Irupattinalu

Irupattinalu is a traditional South Indian dish, primarily associated with Kerala cuisine. The name itself, "irupattinalu," translates to "twenty-four" in Malayalam, referring to the twenty-four ingredients typically used in its preparation. It is a rich and flavorful vegetarian curry, often considered a festive or special occasion dish.

The core of irupattinalu is a base of mixed vegetables, which can vary but commonly include ingredients like yam, plantains, ash gourd, drumsticks, and various tubers. These vegetables are cooked in a thick gravy that is seasoned with a blend of spices. Key flavor components usually include coconut milk, tamarind for tanginess, and a specific mixture of ground spices such as coriander, turmeric, chili, fenugreek, and mustard seeds. Jaggery is sometimes added to balance the flavors with a touch of sweetness.

The preparation involves a meticulous process of sautéing and simmering to allow the flavors to meld. It is often garnished with curry leaves and sometimes fried coconut slivers for added texture and aroma. Irupattinalu is typically served with rice, particularly during feasts and cultural celebrations, where its complex taste and varied ingredients are highly appreciated. It represents a culinary tradition that emphasizes the use of fresh, local produce and a harmonious blend of spices.