A gluten-free, vegetarian Tamil Brahmin Cuisine lunch menu comprising Plantain Dry Curry and yogurt based curry to go with rice, called Mor Kozhambu
Archives for June 2008
Nothing much to ramble or ‘show’ today. The menu was an attempt to clear up the Sword beans (English equivalent of Avaraikkai ) my help had chopped up yesterday. The fat sweet carrots found themselves sliced and being thrown into the Carrot sambar…where they swam until they were devoured by us.
This is a South Indian version of a Bell Pepper Pulao / Pilaf. A burst of aroma is the characteristic of this dish, from the freshly toasted and ground spices. Try this with plain yogurt or raita.
Another simple Tambrahm lunch menu – Spinach & Lentils (Keerai Koottu), Cabbage Poriyal (stir fry)
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 fo