Kuttanad(kerala)
Popular as the rice bowl of Kerala, Kuttanad lies at the heart of the backwaters and houses immeasurable paddy crops. This mesmerizing countryside is known for its good yield of yam, cassava and banana. Probably, this is the only region in world where farming is done 1.5 to 2 m below sea level. Famed for its geographical oddness and huge striking paddy fields, Kuttanad hold an extremely important place in the ancient history of the southern region of the country. Manimala, Meenachil, Pampa and Achankovil are the 4 major rivers that flow the region.
Alappuzha-Changanasserry road is the best route if you wish to come to Kuttanad, offering the traveler an insight into the day-to-day life of the region. At the time of the harvest season, the route looks even more beautiful with vast spread of rice crops with dash of coconut trees.
Kuttanad also boasts of a decent population of avifauna species such as parrots, darter birds and more. Walking on foot is the best way to explore the nearby places, zigzag canals and attractions. Enjoy the sight of Kettuvallams, traditional houseboats of Kerala, carrying goods like grain, rice etc. if you are a seafood enthusiast, do try some lip-smacking local delicacies, being served the street shops. Relish toddy, a local beverage specialty.Hiring a boat is another nice way to explore. You can pick from houseboats or motorboats. Champallulam, Nedumudy and Kaavalam are some of the best areas in Kuttanad to visit.
As Thaneermukkam Bund (literally ‘mouth of the water’) loomed ahead, the houseboat slipped through a channel like an eel. The Vembanad is a fabulous eco-system. During monsoons, Thaneermukkam’s locks are opened to maintain water levels, making the lake saline. But the roots of mangrove trees absorb salinity, making the water fresh again.
Lunch was soon ready and a mind-boggling spread of Kerala rice, sambar, kaalan (curd-based gravy) and banana flower fry appeared alongside fresh catch from Vembanad – Meen Moilee, Jumbo Prawns and fish fry. The piece de resistance was a tangy fish curry and we learnt it was due to gamboge or Malabar tamarind, mistaken by most as kokum (Garcinia). The yellowish fruit is deseeded, rubbed with coconut oil and salt, sun-dried and smoked in kitchen chimneys to acquire its unique taste. It is typical to central Kerala where it is used as a souring agent in fish dishes.Shiva burnt Mara (Kama) into ashes.
Things to Do
Boat cruises – Choose from short 2-hr Kettuvallam Cruise, Sunset Cruise, 6-hour Day Cruise that includes on-board lunch and evening snacks/tea or Overnight Cruise with full board on the houseboat. Some resorts also offer single and double kayaks, speedboats and country canoes, which can navigate the narrow canals for a closer look at life in the backwaters.
Birdwatching – A pathway through the thick woods of Kumarakom Bird Sanctuary leads past trees laden with giant fruit bats and migrant birds. The core of the sanctuary, a 5 acre swamp, teems with Grey Herons, Indian Darters, White Ibis and Purple Heron. Apart from all four cormorant species, Kumarakom and its adjoining area has recorded as many as 135 species, including Marsh Harrier and White-breasted Waterhen.
Temple Trail – In Alappuzha town, visit the Sree Jain Shwetambar Temple and Sree Mullackal Devi Temple where the Goddess appeared many times to protect a sacred jasmine tree. At Mararikulam, pay homage at the Mahadeva temple where Lord Shiva burnt Mara (Kama) into ashes. The Nagaraj Temple at Mannarsala is a serpent shrine where a priestess performs the puja. And don’t forget to taste the divine pal payasam (milk porridge) at the Krishna temple at Ambalapuzha.
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