A coastal land where lakes and backwaters abound. It is beautiful and green with plantations of cardamom, cinnamon,
cloves and pepper. Kerala has thick forests, which are homes to wild elephants, boars, snakes and a variety of wild life.
The famous Periyar Sanctuary is found here. The backwaters are teeming with seafood a lot of which is canned and
exported.Tropical fruits like mangoes, bananas, and jackfruit are plentiful. Coconut palms are dotted all along
the coast and lakes.The Kerala cuisine is incomplete without the use of fresh coconut and coconut oil. The most popular
festival celebrated is Onam. Tourists flock from all over to watch the boat races held. Ladies decorate their doorsteps
with colorful rangoli patterns made with fresh flower petals. They are very literate people with a simple dress mode.
1/4 tspn Turmeric powder
2 Raw bananas
1/2 kg Yam
1 cup Peas
50 gms Beans
8-10 Curry leaves
1 cup Buttermilk
5 tblspns Oil
1 Coconut (grated)
6 Green chillies
1 tspn Cumin seeds
1/4 tspn Peppercorns
Cut all vegetables into 2 cms pieces. Cook in water with turmeric pwd. Drain excess water. Mix ground masala
and butter milk. Simmer on low heat. Add coconut oil and curry leaves. Serve hot. Note: P.S. The Pongal is soft and not like a paste.
MALABAR FISH CURRY
250 gms Shell Fish (or any other fish) 1 cup Coconut milk (!/2
a cup grated coconutwith1 cup warm water Strained through
a muslin cloth)
Roast and grind
2 tblspns Coconut grated
1 tspn Aniseed
1/2 tspn Fenugreek seeds
1 chopped Onion
Roast in 1 tblspn oil and grind together.
Clean and cut fish into big slices. Add 4 Tblspns oil in a pan and fry ginger garlic paste. Add water,
coriander powder, turmeric powder and salt. Boil for a minute, and add fish. Cook till almost done. Add
tamarind pulp and simmer. Add coconut milk and paste. Add curry leaves and serve hot.