Kerala cuisine
http://dbpedia.org/resource/Kerala_cuisine an entity of type: Thing
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation. 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.
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La cucina del Kerala è strettamente correlata alla storia, alla geografia e alla cultura del Kerala, uno stato dell'India meridionale. Ha una moltitudine di piatti.
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Kerala cuisine
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Cucina del Kerala
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3904883
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1112519770
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centre
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Kallummakkaya nirachathu or arikkadukka
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Thalassery biryani with raita
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Meen molee
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Pathiri, a pancake made of rice flour, is one of the common breakfast dishes among Mappilas
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A typical sadhya, where banana leaves are used as plates
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Beef ularthiathu
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Halwas are popular everywhere in kerala
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Pidiyum Kozhiyum
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Sadhya items ready to be served. Clockwise from top: paayasam or pradhaman, bitter gourd thoran, aviyal, kaalan, lime pickle, sambar, and buttermilk with boiled rice in center
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Kozhukkatta is prepared by Saint Thomas Christians on the Saturday prior to Palm Sunday and the day is hence called Kozhukatta Saturday.
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horizontal
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left/right/center
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left/right/center
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Calicut Halwa.jpg
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Chicken Biriyani with Raita.jpg
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KallummakkayaNirachath.jpg
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Pathiri.jpg
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Kozhukatta Nasrani food.jpg
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Fish Moilee Kerala Style .JPG
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Nasrani Pidi Kozhi.jpg
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Sadhya DSW.jpg
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Sadhya Items.jpg
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ബീഫ്ഫ്രൈ.jpg
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150
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Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation. 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.
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La cucina del Kerala è strettamente correlata alla storia, alla geografia e alla cultura del Kerala, uno stato dell'India meridionale. Ha una moltitudine di piatti.
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12361
