1. It is a staple in Indonesia, Korea, China, Japan, Malaysia, Bangladesh, India, Pakistan, Vietnam, Thailand, Myanmar, Philippines, and numerous other Latin American and Asian countries. It is also used as a main ingredient in many dishes. .....
2. Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment. .....
3. Dal or pappu or paripu is a dried pulse (lentil, pea or various types of bean) which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in s .....
4. Avial is a dish that is common in Kerala as well as Tamil cuisine and Udupi cuisine. It is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. .....
5. Kaalan is a Keralite dish (south India) made of yogurt, coconut and one vegetable like nendran plantain or a tuber like yam. It is very thick and more sour than Aviyal.
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6. Pachadi refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian achaar.It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used viz. peel of ridged gourd known .....
7. Kichadi is a Malayali dish (south India) made of curd and cucumber in raw or cooked form. Kichadi is often served as part of the Sadhya. Kichadi has no relation with the NorthIndian dish Khichdi. .....
8. Poduthol is a South Indian North Malabar side dish. It is generally had with cooked rice during lunch and dinner. It is a customary dish in weddings and other ceremonies. .....
9. Thoran is a Keralite dish. This popular and common dish is usually prepared to be eaten along with steamed rice. It is usually served as part of the Sadhya along with other dishes. .....
10. Olan (pronounced [o?lan]) is a dish that is part of the Kerala cuisine of the state of Kerala in South India. It is prepared from white gourd, coconut milk and ginger seasoned with coconut oil. .....
11. Injipuli is a dark brown Keralite curry made of ginger, green chillies and jaggery. It is also a part of Tamil Nadu cuisine. It is also known as Puli inji in some parts of Kerala, South India. .....
12. Papadam, pronounced as poppadum is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips .....
13. Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk. The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, India, Sri Lanka and the Southern United States) where unrefrigerated fresh milk sours quickly, .....
14. Achaar, also known as South Asian pickles or Indian pickles, are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable p .....
15. Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, vinaigrette (vegetable oil and vinegar) is used as the pickling medium. .....
16. A banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost .....
17. Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. .....
18. Jaggery is a traditional uncentrifuged sugar consumed in Asia and Africa. It is a concentrated product of date, cane juice, or palm sap (see palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers. Jaggery is .....
19. Ada or Ela Ada, is a traditional Kerala delicacy, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast. It can be seen even in parts of Tamil Nadu as well. Grated coconut and rice flour are the two main ingredients. Its a snack made out of raw rice flour, sugar or jaggery and grated coconut. It is usually prepared on Onam.Poovada, is pr .....
20. The coconut tree (Cocos nucifera), is a member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut. The spelling cocoanut is an archaic form of the word. The term is derived from 16thcentury Portuguese and Spanish coco, meaning head or skull, from the three indentations on the coconut shel .....
21. Sadya is a variety of vegetarian dishes traditionally served on a banana leaf in Kerala, India. Sadya means banquet in Malayalam. It is a Hindu feast prepared mainly by men, especially when needed in large quantities, for weddings and other special events.During a traditional Sadya celebration people are seated crosslegged on mats. Food is eaten with the right hand, without cutlery. The fingers are cupped to form a ladle. A normal Sadya can have .....
22. Thalassery Biriyani dish blended with spices and chicken.As it is the only biriyani recipe in Kerala cuisine,it can also be called Kerala biriyani. The main difference between Thalassery biriyani and others is that it uses only Khaima/Jeerakasala rice .....
23. Fish is consumed as a food by many species, including humans. The word fish refers to both the animal and to the food prepared from it. In culinary and fishery contexts, the term fish also includes shellfish, such as molluscs, crustaceans and echinoderms. .....
24. Red meat in traditional culinary terminology is meat which is red when raw and not white when cooked. Red meat also includes the meat of most adult mammals. .....
25. Coconut milk is the liquid that comes from the grated meat of a brown coconut. The colour and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia. .....
26. Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore. .....
27. Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney.Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the wor .....
28. Idiyappamor string hoppers is a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed, also known as Nooputt (Noolputtu) in Kodava language. .....
29. Chapati is an unleavened flatbread (also known as roti) from Nepal, Bangladesh, India and Pakistan. It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa in countries such as Somalia but Somali flatbread is different from the Indian chapati and is more like a paratha, Kenya, Tanzania, and Uganda, with the laobing flatbread ser .....
30. A paratha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay. .....
31. The hot Rasam, served after a delectable array of sweets, is a tangy deviation from the symphony of tastes and is poured on another serving of rice. The famous British Mulligatawny Soup is said to have derived its flavour from Rasam. Rasam is a mixture of chilly and pepper corns powders boiled in diluted tamarind juice. The pulissery is seasoned buttermilk with turmeric powder and green chillies. Moru or plain sour buttermilk comes salted and wit .....
32. Banana chips are deepfried and/or dried slices of banana. They can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty and/or spicy taste. Variants of banana chips may be covered with chocolate instead. Usually, the chips are produced from underripe bananas, of which slices are deepfried in sunflower oil or coconut oil, which are then dried, and to which preservatives are added. These var .....
33. Jackfruit is one of the most loved fruits at my place, ranking second after mango. During season, both ripe and unripe fruit is used in many different dishes. The edible part of the fruit is called ghare(Konkani) or soLe(Kannada. Raw, but firm and fresh jackfruits, just out of the tree, are used for this. The fruit needs to be completely grown and have firm and thick flesh.We offer our clients mouthwatering jack fruit chips, which are packaged in .....
34. These tapioca chips are made by deep frying of thinly sliced tapioca in coconut oil and mixing it with various spices. These famous South Indian snacks are available in standard packing material to maintain their flavor and crispiness. Tapioca is widely consumed in the state of Kerala. It is either boiled or cooked with spices. Tapioca with fish curry (especially Sardine) is a delicacy Kerala is known for. Thinly sliced tapioca wafers, similar to .....
35. A sumptuous, mouthwatering delicacy, its a not to bemissed combination of Kappa and Meen curry. With natural flavours erupting out of it liberally, the fish curry is made with garlic paste, onions and red chillies and seasoned with mustard seeds and curry leaves. .....
