Pachakam culinary from Kerala
The cuisine of Kerala is linked in all its richness to the history, geography and culture of the land. Most of the non-vegetarian dishes are spicy.Pachakam is a Malayalam word that means cooking food or meal.
Kerala is known for its traditional sadhyas, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf. There is a difference in the servings from the sothern part to the northern end.
The south Kerala dishes are spiced up with garlic whereas in North Kerala garlic is generally avoided in all vegetarian dishes. Traditional food items include sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam , kappa (tapioca), puttu (steam cake), and puzhukku. Coconut is an essential ingredient in most of the food items and is liberally used.
The culinary skills of the different communities of Kerala make the dishes distinct in taste and in variety. Almost every dish that is prepared in the Kerala style has coconut and spices added to it. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, etc. Spices are used in Kerala to tone up the system the way wines aid the digestion of Western cuisine.The vegetarian food includes sambar, rasam, olan, kaalan, pachadi, kichadi, aviyal, thoran, etc.
Biryani, a Mughal dish, was popularised by the Keyi family in Kerala. Biryani is a dish of rice cooked along with meat, onions, chillies and other spices. Meen pollichathu and fish molee are seafood delicacies.The main food item is served with rice and at the end of each meal the dessert, payasam, is served. Payasam is prepared from milk, coconut extract, sugar, cashews, dry grapes, etc. Paal payasam is the speciality.The Kerala porotta is a flatbread that is served with both vegetarian and non-vegetarian dishes.
A typical Kerala breakfast may be puttu, which is rice powder and grated coconut steam cooked together, idli and sambar, dosa and chutney, idiyappam (string hoppers - also known as Noolputtu), or appama, a kind of pancake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape, edged with a crisp lacy frill. It is eaten with chicken or vegetable stew.
Kerala cuisine also has a variety of pickles and chutneys, and crunchy pappadums, banana chips, jackfruit chips, kozhalappam, achappam, cheeda, and churuttu.Kanji (rice congee) and payaru (mung bean), kappa (tapioca) and fish curry are traditional favourites of Keralites.
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