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41-55
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Written by Usha
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The secret of Malayali women’s long, black and lustrous hair could be yours. Coconut oil is best nutrient for hair and skin. The small molecular structure of coconut oil ensures easy and complete absorption through skin and hair follicles giving it a soft and silky texture. The free radicals in the coconut oil makes it a wonderful option for dry skin also. It is an excellent hair conditioner and can be used as a pre-wash conditioner, which can prevent dandruff effectively.
Coconut oil can also be applied on the hair over night to be washed off on the morning. This will improve the texture and overall health of the hair. A hot oil massage can do wonders to damaged hair due to excessive coloring, straightening or perming. It puts back the moisture of dry and coarse hair in a matter of minutes.
While you are on a holiday to Kerala, you cannot afford to miss out the benefits of a rejuvenating hair massage using warm coconut oil. Usually a hot oil treatment is used after shampooing and conditioning of the hair. The best part is that the hot oil only needs to be left on for a minute or so to be effective. So it makes a simple and swift hair care method for time strapped tourists who are on a jaunt to this Southern strip of land.
Coconut oil is an organic ingredient that can also be used as a shampoo or a conditioner or by itself. Flaunt a beautiful and lustrous crowning glory with the age old beauty secret of the malayalees.
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41-55
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Written by Usha
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Half the world population of endangered Nilgiri tahr is at Eravikulam National Park at Munnar. Pat and pose for pictures with them. The tahrs are a friendly lot and get along with the tourists who crowd around to catch a glimspe of these wonderful creatures. The credit of befriending these shy goat like animals goes to Mr.Walter Mackay the general manager at Rajamalai tea estate in the early 1950s, who was an ardent wildlife enthusiast and an environmentalist.
Tahrs belong to the same family as the cattle and antelope and are rated as the wild cousins of domestic goats.Endemic to the Western ghats and the Nilgiris, tahrs form the main attraction in the Eravikulam national park.The Nilgiri Tahr lives in inaccessible heights and Anamudi, the tallest mountain peak in South India is its home range.
These are herbivorous animals that feed on grass and plants and are seen in altitudes above 2000 m. Many tourists feed them with salt and they seem to enjoy it. However wild life wardens do not encourage this practice as they tend to become more friendly with humans, which would make them soft targets for poachers.
Most of these animals are cheerful and sprightly with an addiction to cameras and flash lights. You can see the aggressive display of males by locking horns to impress their female partners. Capture a super pose of the tahrs in your camera, to take home a trendy snap shot of these mountain goats.
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41-55
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Written by Usha
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In local language mussel is called kallummakkaya. Mussel collection is a tedious job, but watching it is fun. The collectors, mostly women, dive and float up with basket-full of freshwater mussel. Very delicious item.
The estuaries in Kollam and Kochi are especially famous for mussel cultivation. Mussel collectors stand in chest-deep water and collect mussels using a small hand-net. Shells are typically collected during early morning during the low tides. It is indeed fun to watch the mussel collectors dive down to pop up with basket loads of these fresh water delicacies. After sourcing the meat, the outer shells are burnt in kilns to make lime.
Mussels are hot favorites of gourmets and while in Kerala, you should surely sample the all time favorite of 'arikadukka', which is a delicacy prepared by cooking mussel and rice flour in the shell. A must try item. From high end restaurants to way side shacks, you get this delicacy everywhere. All you need to do is to follow your nose to stumble upon the various shops dishing out the mussel delicacies.
With an impressive coastline, Kerala boasts a typical menu that is monopolized with fish and seafood preparations. We recommend the marinated and spicy mussel pickles, normally served with salads. Another great bet is fried Mussels with onions, capsicum, tomatoes & spices. Try a plate of this lip smacking delicacy to pamper your palates. You can also pick up interesting mussel recipes that can be tried out back home.
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41-55
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Written by Usha
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The zoological parks of Kerala have variety of species. The Thiruvananthapuram zoo is one amongst best in Asia. The zoo is set amidst lakes, lawns and woodlands. Most of the animals roam freely in their natural habitant and are not kept in cages unlike in other zoos. The tiled pathways and the lush greenery and vine draped railing add up to the charm of the settings. There is a snack parlour as well to cater to the visitors.
Spread over 55 acres of land right at the heart of the capital city of Thiruvananthapuram, the Zoo unravels an impressive animal collection in a sylvan setting. The Zoo has over 75 different species of animals from India and abroad including The Lion tailed Macaque, Nilgiri Langur, Indian Rhino, Giraffe,Royal Bengal Tiger and Asiatic Lion among others.
This zoo also takes credit of being the oldest in the country, which traces its origin to 1857. Set up during the reign of the erstwhile Maharaja of Travancore, this zoo has grown from a recreational spot to a full fledged zoo in these years.The 120 year old Napier Museum located at a stone's throw away from the zoo is another attraction. It has an impressive collection of murals and antiques.
Set up 100 years back, The Zoo at Thrissur is right at the city centre and is located close to other tourist spots such as the Art and Archeology Museums. Spread over 10 acres, this zoo has also a reptile house with specimens like King Cobra and Indian Python.
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41-55
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Written by Usha
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Kuttanad is in the interior of backwater district, Alappuzha. Kuttanad is rice bowl of Kerala. The only place in the world where farming is done 1.5 to 2 meter below sea level. Kuttanad is characterised by vast expanses of lush green paddy fields and water locked lagoons. Travel to Kuttanad to soak up the beauty of this village, which also forms the hub of Kerala backwater tourism.
Laced with waterways, Kuttanad has sprawling fields of cassava, banana and yam apart from paddy fields. The unique feature of Kuttanad paddy fields is that it is surrounded by earthen bunds and farming is done on the low-lying ground just like the Dykes of the polder regions of the Netherlands where crops are grown below sea level.
After harvesting the paddy, the fields are used for breeding ducks where they will thrive on locusts and fishes till the next sowing season. You would see coir workers busy spinning coir and fishermen getting along their routine business in small boats. Otters and waterbirds can be spotted along the banks of the waterways. As many as four rivers including Pampa, Meenachil, Achankovil and Manimala feed this fertile patch of land where life go by at an enviably slow pace.
Farming is the lifeline of Kuttanad. At the crack of the dawn, you can spot the women folk heading towards the paddy fields with their lunch box and sickle, to join the men who would be busy sowing the seeds and diverting water channels.
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41-55
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Written by Usha
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This tea made in roadside makeshift stalls or mobile stalls is a competent rival to luxury hotels’ tea. The stalls’ tea cost may be Rs 2.50 to 3 only. Watch the expert pouring the tea from a bowl to a glass by hand stretching to a length of a meter or more, blending it well and building up froth in the process.
Often, the tea stall owner dons the multiple roles of cook and the counter boy. Apart from making this magic brew of 1 meter tea, he would keep an eye on the flames to ensure the right potency of the concoction. By looking at the color of the serving he can make out whether it is time to change the tea bag or not. He will then take out the discolored, wrinkly tea bag and put fresh tea leaves as the next batch of regulars troop in into these tea stalls. You need to specify how strong you like your tea best (strong, medium, light).
Other variations include with or without milk/ sugar. Malayalees like to drink his tea straight from the brass boiler and hence it is often served scalding hot. So make sure that you don't end up burning your lips while sampling this exotic brew, which demands expertise in its preparation.
He pours the mixture of tea brew, sugar, milk and boiling water from glass to mug and back with unmatched swiftness as the tea stays stretched out to over a meter. As the tea and mug flash past your baffled eyes, you will be surprised to note that not even a drop is spilled at the end of this whole act. By the end of the session, the drink would gather a nice and inviting slice of froth as you picks it up to savour the fabled 1 meter tea.
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41-55
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Written by Usha
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This feast is arranged mainly for weddings and during Onam. The course include boiled rice, 10 to 15 vegetarian curries(dishes), banana chips, crispy pappad, pickles, bananas, rasom (fiery pepper soup), buttermilk, one or two varieties of payasam – jaggery and coconut-milk based, and the other milk-based.
Typically sadya is served as lunch in banana leaves. People eat sadhya sitting on mats on the floor. But these days, sadya is served on dining tables considering the convenience of the diners. The sadya is eaten with hand and requires special skill to eat without spilling the food. The banana leaf is placed with its tip facing the left of the diner and there is a specific place on the plantain leaf where each item is to be served. For instance, the pickles are always served on the top left corner and banana on the bottom left corner. Thus the waiters can easily identify the items to be replenished by just looking at his leaf.
The curries are made of different vegetables and coconut dominates most of the dishes in Kerala. Coconut milk is also used for flavouring desserts and curries while seasoning and frying is done in coconut oil. Some of the curries include avial, kalan, kootu curry , sambar etc. Sadya though heavy always ensures a well balanced diet with the right mix of all possible tastes. The first item to be eaten in a sadya is flavoured lentil with ghee and papadam.
After the meals betel leaf with lime and arecanut is chewed, which helps in digestion after a heavy meal and also cleanses the palate.
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41-55
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Written by Usha
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Kaikottikkali is a classical play. Deep clapping of palms in melody with articulated and measured steps and jumps in tune with the singing by the players themselves constitute the play. Mostly ladies, but gents too perform in some parts of Malabar region.
Also known as thiruvathirakali, it is an extremely popular and graceful group-dance of the malayali women typically performed during festive seasons like Onam. It involves normally 8-10 dancers. It is a slow dance form famous for the sensuous body movements to convey the lasya emotion. Dressed in Kerala style with mandu and neriyathu, the women matches their steps to the notes of the melodious Thiruvathira songs that depict scenes from Hindu mythology.
The dancers move in circles around a huge lighted traditional brass oil lamp in both clockwise and anticlockwise directions. At every step they bend sideways, and bring together their arms to clap. The leading performer sing the first line of the song as the other members repeat it in chorus.
Thiruvathirakali is performed by women to attain marital bliss and night long dance performances are held during the Thiruvathira festival that falls in the month of December. Women irrespective of age soak up in the spirit and dance with elegance and ease. If interested, you can also participate in this enchanting dance form to get a feel of the culture and traditions of Kerala.
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41-55
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Written by Usha
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Hundreds of species of migratory and Indian birds play in Kerala’s scenic bird sanctuaries at Thattekad and Thekkady. Clap at their aerobatic skills, zig-zag, music and sing. Set up in 1983, Thattekad bird sanctuary is the first bird sanctuary of Kerala. Spread over 25sq km of moist deciduous forests, sandwiched between the tributaries of the Periyar River, it is a haven for migratory and native birds. You can spot many rare bird species like Ceylon frogmouth and the rose-billed roller.
The three storied watch tower inside the sanctuary allows you to spot elusive birds that come out only in the dusk and to have a panoramic view of the surroundings. This eco friendly tower is powered by only solar powered lamps. If you are a large group of holiday makers, then the forest department inspection bungalow,' Hornbill' would be a better choice. Situated near the sanctuary entrance, it offers dormitory type accommodation. The PWD rest house near the Bhoothathankett Dam is yet another handy option.
Kumarakom bird sanctuary nestled along the famous backwaters of the Vembanad Lake is another essential stop over of bird watchers. Set up in 14 acres of land, it is home to many exotic avian species like darters, egrets and herons, which paint the landscape with strokes of colors. Migratory birds like Siberian stork visit this tranquil patch of land every year during the winter season with clock work precision.
You can spot some stunning birds in the Periyar wild life sanctuary as well. Feted as one of the world's most enchanting natural reserves, this sanctuary at Thekkady allows you to take a closer look at these beautiful birds apart from a rich wild life including tigers and elephants.
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41-55
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Written by Usha
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Synonymous with various types of plantains, the produces are in yellow, green and red colours. Leave green and red for later occasions. Make sure, yellow ones – long, dwarf and stout - have mouthed. Banana tree is one of the common plants in Kerala that are abundantly seen in courtyards of houses and grown in groves. It is also used to decorate the venues of religious ceremonies and marriages. Bananas are used in various forms in Kerala.
Raw bananas are used to make curries and can be fried to make crispy chips. Ripe bananas are either eaten fresh or boiled and served as a wholesome breakfast item. Ripe bananas when cooked in ghee make a delicious jelly, which is used for making desserts in special occasions.You can try out the various lip smacking variations of this delicious and nutritious fruit that is so closely associated with this land. Did you know that the flowers and the soft inner trunk of banana plant are also eaten by malayalis?
The high fiber content of bananas make it an excellent digestive aid which facilitates easy bowel movement. A major portion of banana is water, and it also contains sugar, potassium and vitamins A and C. Bananas are instant energy sources as well. So after a back breaking trekking expedition through the Kerala hill tracts, you can easily pep up your energy level by popping this delicious fruit to get going the rest of the day. Banana is also used in custards and ice cream sundaes.
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