Hi Members,
The advantage of being a Kerala Iyer or a Pattar as we are so called in Kerala is that we get the best of both worlds...I mean Tamilnadu and Kerala, as we are normally from the border areas. this also goes for the cuisine.
The pattars have always enjoyed a wider fare......
Breakfast or tiffin includes idly(steamed rice cakes), dosai (a pancake made from a batter of rice) and lentils crisp fried on a pan, vada(deep fried doughnuts made from a batter of lentils), pongal (a mish mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cummin seed), uppuma(cooked semolina seasoned in oil with mustard, pepper, cummin seed and dry lentils.) and also a typical Kerala breakfast may be puttu, which is rice powder and grated coconut steam cooked together, idli and sambar, dosai and chutney, idiappam (string hoppers), or the most delicious of them all, the appam. Appam is a kind of pan cake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape, rather like a flying saucer, edged with a crisp lacy frill. It is eaten with vegetable stew. Kanji (rice gruel) and payaru (green gram), kappa (Topioca) are traditional favourites of Keralites.
Just talking of food makes your mouth water......the white fresh coconut grated on top of the puttu and the crunchy banana chips and jackfruit chips fried in pure coconut oil can anyday give the Mc Donalds French fries a run for their money.
I remember my grandmother always doing all her cooking in coconut oil. and never remember my grandparents suffering from cholestrol or heart ailments or blood pressure, they were very healthy, had a balanced diet, never short of anything.....they both went on to live their grand old age and died of old age minus sickness.
My grandma used to say that coconut oil was natural and very good for health. why, she used to even fry the papadams and crunchy vadaams in coconut oil and wow what it used to taste.
Memories...........ohhhh so good.....
The advantage of being a Kerala Iyer or a Pattar as we are so called in Kerala is that we get the best of both worlds...I mean Tamilnadu and Kerala, as we are normally from the border areas. this also goes for the cuisine.
The pattars have always enjoyed a wider fare......
Breakfast or tiffin includes idly(steamed rice cakes), dosai (a pancake made from a batter of rice) and lentils crisp fried on a pan, vada(deep fried doughnuts made from a batter of lentils), pongal (a mish mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cummin seed), uppuma(cooked semolina seasoned in oil with mustard, pepper, cummin seed and dry lentils.) and also a typical Kerala breakfast may be puttu, which is rice powder and grated coconut steam cooked together, idli and sambar, dosai and chutney, idiappam (string hoppers), or the most delicious of them all, the appam. Appam is a kind of pan cake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape, rather like a flying saucer, edged with a crisp lacy frill. It is eaten with vegetable stew. Kanji (rice gruel) and payaru (green gram), kappa (Topioca) are traditional favourites of Keralites.
Just talking of food makes your mouth water......the white fresh coconut grated on top of the puttu and the crunchy banana chips and jackfruit chips fried in pure coconut oil can anyday give the Mc Donalds French fries a run for their money.
I remember my grandmother always doing all her cooking in coconut oil. and never remember my grandparents suffering from cholestrol or heart ailments or blood pressure, they were very healthy, had a balanced diet, never short of anything.....they both went on to live their grand old age and died of old age minus sickness.
My grandma used to say that coconut oil was natural and very good for health. why, she used to even fry the papadams and crunchy vadaams in coconut oil and wow what it used to taste.
Memories...........ohhhh so good.....
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