Provenance / Canons / Indian / South Indian Tamil Kerala
South Indian Tamil Kerala
Indian Canon
23 entries
IN.14.0001
Appam — Kerala Fermented Rice Crepe with Thick Centre (അപ്പം)
Appam (അപ്പം) is Kerala's lacy, feather-light fermented rice crepe with a characteristic thick, soft…
Kerala; appam is the Sund
IN.14.0002
Avial — Kerala Mixed Vegetable in Coconut-Yoghurt (അവിയൽ)
Avial (അവിയൽ, pronounced 'avv-ee-yal') is Kerala's signature mixed vegetable preparation — 15–20 sea…
Avial's origin myth attri
IN.14.0003
Chettinad Chicken Curry — Kalpasi and Marathi Mokku Technique (செட்டிநாடு கோழி)
Chettinad chicken is the most spice-complex regional chicken preparation in India — it uses up to 28…
Chettinad region, Sivagan
IN.14.0004
Filter Coffee — Chicory Ratio and Tumbler Decoction (ഫില്ടര് കോഫി)
South Indian filter coffee (ഫില്ടര് കോഫി, filter kaapi in Tamil: ஃபில்டர் காபி) is the cultural dr…
Filter coffee arrived in
IN.14.0005
Idiyappam — String Hoppers Extrusion (இடியாப்பம்)
Idiyappam (இடியாப்பம் — 'broken hoppers') is a fine-stranded steamed rice noodle made by pressing co…
Kerala and Tamil Nadu; id
IN.14.0006
Kerala Fish Curry — Kudampuli Sourness and Coconut Technique (केरल मछली करी)
Kerala fish curry (கேரள மீன் கறி / Kerala meen curry) uses kudampuli (കുടപ്പുളി, Garcinia cambogia —…
Kerala coastal fishing co
IN.14.0007
Kerala Prawn Moilee — Two-Stage Coconut Milk Curry (കൊഞ്ച് മൊയ്ലി)
Kerala prawn moilee (കൊഞ്ச് മൊയ്ലി) is the mildest and most delicate of Kerala's seafood preparatio…
Kerala; moilee is from th
IN.14.0008
Kerala Sadya — Banana Leaf Feast Sequence (کیرالا سادیا)
Kerala sadya (കേരള സദ്യ, from Sanskrit satya — feast) is the formal vegetarian banana leaf feast ser…
The sadya tradition is do
IN.14.0009
Kerala Sadya — Banana Leaf Feast Sequence (കേരളസദ്യ)
Kerala sadya (കേരള സദ്യ) is the formal 26-dish vegetarian feast served on a banana leaf at Onam and …
Kerala; the sadya traditi
IN.14.0010
Kerala Stew — Pale Coconut Milk Vegetable Curry (ഇഷ്ടൂ)
Kerala ishtu (ഇഷ്ടൂ, from English 'stew' via colonial contact) is a pale, barely-spiced, coconut-mil…
Kerala, particularly the
IN.14.0011
Kootu — Lentil and Vegetable Coconut Dry Curry (கூட்டு)
Kootu occupies the space between poriyal (dry) and sambar (wet) — it contains both vegetable and coo…
Tamil Nadu — particularly
IN.14.0012
Kootu — South Indian Vegetable and Lentil Coconut Paste Dish (கூட்டு)
Kootu (கூட்டு — 'to add together') is the South Indian preparation that sits between a curry and a d…
Tamil Nadu and Kerala; ko
IN.14.0013
Meen Curry — Kerala Kudampuli Fish Curry (மீன் குழம்பு)
The Kerala fish curry (meen curry) is architecturally distinct from all other Indian fish preparatio…
Kerala coastal fishing co
IN.14.0014
Meen Pollichathu — Fish in Banana Leaf Pan-Fried (മീൻ പൊള്ളിച്ചത്)
Meen pollichathu (മീൻ പൊള്ളിച്ചത്) is the Keralan technique of wrapping fish in a spiced masala past…
Kerala, particularly the
IN.14.0015
Meen Pollichathu — Kerala Spiced Fish in Banana Leaf (മീൻ പൊള്ളിച്ചത്)
Meen pollichathu is the Kerala technique of pan-roasting fish that has been coated in a spiced masal…
Kerala backwaters region
IN.14.0016
Poriyal — South Indian Dry Vegetable Stir-Fry (பொரியல்)
Poriyal (பொரியல்) is the Tamil Nadu dry vegetable preparation technique: any vegetable — beans, cabb…
Tamil Nadu; poriyal is th
IN.14.0017
Poriyal — Tamil Dry Vegetable Stir-Fry Technique (பொரியல்)
Poriyal is the South Indian technique for dry-cooked vegetables served as accompaniment to a full ri…
Tamil Nadu — a staple of
IN.14.0018
Prawn Moilee — Kerala Two-Stage Coconut Milk Curry (চিংড়ি মালাইকারি)
Prawn moilee (also written molee or mollee) is Kerala's most elegant curry — a pale yellow, gently s…
Kerala coastal region — a
IN.14.0019
Puttu — Steam Cylinder Rice Cake with Coconut Layers (പുട്ട്)
Puttu (പുട്ട്) is the quintessential Kerala breakfast: coarse rice flour and grated coconut layered …
Kerala; puttu is the morn
IN.14.0020
Rasam — Pepper-Tamarind Thin Broth (ரசம்)
Rasam (ரசம்) is the thin, fiery, intensely sour South Indian broth — the third component of the Tami…
Tamil Nadu; rasam in its
IN.14.0021
Rasam — Pepper-Tamarind Thin Broth (रसम)
Rasam is the third course of a traditional South Indian meal (after sambar), a very thin, fiery pepp…
Tamil Nadu — rasam predat
IN.14.0022
Sambar — Tamarind Lentil Vegetable Broth Technique (सांबर)
Sambar is the daily lentil preparation of Tamil Nadu and the foundational dish of South Indian cuisi…
Tamil Nadu; the dish date
IN.14.0023
Seeraga Samba Rice — Chettinad and Biryani Short Grain (சீரக சம்பா அரிசி)
Seeraga samba (literally 'cumin rice' in Tamil for its fragrance) is a short-grain, aromatic rice va…
Tamil Nadu — cultivated i