Ambalapuzha Palpayasam

The famous Ambalapuzha Palpayasam (sweet milk pudding) is really one of the wonders of Kerala. This is the nivedyam (holy offering) to Lord Sri Krishna Temple at Ambalapuzha in Kerala. It is believed that the origin of the holy palpayasam dates back as early during the reign of Chembakasseri Raja. Having high reputation the holy palpayasam denotes the enlightened history of Lord Sri Krishna Temple at Ambalapuzha. Its fame is so wide spread that it has become a proverbial expression to describe some exotic in taste. The fascinating aroma and the sandalwood colour of this traditional divine palpayasam stands unique which one would not find anywhere else and sets in the list of gifts that Kerala can offer to the world. Ambalapuzha Palpayasam is made from 71 lit of pure cow milk, 284 lit of water, 8.91 lit of rice, 15.84 kg. of sugar per day. No other materials or preservatives are added to this holy Palpayasam.

Aranmula Kannadi

Aranmula Kannadi (Mirror), the heritage property of Kerala, is also known as Valkannadi. It is an example for uncommon technical skill and manufacturing dexterity. There is a general belief that if this mirror is kept in homes it will bring wealth, prosperity and fortunes. The Aranmula mirror is as old as the Vedic period. There is mention about the mirror in Vedas and puranas. Unlike conventional type of mirrors, Aranmula Mirror is a front surface reflection mirror, which eliminates secondary reflections and hence one can see his or her real image reflected only in the Aranmula Mirror. Though the mirror is the legacy of Aranmula, its founding fathers were the early settlers from Tamil Nadu who came to this place years ago. What makes Aranmula Kannadi, the only metal mirror available in the world, popular is its secretive method of making. The making of this magnificent mirror is a complicated process which requires utmost concentration, care, patience and wisdom. The alloy of copper and tin in the ratio of 10:5.25 is used to make Aranmula Mirror. The quantity of tin in it is one and half fold more than usually used in bronze tableware. The same old method used in the bronze vessel manufacturing by putting liquid metal on a mould has been applied for making this mirror also. The mirror plank is taken out of the mould and then polished. Mixture of the husk and marotti oil is used for polishing. As it is made of an alloy, which is of easily breaking nature, if not polished with utmost care and attention, there is a possibility of breaking the mirror into small pieces. It may take four to five months to smoothen the surface of the mirror. After enduring all these practices it may take another fourteen days to make a dozen mirrors.

Kozhikodan Halwa

Kozhikodan Halwa is a speciality of Kozhikode. It is a sweat brown red delicacy made there. Foreigners gave it the name, the sweet meat, is sold in almost all shops of Kozhikode. The Halwa is made very simply out of maida (flour), sugar, palm jaggery and it is cooked in coconut oil. Depaneing on the quantity of the coconut oil used, halwa can be stored up to three months if not exposed to moisture.

Marayur Sarkara (Jaggery)

The fame of Marayur Sarkara has a deep imprint in the minds of Keralites. Marayur is a village situated in the eastern boundary of Idukki district of Kerala. Marayur’s peculiar climate and the special nature of soil foster the growth of best sugarcane. Marayur produces the sweetest Sarkara of the world. It contains 97 per cent of pure sugar and free from dirt or salt. During early days it was used in temples and palaces only. Even now it is used in the temples of Kerala. Making of jiggery is a complicated and tedious process. Firstly, most ripened sugarcane is selected and its juice is extracted. It is boiled for three hours and when it is cooled and dried, round shaped jiggery pieces are made from it. This round shaped jiggery of Marayur is known as Unda Sarkara.

Ramassery Idli

Idli is the virtual morning dish of south India. Ramassery an offbeat village in Kerala is known all over world for the idlies it makes. Spongy and soft Ramasseri idli is slightly different in shape from the conventional idlies. It is a little flat and round. The recipe of Ramassery idli dates back to about one century. The secret of the making of this idli is known to four or five families of Ramassery. It is said that the secret of the recipe and taste were handed down to the new generation from their grand old women. The secret behind the taste begins from the selection of fine quality rice which is mixed with black gram in a special ratio to make batter and allowed to ferment. Then it is boiled on a cloth covered mud pot using firewood. These idlies can be preserved for days without any change in taste or quality.

Alathur Varuthupperi (Banana chips)

The people of Kerala have a craze for Varuthupperi or banana chips. Among various brands of banana chips made in Kerala, Alathur chips is very famous and fetched a brand name. Alathur Varuthupperi (banana chips) are thin, dried, generally crispy slices of banana prepared in pure coconut oil. The selection of Banana, Coconut oil, the method of slicing and the frying time that done meticulously has led to the amazing success of Alathur chips. The thinly sliced banana is washed and cleaned up in a particular way and that method they keep it as a secret. Fried banana chips are usually produced from under-ripe banana slices deep-fried in sunflower oil or coconut oil. These chips are dry and can be salted, spiced, sugar coated or jaggery coated.

Thalankara Thoppi (Hat)

Thalankara, is a suburban area adjacent to Kasaragod Town. Kasaragod has in its credit not just the specialty of being the meeting place of seven languages and culture, but a place where one can feel the remnants of history of centuries. Such one is the Thalankara hat worn by men has a prominent and traditional position among the Muslims of Kerala and abroad. Though there are so many kinds of hats all over the world, maintaining distinctiveness in the method of manufacturing and materials, the making of Thalankara Thoppi (hat) is limited to the region Thalankara. The peculiarity of Thalankara hat has won international recognition. What makes Thalankara hat distinct and attractive is the centuries old excellence in its durability and gracefulness, which are woven together.

Beypore Uru

Beyore is one of the prominent ports of Kerala and a maritime trading centre of ancient Kerala. Beypore is famous for the construction of Uru (Arabian trading vessel), which has a tradition of more than 1500 years. Urus are also known as ‘Pathemari’ and ‘Machuva’. Nowhere in the world could one see such a water craft purely made of wood and rope. The engineering skill behind the manufacturing of this vessel is known only a few traditional families of Beypore. They use a special mixture of gum to join the wooden planks and sheets of the Uru to make it leak proof and long life when put to sea. They seldom used metal nails to join the planks, but wooden nails are used. Hard, refined rocks are used as anchors. These marvelous engineering skills behind the making of Uru had won international recognition and fame.

Kuthampilli Kasavu

Kuthampilly is a small village, on the banks of the legendary Bharathappuzha, in the Thiruvillwamala Panchayat of Thrissur district. Kuthampilly is known for its famous handlooms and Kasavus. Kasavu is a border in a saree or dothi either in golden layer or coppor or silver coated. Kasavu Saree is is a handwoven cream coloured saree with golden border worn my Kerala women. It is the finest traditional attire which defines the beauty of women. Kuthampilli Kasavu is famous for its beauty, perfection and precision. The weavers followed the traditional path in the early days and their kasavu double dhoti, veshti (dpthi) and set mundu (a type of saree). Though some of them turned into the ever-changing fashion modes, adopted new diverse technologies, they did not go for any compromise in the use of threads and Kasavu to ensure the hall mark quality of Kuthampilly handloom and Kasavu. It is said that the Most of the weavers at Kuthampillybelong to Devanga community, which has roots in the erstwhile Mysore State. It is said that this community of traditional weavers were brought by the Kochi Royal family some 500 years back to make dress exclusively for palace.

Payyannur Pavithra Mothiram (Sacred Ring of Payyannur)

Centuries ago Vedic Brahmins and priests worshipped Gods with ‘Yagna’ and ‘Homa’. In each and every Yagna, Brahmins and priests put their right finger a ring, which referred to as Pavithra Mothiram (Sacred Ring) as the symbol of Yagna Mukhya. This holy ring is the exclusive heritage property of Payyannur and known as ‘Payyannur Pavithram’. It is as famous as Ambalapuzha Palpayasam or Aranmula Kannadi (mirror). There were different types of Pavithra Mothiram- Kusa (grass) Pavithram, thread Pavithram, Gold, Silver and Bronze etc after observing several rituals. Three nerves like threads are tied in a most magnificent way in this ring. These three threads represent three main nerves of the human body. It is believed that wearing of this sacred ring induce the ‘Kundalini Power’ in the body and brings the divine power of ‘Thrimoorthies’ (Lord Brahma, Lord Vishnu and Lord Siva) to the human mind. It is also believed that wearing this ring bring progress and prosperity and peace. At Payyannur, the ring is sold only after placing it before the Lord Subramanya for pooja ritual. Like Aranmula Kannadi (mirror), Pavithra Mothiram is also exhibited in prominent museums of India and abroad.

Vechur Cow

Vechur is a remote village of Kottayam district of Kerala. But this village has won global acclaim because of an indigenous breed of cow known as Vechur Cow. Vechur Cow is a rare breed of Bos indicus cattle and recognized as the smallest cattle in the world and found only in Kerala. The Food and Agricultural Organisation (FAO) has categorized this breed as a very special variety. They have many peculiarities. They are dwarf in size and its weight is very low. Average weight of mature cow is about 95-120 kgs. Avaerage height comes to 90 cm to 125 cm. Their horns are tiny and sometimes not easily visible. They are mostly light red or black in colour with a long and narrow face. The legs are short and tail is long and tapering almost touching the ground. They care calm in nature. Unlike hybrids, they can withstand hot weather conditions. They need limited quantity of feed and therefore, its maintenance cost is very low. They yield an average of 3 kg. milk per day. The milk is rich in lipid. The presence of phospholipids in milk helps to boost the brain development of children. In olden days, Ayurveda physicians used the milk of Vechur Cow for the preparation of medicines as it has rare medicinal properties.

Nilambur Teak

distinguished one is its superior quality, high temper and the long lasting peculiarities. Teak from Nilabur was exported to Europe and Arab Countries from time immemorial. It was used for making ship building and railway sleepers. The first teak plantation of the world and the only one of this kind in India is at Nilambur. The first Teak Museum of the world was also at Nilambur, which was established in 1844 by the then British Collector H.V.Kanoli.

Aranmula Vallasadya

Aranmula Vallasadya is the largest vegetarian feast in India. It is a sumptuous feast with 62 traditional dishes. The vallasadya is considered as dear to Lord Krishna, the presiding deity of the Aranmula Parthasarathy Temple. The Vallasadya is offered by devotees for health, prosperity, recovery from illness and for fulfilling other wishes. According to the myth, one oarsman among the hundreds who reach the temple for onam celebrations is the Lord Himself. Since the Lord cannot be identified, all the guests reaching the temple on snake boats are served this feast.

Thirur Vettila

Tirur Vettila is a type of betel leaf which is grown in Tirur and nearby areas of Malappuram district of Kerala. Tirur Vettila is unique for its significantly high content of total chlorophyll and protein in fresh leaves. It possesses some special biochemical characters like unique flavour and aroma. Eugenol is the major essential oil in this betel leaf contributing to its pungency. The leaves are nutritive and contain ant carcinogens (anti-cancer agents), showing future opportunities in anticancer drugs. Betel vine was reported to have immunosuppressive activity and antimicrobial property. Studies also show that the betel leaf is good for diabetes; lowers cholesterol helps to heal wounds, good for depression and protects gastric system. Tirur vettila has obtained a Geographical Indication (GI) tag.

Nettoor Petti

Nettur is a village near Kozhikode in Kerala. Named after the place of its origin, the Nettur Petti is a traditional jewelry box used by the women of aristocratic families. The box is an adept mix of aesthetics and efficacy. Nettoor Petti represents Kerala’s royal heritage. Nettoor petti is made according to the principles of Thachushastram, Kerala’s ancient architectural science. Every box is made of 7 pieces of wood in its lower half and 4 parts in its top half, cut to precise measurements using tools specific to this production. Each stage of this production demands absolute dedication and dexterity. Quality Rosewood or Mahogany wood is being used for manufacturing this royal box. The wood is put together with nails that are made exclusively for the box. The hinges and nails are crafted by hand. Once the wood works are over the decorative polished brass elements are affixed onto it. The pyramidal lid embellishes the box with a grandiose impression. The ornamental work on the exterior of Nettur Petti and its intricate patterns are inspired by the temple architecture of Kerala.

Muttikulangara Enna (oil)

Muttikulangara Enna is an Ayurvedic oil with a unique blend of leaves and herbs. A massage with the oil provides relief from wounds, bruises, fracture, sprain, muscle pain, joint pain, back pain, and numbness. Legend says that Velandi Vaidyar, a traditional physician had a big catch after several hours of fishing in a major tank located on the outskirts of Palakkad about three centuries ago. He cleaned the fish and cut int pieces and taken to home after wrapping them in the leaf of a tree nearby. The fish pieces were seen united on reaching home and no cuts were visible. There begins the story of famous Muttikulangara oil. Having understood the medicinal properties contained in the leaf that used to wrap fiesh pieces, the Vaidyar developed a concoction for treating all kinds of cuts, wounds, sprains and fractures. Muttikulangara is a place on the Palakkad-Manarkkad-Kozhikode road. It was Velandi Vaidyar himself who gave the brand name as "Muttikulangara Enna" and now the whole region is known as Muttikulangara. The secret behind the mixture and compound of this magical oil is known only to the inheritors of the founders

Mannar Odu (Bell Metal)

Like gold, bell metal is also considered as a prosperous metal. bell metal, which is a harmonious blend of tin and copper, reflects the elegance of a craft, the tradition of which dates back to several centuries. Typified by its sonorous quality when struck, bell metal provides a fine medium for the craftsmen to cast both religious artifacts as well as domestic utensils. Mannar, a village in Alapuzha district of Kerla is traditionally very famous for metal handicrafts producing utensils, lamps, bells etc. made out of bell metal, brass, bronze etc. Mannar is the second biggest destination for metal products in India, after Moradabad in Uttar Pradesh. Some of the unique works of the Mannar craftsmen include the world class products like the world's biggest cauldron placed in an antique shop in Jew Town in Kochi, the world's biggest church lamp at Kuravilangad Church, the world's biggest temple lamp at Chettikulangara Devi Temple, the world's biggest temple bell at Shimla Temple, the world's biggest church bell at the Cathedral Church, New Delhi etc. It is believed that about 200 years ago a community known as Vishwakarma was invited from Tanjavoor of Tamil Nadu to built temples in Kerala. AS the construction of temples was a long term process,they settled in Kerala. Apart from construction of temples, they started making idols, bells etc. and soon accepted the metal handicaraft as their rofession. The artisans produce an array of bell metal products that include household utensils like Varpu (wide cauldron), Uruli (a wide mouthed vessel), Nilavilakku (a wick lamp), Kindi (a spouted pitcher) and idols of Hindu Gods and Goddess. These elegant artifices over the years have crossed the boarders and spread the fame of Mannar globally and to capture a wide range of market. Now a good number of artisans are working in Mannar's metal handicrafts forges and there is well developed market for metal products.

Wayanad Manjal (Turmeric of Wayanad)

Wayanad is a district of Kerala located in the western ghats.We have been hearing about the Manjal (turmeric) of Wayanad ever since it describes the beauty of the heroines of northern ballads. Wayanad Manjal (turmeric) highlights the heritage of Kerala. Turmeric is a product of Curcuma longa, a rhizomatous herbaceous perennial plant belonging to the ginger family Zingiberaceae, which is native to tropical region. Wayanad Turmeric is the dried rhizomes of an aromatic herb, common as undergrowth in the evergreen, semi-evergreen and moist deciduous forests of Western Ghats. The scientific name the herb is Curcuma aromatic. These rhizomes have medicinal properties and are used for treating leprosy and skin diseases, and also an antibacterial agent. Along with pepper and honey, these rhizomes are effective in curing the common cold. The juice of the rhizome is administered for blood purification. It is also widely used in the cosmetic industry.The dried rhizomes are pulverized and used as face pack. The tribals of western ghats cultivate this species in their settlements and they have perfected the art of drying the rhizomes in the sun for its prolonged storage.

Kasaragod dwarf (Kullan)

Kasaragod dwarf (Kullan) is one amongst the three prime dwarf cattle in India, the other two being Malnad Gidda and Vechur breed of cattle. Kasaragod dwarf is mostly found in Kasargod, the northern-most district of Kerala. Kasaragod Dwarf is small-sized, friendly and understanding, and is well adapted to the hot and humid climate of Kerala. It possesses high heat tolerance and disease resistance. They need limited quantity of feed and therefore, its maintenance cost is very low. It requires about 2 kgs. of feed per day while its average milk yield is around 1 lit/day. They are usually dark-skinned, with a uniform coat of black or varied shades of chocolate, brown, or white. Spotted ones are also seen. The eyelids, tail switch, hoofs, and horns are mostly black. The horns are mostly short or medium sized, curved upward and outward with variations is the horn length and shape. The udder is bowl shaped and small. The tail is long and almost touching the ground. Its height is between 107 cms. and 96 cms. Body length averages at 134 cms for males and 124 cms for females. Body weight averages at 194 kgs. for males and 148 kgs. for females. This breed along with the Vechur breed of catle has been included in the list of India’s native cattle breeds by the National Bureau for Animal Genetic Resources (NBAGR) Karnal, Haryana.

Kaipad Ari (Rice)

Grown along the coastal brackish waters in the northern parts of Kerala, the Kaipad Rice is known for its special organic as well as traditional technique identified as paddy-shrimp cultivation or Kaipad Farming. Under this method, rice cultivation and shrimp catching is done on the same field that forms the part of the extensive water-logging in the swampy low-lying areas of North Malabar region. Rice farming is carried out in a natural way in Kaipad, relying on the monsoon and the sea tides. Neither chemical fertilizers nor plant protection chemicals are used. The tidal flows make the fields highly fertile through a symbiotic relationship between rice crop and prawn, shrimp and fish. The fingerlings of fish, shrimps and prawns, which swim in from the sea and the backwaters after the rice harvest, feed on the leftovers of the harvested crop. Non-sticky, delicious taste, high content of iron and calcium are some of the unique features of Kaipad rice. Soup made of Kaipad Rice acts as coolant for the body and hence it is recommended to th

Chundan Vallam

Chundan Vallam (snake boat) is the traditional war boat of Kerala. Chundan Vallam means beaked boat, for it has a pointed prow which stands four feet above the water and gives the impression of a beak. It is known as Snake boat in outside Kerala as the long tapering front resembles the image of a snake with its hood raised. These boats are a typical example of ancient naval architecture. Legend says that the chundan vallam is designed by an architect named Devanarayana, as the warships of the royal navy of ancient Kerala. Chundan Vallam is Constructed in accordance with the specifications prescribed in the Sthapathya Veda, an ancient treatise for the building of wooden boats. These boats vary from 100 to 138 feet in length. With the rear portion rising to a height of about 20 feet, and a long tapering front portion. Hulls are built of planks precisely 83 feet in length and six inches wide. Rowing of the boat will be commanded by a chief oarsman or leader. Under him there will be three main paddlers who control the movement of the boat with a 12-foot-long main rudder-oar (adanayampu). Sitting two to a row along the length of the boat, there will be 64 paddlers, representing 64 art forms (or on certain occasion 128 paddlers). They row in rhythm of the vanchipattu (song sung while rowing the boat). There will be around 25 singers in a row at the middle between the paddlers. In the middle of the second half of the boat is a platform for eight people to stand from where the cantor will lead the song. They represent the Ashtadikpalakas (Devas or gods who guard the eight directions).

Onavillu

'Onavillu’, also known as 'Palli Villu' a ceremonial bow that is offered to the deity at Sri Padmanabhaswamy Temple of Thiruvananthapuram as part of the annual rituals during the Onam festival season. The bow is a broad piece of wood, tapering on both sides, on which miniature paintings of the Ananthasayanam, Dasavatharam, Sreerama Pattabhishekam and the Sreekrishnaleela are portrayed.
Legend behind this ritualsays that, when Mahabali was thrown out from the Kingship and sent to the nether world, by Vamana (the incarnation of Lord Vishnu), Mahabali wished to see the original form of Lord Vishnu. Then Vamana blessed Mahabali that during the annual visit of Mahabali to Kerala during Onam day, he would be able to see Lord Vishnu and his different forms through this 'Onavillu'.
Earlier the bows were 3.5-4.5 feet long and 4-6 inches wide. But, now 1.5 feet long small bows are also made.The making of the Onavillu is an age-old tradition that has continued over the years from the 16th century. Vilayil Veedu family at Karamana of Thiruvananthapuram is the only family entrusted to make the Ona Villu. The family members observe a 41-day penance prior to the commencement of the work.
Six pairs of bow, in three different sizes with each pair having similar paintings on it. It is then ceremoniously offered to the temple early morning on the day of Onam. It is worshipped along with the respective idols of the deities for three days (Thiruvonam, Avittam and Chathayam asterism days).
The temple of Adikesava Perumal in Thiruvattar in the anyakumari District of Tamilnadu also observes the ritual of offering Onavillu.
While submitting the bows ceremoniously to the temple, it is decorated with silk/cotton threads in red with tassels known as 'Thongal' or 'Kunjalam' tied as bow strings. Another interesting tradition connected with the making of Onavillu is that the tassels and bow strings are made by the prisoners of the central prison at Thiruvananthapuram, who observe penance while weaving it.