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Kerala, a state in the southwestern region of India, has a rich variety of vegetables that are used in its cuisine. Some of the popular vegetables used in Kerala include:
Tapioca (Kappa): Tapioca is a root vegetable that is popular in Kerala. It is boiled and served with a variety of curries and chutneys.
Drumstick (Muringakka): Drumstick is a long, green vegetable that is widely used in Kerala cuisine. It is added to curries and sambar, and is also used to make pickles.
Elephant Foot Yam (Chena): Elephant Foot Yam is a starchy tuber that is used in curries and stir-fries in Kerala. It is also used to make a traditional dish called Chena Mezhukkupuratti, which is a dry side dish.
Pumpkin (Mathanga): Pumpkin is used in a variety of dishes in Kerala, including curries and stews. It is also used to make a sweet dish called Mathanga Payasam.
Snake Gourd (Padavalanga): Snake gourd is a long, slender vegetable that is used in curries and stir-fries. It is also used to make a traditional dish called Padavalanga Thoran, which is a dry side dish.
Bitter Gourd (Pavakka): Bitter gourd is a bitter-tasting vegetable that is used in curries and stir-fries in Kerala. It is also used to make a traditional dish called Pavakka Theeyal, which is a spicy and tangy curry.
Ash Gourd (Kumbalanga): Ash gourd is a mild-tasting vegetable that is used in curries and stews in Kerala. It is also used to make a sweet dish called Kumbalanga Pradhaman.
Okra (Vendakka): Okra is a popular vegetable in Kerala cuisine. It is used in curries and stir-fries, and is also used to make a traditional dish called Vendakka Thoran.
These are just a few examples of the many vegetables that are used in Kerala cuisine. Kerala's cuisine is known for its use of fresh, locally sourced ingredients, and the state's diverse range of vegetables is a testament to this.