For the next few days – we are going to be having traditional Tambram food for lunch. When it’s just me, I usually make one-pot meals which have a fair balance of carbs, proteins and loads of vegetables. Now that I have company for the next couple of weeks, proper lunch it is!
I’m just doing this for fun to chronicle how many such traditional (read non-fusion) recipes I can cook 🙂 Anyway it is also a great way to share authentic (almost) recipes from my heritage with anyone who may be interested
All items are accompanied by rice / broken wheat and with lots of yogurt to end the meal.
Serves 3-4 people
Day One – Sunday
- Vengaya Sambar
- Potato Roast
- Vendakai Curry
- Special add on: Fried vadam