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| Kerala Festivals | Kerala Ritual Arts | Kerala Performing Arts | Kerala Martial Arts | Kerala Cuisines |
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Coconuts in Kerala are used extensively in the delicious cuisine of this state. The juice of the tender coconut is drunk fresh, the soft flesh of the tender coconut is eaten raw, and the mature flesh is grated and added to curries or added as garnishing in either fresh or fried form. Coconut oil is extracted from the dry flesh of the coconut and is used for cooking. The distinctive taste of coconut oil adds a special touch to the cuisine of Kerala. The dried and desiccated flesh of the coconut, called copra, is stored for use in cookery and as offerings in temples. A favourite drink made in Kerala is toddy or fermented palm wine, which is extracted from the coconut palm. Coconuts in Kerala are essential for the preparation of favourite dishes such as coconut chutney, avial (mixed vegetable curry) and fish moilee. A true Malayalee cannot imagine what life would be like without coconuts in Kerala. You can taste the delicious cuisine of Kerala, of which coconut is an essential element, on tours of Kerala, with Kerala Backwater. |
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Sadya means banquet in Malayalam (the language spoken in Kerala, India).
A Sadya is a big feast associated with a special occasion, such as a marriage, birthday, childbirth etc. A Sadya is traditionally a vegetarian meal served on a plantain or banana leaf; people eat sitting cross-legged on the floor.Sadhya can have up to 24 dishes served in it.
There is a specific place for each item on the plantain leaf. There are variations in the menu according to the place and the religion. Some communities include non-vegetarian dishes in the sadya. Although custom was to use traditional and seasonal vegetables, it has become common practice to include vegetables such as carrots, pineapples, beans in the dishes. Onion and garlic are not typically used in the sadya.The sadya is usually served as lunch. All the dishes are served on the plantain leaf |
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