Toddy Shops
Kallu shaap is ubiquitous in Kerala-signboards strung before shacks proclaim that toddy is available inside, and men can be seen weaving in and out of these shanties at all odd hours. Combining the mildly intoxicating spirit with snacks, usually spicy seafood, has been the tradition in Kerala for a long time. Toddy tapping, in fact, has been an age-old rural vocation.
Made from the sap of the coconut flower before it blooms, the Sweetish liquid is allowed to ferment overnight in bottles or earthenware vessels to produce toddy. Toddy is sold for around Rs 35 a litre.
Snake Boat Races
At one time, boats were the only mode of transport in the backwaters. The advent of roads changed that. Much later, tourism heralded another change-rice boats me
Boat races are occasions of great excitement and entertainment that allow the oarsmen to prove their awesome physical prowess to the thousands gathered to watch. Most of these races are held in the water-logged Kuttanad region of Alappuzha.
As one story goes, when Jawaharlal Nehru visited Kerala in 1952, four traditional chundan valloms went to receive him. A mock snake boat race was also organized. Nehru was so fascinated that once he returned to Delhi, he sent a gleaming silver trophy for a boat race, duly named after him. Since then, the race has become a most prestigious one. Even today, boats race one and a half kilometer stretch in four columns. The annual Nehru Trophy boat race begins during the harvest festival of Onam in August.
owered by over 100 musular oarsmen, the slender crafts streak across the Punnamada Lake in Alappuzha, accompanied by feverish drumbeats and the Cheers of thousands of spectators.
Kerala has a distinctive cuisine, very unusual and different from the rest of . Cooking in Kerala is all about discoveries, aromas and colours. Kerala cuisine is very hot and spicy and offers several gastronomic opportunities to those willing to experiment with the local cuisine. Traditionally, in Kerala food is served on a banana leaf. One has to take food with right hand. Tender coconut water is a refreshing nutritious thirst quencher..Seafood's are main diet of Coastal Kerala.
Breakfast Special
Kerala breakfast is adjudged as the 'best breakfast of the world'. Typical Kerala breakfasts are 'Appam with Egg curry', 'Puttu with Kadala curry' or 'Idiyappam with Chicken curry'. Other South Indian dishes such as 'Dosa', 'Iddly', etc are also common in Kerala.
Appam & Stew
Appam or Vellayappam are rice flour pancakes which have soft, thick white spongy centres and thin golden crisp lace like edge. Meen vevichathu or fish in fiery red chilly sauce is also another favorite item. It is made out of rice and coconut milk. Appam is usually served with the Kerala chicken stew.
Iddiyappam & Vegetable Stew
Idiyappam is usually served with coconut milk or vegetable stew. It is another delicacy, which is made with rice flour. It is made with the help of an idiyappam maker' a vessel, which gives it, it's special appearance.
Puttu & Kadala Curry
Puttu with Kadala curry is another common breakfast in Kerala. It is made out of rice flour and is cylindrical in shape. It is cooked in a coconut shell because people believe it adds to the authenticity of the dish.
Tapioca & Fish Curry
A sumptuous, mouthwatering delicacy, it's a not- to- be-missed combination of 'Kappa' and 'Meen curry'. With natural flavors erupting out of it liberally, the fish curry is made with garlic paste, onions and red chilies and seasoned with mustard seeds and curry leaves.
Kerala Sadya
The typical Kerala feast served on a banana leaf, is a sumptuous spread of rice and more than 14 vegetable dishes, topped with `payasam', the delicious sweet dessert cooked in milk. The method of serving a Sadya or meal in Kerala is very precise.
Beginning from the top left half of the leaf are placed lime curry, mango pickle, injipuli, lime pickle, thoran (a dry mix of any vegetable with coconut), vegetable stew or olan, aviyal (a thick mixture of vegetables in a coconut ba
Malabar Biriyani
This is a delicious rice dish, which is often reserved for very special occasions such as weddings, parties, or holidays. It has a lengthy preparation, but the work is definitely worth it. For biriyani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."
