Fri May 16 18:25:23 IST 2025: Here’s a news article summarizing the provided text:

**Kerala’s Sweet Taste of Tradition: Uzhunnada Remains a Feast Staple**

**IDUKKI, May 16, 2025** – In the heart of Kerala’s Central Travancore region, a handmade snack called Uzhunnada continues to be a cherished tradition during church and temple festivals. This age-old delicacy, crafted from tapioca powder, black gram, and a pinch of salt, is a staple at feasts across Idukki, Kottayam, Pathanamthitta, and Alappuzha districts.

Uzhunnada’s origins trace back to Velluthuruthy, a village in Kottayam, where a handful of families have preserved the 200-year-old tradition. “It’s a tradition passed down by a grandmother generations ago,” explains Thundiyil Santhosh Philip, a fifth-generation Uzhunnada maker. Notably, the snack is dried using palm oil and made without preservatives, the snack’s handmade nature, from the mixing to the characteristic holes shaped by fingers, is part of its unique identity.

Although available only during the feast season (November to May), Uzhunnada boasts a loyal following. Rejina Navas, whose family has been in the business for over three decades, confirms it’s the most sought-after item at church feasts, with families traveling across districts to obtain it.

For many, like 85-year-old Kunjumol from Idukki, Uzhunnada evokes fond memories and a connection to the past. “During the early settlement days, we used to wait for church feasts just to buy Uzhunnada,” she recalls.

More than just a snack, Uzhunnada represents a flavorful piece of Kerala’s cultural heritage, connecting generations through its unique taste and tradition.

Read More