Folk Dances of Kerala

Kerala has a rich verity of folk dances. They are highly developed and reflected and the temperaments and moods of the localities in music and costume. Nature silently and unobstrusively has moulded these dances just as the lives of people who dance them. Religious colouring is seen in almost all of these folk dances, even in those performed in connection with harvests, sowing of seeds, festivals etc., so much so that their secular nature is always at doubt. There is difficulty in classifying these dances as social, religious and martial. Many of these dances are performed by man alone, some exclusively by women. There are also dances in which men and women perform together. Most of folk dances are performed to the accompaniment of songs which are sung by the dancers themselves or occasionally by a group of musicians. Some dances performed to the accompaniment of musical instruments only. In several dances the performers form a circle and clap as they dances. Sometimes, instead of clapping they strike small sticks which they hold in their hands. The costumes and ornaments are peculiar to the places to which they belong. The eloquent, effortless ease which the dances are executed and the overwhelming buoyancy of sprit are wonderful. In this folk dances there is no difference between the performers and the audience. Almost all of these folk dances are simple but beneath this simplicity is a profundity of conception and directness of expression which are of high artistic order.
There are more than fifty well known folk dances in kerala. Of them the Kaliyattom, Mudiettu, Kolam thullal, Kolkali, Poorakkali, Valakali, Kamapadavukali, Kanniyarkali, Parichamuttukali, Thappukali, Kuravarkali and Thiruvathirakali are most popular.

Mudiyettu
Among the ancient and indigenous performing art forms in Kerala are the ritual dances known as Mudiyettu, associated with the Goddess Bhagavathi, the wife of Lord Siva.. These dance forms glorify the goddess and their themes revolve around the triumph of the goddess over the demon Daruka and other evil characters.

Theyyam or Kaliyattam
Theyyam other wise known as kaliyattom, is an ancient socio-religious ceremony performed in Kerala since very remote times. socio-religious ceremony performed in Kerala since very remote times. As the word kaliyattom denotes this is a sacred dance performance for kali. Kaliyattom is sometimes called Theyyattom because every thera or village was duly bound to perform it. In ancient times every village of Kerala has its own common shrine called Kavu and it was imperative to have kaliyattom performed in front of it. As the word kali has also the meaning of safety in Malayalam, Kaliyattom may have the significance of a sacred dance for social or family safety.

Thiruvathirakali
Kaikottikali, also known as Thiruvathirakali is a very popular symmetric group of dance by the women of kerala, and is often performed during the festive season of Onam.

Kolkali
Is a mixed dance in which both men and women participate. The performers move in a circle, stricking small sticks and keeping rhythm with special steps.

Mamangam
This huge and wonderful festival is a replication of the cultural extravaganza that used to be held every 12 years by the Zamorins (ancient rulers of Kozhikode) in the middle ages

Parichamuttukali
This is martial folk dance, which had its origin during the days when Kalaripayattu, the famous physical exercise of swordplay and defence was in vogue in Kerala.

Patakam
This art form is very similar to Koothu on gestures and movements, but the narration is through prose and song sequences.

Poothamkali
A folk art also known as Poothanum Thirayam was commonly performed in the Bhagavathy temples of Malappuram & Palakkad. Pootham is the character that accompanied Durga in her combat with Darika.

Thappu-melakkali
This is a group of dance of the Parayas of Malappuram district in which the dancers strike rhythm on a small drum.

Kuravar Kali
Kuravar belong to the former untouchable class of people who were not permitted to enter the precincts of temples. The Kuravarkali dance is usually performed outside the temple walls in connection with festivals.

Kolam Thullal
This is a ritual offering usually performed to get rid pf the troubles caused by evil-sprits.

Kaalavela
This is a folk art, noted for the procession of huge, colorfully decorated images of bulls.

Oppana
A Muslim bridal group dance performed the day before the wedding day.

Mahayana
This colorful ritual art is symbolic of the victory march of goddess Kali after she defeated the demon Darika. The art form has some resemblance to Theyyam.

Kathakali - The Classical Dance Drama of Kerala

Kathakali is the classical dance-drama of Kerala, South India, which dates from Hindu Mythology. Kathakali has a unique combination of literature, music, painting, acting and dance. In the following pages we have placed photographs and videos of Kathakali performances and songs by famous Kathakali singers. Kathakali originated from Ramanattom and Krishnanattom. Subsequently, Kottarakara Thampuran composed several plays on Mahabharata which led to the evolution of Kathakali. Ramanattom continued as a part of Kathakali. Kathakali shares a lot of similarities to Krishnanattom, Koodiyattom(Sanskrit drama existing in Kerala)and Ashtapadiattom(an adaptation of 12th century musical called Gita Govindam). It also incorporated several other elements, which is thought to have contributed to its popularity. In particular, the use of Malayalam, made it more popular among the masses. During its evolution, Kathakali also imbibed elements from folk and martial arts which existed at the time in Kerala. Characters with vividly painted faces and elaborate costumes to re-enact stories from the epics likeMahabharata and Ramayana.

One of the most interesting aspects of Kathakali is its elaborate make-up code. Characters are categorized according to their nature. This determines the colours used in the make-up. The faces of noble male characters, such as virtuous kings, the divine hero Rama, etc., are predominantly green. Characters of high birth who have an evil streak, such as the demon king Ravana, are allotted a similar green make-up, slashed with red marks on the cheeks. Extremely angry or excessively evil characters wear predominantly red make-up and a flowing red beard. Forest dwellers such as hunters are represented with a predominantly black make-up base. Women and ascetics have lustrous, yellowish faces.
The technique of Kathakali includes a highly developed language of gesture, through which the artist can convey whole sentences and stories. The body movements and footwork are very rigourous. To attain the high degree of flexibility and muscle control required for this art, a Kathakali dancer undergoes a strenuous course of training, and special periods of body massage.
The dancers wear large head dresses, and the contours of the face are extended with moulded lime. The extraordinary costumes and make-up serve to raise the participants above the level of mere mortals, so that they may transport the audience to a world of wonders.
The orchestra of a Kathakali performance includes two drums known as the chenda and the maddalam, along with cymbals and another percussion instrument, the ela taalam. Normally, two singers provide the vocal accompaniment. The style of singing particular to Kathakali is called Sopaanam. The orchestra of a Kathakali troupe is unique and provides not only the background to the dancing, but also serves as a highly expressive special effects team. In the traditional village ambiance, the percussionists also provide publicity for the event by playing outside the venue for some hours before the start of the show.
A traditional Kathakali performance begins in the evening and continues throughout the night, culminating at the auspicious hour of dawn, when Good finally conquers Evil. Today, however, it has been modified for the proscenium stage, and urban audiences can participate in this ritualistic theatre experience in the comfort of a plush auditorium, within the span of a couple of hours.

AUTHENTIC KERALA SADYA - THE FESTIVAL OF FOOD

"SADYA" is the typical Kerala feast served on a banana leaf, with asumptuous spread of rice and more than 14 vegetable dishes, topped with 'payasam', the delicious sweet dessert cooked in milk. At one time, the sadya included about 64 items, eight varieties, each of eight dishes, such as the pickles, thorans and payasams. To accommodate this mind blowing number of dishes, three banana leaves were laid out one below the other! Today, fitting in so many dishes in this manner may be more imaginable than the idea of either cooking or eating it. With the delicately flavoured parippu (cooked lentil) ghee (clarified butter), and papadams. This is followed by the spicy sambar. The course that follows the sambar varies from region to region. In some, sweet payasams and prathamans round off the meal, while for others these are followed by kalan, rasam, olan and buttermilk. As accompaniments there are serveral thorans, avial, kichadis, pachadis, pickles, pappdams and curries. In some areas, a pickle is served along with payasam, to offset its sweetness. It is sheer delight to lick of a little spicy pickle after every mouthfuls of payasams.

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Sadhya Menu
Parippu curry, sambar, avial, kalan, olan, thoran, pulinji, injithair, vendaka kichdi, pineapple pachady, erissery, koottu curry, naranga pickle, manga curry, banana chips, sarkarapuratty, payasam, pradhaman, palada pradhaman, pappad and salt.

PARIPPU CURRY Ingredients
Lentils - (green gram dal) - 1 cup
Water - 3 cups
Salt - to taste
Ghee - 2 tsp
Preparation
Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.

SAMBAR
Ingredients
Bitter gourd - ¹/₂
Brinjal (egg plant) - 1no
Potato - 2nos
Onion - 2nos
Green chillies - 4nos
Drum Stick - 1no
Ladies finger - 4nos
Tomato - 1 no
Red chillies - 4nos (split into2)
Tur dal - 1cup
Turmeric powder - ¹/₂tsp
Curry leaves - 1sprig
Water - 3cup
Tamarind - size of a lime soaked in water
Water - 1cup
Red chilli powder - 1tsp
Salt - to taste
Curry leaves - 1sprig
Asafoetida powder - ¹/₄tsp
Grated molasses - ¹/₄tsp
Coconut oil - 2tbs
Dried coriander seeds - 2tbs
White gram dal - ¹/₄tsp
Fenugreek - ¹/₄tsp
Dried chilli - 4nos
Coconut oil - ¹/₂tsp
Coconut oil - 2tsp
Mustard - 1tsp
Dried chillies split into 2 - 2nos
Coriander leaves - 8 to 10
Preparation
Clean the vegetables and slice into long pieces. Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside. Fry the coriander seed, white gram dal, fenugreek and dried chilly in ¹/₂tsp coconut oil. Grind it to a smooth paste and keep aside. Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves. Note: Vegetables can be added depending upon once choice.

AVIAL Ingredients
1 medium cucumber—peeled, seeded and cut into 3-by- 1/3-inch sticks
1 baking potato ( 1/2 pound), peeled and cut into 1-by-1/4-inch matchsticks
1 medium carrot, cut into 1-by-1/4-inch matchsticks
3 ounces green beans, cut into 1-inch lengths
1 medium tomato, coarsely chopped
5 long hot green chiles—3 halved lengthwise and seeded, 2 seeded and thinly sliced crosswise
5 tablespoons vegetable oil
1 cup water
1 teaspoon turmeric
1 1/2 cups (51/4 ounces) shredded unsweetened coconut
3 medium shallots, thinly sliced
1 garlic clove, thinly sliced
1/2 teaspoon cumin seeds
12 fresh curry leaves
1 underripe banana, cut into 1-by-1/4-inch sticks
1 cup plain whole-milk yogurt
Salt
Preparation
In a large saucepan, combine the cucumber, potato, carrot, beans, tomato, the halved chillies and 2 tablespoons of the vegetable oil. Add the water and turmeric and bring to a simmer over high heat. Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.In a food processor, combine the sliced chillies, coconut, shallots, garlic and cumin seeds and process to a paste. Stir the paste into the vegetables and simmer for 4 minutes.In a small skillet, heat the remaining 3 tablespoons of oil until shimmering. Add the curry leaves and fry over high heat until sizzling, about 10 seconds. Add the oil and fried curry leaves to the stew, along with the banana and simmer for 1 minute. Stir in the yogurt. Season with salt and serve.

KALAN Ingredients
1 medium Raw banana
3 cups Sour curds
1/2 no. Coconut (fresh)
5-6 nos. Green chillies
2 nos. Red chillies
1 teaspoon Red chilli powder
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1/2 teaspoon Fenugreek seeds
2 tablespoons Oil, Salt
1 teaspoon Turmeric powder
Preparation
Grind the coconut, cumin seeds and green chillies to a fine paste. Beat the curds well and mix in the ground paste. Keep aside. Peel and cube the banana. Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done. Simmer on a low heat for 3 minutes. Add the curds and simmer further for 2-3 minutes. Do not boil. Heat oil in a small pan. Add mustard seeds, red chillies, fenugreek seeds and curry leaves. When the seeds start spluttering, pour over the cooked vegetables. Serve hot.

OLAN Ingredients
Black Eyed Beans(Van Payar) - 1/2 cup
Ash Gourd(Elavan/Kumbalanga) - 1 cup
Pumpkin (Mathan) - 1 cup
Green Chillies (Pacha Mulaku) - 3 to 4 nos
Coconut Milk - 1/2 cup
Curry Leaves - 5 to 6 nos
Oil - 1 tablespoon
Salt - to taste
Preparation
Soak the Black-eyed beans overnight, approximately around 12 Hrs. Presure cook or boil it. Meanwhile chop the Pumpkin and Ash Gourd into small pieces (3cm - 3cm) after removing the skin. Once the Bean is half cooked add the Pumpkin, Ash Groud adn the thin Coconut Milk into it. Add enough Salt and Green Chilies. Once the vegetables are cooked well add the thick Coconut Milk into it. Sim the flame and stir it slowly untill the mix is cooked well. Pour hot oil tempered with curry leaves into it and serve hot.

THORAN Ingredients
1/3 cup oil
2 tsp mustard seeds
1 tsp urad dal
10 fresh curry leaves
1 onion finely sliced
2 whole green chillies
1 tsp turmeric
1 pound cabbage finely shredded
1 3/4 ounces fresh grated coconut
salt as per taste
Preparation
Take some oil in a pan add mustard seeds when it starts to sputter add the urad dal and the curry leaves, fry the urad dal until it turns golden brown. Now add the finely shredded cabbage followed by grated coconut, finely sliced onion, green chillies, turmeric powder and salt as per taste and mix all these together. Now close the pan with a lid and cook for almost 10 minutes until the cabbage becomes soft.

PULINJI Ingredients
Ginger - 25gm
Green Chilly - 4nos
Coconut oil - 1tsp
Dried red chilly - 1 no cut into 4 pieces
Mustard seed - 4tsp
Tamarind - size of a lemon
Water - 2 cups
Turmeric - 1/4tsp
Chilly powder - 1/4tsp
Asafoetida powder - 1/4tsp
Jaggery - 25gm
Curry leaves - 1 sprig
Fenugreek seeds - 1 pinch
Preparation
Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2^nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

INJITHAIR Ingredients
Nicely Chopped Ginger - 4spoons
Curd - 6
Salt - as required
Preparation
Mix all the ingredients well. Injithair is ready.

PINEAPPLE PACHADY Ingredients
Ripe pineapple cut into ¹/₂" square pieces - 2cups
Turmeric powder - ¹/₂tsp
Salt - to taste
Grated coconut - 1cup
Dried Red chilly - 1
Coconut oil - 1tbsp
Mustard seeds - 1/2tsp
Dried red chillies - 3 cut into 6 pieces
Curry leaves - 1sprig
Crushed mustard - 1tsp
Preparation
Boil pineapple, with turmeric and salt in ¹/₂cup water. Grind coconut with dried chilli to a fine paste. Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.

ERISSERY Ingredients
Ripe Pumpkin sliced into pieces - 2 cups
Red oriental bean - 1/2 cup
Oil - 2 tbsp
Squeezed coconut milk - 1 tbsp
Dried chilli - 2 nos
Mustard - 1 tsp
Curry leaves - 2 sprigs
Water
Salt to taste
Grated Coconut - 1 cup
Small onions - 1 or 2 nos
Garlic - 2 nos
Cumin - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilli - 2 or 3 nos
Preparation
Cook pumpkin after adding enough water and salt. Cook red oriental beans separately and mix it along with the pumpkin. Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be serve.

KOOTTUCURRY Ingredients
Bengal gram
dal - ¹/₂cup
Pumpkin, snake gourd, Long runner beans, yam,Cucumber - ¹/₄kg (all together)
Inner flesh of drum stick - 1/2cup
Grated coconut - 1/2cup
Turmeric powder - ¹/₄tsp
Green chillies - 3 (split into 2)
Salt to taste
Coconut oil - ¹/₄cup
Mustard- 1tsp
White gram dal - 2tsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1tbsp
Grated coconut - ¹/₄cup
Preparation
Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind ¹/₂cup grated coconut and mix it with turmeric powder and green chillies. Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well. Heat 1tbsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.

RASAM Ingredients
Mustard seeds - 1tsp
Small Onion - 4 or 5 nos crushed
Asafoetida - a pinch
Curry Leaves - a sprig
Garlic - 2 tsp crushed
Ginger - 2 tsp crushed
Green Chilly - 2 or 3 nos
Turmeric powder - 1tsp
Chilly powder -1 tsp
Tamarind - size of a lemon soaked in water
Salt to taste
Tomato - 2 nos
Oil - 1 tsp
Preparation
Heat pan and put some oil now put the mustard seeds when it splutters add onion, ginger, garlic green chilly and curry leaves when it is fried add the pepper powder followed by tomato and the tamarind water, salt and asafoetida. Leave it on high flame to boil for almost 5 minutes and remove from heat.

NARANGA OR LIME PICKLE Ingredients
Big size ripe lemon -12 nos
Salt - 2tbsp
Gingelly oil - 2tbsp
Mustard - 1/4tsp
Fenugreek -1/4tsp
Green chillies - 18nos (split the end)
Chopped ginger - ¹/₂ tbsp
Garlic flakes - 1 tbsp
Water - ¹/₂cup
Vinegar - 2tbsp
Sugar - 1tsp
Preparation
Steam the lemon. When it is half cooked, wipe out the water from it. Heat some gingelly oil and sauté the lemon in a low flame and allow to cool. Wipe out the excess oil from the lemon. Cut each lemon into 8 pieces. Mix well with ¹/₄cup of salt and keep aside. Season mustard and fenugreek in 2 tbsp of gingelly oil. Saute green chillies, ginger, garlic and add water, vinegar and sugar into it. When it boils, remove from fire and add the lemon pieces. Mix well. Pickle is ready.

MANGO PICKLE Ingredients
Raw mango (sour) -1
Turmeric Powder - 1 pinch
Chilly Powder - 1 tsp
Fenugreek - 1 pinch
Asafoetida - 1 pinch
Gingelly oil - 1tbs
Salt - to taste
Preparation
Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida. Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the mango pieces.

LADY'S FINGER KICHADY Ingredients
Lady's finger pieces - 3¹/₂ cup
Thick Curd from 1/2 litre milk - 2 cups
Green chillies - 2
Dry Red chillies - 3
Mustard - 1 tbsp
Grated coconut - ¹/₂ cup
Curry leaves - 2 sprigs
Oil - 2 tsp
Salt to taste
Preparation
Slice the ladies finger in small round pieces. Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils. You can use pavakkai(bitter gourd) instead of ladies finger as a variation.

PAL PAYASAM Ingredients
Milk - 3litres
Dried red rice - 180gm
Sugar - 700gm
Preparation
Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

SEMIYA PAYASAM Ingredients
Vermicelli -1 cup
Cashew nuts - handful
Raisins - handful
Water - ³/₄cup
Sugar - a cup
saffron - a pinch
Milk - a cup
Cardamom - two or three pods
Preparation
Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

WHEAT PAYSAM Ingredients
Broken Wheat - 250g
Coconut - 2
Jaggery - 500g
Raisins -10g
Cashew Nuts -10g
Ghee -3tbs
Cardamom -5g
Dry ginger powder-10g
Cumin Powder-10g
Preparation
Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk. Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 litres of water. When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.

PARIPPU PAYASAM Ingredients
Parippu (Green gram dal) - 250gm
Sarkara (Jaggery) - 250gm
Coconut milk - From 2 coconuts
Ghee - 2 tbs
Cashew nuts, Raisins - As required for seasoning
Preparation
Fry dal till light brown. Clean and boil the fried dal well. Heat jaggery with some water and make a thick solution. Take milk from coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

PALADA PRADHAMAN Ingredients :
Thick milk- 3ltrs
Par boiled rice (dried red rice)- 250gm
Water to mix flour Coconut oil- 1tbs
Sugar- 2tbs
Plantain leaf pieces- as required
Cardamom powder- optional
Preparation:
Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it. Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain. Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.

SARKARAPURATTY Ingredients
Semi ripe Banana - 1
Coconut oil - 100gms
Molasses or Jaggery - 75gms
Dried ginger powder - 5gms
Ghee - 1tsp
Water - ¹/₄glass
Preparation
Peel the bananas and split it into two pieces. Cut it into ¹/₄" thick pieces. Fry it in warm coconut oil. Heat the molasses in 1/4 glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separate.

KAYA VARUTHATHU (Banan Fry) Ingredients
Semi ripe banana - 1
Coconut oil - 150gm
Turmeric powder - ¹/₄tsp
Salt - to taste
Preparation
Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is ³/₄ done, add turmeric powder and salt mixed in 1tsp water. Fry well.

PAPPADAM Ingredients
Pappadam
oil - for deep fry
Preparation
Heat oil in a pan put the pappadams one by one and fry.

Bananas
This is also a part of the sadya to be served with payasam. The payasam is to be had with banana and pappadam.