Malayali Cooking: Keep It Healthful
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Early Malabar was extremely cosmopolitan, particularly in the areas around Cannanore, Calicut, and Cochin, however there is barely any evidence that foreign eating customs have influenced Hindu cuisine. While the Arabs had an influence on Moplah cuisine, the Jews themselves have long since disappeared, leaving only a few culinary recollections. We can plainly trace the influence of the Portuguese on Malabar cookery, where Portuguese and Syrian cooking methods have permeated and still dominate the Christian community's kitchens. A wide variety of vegetables and meats entered the cooking scene, and they had an impact on the recipes, equipment, and tools. As luxury and mobility grew, the austere Malabar kitchen began to spice up over time—not just for special occasions but also in everyday life. 

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Traditional eating habits have undergone a number of modifications over the years, and these changes are ongoing. If you can make small changes to your cuisine, the flavour will also benefit. For Malayalis to maintain successful kitchen routines while adapting to changing cuisine, dietary habits, and practices health need to be looked upon.  

Keep your meal from being undercooked or overcooked. We have a tendency to overcook seafood. Some people believe that the best way to prepare fish is to cook it in a lot of water before decreasing the sauce. Fish loses all of its nutrition when it is overcooked. They simply need a certain amount of time to cook, whether they are veggies, seafood, chicken, or beef. Simply be mindful of the appropriate cooking time. Vegetables are also subject to this restriction. Some individuals overcook the vegetables in the avial to the point that they get soggy like koottukari. 

Long ago, Ayurvedic principles dominated upper caste Hindu dietary customs. While some meals were deemed too hot for the body and should only be consumed during monsoon seasons, food consumed during the sweltering summers was of the cooler sort. The Rajasic, Tamasic, and Satvic peoples' eating customs were all described by Vyasa. The bland, little-spiced, no-oil cuisine that the Satvic man preferred seemed to lengthen his life, improve his health, give him more energy, make him happier, give him more lustre, and keep him content. Foods that were bitter, sour, medium spicy, and low in oil were favoured by the Rajasic, but they also made him more depressed, thirsty, and susceptible to illness. The sluggish Tamasics tended to consume old food (more than one yama or six). 

Even though green vegetables come in a variety of shapes nowadays, we don't really know how to use them. If at all possible, try to eat a balanced diet. Salads, particularly the raw varieties, are notoriously underutilised by Malayalis in their diets. They prefer to go right to the main menu counter, even for wedding buffets. Next time, try eating it the proper way: start with the soup, eat some starters, choose a main dish if you're still hungry, and finish with dessert (only if you want). Add more salad to your plate if you want to cut back on the rice in your dinner. Add more salad to your plate if you want to cut back on the rice in your dinner. To make your salad, you don't actually need to select all the rare greens from the market. Choose a basic food like an onion, a cucumber, a tomato, or even a native fruit or vegetable like jackfruit, red spinach, raw mango, or guava. Keep in mind that you have access to all of these flavours. To spice up your regular salad fare, try experimenting with different salad dressings. 

Making sure that the ingredients we utilise are of high quality is crucial. Make sure the food is high-quality and fresh when you buy for groceries. 

Plan your meals a day ahead of time, and have your items ready to go. Cooking is easier with preparation.