Kerala-Non Vegetarian Dishes
Spices have the most critical role in making any dish tasteful and same is the role played by spices in making the Kerala cuisine most delicious. Spices that are used in making any of the Kerala dishes hand licking include cinnamon, ginger, cloves, cumin seeds, turmeric, cardamom, green and red peppers, garlic, coriander etc. The history of Kerala has been versatile. This is the reason the cuisine of Kerala has acquired a touch of various cultures like use of fresh herbs like fresh coriander, mint and curry leaves to provide freshness to the food. Any kind of Kerala food whether it be vegetarian or non-vegetarian is always served with various sauces made form Tamarind and lime and this is most famous in the Northern part of Malabar.
Kerala has people from Hindu community who live on vegetarian food while the people from other communities like Muslims and Christians prefer to eat non-vegetarian food. Since Kerala has large volume of backwaters it is rich in sea food that includes fish, prawns etc. The other non-vegetarian food includes the poultry products like meat.One of the food ingredients, majorly used in almost every dish of Kerala is Coconut. It is used in the gravies prepared for both vegetarian and non-vegetarian dishes. Coconut is found in abundance in Kerala. The major food that is accompanied with Kerala non-vegetarian dishes is Rice and is most preferable by the people of Kerala. Rice is also majorly grown in parts of Kerala.
Since Kerala is located along the coastline so Kerala has abundant of seafood and other river based foods. Fish is the main non-vegetarian food eaten by the people of Kerala. Food in Kerala earlier did not include food items prepared from wheat but at present chapattis and Parattas are becoming popular among the people of Kerala.
The food is served in a very peculiar manner and the method of serving the food in Kerala is termed as Sadya. It is served on plantain leafs. The leaf is placed in a particular manner before the food is served on it; such that leaves' narrow end is placed on the left hand side. The process of serving the food starts from the lower left end of the leaf that majorly starts with placing the small yellow banana. Then next item placed are the banana chips that are covered with Jaggery along with the Pappad. The upper half of the leaf is served with lime curry, tamarind and ginger curry, Thoran that is prepared by mixing dried vegetables with coconut, avival that is made of vegetables cooked in the coconut based gravy, khichadi, mango pickle, lime pickle, vegetable stew, Pachadi made from raw mango mixed with curd. People start eating food only after all the food is served. Rice is placed in the centre of the food items.
Kerala has a special popularity among those who are fond of non-vegetarian food specially the sea food.
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