Glossary

Frying:
It is the method of cooking food in oil or any fat, a technique believed to be started by ancient Egyptians. It is the fastest way to cook, as it is the most efficient way to transfer heat into the food.

Different types or methods of frying

1. Dry frying: No oil is used, where the food already contains a certain quantity of fat or no need of oil.

2. Pan frying: It is a form of frying by the use of minimal oil or fat (compared to shallow frying or deep frying), typically using just enough oil to lubricate the pan

3. Shallow frying: Just enough oil is used to cover the bottom of the skillet or saucepan.  In this method, the food is only partly submerged in oil, allowing to turn brown (get cooked) on one side first and then on the other in a small quantity of fat or oil.


4. Deep frying: This uses a large quantity of fat, where the food is completely immersed in hot oil allowing it to get cooked in ample amount of oil to covered the whole.

In South Indian recipes, especially in Kerala, the frying is done in coconut oil, which is making the dishes unique in flavour, taste and even smell.

Malabar Style Recipes:

Recipes for dishes prepared in areas of Kerala referred as Malabar (മലബാര്‍ ) or North Malabar, comprising Kasaragod, Kannur, Wayanad, Kozhikode and Malapuram districts, differ in the ingredients as well as sometimes in name from Travancore area of Kerala. The best example is, in fish curry, While Travancore region uses only kodampuli (Garcinia cambogia), valampulu (Tamarind) or tomato is used to give sour taste in North Malabar areas.

Sadhya -

Malayalam: സദ്യ
means banquet in Malayalam. Typical feast which will be served on a banana leaf during special occasions like marriages, and festivals like "Onam". "Onasadhya" is a popular traditional feast served at every home in Kerala on Thiruvonam day of Chingam, a month in malayalam calender.

Thoran -

Malayalam: തോരന്‍

It is a popular and common dish of Kerala, which also called as "Upperi" in Northern Kerala - Malabar side. This dish is usually prepared by chopped vegetable, mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder. It is commonly served along with rice and an integral part of the "Sadhya" along with other dishes. In tamil it is "Poriyal" (Tamil:பொறியல்), Kannada - Palya and in Telugu, its Porutu