Happy Vishu !Happy Baishaki !Happy Bihu ! Puttāṇṭu vāḻttukkaḷ ! Happy Ugadi ! My last few posts have been about food related to Vishu celebrations. For the people of Kerala Vishu is the new year according to the traditional calendar – Kollavarsham. It is the year 1193 (2018 CE) according to this calendar. Just to …
Koottu Curry is an important part of the Kerala Sadya Menu. It Vegetables and black chickpeas and cooked and mixed together with coconut and spices. A spiced roasted coconut seasoning adds the final touch.
Kanji is a porridge made with rice and served with a one or more sides. Vishu Kanji is a special version made for Vishu – the Malayali New year. This is the sweet version of the dish in which cooked beans and rice are flavored with coconut milk and spices and sweetened with a little jaggery.
Nei Payasam is a cherished offering of Kerala temples. The gods love Nei Paysasam , so do the devotees, the non religious folks and even the atheists. Rice, ghee, and jaggery are the three main ingredients. These 3 blend together to create such incredible flavors that often times no other flavoring are needed !
Palada is a milk based kheer made with fresh rice noodles or ada . This is a gluten free dessert that is in a semi liquid form. The noodles are prepackaged or sometimes freshly made. The sweetened thick with bits of soft melt in the mouth ada is the perfect end to a traditional Kerala feast. Drink up the liquid and savor the ada by itself or mix it all up and enjoy by the spoonfuls !