The Spice Route is a journey through the culinary traditions of Kerala, India. Kerala is known for its unique cuisine, and this book will take you on a journey through its diverse flavours.
The book begins with an introduction to the history of Kerala’s spice trade and how it shaped its culture. It then moves on to discuss each spice used in traditional dishes as well as their health benefits. You’ll learn how these spices are grown in different parts of the state before diving into recipes that showcase them at their best!
The Basics of Kerala Cuisine
- Spices are used liberally in traditions of Kerala cuisine. The state is famous for its pepper, cardamom, cinnamon and cloves.
- Coconut is also an important ingredient in Kerala’s cooking–you’ll see it featured in curries, soups and desserts.
- Ayurveda has influenced the way people eat in Kerala; they believe that foods should be prepared with care so as not to harm your body or mind (and this extends beyond just what you put into your mouth).
Traditional Kerala Dishes
Appam
Appams are a type of pancake that’s similar to a dosa but made with coconut milk instead of water. They’re usually served for breakfast or brunch with fish curry, egg curry and other condiments.
Puttu
Puttu is a steamed rice cake made from ground rice mixed with coconut milk and other spices. It’s eaten as an evening snack in Kerala because it’s easy to digest after dinner!
Fish Molee:
This dish is made by combining fish and coconut milk, which gives it a unique flavor. The name comes from the Malayalam word “moli,” meaning sour or spicy.
Karimeen Pollichathu:
This dish is made with fresh prawns (large shrimp) and spices, then deep-fried in a batter of rice flour and coconut milk. It’s usually served with tomato ketchup on top for dipping!
Vegetarian Dishes
Thoran:
A dry vegetable dish made with coconut, spices and peanuts. It’s usually served with rice or chapati.
Erissery:
A spicy curry made with various vegetables like pumpkin, eggplant and zucchini. The recipe varies from region to region, but it’s always delicious!
Olan:
A thick stew made from lentils (dal), vegetables and coconut milk that can be eaten on its own or served over rice or chapati bread for a complete meal experience!
Aviyal:
A mixture of vegetables cook in tamarind water until they’re tender enough to blend into a smooth paste. You’ll love it if you like Indian curries because this one is similar, except there are no potatoes involved!
Kerala Sweets
- Kerala halwa is a traditional sweet made with rice flour and ghee. It’s usually serve as an offering to gods during festivals, but it’s also eaten as a snack or dessert by people of all ages. The most popular version of this dish is flavoured with cardamom and nuts (like cashews or pistachios). Other common ingredients include coconut milk, raisins and sugar syrup.
- Unniappam is another type of Kerala sweet that’s similar in texture to pancake batter but much sweeter–so much so that some say it tastes like cotton candy! The batter includes coconut milk, jaggery (a type of unrefined sugar), gram flour (also known as chickpea flour), along with other spices such as nutmeg or cloves, depending on which recipe you follow.
Also read: 6 Delicious Mutton Dishes From Around the Country
Conclusion
The cuisine traditions of Kerala is a fascinating blend of traditional, local and foreign influences. From the coconut-based curries to the spicy pickles and chutneys, it’s easy to find yourself falling in love with this region’s culinary culture.
The people of Kerala are proud of their heritage and history–and rightfully so! It’s no wonder they take such great care with their food traditions: each dish has been passed down through generations for hundreds if not thousands of years.
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