A HEALTHIER KERALA LUNCH A typical Kerala lunch is healthy. With the highest per capita consumption of fish, predominant use of meat, variety of vegetable dishes and par boiled rice; it’s already a healthy lunch. Here it is made even healthier with replacement of the rice with quinoa. Accompanying are fish curry, beef fry with coconut slices, cabbage thoran, Avial, vazhakka Mezhukkuvaratty with coconut slices and home made curd.
As a Malayali, I have been a predominant rice eater. A typical Kerala lunch has par boiled brown rice eaten with an array of healthy curries. Rice, even brown, is high carb and a candidate to be off the menu. That’s when I started my affair with quinoa. It has a lot of health benefits and is a seed, not even a grain. The taste of lunch is on the accompanying curries. The taste is retained just by substituting rice with quinoa. Here the coconut based dal (paripp), kadala (chickpeas), raw banana mezhukkupuratty and minute steak gave the same satisfying lunch feel. End of Rice!!