Recipe for Okkarai – a traditional Diwali recipe from my family that uses chana dal and jaggery
Arisi Upma – A breakfast in minutes
Steaming hot upma is served This recipe is another example of how simple traditional Tamil Brahmin cuisine is. No frills, no laundry-list of ingredients and yet divine in taste. In earlier times, rice rava used to be painstakingly prepared at home by picking, washing and draining the rice. It then u
Banana Stem Curry | Vazhaithandu Moong Dal curry
The humble banana stem gets made into a curry with moong dal – delicious when paired with rice and Moar Kuzhambu.
Plantain Peas Podimas – a simple yet delicious curry
I tried to think what the origin of the word ‘podimas’ would be…except that podi means some kind of powder or mash, I had no other clue to this. Origin apart, this is one delicious way of preparing potatoes and plantains. The potato version featured in my post detailing the ways in which potatoes
Tamil Lunch Menu: Mor Kozhambu, Vazhakka Curry
A gluten-free, vegetarian Tamil Brahmin Cuisine lunch menu comprising Plantain Dry Curry and yogurt based curry to go with rice, called Mor Kozhambu
Traditional Lunch Series – Day 5 (Carrot Sambar, Avarakkai Curry)
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.
Capsicum Rice
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.
Recipe for Keerai Kootaan / Milagoottal and Cabbage Poriyal
Another simple Tambrahm lunch menu – Spinach & Lentils (Keerai Koottu), Cabbage Poriyal (stir fry)
Traditional Lunch Series – Day 1 ( Vengaya sambar, Vendakkai curry, Potato Roast )
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
Thiruvadarai Kali and Thalagam / Eazhu Curry Koottu
KaLi and thalagam are a unique combination in Tamil Brahmin cuisine. Kali is a kind of jaggery sweetened upma and thalagam is a curry made using 7 vegetables, specially on this day of the year. Generally sambars are always had with rice or tiffin items like idlis and dosais. It is quite unusual that here a savoury thalagam is made to pair with the sweet Kali
Poori Kizhangu
When Anita, one of my favourite people among the food bloggers called out to us to make pooris, I could not bear to refuse. And let me confess, this is the first time I’ve ever made them. They puffed up beautifully and were a great colour, but I did not want to handle the camera with oily hands, hen
A quick South Indian meal in under 30 minutes
Prepare a delicious meal of Sambar, beans poriyal and rice/broken wheat with sliced cucumbers in under 30 minutes! Healthy and vegan quick cooking.
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