \mw Isï¯nbXv B[p\nIXbpsS Sn³ ^pUpIfmbncpóp. |
Traditional Travancore cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India-plantains, bitter-gourd (paavaykka), taro (chena), colocasia (chembu), Ashgourd (kumbalanga) etc. |
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\m¡nebnð \mepwIq«n Fó aebmfn hg¡w
\ndkar²amb Hcp ImgvNbmbncpóp;
\ndkt´mj¯nsâ NnÓambncpóp;
\ndhbdnsâ ]qÀ®Xbmbncpóp.
F´mbncpóp Cu \mepIq«§Ä?
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Kerala is known for its traditional vegetarian meal or 'Sadya' served with a host of side dishes. The sadya is complemented by a 'Payasam' - a preparation of milk, coconut extract, sugar, cashews, dry grapes etc. Payasams can be made with many base constituents including palpayasam (rice), AdaPayasam (with Ada, a flat form of rice), Banana, dal etc.
So if you are planning to travel to Kerala, don't miss out on the opportunity to savour the cuisine of Kerala.
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I«nss¯cv tNÀ¯pïm¡pó Imf³ XsóbmWv C¡q«¯nð Hóma³. tN\/t\{´¡mbbpw ssXcpw tX§bpw IpcpapfIpw B[n]Xyw Øm]n-------¡pó Imf\nð ssXcn\mWv {]YaKW\.C¡q«cnð cïma³ Hcp ]mhw BWv.
cpNnbpsS Xncnadnbnð a²yØ\mbn F¯pó aebmfnbpsS Hme³. Ip¼f§/Cfh³/a¯§ (NnebnS§fnð h³]bdpw ) ]¨apfIpw Idnth¸nebpw tNÀ¯v thhn¨v tX§m¸mð Hgn¨v ]¨shfns¨® XqInsbSp¡pó Hme³ tX§m¸mensâ [mcmfn¯w ImcWamWv ]mhw Fó klXm]w t\SnbXv. kZyh«¯nð Hcp cpNnbnð \nóv asämónte¡v IS¡pw ap³]v Hme³ sXm«v \m¡nð shbv¡póXv
]pXnb cpNnsb hcthð¡m\pÅ X¿msdSp¸mWs{X |
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FcntÈcn Fó aqóma³ Hcp Fcns]mcn cpNn¡v DSabmWv. FcntÈcn amlmßyw ASp¡fbdnhpIfnð hfsc hepXmWv. |
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aebmfn ho«½bpsS a¬N«nbnð GsX¦nepw Hcp Xcw’ FcntÈcnbnð HXp¡m\mhnñ. PocI¯nsâbpw DÅnbptSbpw Idnth¸nebptSbpw kwbpà]n´pWtbmsS F´nt\bpw (a¯§apXð N¡ hsc ) FcntÈcn Fó cpNnbnte¡m¡m³ aebmf¯n\dnbmw.
Cu aqópIq«¯nepw aebmf¯nsâ þ tIcf¯nsâ ssIs¿m¸mb \mfntIc¯nsâ ap³Xq¡w {it²bamWv.
\memas\ \memwXc¡mc\m¡tñ , CXnsñ¦nð aebmfn¡v ]nsó Ft´mWw ? D{XmS\mfnð hdN«nbnð InSóv ]pfIw sImÅpó Dt¸cn (G¯¡ hdp¯Xv ) XsóbmWXv.
\mepw Iq«n Fó {]tbmKw hn`h§sf Bkv]Zam¡nbñ. ]pfn, a[pcw, Fcnhv, D¸v Fón§s\ cpNnIsf kw_Ôn¨msWóv HcpaXw \ne\nð¡pópïv. (Imf³ = ]pfn, Hme³ = sNdpa[pcw , FcntÈcn = Fcnhv , Dt¸cn = D¸v . )
AtXkabw aebmf¯nð CebS¡nhmgpó km¼mdpw ckhpw \½ptSXñ. Xangv ISóv aebmf¯nse¯nbXmWv C¡q«À. ]t£, B[n]Xyw Øm]n¨ Cubn\§Ä Cóv ]ctZin FóXnt\¡mÄ kztZin FómWdnbs¸SpóXv. ]elmc§fpsS Imcy¯nepw Cu ISóp Ibäw ImWmw. CUvenbpw, tZmibpw \qe¸hpw (CSnb¸w) hnhn[ kwkvImc k¼À¡§fneqsS ChnsS F¯ns¸«hbmWv. Fómð ]p«v \½psS kz´w ]elmcamsWóXnð XÀ¡anñ.
]ctZin ckw ChnsSsb¯pw ap³t] Nne kam\XItfmsS tIcf¯nð \nehnepïmbncpóp. Fómð B`nPmXyw IpdªpshóXn\mð ]´nIfnð \nópw ]n´Ås¸SpIbmbncpóp. Nne BZnhmkn tKm{X hn`mK¡mÀ¡nSbnð acpómbn Rïns\ ckw sh¨v Ign¡pópïv. sX¡³ tIcf¯nð Nne {Kma{]tZi§fnð Cópw ckw iq{Z¸pfn, ]pfnshÅw Fó t]cpIfnemWv Adnbs¸SpóXv. C§s\ ]n³XÅs¸«hbnð Nne Ce cpNnIfpw s]Spóp. H«\h[n Ce¡dn¡q«pIfpÅ ChnsS kZyh«§fnð Ch sImïphcm¯Xv ap³]p kqNn¸n¨ B`nPmXy¡pdhpsImïWs{X ! Ce¡dnIÄ
]ntóm¡¡mcmsW¦nð hmgbne kZybnð Csñ¦ntem ? AXpsImïv hmgbne BVy\mImw ! ! !
hÀ® þ hn`mKobXbpsS \mfpIfnð ASnbmf kwkvIrXnbptSXp am{Xamb \ñ cpNnIsf
]nsó \mw hfÀót¸mÄ a\:]qÀhw AcpsImXp¡n shbv¡pIbmbncpóp. |
