Gas cylinders and stoves were introduced to the Kerala kitchens with the advent of Modernism. Traditional cooking was done over chulhas by burning a wood fire. Even these days, almost all modern homes have an additional kitchen with the traditional chulha. This is because cooking food over a wood fire adds to its flavour.

This episode of Taste Of Kerala is shot at Kaviyoor. Subhadra, our chef of the week from the Vengassery Illam (ancestral home) of Kaviyoor, teach us to prepare the Brahmin's traditional Uruliyil Parathiyathu.