Sallimilla

Sallimilla is a traditional dish from the Indian state of Kerala, particularly popular in the Malabar region. It is a spicy and tangy vegetable stew made with a variety of vegetables, typically including eggplant, okra, and green chilies. The dish is known for its rich, aromatic flavor, which comes from a blend of spices such as mustard seeds, fenugreek seeds, asafoetida, and curry leaves.

The preparation of sallimilla involves cooking the vegetables in a tempering of mustard seeds and curry leaves, followed by adding a mixture of spices and coconut milk. The dish is typically served with steamed rice or appam, a fermented rice pancake. Sallimilla is often enjoyed as a side dish or a light meal, and it is particularly popular during festivals and special occasions.

The dish has a long history in Kerala, with its origins tracing back to the ancient spice trade routes that connected Kerala with other parts of India and the Middle East. Over time, sallimilla has evolved to incorporate local ingredients and culinary techniques, making it a unique and beloved part of Kerala's culinary heritage.