Tumm

Tumm is a traditional Indian dish originating from the southern state of Kerala. It is a stew-like preparation made with tenderized meat, typically beef, and a variety of spices. The dish is cooked in a shallow pan with a small amount of oil, resulting in a thick and flavorful gravy.

The stew is usually made with tenderized beef, which is boiled and then pounded with a mixture of spices and herbs. The meat is then cooked in a pan with onions, garlic, ginger, and a blend of spices, including cumin, coriander, and chili peppers. Sometimes, coconut milk or cream is added to the stew to give it a rich and creamy texture.

Tumm is a popular dish in Kerala, particularly in the northern districts of the state. It is often served as a main course or used as an accompaniment to other dishes. The dish is considered a specialty of the Malabar region, where it is cooked in homes and served at social gatherings and family events.

In addition to beef, some variations of tumm are also made with chicken or mutton. The dish is typically served with rice, which helps to soak up the flavorful gravy. Tumm is a comforting and nourishing dish that is popular in many parts of Kerala, and its rich flavors have made it a favorite among locals and visitors alike.

Tumm is often compared to other popular Indian dishes, such as beef stew or curry. However, it has a distinct flavor and texture that sets it apart from other preparations. The dish is a reflection of Kerala's cultural and culinary diversity, and its traditional preparation techniques have been passed down through generations of cooks in the region.