What to Eat in Kerala
Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish.
1. Steamed rice
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.
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.
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 southern India, and with both rice and roti (wheatbased flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepal where Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
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.
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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