Glossary K
Kuros is a food from the Philippines, particularly from the Ilocos Region. Kuros refers to shrimp fry, baby shrimps which is used in various Ilocano dishes, especially in its dry form called Daing a Kuros (dried shrimp fry) as an ingredient for dishes like Inabraw/Inabrao and Dinengdeng, among others.
Kurumulaku, also known as black peppercorn, is a spice with a rich history and wide-ranging culinary applications. This article delves into the significance of Kurumulaku, provides examples of dishes that use it, discusses potential risks, and explores its historical and legal aspects, if applicable. Additionally, we'll list some spices similar to Kurumulaku.
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
.