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Cuisine of Kerala
The cuisine of Kerala, a state in the south west of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves, mustard seeds, tamarind and asafoetida are all frequently used.
Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE.〔(''Striving for sustainability, environmental stress and democratic initiatives in Kerala'' ), p. 79; ISBN 81-8069-294-9, Srikumar Chattopadhyay, Richard W. Franke; Year: 2006.〕 Food is traditionally served on a banana leaf and almost every dish has coconut and spices added for flavour, giving its cuisine a sharp pungency that is heightened with the use of tamarind. Seafood is the main diet in coastal Kerala, whereas vegetables are the main diet on the plains. Meat is served as the main course in tribal and northern Kerala. Dishes range from simple 'kanji' (rice gruel) to extravagant feasts or 'sadyas'
==Ingredients==
Coconuts grow in abundance in Kerala, and consequently, coconut kernel, (sliced or grated) coconut cream and coconut milk are widely used in dishes for thickening and flavouring. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and cassava (Tapioca) form the staple food of Kerala. All main dishes are made with them and served along with ''Kootan''; the side dishes which may be made from vegetables, meat, fish or a mix of all of them. The main dish for lunch and dinner is boiled rice. The Kerala breakfast shows a rich variety; the main dishes for which are made from rice flour, or fresh or dried cassava. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chilli, black pepper, cardamom, cloves, ginger, and cinnamon.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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