Kalathappam refers to Kerala's rice pan cake with Jaggery. It is a delicacy made from the Ari Podi (rice flour), Jaggery, fried onions or shallots and Coconut flakes which are either baked or steamed

Kalathappam is also prepared in other parts of Kerala, but it is more popular in Kannur. 

My family friend in Allepey, Kerala cooked this for me so I can also see other kinds of Appam or rice cakes in their State. It was steamed

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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. 

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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

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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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

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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. 

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