Lakshadweep escapade: Must-try vegetarian delights
After the visit of Prime Minister Narendra Modi, Lakshadweep has soared to the top of India's Google trends. The ongoing uproar from the Maldives continues to keep it in the spotlight—big time! If you're planning a visit to this gorgeous island destination sometime soon, here are five local vegetarian dishes to savor during your stay and experience its delicious side.
Mushroom thoran
Lakshadweep is an archipelago of 36 islands, and the climate is conducive to the growing of mushrooms. Therefore, the locals adore the delicious stir-fry dish mushroom thoran. Locals cook it with grated coconut and aromatic spices, leaving you impressed with the dish's sweet and spicy undertones. Owing to its popularity, you will easily find this dish at every nook and cranny of this destination.
Coconut rice
Cooked rice grains are combined with grated coconut or coconut milk in a pan to make a simple and flavorful dish known as coconut rice. Curry leaves, mustard seeds, and coconut oil are added to make it more flavorful. The delightful taste and tempting appeal are enough to have you order an additional serving. Be ready for a binge-fest!
Unnakaya
Since Lakshadweep produces an abundance of rice, bananas, and coconuts, these ingredients are commonly used in the majority of the region's sweet treats. One of the most unmissable desserts is unnakaya, which is created with mashed steamed banana and grated coconut. You can add your preferred dry fruits chopped finely to increase the dish's richness. If possible, get some packed for home too!
Bonda
Another savory vegetarian dish from the Union Territory is bonda, also known as sweet potato bonda. The snack is made by combining spices with boiled and mashed sweet potatoes, which are then dipped in a gram flour mixture and deep-fried. It can also fit in a lunchbox if you want to carry some during your visit to the surrounding islands.Thank us later!
Banana flower curry
This curry features an unusual combination of spices, coconut, and banana blossoms. To stop oxidation, the flowers are washed, chopped, and submerged in cold water. Additionally, you can use onions to make the curry's base and finely chop fresh coriander leaves to decorate the finished dish. Natives use the flower of this yellow fruit as it is excessively grown in the region.
