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 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.
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
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.