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Located 38 kms from Mannarkkad, the place consists of mostly hilly highland terrain, fed by the tributaries of the River Cauvery. An extensive mountain valley above the crest of the Ghat ranges with numerous rivulets of the Bhavani River, Attapady is inhabited mainly by tribes and some settlers from Tamil Nadu. A beautiful synthesis of mountains, rivers and forests, Attapaddy is of great interest to anthropologists, as this is the habitat of many tribes like the 'irolas' and 'mudugars'.
Kerala Dance, Food & Festival - Kerala Culture
Kerala is noted for its variety of pancakes and steamed rice cakes made from pounded rice. Though the same ingredients are used all over the state, each of the communities has its own specialties.
For the Muslims, the lightly flavored biryani-made of mutton, chicken, egg or fish-takes pride of place. In seafood, mussels are a favorite. A concoction of mussel and rice flour, cooked in the shell is called arikadaka. The Arab influence on the local cuisine is very visible in the rich meat curries and desserts. A community of Muslims who live in an area called Kuttichara, have a special dish-a whole roasted goat stuffed with chickens inside which are eggs.
For the Christians, who can be seen in large concentration in areas like Kottayam and Pala, ishtew (a derivation of the European stew), with appam is a must for every marriage reception. There would also be beef cutlets with sallas (a salad made of finely cut onions, green chilies and vinegar), chicken roast, olathan erachi (fried mutton, beef or pork), meen moilee (a yellow fish curry), meen mulligattathu (a fiery red fish curry), and peera pattichathu (a dry fish dish of grated coconut). Another interesting feature is the abundant use of coconut oil, mustard seeds, curry leaves, and coconut milk.
Kerala also has it's own fermented beverages -the famous kallu or (toddy) and patta charayam (arrack). Arrack is extremely intoxicating and is usually consumed with spicy pickles and boiled eggs (patta and mutta).
Fair & Festivals in Kerala
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