What is in the palette of local cuisine of Kumarakom?
Posted on Dec 13, 2013 by sushma.yadav
For a foodie, Kumarakom is, “Kappa and meen curry (tapioca and spicy fish curry), mutton stew, kozhi, parota and appams (chicken curry and appams), karimeen (pearl spot fish – steamed and wrapped in banana leaf), prawn curry, lobsters and a wide range of tongue-licking payasams (desserts).”
In addition to these mouth watering cuisines, Malabar cuisine, a combination of unique recipes from Northern Kerala, is a not-to-be-missed delicacy. Pidi and kozhi (rice balls with chicken curry) and beef specialties are set to please your taste buds. A variety of appams including - palappam, kalappam, idiappam, and vattayappam etc. complemented with stew or sugar is a true delight for the fans of spicy food.
Coconut, either grated or consumed in oil and milk, forms the basis of each dish. The rice, which is thicker than basmati and is red-stained, is very heavy and filling. Not to forget the regular sambar, idli, vada and dosas that are served all across Kerala.
The close proximity to the sea and backwaters makes Kumarakom a hub of the sea food which is fresh and is available at reasonable rates. Try some toddy which is alcoholic fermented coconut water. Also, relish on fresh fish and live life in mallu style!