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
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
Kadugu Manga Achar / Achaar refers to a variety of pickles from Kerala, India which is made from green , tender green Mangoes and Kadugu (Black Mustard seeds) cooked with spices, such as Turmeric and Cumin, Red Chili Pepper and of course Kadugu, Shallots/onions, Vinegar and Curry Leaves (Please see related article on Achar / Achaar)
Kadugu is also spelled sometimes as Kaduku which is the Malayalam term for Black Mustard Seeds.
This Kadugu Manga Achar with picture below is one of the special Achar (Pickles) prepared during the Hindu wedding of one of the members of my second family in Allepey, Kerala, India.
Kozhuva Achar/Achaar is the Malayalam word for Pickled Anchovies. One of the many seafood Pickles being prepared in Kerala, India. To cook, Kozhuva Achar, fresh Kozhuva is needed, they are cleaned by removing the head and guts then like all other Achar, they are cooked with lots of spices, Onions, Garlic, Ginger, Vinegar, Salt and of course Curry Leaves . (Please see related artcile on Achar for different spices used for cooking Achar)
Kozhuva is the Malayalam word for Anchovies. This fish is also called Natholi or Netholi, hence Kozhuva Achar is also called Natholi or Netholi Achar.
Below are pictures how Malayalee housewives prepare Kozhuva Achar and the finished product. Seafood Pickles (Kozhuva, Kakka Erachi, Tuna Achar) are my favorite Pickles from Allepey, Kerala, India
This is my second family in Allepey, Kerala, India preparing to cook Kozhuva Achar for me. Aunt Lily is cleaning the fresh Kozhuva while Gracy is cutting the red Onions and peeling the Garlic.
Aunt Lily patienly cleans the fresh Kozhuva, one by one to remove its head and guts to cook a delicious Kozhuva Achar. I leave a piece of my heart in Allepey because of what these ladies did for me
Kozhuva being cooked with spices above.
Below is the finished product, Kozhuva Achar cooked in Kerala's traditional clay pot called Menchatti/Manchatti. Really delicious!
Kakka Erachi Achar is pickles made from the meat or flesh or river Clams. It is an expensive Pickles in Kerala, India since it is seldom that fresh Clam meats are sold in the markets. But there are some shops producing special delicious Kakka Erachi Achar in small plastic containers.
Kakka Erachi is cooked like any other Achars in Kerala, India. (Please see related article on Achar/Achaar)
Kakka Erachi is also spelled Kaaka Irachi, Kakka Irachi
I was given twice bottles of Kakka Erachi Achar from Allepey and both are really delicious and not tasting fishy at all. It is good to eat it with hot rice and the more spicy it is the more it taste good. Im blessed to have a second family in Allepey, Kerala, India, I got to taste these special dishes even I am far away from them, below, I am sharing you my Kakka Erachi from Allepey. One day, I hope, I can taste them again.