Talk:Kerala cuisine

This is an incorrect and unsupported generalization: “However, most modern-day Hindus do not observe any dietary taboos, except a few of those belonging to upper castes who do not consume beef or pork.[3]”. This is categorically untrue. Many Hindus are still strictly vegetarian and caste is not a factor at all.


 * Agreed. The statement "however, most modern-day Hindus do not observe any dietary taboos, except a few of those belonging to upper castes who do not consume beef or pork" is fake. — Preceding unsigned comment added by 117.199.4.52 (talk) 08:40, 3 May 2022 (UTC)


 * Agreed. It definitely sounds fake.
 * Likewise the references to Encyclopedia of Jewish food under "Nasrani cuisine" at the end of the article, where pork is mentioned twice! Really?!....... Sgly (talk) 08:25, 2 June 2024 (UTC)

Proposed merger
Yes, the Pachakam article is not really a necessary article. I think it should indeed be merged with this page. Looking to see what others have to say on this. thunderboltz 11:17, 27 February 2006 (UTC)

Major rewrite
I have reorganized and rewritten almost the whole article, and added some tidbits of information myself. There was a lot of repetition (possibly because of the merge mentioned below), and I think I have got rid of most of it. There was a section on Syrian Christian Cuisine which I don't think is completely relevant to the main article; so I've moved it to a page of its own: Syrian Christian Cuisine of Kerala.

Also, I thought the 'does not cite references' tag was unnecessary: why should there be a reference when the content is something you directly *know* as opposed to something that is hearsay. I find most cites on wikipedia bogus anyway: many of them lead to random blogs... how does that give the information any more credibility?

Railrulez (talk) 00:24, 6 January 2008 (UTC)

Syrian Christian Cuisine of Kerala
Suggesting a merge from Syrian Christian Cuisine of Kerala, a poorly maintained and apparently abandoned permastub. Seems redundant to this article. Ten Pound Hammer and his otters • (Broken clamshells•Otter chirps) 23:30, 9 May 2008 (UTC)
 * I support this merge. Come on, really! How is "Syrian Christian cuisine of Kerala" different from Malayalee cuisine in general? OK, so maybe some of us Syrian Christian Malayalees eat unleavened bread on a religious occasion, but that's the only potentially religion-specific food I can think of. --Kuaichik (talk) 04:07, 14 July 2008 (UTC)

Moru is NOT buttermilk!
This article currently includes the following sentence: "Rice is usually consumed with one or more curries, upperis (dry curries), rasam, chips, and buttermilk (called moru)."

Moru is often translated as "buttermilk" in South India. In fact, I wouldn't mind the inclusion of the word "buttermilk" in this article, but including it with a wikilink makes it inaccurate. Unlike buttermilk, moru is actually a cooked preparation and is not fermented.

I'm not quite sure how to fix that sentence, though. My definition of moru would be something like "a mixture of yoghurt and water cooked with various spices," but it would be better to replace "buttermilk" with a more concise definition, no? (Come to think of it, that whole sentence has some other inaccuracies. I think I'll fix at least one of them right now.) --Kuaichik (talk) 04:19, 14 July 2008 (UTC)
 * Oops. In my last edit, I meant chena, not chembu :-D --Kuaichik (talk) 04:45, 14 July 2008 (UTC)

But I thought Moru was indeed buttermilk. It becomes a curry or a cooked dish when its called moru kachiyathu or moru curry. In the simplest of terms, the accurate translation of moru is buttermilk. --Bindya909 (talk) 09:55, 14 July 2008 (UTC)
 * Hello, Bindya909, and welcome :) Well, which of the following do you consider to be "buttermilk"?
 * a mixture of yoghurt and water (and possibly some other spices or ingredients),
 * a sour-tasting fermented dairy product, or
 * none of the above? --Kuaichik (talk) 23:05, 14 July 2008 (UTC)
 * Oh, also, that isn't the only kind of cooked moru there is, surely. What about pachchamoru (പച്ചമോര്) and kaachchumoru (കാച്ചുമോര്)? --Kuaichik (talk) 23:09, 14 July 2008 (UTC)


 * Moru (പച്ചമോര്)is indeed buttermilk in its raw form, or in Malayalam I would rather say it is 'butterless' milk added with some salt (to taste) after the process of separation.
 * May I disagree with your assertion, Moru is not 'cooked' in technical terms just like the way you do not cook bread to make your toast in the morning. You just have to add ingredients to make an ever refreshing Sambaram, 'cook' using Moru/Yogurt to make kachiyamoru ((കാച്ചുമോര്) or kalan. --Rms77 (talk) 14:40, 20 August 2008 (UTC)

Moru is what is derived after churning curds, which is fermented milk. The butter is removed and the lighter thinner product is 'moru'. Moru is used in Kerala cuisine in different ways. Its English name is generally stated as buttermilk which is actually 'Lassi' that is curds whipped with water into a thin product. —Preceding unsigned comment added by 14.96.67.116 (talk) 11:28, 8 October 2010 (UTC)

Page protected
This article has been protected for a period of 2 weeks due to persistent edit warring in breach of 3RR. Please make use of the appropriate talk page(s) to resolve this dispute. Regards, Yamaguchi先生 (talk) 19:22, 23 June 2021 (UTC)


 * Two years later, still protected. lol. 178.120.60.31 (talk) 13:11, 27 September 2023 (UTC)

Suggestions
The article needs to be up to date since it was last updated in 2019.

The citations also need to be verified.

The sources can be better, as some of them are from an official website which is considered a poor source according to the training I did.

There is a need for more academic sources. Nuzahman (talk) 11:10, 26 October 2023 (UTC)