Cultural aspect of South Indian food

-

          A Cultural peek into the Kerela Vegetable Kurma


 Kurma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal expansion into South Asia. Kerala's Vegetable Kurma is a typical south Indian Style side dish prepared with freshly available vegetables in a coconut base, tempered with spices. This style highlights Kerala's style of cooking. Vegetable Kurma is a stew of assorted veggies simmered in a thick spicy coconut-based gravy which pairs well with Parotta, Poori, Chapati, Appam, Idiyappam or with any kind of Indian Bread. 




Kurma is basically a Tamil-style curry made with a fresh ground paste of coconut and green chillies. To make it creamy and rich, other ingredients like cashews, poppy seeds or even roasted gram are added; sometimes it is made in a pressure cooker on the stovetop; but one can make it easily in a pan too. It's high in fibre and reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. It also contains vitamin C, as well as Phosphorus, Vitamin C, is useful for defence against cough and cold; whereas, Phosphorus is useful for providing calcium to the bones. It also promotes easy digestion. This hotel-style dish is very popular and is loved by most people for its unique aroma and taste. 

Whether served at family meals or as a way to honour guests this delicious dish is a part of every special South Indian meal. Veg kurma is also made in festive meals; so it can also be made without onion and garlic on such occasions. This super aromatic and delicious vegetable kurma is made with potatoes, peas, carrots, French beans, onions, tomatoes, coconut or yoghurt, nuts and spices. In South India it is called kurma and is made with coconut as the base; whereas, in North India it is called korma and is made with yoghurt as the base. Each region and demography has its own variation and the way the kurma recipe is made. This recipe is easy, healthy and nutritious; steaming hot veg kurma with some soft roti or naan is such a satisfying meal. With the addition of cashews and poppy seeds, it gets naturally creamy. The key to getting the perfect kurma is to avoid cooking it for long after the first boil. Even people belonging to the Jain religion could have it as it could be made without onion and garlic and tastes as good and delicious.

References:   

https://images.app.goo.gl/tqwn3AUdex7LjZk28

https://images.app.goo.gl/agNHe6SzLHXFGXP66 


Blog by,

Shubham Salunkhe 

Roll No.: 285

    



Comments

Post a Comment

Popular posts from this blog

A 360 view on one of Mumbai's food gems.

-
Image
 One of Mumbai's finest food gems!     Mumbai is a city full of people with big hopes and dreams and an even more enormous appetite for food and drinks, especially fine dining. To be more specific, our point of discussion today is Mumbai's beloved Royal China. Royal China is a fancy fine-dining restaurant at Bandra and Fort serving Pan-Asian cuisine with a vast variety of Alcoholic and Non-Alcoholic drinks.  Considering the plethora of restaurants already existing and opening on a daily basis in our city, Royal China is one of the few constantly fantastic restaurants that make family dinners feel comfortable and enjoyable, while most others make them an occasion of judgment with the dim lights and questionable music. Personally, for my family going to Royal China is a no-brainer because it guarantees you satisfactory taste and a graceful experience.                                ...
Read more

A guide to fine dining etiquette.

-
Image
  Only 3 things matter while making first impressions: Manners, Manners and Manners  Have you always been in awe of fine dining restaurants boasting of the best in class services, food, and clientele but never had the confidence to ask what really is fine dining? Well then, this fine dining guide on basic etiquettes, what to expect, and what not to do is just the thing you need! Also referred to as table manners, there are a set of rules surrounding fine dining experiences that all guests should know. The fancier the event and meal, the more etiquette rules there are to know. And while some rules are common sense and easy to understand, some are more subtle behaviours that may seem strange if you’re new to fine dining. Ideally a fine dining restaurant (sometimes also referred to as white tablecloth restaurant ), caters to an elite clientele and serves the highest quality of food. Known for their unmistakable formal atmosphere, decor, and even dress code, a fine dining resta...
Read more

Traditional foods in the Muslim culture

-
Image
                   Food essentials of a Muslim Household Traditional foods are those foods that are passed from generation to generation. They have traditional speciality and also traditional importance in each culture. Traditional dishes can be historical examples for national, regional and local cuisine. Traditional foods are no longer limited to households but traditional food has also started in restaurants and hotels. Traditional food is more nutrient rich and has a history of a particular culture.  1. Biryani: The traditional food Biryani was originated in Persia there are double layer of rice. It is made with Indian spices and is cooked on special occasions like Eid. In majority of the wedding’s biryani is the main course. Now a days there are so many variations in biryani like seekh biryani, chilli biryani, tikka biryani and etc.                          ...
Read more