Category: Kerala cuisine

While the term 'kokum' is famously associated with the cuisine of Goa and Maharashtra, the souring agent used in Kerala's rich culinary traditions is a different species entirely. In Kerala, what is often mistakenly called kokum is actually known as *kudampuli* or *kodampuli*, a critical ingredient for authentic regional dishes like fish curry.

Over 2000 traditional rice varieties have contributed to India's rich bowl of diversity, and in Kerala, the indigenous brown rice variety has a distinct name. The brown rice in Kerala is commonly known as Matta Rice, also referred to as Rosematta Rice, Kerala Red Rice, or Palakkadan Matta, especially when grown in the Palakkad region. This nutrient-rich, parboiled rice is a staple in the region's cuisine and a healthier alternative to polished white rice.

Despite being a beloved staple of the Kerala feast, Onam sadhya, sharkara varatti is a deep-fried treat coated in jaggery. Many people wonder, *is sharkara varatti healthy* for regular consumption or just a festive indulgence?

A 100-gram serving of traditional, deep-fried Nendran (or Nethram) banana chips contains approximately 519 to 522 calories. This significant increase from the fresh fruit's caloric count (around 105-115 calories for the same weight) is primarily due to the deep-frying process, which dramatically increases the fat and overall energy density. While delicious, this snack requires moderation for anyone mindful of their calorie intake.