Vazhakka or plantain is one of my favourite vegetables. There are at least three favourite ways I make this in true Tambrahm style. One is a roast, where it is sliced thinly and slow roasted until it turns crispy. The other way to make it is to cube it, cook it and saute it with whole red chillies,
Archives for February 2012
TamBrahm cooking or the recipes from Tamil Brahmin households could well vary from house to house. While I’ve eaten Tambrahm food all through my growing years (albeit sometimes reluctantly) – when this recipe for Morkeerai came to me for posting in Tambrahmrage Cooks – I was surprised I’ve never eat
This black eyed peas curry with a freshly ground masala is a delicious lentils recipe. Use dried peas soaked in water overnight, and this curry is ready in <30 mins.