Flora in Jolly Auntie’s Yard
In Kerala, every vantage point is awash with color. From the sandy coastline to the mountains that tower to the West, the earth gives birth to layers of green. Peppercorn vines ravel around straight-backed shade trees. Moss inhabits even the finest cracks. Banana leaves and airy coconut palms hover over tangles of green-yellow grass, rows of low-growing rice plants, or glossy tea leaves that blanket the ground. Hibiscus and ripe bananas fight for attention alongside yellow-capped rickshaws and ruby red buses proclaiming “Jesus is Lord.”
Turning Potatoes and Cabbage Gold
As if not to be outdone, turmeric brings color to the table. The underground stem is used to brighten and flavor banana chips and the potato masala that is layered in dosa. Because turmeric guards against bacteria, it is added to nearly every fish and meat dish in Kerala.
Banana Chips, K.K. Road, Kottayam
Part of the ginger family, turmeric resembles a hand with knotted joints. It is native to Kerala and during my last trip I helped to dig the rhizome up in my cousin’s yard. Don’t be fooled by the drab brown skin. It hides crunchy orange flesh with a mildly peppery, earthy flavor.
In Kerala, most people cook with ground turmeric. It has an earthy, slightly bitter flavor and many recipes only call for a dash. Like fresh turmeric, the spice turns anything it touches – skin, clothing, dish towels - orange-gold. So always measure it out carefully. To preserve the flavor of ground turmeric, store it in a air tight jar in a cool, dry corner of your kitchen.
Making Spicy Fried Potato Balls (Bonda)
Seasoning Mild Fish Curry (Mappas)
