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The idlis are cooked in the shape of the dome of the temple.
It's essential to create a space in your house that reflects your style and personality while also being comfortable and functional.
The Neeloor Producer Company makes kumbilappams six days a week and sells them locally.
Sometimes, at eateries, they use grills to cook the meat one batch after the other. Often, they don’t remove the fat that drips from the meat before going for the second batch of grilling.
In certain parts of Kerala, it's called ilayappam as it's made wrapped in plantain leaves.
Not only is it super soft enough to melt in your mouth, it is also loaded with nutrients.
Vishu Sadya will be available in a majority of restaurants on April 15 - the day of Vishu - while the feast would be served in a few outlets on the next day also.
The ada or steamed rice cakes with sweet fillings absorbs an incredible aroma from the fresh plantain leaves in which it is wrapped.
In Kerala, the choice of meats on Easter varies in every region. And it starts with breakfast and palappams are a given to mop it up.
More than revisiting a major tradition, the delicious taste of the Peshaha paal and indri appam ignites a nostalgic memory in Keralites.
