Cashew Fruit in Kerala – A Nut with a Story

The cashew fruit, locally known as "Parankimaavu" or "Kasuvandi Pazham", is an important part of Kerala’s agricultural and cultural landscape. Though it is often overshadowed by its more famous nut—the cashew kernel—the cashew fruit itself is a fascinating and multi-purpose crop grown widely in Kerala’s coastal and laterite regions.

Origin and Cultivation

The cashew tree (Anacardium occidentale) is not native to India. It originated in Brazil and was brought to India by Portuguese traders in the 16th century. Over time, it adapted well to Kerala’s warm, humid climate and red laterite soils, especially in districts like Kollam, Kannur, Kasaragod, and Kozhikode.

The tree is hardy, requires minimal care, and thrives in dry zones and coastal belts. Cashew plantations are now a common sight in many parts of Kerala, often growing in hilly terrains and even as boundary crops.

Structure of the Fruit

The cashew fruit has two parts:

  • The Cashew Apple: The fleshy, juicy, bell-shaped part that comes in yellow, red, or orange shades. It is technically a false fruit, rich in Vitamin C and antioxidants.

  • The Cashew Nut: Attached to the bottom of the apple, enclosed in a hard shell filled with a toxic oil (cashew nut shell liquid or CNSL). This is the true fruit, which is processed to obtain the edible nut.

Uses of Cashew Apple

While the nut is globally prized for its taste and commercial value, the cashew apple has multiple traditional uses in Kerala:

  • Juice and Syrup: Cashew apples are crushed to extract juice, which is sweet and tangy. In some regions, it is fermented to make local alcoholic beverages.

  • Pickles and Chutneys: In rural homes, cashew apples are chopped and pickled or made into spicy chutneys.

  • Cattle Feed: The leftover pulp from juice extraction is sometimes used as animal feed.

Though highly perishable and underutilized commercially, efforts are being made to explore its nutritional potential in the food and beverage industry.

Cashew Processing Industry in Kerala

Kerala, especially Kollam, has long been a hub for cashew nut processing and export. The state is known for high-quality cashew kernels and has many traditional factories, especially cooperative and private units. The process involves drying, shelling, peeling, grading, and roasting. Thousands of workers, mainly women, are employed in this sector.

Economic and Cultural Significance

Cashew contributes significantly to the rural economy in Kerala. It supports livelihoods through farming, processing, and export. The Cashew Export Promotion Council of India (CEPCI), headquartered in Kollam, plays a major role in promoting the industry.

The Kollam Cashew Fest, held annually, showcases cashew-based delicacies, innovations, and crafts, celebrating this humble fruit’s impact on Kerala’s economy and cuisine.

Challenges and Opportunities

Despite its value, cashew cultivation in Kerala faces challenges such as:

  • Declining productivity due to old plantations

  • Competition from other cashew-producing states and countries

  • Need for better processing technologies

However, with improved farming techniques, value-added product development (like cashew apple wine or syrup), and branding, cashew can continue to be a thriving crop in Kerala’s agri-economy.

Chenda Melam – The Thunderous Rhythm of Kerala

Chenda Melam – The Thunderous Rhythm of Kerala



Chenda Melam is one of the most powerful and captivating percussion ensembles of Kerala, celebrated for its energy, complexity, and cultural depth. Characterized by the resounding beats of the chenda, a traditional cylindrical drum, this rhythmic performance is an integral part of Kerala's temple festivals, classical arts, and cultural identity.

What is Chenda?

The chenda is a cylindrical percussion instrument made from jackfruit wood and covered with cowhide on both ends. It is played using two sticks and is held vertically with the drum face up. The sound of the chenda is loud, commanding, and capable of evoking a sense of awe and excitement.

What is Chenda Melam?

A melam is a traditional ensemble or rhythmic orchestra. When the chenda is the lead instrument, accompanied by others like ilathalam (cymbals), kombu (curved horn), and kuzhal (double reed wind instrument), it becomes a Chenda Melam. It is not merely music—it is a powerful group expression of rhythm that can last for hours and build a trance-like intensity.

Types of Chenda Melam

There are different varieties of Chenda Melam, each suited for specific occasions:

  • Panchari Melam: Performed inside temple premises, usually during pooram festivals. It follows a highly structured rhythm pattern in a cycle of six beats.

  • Pandi Melam: Usually performed outside temples, known for its open and expansive rhythm, traditionally associated with processions and grand festivals.

  • Thayambaka: A solo chenda performance with a supporting team, focusing on improvisation and rhythm build-up.

Each style has its own tempo, pattern, and aesthetic, but all are marked by discipline and grandeur.

Cultural and Ritual Significance

Chenda Melam is more than just musical performance—it is a sacred offering, especially during temple festivals. It plays a vital role in pooram festivals, ratholsavams (chariot festivals), and temple rituals, where the music becomes part of the divine celebration. The synchronized beats are believed to invoke the divine presence and elevate the spiritual energy of the event.

Visual and Auditory Spectacle

A Chenda Melam is not only heard—it is seen and felt. Musicians often line up in rows, dressed in traditional white mundu (dhoti), beating the chenda in perfect harmony. The sheer intensity and coordination of dozens of artists playing in unison create an unforgettable experience for audiences.

Training and Discipline

Mastering the chenda is no easy task. It requires years of practice, physical stamina, and deep understanding of rhythm. Many renowned melam artists are trained in traditional kalari (schools) or at institutions like Kerala Kalamandalam. The training emphasizes not just skill, but devotion, focus, and group coordination.

Global Recognition

Chenda Melam has gained international attention for its raw energy and cultural authenticity. It has been showcased in world music festivals, documentaries, and collaborative performances with other musical traditions. Yet, its heart remains in Kerala’s temples and festivals, where it continues to thrive as a living tradition.

Conclusion

Chenda Melam is a thunderous celebration of rhythm, culture, and collective spirit. It embodies the grandeur of Kerala’s heritage and continues to echo through generations as a powerful expression of devotion, discipline, and joy. For anyone visiting Kerala, witnessing a live Chenda Melam is an experience that resonates deep within the soul.

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Kerala is the most popular state in South India. Kerala was founded by merging the numerous Malayam speaking regions in south India on1 November 1956. Spreading across an area of 38,863 km sq Kerala shares its borders with Karnataka in the north, Tamil Nadu in the south and the Lakshadweep in the west. Thiruvananthapuram serves as the capital of the state. Also known as Gods Own Country Kerala is the favorite tourist spot of many Indian and foreign travelers. There are 14 districts in Kerala. Based on certain cultural, historical and geographical similarities the districts of Kerala are grouped into; Malabar Region North Kerala), Kochi Region (South Kerala) and Travancore (Central).

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