We, Mallus, love fish in Kerala. These are two traditional methods of making fish curries using tamarind leaves and Malabar tamarinds. We enjoyed this cuisine in a friend's house in Uzhavoor. The way they cooked the fish and dried shrimps was unique and the flavor was awesome. ഉഴവൂർ എന്ന സ്ഥലത്തിന് നമ്മുടെ മുൻ രാഷ്ട്രപതി ശ്രീ കെ. ആർ. നാരായണന്റെ ജന്മ സ്ഥലം എന്ന ഒരു പ്രത്യേകത കൂടാതെ അതി സുന്ദരമായ പച്ചപ്പുള്ള സ്ഥലം എന്ന് കൂടി ഉണ്ട്. ഞങ്ങൾ അവിടെ പോയത് എന്റെ ഒരു സുഹൃത്ത് ഒരു നാടൻ വിഭവം പരീക്ഷിക്കുവാൻ ക്ഷണിച്ചതിനെ തുടർന്നാണ്. അവിടേക്കുള്ള യാത്രയും അവിടെ ലഭിച്ച രുചികളും അത്യുഗ്രൻ എന്ന് പറയാതെ വയ്യ.
Subscribe Food N Travel: https://goo.gl/pZpo3E
Visit our blog: FoodNTravel.in
My Vlogging Kit
Primary camera: Canon M50 (https://amzn.to/393BxD1)
Secondary camera: Nikon Z50 (https://amzn.to/3h751CH)
B-rolls shot on: Fujifilm XT3 (https://amzn.to/2WkRuzO)
Mic 1: Rode Wireless Go(https://amzn.to/3j6Kb8E)
Mic 2: Deity V-Mic D3
Light: Aputure Amaran AL-MX Bi-Color LED Mini Pocket Size Light (https://amzn.to/397IzXt)
There are many tiny spots hidden in the corners of Kerala which amaze us with their simple beauty. My trip to Uzhavoor in Kottayam district helped me to discover one such hidden gem. Anakkalmala located in Nemdumbara area of Uzhavoor is a little known tourist spot. When I visited the place, I was simply blown away by its scenic beauty.
My friend Shijo invited me for trying out some of their local recipes. He had arranged a tiny little house on a hilltop for our cooking gathering. The house belonged to one of his friends, and had a rustic charm to it. Shijo and his friends had arranged a makeshift firewood stove and all the cooking ingredients.
The dishes were unique and tasty. Dried shrimps cooked with Malabar tamarind and coconut pieces was simply delicious. The next dish was a totally new one for me. It was fish toasted with tamarind leaf paste. Tiny pieces of sardines and anchovy were mixed with a paste of tamarind leaves and spices. This mixture was spread over banana leaves, and toasted over a pan. It was a spicy and tasty delicacy.
After food, we went to explore Anakkalmala. The climb was a bit tiring, but the views from top were awesome. A local college professor whom I met there told many tales of Anakkkalmala. There are many legends about the place. I was amused to know the legend behind the name of the place.
On the whole, it was a day filled with loads of happy moments, tasty food, good friends, and amazing locales.