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Introduction to Malabar Cuisine
The Malabar region, which comprises the northern coastal districts of Kerala, has a long and fascinating history. Over the centuries, it has been a melting pot of different cultures, with influences from Arab traders, Portuguese colonizers, and British occupiers. The Muslim community, known as the Mappilas, has played a significant role in shaping the region's culture and cuisine.
Mappila cuisine, also known as Malabar muslim cuisine, combines traditional Kerala cuisine with Arab, Persian, and Turkish flavors and techniques. The food is known for its use of many different spices, like cinnamon, cloves, cardamom, and nutmeg, which give each dish its own taste.
Kuttichira, which is close to Kozhikode, and Thalassery, which is in the Kannur district, are two of the most well-known places in Malabar for their cuisine. Numerous coastal communities, including Kasargode, Kannur, Mahe, Vadakara, Koyilandi, Kozhikode, and Ponnani, are home to a delicious and diverse array of regional cuisines.
History of Malabar Cuisine
The history of Malabar cuisine dates back to the 7th century, when Arab traders brought spices to the region. Spices like cardamom, cinnamon, and pepper quickly became popular in the area and were added to local dishes to make them taste better. Later, in the 15th century, the Portuguese came to Kerala and brought with them vinegar, garlic, and tomatoes, among other things.
In the 18th century, the British colonized Kerala, bringing with them their own culinary influences. They introduced new ingredients, such as potatoes, onions, and green peas, which were quickly incorporated into the local cuisine. As the years passed, Malabar cuisine continued to evolve and absorb new flavors and ingredients.
Hallmarks of Malabar cuisine
One of the unique aspects of Malabar cuisine is the traditional way of cooking. The dishes are usually cooked in clay ovens, which are known as "manchatti" in the local language. This traditional method of cooking imparts a unique aroma and flavor to the dishes, making them truly special.
Another traditional aspect of Malabar cuisine is the use of "kudampuli," a small, sour fruit that is used as a natural souring agent in many dishes. The fruit, which is also known as Gambooge, is used in a variety of dishes, including fish curries and meat stews, and gives the dishes a unique sour taste.
The Malabar cuisine is also known for its sweet dishes, which are prepared with a variety of ingredients, including coconut, jaggery, and rice. One of the most popular sweet dishes in Malabar cuisine is the "unni appam," a small, round sweet made with rice flour, jaggery, and coconut. The sweet dish is usually served as a dessert and is known for its soft and sweet taste.
Malabar Cuisine's Most Popular Dishes
One of the most popular dishes in Malabar cuisine is Thalassery Biryani, a fragrant rice dish that is made with meat or seafood and a variety of spices. The biryani of Malabar is known for its rich and flavorful taste, which is the result of the use of high-quality ingredients and a careful balance of spices. Biryanis can be prepared with chicken, mutton, beef, fish, or prawns.
Another popular dish in Malabar Cuisine is the beef fry, called "Erachi," which is a dry dish made with beef, onions, and a blend of spices. The dish is typically served with parotta, a type of Indian flatbread, and is known for its tender and juicy meat and bold flavors.
In Malabar cuisine, seafood is also a staple and is often prepared in a variety of ways, including grilling, frying, and currying. The seafood dishes are prepared with a variety of spices and herbs, which give them a unique and delicious taste. One of the most popular seafood dishes in Malabar cuisine is Malabar matthi curry, or fish curry, made with sardines that have been partially simmered in a curry made in the style of the Indian state of Kerala, along with a variety of vegetables. Rice, naan, bread, or tapioca are common accompaniments.
Aadu Attipathal, or Malabar mutton curry, originating in the Malabar region of Kerala, is a delectable curry in which mutton chunks are tenderized by slow cooking them in a paste of coconut and other spices. You can't go wrong with appam, pulao, naan, or roti when you're serving up a truly authentic and delicious meal. It is so commonplace that it is typically served alongside every meal.
Mussels (kallummakkay) Fry is a traditional Malabar dish. Despite its widespread availability today, Malabar is the only place in Kerala where you can experience the true flavor of mussels. Frying mussels in coconut oil with some spices makes for a tasty meal.
Pathiri, a thin flatbread made from rice flour, is another popular dish, with forty different varieties available in the Malabar region. No matter how you choose to experience Malabar Cuisine, one thing is certain: it is a culinary adventure that is not to be missed. With its bold flavors, unique blend of spices, and rich cultural heritage, it is a true taste of Kerala and a true mecca of Muslim food.
