When bought in mobile peanut and pea shop, they can be bought with chopped fresh onion topping.
It was always a joy for me to sit down in Allepey Beach in Allepey, Kerala, India with packs of Kapalandi Masala with fresh onion toppings. Nice way to spend a quiet weekend.
Picture below is a picture of Kadalamavu coated Kapalandi Masala.
Below is a scene around Allepey, Kerala, India - peanut and peas vendor selling assorted peas and peanut flavors in the church during the Holy week and Easter celebration.
Kuchember also known as Kachumber refers to a spicy tomato, cucumber and onion relish that is a refreshing accompaniment to most Indian meals with curd or vinegar dressing.
Kuchember or Kachumber is also known in other parts of India as Charlas, Charllas or Saarlas. (please article Charlas/Charllas/Saarlas)
Pictures below is my non-spicy version of Kuchember/Kachumber which I am making when I like a refreshing salad while in my home in the Philippines or when I am in my home in Germany using Apple Cider Vinegar instead of curd and minus the chopped green bird's eye chili pepper.
Kamoteng Kahoy is a Filipino word for Cassava. It is also known as Yucca. In the Philippines, Kamoteng Kahoy is mostly used for making sweet snacks, like Suman made from grated Kamoteng Kahoy cooked with coconut milk (Gata) or just simple boiling it without its skin and dipping in sugar
Kamoteng Kahoy is known in Malayalam as Kappa or Kappioka and is used for making various dishes in the southern state of India, Kerala.
It is also an important root crop and basic staple food in Africa and is used for making Fufu (mashed cassava), especially in Central Africa.
Picture below is fresh/raw Kamoteng Kahoy from Kerala, India.
Below are pictures of Kamoteng kahoy/Cassava/Kappa trees growing around an empty subdivision in Laguna, Philippines
In Allepey, Kerala, India, Aunt Lily, a family friend buys Kappa /Kappioka from a mobile vendor peddling Kappa.
Boiled Kappa is a very important food item / a staple item in Kerala's cuisine as substitute for steamed rice.
Kinchay is a Filipino term for asian celery. Kinchay is also said to be a Chinese Parsley, the flat leaf variety of Parsley and not the one with curly leaves.
Kinchay is used in the Philippines in several ways, but I can remember that my mommy used the leaves only to garnish her Pancit Bihon (Rice Noodles).
In Germany, I used it a lot, but the variety with curled leaves as shown in the Picture below.
Kichay is usually mistaken as Wan Soy (Coriander/Cilantro) as they look alike in so many ways. So as not to make mistakes , I always get a small part of a leaf and smell. It is really the smell that one can recognize if it is a flat-leaf parsley or a Coriander/Cilantro as Corianer/Cilantro has that very Special smell different from Kichay (Chinese Parsley)