kerala spicy foods

SADHYA

The main dish is plain boiled rice, served along with other dishes collectively called Kootan (കൂട്ടാന്‍) which include curries like parippu, sambar, rasam, pulisseri and others like kaalan, avial, thoran, olan, pachadi, pichadi, koottukari, erissery, mango pickle, pulinji, naranga achaar (lime pickle), as well as papadam, plantain chips, sharkara upperi, banana, plain curd and buttermilk.

PUTTU AND KADALA CURRY

Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut.

APPAM WITH STEW

Ingredients in a stew can include any combination of vegetables (suchas carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. 

KAPPA AND FISH CURRY

Remove the skin and cut the tapioca into small pieces. Place the pieces in a pressure cooker. Pour sufficient water and cook well. When it is cooked, drain the excess water. Now add salt and curry leaves. To this, add the coconut paste made by grinding grated coconut, turmeric powder and cumin seeds. Stir well. Pour a little oil and cover the vessel. Cook for some more time. Now you may mix the contents well and to this add two teaspoons of coconut oil.

BANANA CHIPS

Banana chips are dried, generally crispy slices of bananas (fruits of herbaceous plants of the genus Musa of the soft, sweet "dessert banana" variety). They can be covered with sugar or honey and have a sweet taste, or are more commonly fried in oil and spices and have a salty or spicy taste.

AVIAL

 Avial is a dish which is originated from Tamil Nadu with the references in Sangam poems and coconut was added in the 7th century (which was brought in from the island countries in the subcontinent) and is common in Kerala and Tamil Nadu. It is a thick mixture of 13 vegetables as recommended by the Sitha Rishis of western ghats and coconut, seasoned with coconut oil and curry leaves. 

PALADA PAYASAM

Payasam prepared with palada  is common sweet delicacy prepared in almost all Kerala households during festival of Onam and many other occasions. There are many variations of it, however, this easy south Indian Kerala food recipe uses only basic ingredients like rice ada, milk, sugar and ghee to make best palada payasam.