The
Tangy Rasam
The hot Rasam, served after a delectable array of sweets, is a tangy
deviation from the symphony of tastes and is poured on another serving of
rice. The famous British 'Mulligatawny Soup' is said to have derived its
flavour from Rasam.
Rasam is a mixture of chilly and pepper corns powders boiled in diluted
tamarind juice. The pulissery is seasoned buttermilk with turmeric powder
and green chillies. 'Moru' or plain sour buttermilk comes salted and with
chopped green chillies and ginger.
Appam
Appam is the soft pancake made from toddy fermented rice batter, with a
soft spongy middle, which is laced with crispy edges. It is generally
consumed with either vegetable or chicken or mutton stew, thoroughly
mellowed with thick coconut milk and garnished with curry leaves.
Puttu
A type of steam cake, 'Puttu' is made from rice flour and steamed in long
hollow bamboo or metal cylinders. Depending on the taste preference, Puttu
can be had with steamed bananas and sugar or with a spicy curry made from
gram or chickpeas.
Tapioca And Fish Curry
A sumptuous, mouthwatering delicacy, it's a not- to- be-missed combination
of 'Kappa' and 'Meen curry'. With natural flavours erupting out of it
liberally, the fish curry is made with garlic paste, onions and red chillies
and seasoned with mustard seeds and curry leaves.