Karvatuppan

Karvatuppan is a traditional South Indian dish, originating from the state of Kerala. It is a popular breakfast item, typically prepared during the fasting month of Ramadan. The dish is made from a fermented batter of rice and lentils, which is cooked in a special earthen pot called a "karu." The karu is a cylindrical vessel with a lid, which is buried in the ground and covered with soil. The batter is poured into the karu and left to ferment for several days, during which it develops a unique flavor and aroma.

The fermented batter is then cooked in a pan, often with the addition of spices such as mustard seeds, curry leaves, and green chilies. The dish is typically served with coconut chutney and sambar, a lentil-based vegetable stew. Karvatuppan is known for its tangy and slightly sour taste, which is a result of the fermentation process.

The dish is believed to have originated in the coastal regions of Kerala, where the use of earthen pots was common. The karu was used to store and ferment various ingredients, including rice and lentils. The fermentation process not only enhanced the flavor of the batter but also made it easier to digest.

Karvatuppan is a staple food during the fasting month of Ramadan, as it is easy to digest and provides sustained energy. It is also a popular breakfast item during the rest of the year. The dish is often prepared at home, but it can also be found in some restaurants and eateries in Kerala.