Before describing this awe-inspiring trip to Kerala, a little bit about Kerala. It has an endless list of tourist destinations that will interest any traveler. Renowned for its scenic locations and natural beauty, Kerala is assured to enchant any nature lover with its hills, backwaters, beaches, waterfalls and wildlife. The state also has a rich heritage and thriving culture one can explore by visiting the various forts, palaces, museums, monuments and pilgrim centers. Both natural and manmade brilliance await you at every turn. I mean it guys!!! Now join me in the journey………
So, we started off from Cochin Airport at 4 AM to our first spot of our trip- Athirappalli and Vazhachal Waterfalls in Thrissur. Music filled the car. We cranked the volume up and started tapping our feet in beat with the rhythm that pulsed through the car. While driving towards our destination, we spotted plentiful churches. Eventually, we decided to visit one of the churches at Mookkannoor. It was a great start to the wondrous journey. After spending some time at the church in the serenity, we furthered to witness the waterfalls.
After having breakfast at the hotel near to the waterfalls, we went ahead to watch the waterfalls. Athirappally and Vazhachal are one of the most majestic waterfalls in Kerala. These picturesque location with its lush greenery and stunning views were mesmerising. As you walk down the stone slabs that lead to the base of the Athirappalli waterfalls, a mysterious serenity overcomes you. One can see water crashing into the Chalakkudy river after an 80 ft. journey. A cool spray takes over the terrain and people are left enchanted at this natural wonder that presents a stunning backdrop. The sight of the water crashing onto the ground leaves you with a sense of wonder at the sheer power and magnificence of nature. Vazhachal has exotic fauna on display that has people forming a beeline to visit throughout the year. Rare bird sightings, including rare species of the hornbill, make it a bird lover’s paradise. This marvelous wonder is the perfect backdrop for an adventurous trip.
When in Kerala, do as the Keralites do- What I mean is having Cuisine of Kerala- Sadya, a traditional feast encompassing the length and breadth of vegetarian cuisine. Its spread can go up to28 dishes at a time. Traditionally, Sadya is served on a plantain leaf, with the tapering side of the leaf pointing to the left of the guest. It consists of par boiled red rice, side dishes, savouries, pickles and desserts, all served at different times of the meal. Rice is usually placed on the lower side of the leaf. First served item after rice is Parippu, which is a liquid curry made from small gram and ghee. It is followed by the South Indian household favourite, Sambar. This vegetable stew can be made from any assortment of vegetables available. Side dishes are equally important. Avial, a combination of vegetables, coconut paste and green chillies, is extremely famous. Fresh coconut oil and raw curry leaves are immediately added after the dish is prepared to add to the flavour of the dish. Thoran is another important side dish, usually containing minced string beans, cabbage, radish or grams, mixed with grated coconut along with a dash of red chillies and turmeric powder. Olan is a dish which consists mainly of pumpkin and red grams cooked in thin gravy of coconut milk.
Major savouries of a Sadya include Upperi (deep fried banana chips), Pappadams (fried wafer of black gram flour), Ginger Pickle and Kichadi (sliced cucumber/ladyfinger in curd, seasoned with mustard, red chillies and curry leaves in coconut oil). They are served along with mango and lime pickle. Payasams, Kerala’s beloved dessert, are served next. There are different variety of Payasams like Pal Payasam, Palada Pradhaman and Kadalaparippu Pradhaman. A payasam is basically a pudding of sweet brown molasses or milk, coconut milk and spices, garnished with cashew nuts and raisins. One normally has a ripe yellow plantain, Pazham, along with it. At the end of the feast, one is served rice again, along with traditionally made Rasam. Rasam is a mixture of chilli and pepper powders boiled in diluted tamarind juice. Kaalan, seasoned buttermilk with turmeric powder and green chillies along with sour buttermilk with salt and chopped green chillies are served. The meal is wound up by folding the plantain leaf in half. Sadya is a feast of flavours and enriches your palate in many ways. It is something to be experienced at least once during one’s life span.After having such a delicious lunch, we headed to Munnar. We visited medicinal museum on the way to Munnar.
Finally, we reached Munnar Hill Station. Munnar rises as three mountain streams merge - Mudrapuzha, Nallathanni and Kundala, 1,600 m above sea level. Sprawling tea plantations, picturesque towns, winding lanes and holiday facilities make this a popular resort town. Among the exotic flora found in the forests and grasslands here is the Neelakurinji. This flower which bathes the hills in blue once in every twelve years, will bloom next in 2030. Munnar also has the highest peak in South India, Anamudi, which towers over 2,695 m. It was a magical tryst with nature through hills at Munnar. The long chain of lush mist-clad hill stations of Munnar was breath-taking. It felt as if I keep on gazing at the surreal shift in nature for my entire life.
