As with almost all Indian food, spices play an important part in Kerala cuisine. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, and so on. Fresh herbs such as curry leaf, fresh coriander and mint are used extensively.
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 flavoring. 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.
This Sunday, enjoy the marvelous aromas and tastes of Kearala cuisine that drift from the Saffron Valley kitchen.
Masala Parippu Vada
Kerala Fish Curry
Malabar Chicken Curry
A taste of Kerala only this weekend at Saffron Valley. 11AM-3PM. 1098 W South Jordan Pkwy. (801) 438-4823.