Traditional/Folk practices of Kerala Case studies - Part 4 : Traditional food articles

Abstract

Traditional food/dietary articles are in vogue since thousands of years, used by the traditional communities of respective countries in the world. The adoption of food is based mainly on the locally available bioresources, knowledge of which is handed over generations or through trial and error method and may get modified from time to time according to the need, climate, suitability and environment. India is one among the mega diversity countries, holding rich bioresources, associated traditional knowledge and cultural expressions. Ancient scholars of Ayurveda developed and designed diverse food items, specific according to season, age and even body constitution. They have also explained the properties of each food article, used either alone or in combination and also formulated guidelines and principles for the consumption of food and medicine with a view to lead a healthy and productive life. In continuation to the earlier communication, the authors highlights three case studies exclusively on steamed food articles locally known as Kooman kudukka appam of the Muthuvan tribe, preparation of Paala ada, demonstrated by Karuppan and his family of Malappuram district