Glossary K

The food glossary +++ 'Kakang Gata', 'Kalkag', 'Kakka Erachi Achar'

Knäcke (Knaecke) also called Knäckebrot (Knaeckebrot)  refers to crisp or crispy bread. In Germany, they can be bought in plastic packs with at least 6 pieces plain or with assorted nuts, like white and black sesame seeds, poppy seeds, pine nuts or pumpkin nuts or mixed nuts, like the one in the picture below. 

Kozhakkatta refers to a popular South Indian sweet dumpling made from rice flour filled with grated coconut and jaggery and is similar to Modak made in other parts of India.

It is also known or spelled as Kozhakkatta /Kozhukkatta/Kozhukkottaai

 

Kozhakkatta /Kozhukkatta/kozhukkottaai

Koorka Olarthiyathu/Ularthiyathu refers to Kerala's stir fry food made from Koorka which is the Malayalam word for Chinese Potato. 

Olarthiyathu is one of Kerala's foods. Olarthiyathu is a Malayalam word which literally "dried up completely". Koorka is stir-fried until "dried up" with lots of onions, slices of Chilies, coconut and several spices, such as Kadugu and Curry Leaves. 

Koorka Olarthiyathu  goes very well with steamed rice, Porotta and Chappathi/Rotie and Papadam which is usually served to complete a meal in Kerala.

Below are pictures of Koorka Olarthiyathu prepared by a family in the district of Allepey in Kerala.

Koorka is also spelled as Koorkka,  Korkka or Kurkka Olathiyathu/Ularthiyathu, a Chinese Potato Stir Fry

Can be seen clearly from this variety of Olarthiyathu are green Pepper, Onions and Kadugu (black mustard seeds)

Kurumulaku Pappas refers to a Kuttanad specialty made from mixture of thinly sliced Cabbage, Tomatoes, Green and Red Chilies and Curd, a bit of Salt and the basic ingredient which is Black Pepper, hence its name. 

Kurumulaku is the Malayalam word for Black Pepper.

Kuttanad is a region in the Allepey, Pathanamthitta and Kottayam Districts, in the southern state of Kerala, India known as the rice bowl of Kerala.

I have not found in my research a recipe for Kurumulaku Pappas, but this dish was originally prepared during a reunion in Kuttanad of my "second family" in Kerala during a harvest season in Kuttanad.

Below is a clear picture of this seemingly delicious and refreshing soup-like Curry made basically from Kurumulaku or Black Pepper

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Kuttanadan Chicken (Kozhi) Curry  refers to the traditonal chicken curry prepared  and cooked using an authentic-style Kuttanadan recipe in which the basic ingredients are Black Pepper and Coconut Milk. Bite-size Chicken pieces and slices of potatoes (an optional ingredient) are cooked with lots of spices, such as Garlic, Ginger, Fennel Seeds, Cardamom, Turmeric, Onions, Curry Leaves , Green chilies, and of course the Black Pepper Corns and Thick Coconut Milk until the chicken is tender. 

Kuttanad  is a region in the Allepey, Pathanamthitta and Kottayam Districts, in the southern state of Kerala, India which is considered to be the rice bowl of the state  where vast rice plantations and paddy fields exist surrounded by coconut trees. Kuttanad is known for farming  below sea level which is about 4 to 10 feet.

Here below is a picture of one of the rice plantations in Kuttanad during the harvest season

I have visited Kuttanad when I was in Allepey in 2013 where I planned to start my Backwater journey using a local motorboat, but there we so many passengers and farmers bringing their produce  from Kuttanad station where I have been to the next market. From the center of Allepey to Kuttanad there were vast green rice paddies/plantations surrounded by coconut trees, very much like some places in my home country, the Philippines. We also have a dish Ginataang Manok where we cook Chicken with Coconut Milk, the only difference we have is that we never use lots of spices and Curry leaves in our dishes.

Below is a picture of Kuttanadan Chicken (Kozhi) Curry which was served during a reunion in Kuttanad.

 

Kadugu also spelled as Kaduku is the Malayalam word for Mustard seeds usually the Black Mustard Seeds which is one of the important spices in Kerala Cuisine. Kadugu is always present in almost all dishes prepared in Kerala, India. 

My family friends in Allepey, a district in Allepey always used Kadugu when cooking their dishes, like Sambar, Thoran , and stir-fry dishes which you will see in many of the pictures of the dishes I posted here from Kerala. Those little black seeds which you will see are Kadugu 

I have brought some of them from my trip to Kerala so I can also cook some of the dishes I learned during my trip. It is available in some Asian shops in Germany, but mostly the Brown Mustard seeds. I brought in an Asian shop in Bremen a brown-colored Kadugu and I am using now to cook my sauteed vegetables .

Below is a packed of Kadugu, the Black Mustard Seeds from Allepey, Kerala, India.

 

An example of a dish from Kerala using Kadugu is a Thoran, see below those little black seeds in Papaya Thoran