Kumily, Kerala
Bird of the Day: White-throated Kingfisher
Kumily, Kerala
Author: Salim.E.I
Vegetable Shops – Kerala
Fresh vegetables play a major role in Kerala’s cuisine. People at all levels of the economy use these traditional shops for buying their fresh vegetables such as carrots, cabbage, tomatos, beans, cucumber, bananas, chilies and drumstick.
Flavours Of Kerala- Karimeen (Pearlspot)
Kerala’s extensive network of rivers and backwaters means that fish is plays a central role on any menu and Karimeen (Pearlspot) has come to symbolise that part of the cuisine. Karimeen is a bony fish, treasured for its taste. Its most famous recipe is Karimeen Pollichathu where it is marinated in masala, wrapped in a banana leaf and broiled. Continue reading
Southern Rustic Butterfly (Cupha erymanthis)
Southern Rustic Butterflies are commonly found in Periyar’s forest areas, flying up and down and resting in shadowy places. Their wings are dark brown and yellow. Continue reading
Chamundi Theyyam – Ritual Dance
Theyyam are ritual filled performances of dance, music and religious worship of the people of Kerala. There are nearly 400 deities that are represented in this manner, with each Theyyam believed to be a physical manifestation of the particular god. One of the Theyyam performed in the northern regions of Kerala is Chamundi Theyyam, representing the god Durga Devi. Continue reading
Red Silk-Cotton Tree (Bombax ceiba)
The Red Silk Cotton is a fast growing tree growing widely in the Western Ghats forest areas. These trees can reach a height of 35-40 meters, and bear large red-orange flowers from December to March. The timber of the tree is very soft and used for making plywood and match boxes. Continue reading
Pottan Theyyam
The Pottan Theyyam is one of the most popular ritualistic dances of Kerala performed by the Malayan community. It is a devotional performance with a surrealistic representation of the divine. The Pottan Theyyam leaps into the fire at the end of his performance, his costume made of fronds and leaves insulating him from burns . Continue reading
Vadakkunanthan Temple (Thrissur, Kerala)
Vadakkunanthan Temple is one of Kerala’s most ancient and famous temples. Millions of people witness the famous Thrissur Pooram with dozens of elephants at the temple annually. They also visit the site to view the many decorative paintings and historically important pieces of art. Continue reading
Flavours Of Kerala – Pal-Appam (Lacy Rice Cake)
Pal-appam is a popular breakfast dish in Kerala, served with vegetable, mutton or chicken stew. Â Alternatively it is served as a starter dish with fish curry for formal meals. Â Pal-appam is a white lacy crepe-like cake with crispy brown edges.
Periyar Tiger Reserve (Thekkady, Kerala)
The Periyar Tiger Reserve is one of India’s most famous wildlife sanctuaries. Periyar was declared a Forest Reserve in the late 19th centuary, a Wildlife Sanctuary in the 1930s and a Tiger Reserve in 1977. This land of emerald vistas, productive grasslands, orchid-studded rain forests, moss-laden trees and dripping ferns provide food and shelter to mammals, including Elephants, Tigers, Dholes, Leopards, and Wild gaur, as well as birds, amphibians and insects.
Wild Periyar – Smithia Racemosa
Periyar Tiger Reserve is one of the richest biodiversity pockets in the Western Ghats. Of nearly 4500 known flowering plants in the region, as many as 2000 species have been reported from Periyar itself. One fourth of these species are endemic to Southern Western Ghats.
Wild Periyar – East Indian Klugia
East Indian Klugia (Rhynchoglossum notonianum)Â is an annual herb which is commonly growing on hilly slopes in the Western Ghats above 900 metres. The flowers are a deep, rich blue and hang downwards. Continue reading
Bird of the Day: Common Flameback
Dinopium javanense; Photo credit: Joshy Manjummel
Idukki, Kerala
Flavours Of Kerala – Malabar Mutton Biriyani
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 The Persians and Mughals influenced the Malabar cuisine and Biriyani is an example of one such delicacy. Biriyani can be prepared using beef, fish or chicken also. Malabar Mutton Biriyani is the most popular among the Biriyanis. Made with special rice, this dish is made using the ‘Dhum’ method. The preparation of the Biriyani masala is a trade secret which is not shared outside of the cooking circles.
Continue reading
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 The Persians and Mughals influenced the Malabar cuisine and Biriyani is an example of one such delicacy. Biriyani can be prepared using beef, fish or chicken also. Malabar Mutton Biriyani is the most popular among the Biriyanis. Made with special rice, this dish is made using the ‘Dhum’ method. The preparation of the Biriyani masala is a trade secret which is not shared outside of the cooking circles.
Continue reading
Cumbum Vegetable Market (Tamil Nadu)
Cumbum is located about 25km away from Thekkady and is famous for its weekly fresh vegetable market. People from Kerala and Tamil Nadu buy their produce here both in wholesale and for domestic use. Garlic, Onion, Tomato, Okra, Beans, Carrot and Green chilies are the popular vegetables from this market.
Common Palmfly (Elymnias hypermenstra)
Common Palmfly is one of the frequently seen butterflies throughout Kerala. Coconut, Areca Nut and other ornamental palms are the main food plant for this species.
Flavours of Kerala- Puttu (Steamed Rice-Cake)
Puttu is a wonderful main dish for breakfast in Kerala. Easy to make and compatible with everything from ripe bananas to red fish curry this oil -free and healthy dish is made using a unique two piece vessel called a puttu – kudam and puttu- kutti. Continue reading
Blue Tiger Butterfly (Tirumala limniace)
Photo credits: Amie Inman
The Blue Tiger is one of the butterflies found commonly throughout most of India, both in the hills and in the plains. These butterflies are frequent visitors to gardens and the Pink Cockscomb (Ageratum conyzoides) is its favorite flower. Continue reading
Flavours Of Kerala – Sambar
Sambar is an example of a traditional South Indian spiced vegetable stew. It is a classic dish made with lentil and tamarind based broth, usually served with plain rice, Idli or Dosa, or an element in thali (banana leaf) meals. Each state of South India prepares it with a typical variation adapted to its culture and taste. Continue reading
Kokam (Garcinia indica)
Kokam is endemic to the tropical evergreen forest of the Western Ghats and the Malabar coast. It is a slender tree with drooping branches and edible seeds. A member of the mangosteen family, the fruit ripens from green to orange-yellow, and when dried for use in cooking it assumes a near black colour. It has a sour taste with an underlying astringency.
Organikos 