The Kerala Kitchen: Recipes and Recollections from the Syrian Christians of South India by Lathika George

  • Parboiled rice (Puzhakkal ari) (page 34)

    from The Kerala Kitchen: Recipes and Recollections from the Syrian Christians of South India The Kerala Kitchen by Lathika George

    • Categories: Rice dishes; Side dish; Indian; Vegetarian; Vegan
    • Ingredients: parboiled rice
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Notes about Recipes in this book

  • Steamed rice cake (Puttu)

    • mjes on January 21, 2022

      Guess who got a puttu steamer today? Yes - why wait for breakfast to come around again. I made a nice steamed puttu (rice flour and coconut "cake") to eat with the godhi chutney podi and idly milagai podi from recent experiments. The puttu alone is pleasant but relatively uninteresting in texture and flavor. The idly milagai podi went very well with the puttu while the godhi cutney podi was less successful. The grain flavor from the wheat germ that I loved with the rice roti was less successful with the coconut. I expect to be trying puttus with salsas and chutneys in the coming days.

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  • ISBN 10 0781813441
  • ISBN 13 9780781813440
  • Published Mar 02 2015
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Hippocrene Books
  • Imprint Hippocrene Books

Publishers Text

Since ancient times, seafarers and traders have been drawn by the lure of spices to Kerala, a verdant, tropical state on the Malabar Coast of South India. Saint Thomas also traveled this spice route, converting several local clans who later intermarried with Syrian traders who had settled here; thus was born the vibrant Syrian Christian community of Kerala. Today, ayurvedic massage resorts and backwater cruises make this scenic land a top tourist destination, and spices still draw both travelers and gourmands to its rich culinary heritage. It is this legacy that The Kerala Kitchen brings us, through 150 delectable recipes and the unforgettable stories that accompany them. Authentic and easy to prepare, these recipes are adapted for the North American kitchen, and accompanied by a guide to spices, herbs, and equipment, as well as a glossary of food terms.

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