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
We were over at our friend Rhea’s place for dinner and stay-over some weekends ago. She had taken a lot of effort to prepare an all-vegetarian spread covering her entire table, but for me the star of the dinner was a dal, which i could simply not get enough of. It had such a depth of flavour, someth
This dish is modeled after the excellent Vegetable Baath that my mom makes. Baath is nothing to do with bathing, but this is a rice dish, that has loads of vegetables that are finely chopped, sauteed with whole spices and spice powders. The cooked rice is then cooled and delicately hand-mixed with t
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
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
Podalangai / Pudalangai kootu or Snake Gourd with lentils is a simple Tamil Brahmin preparation. An everyday simple dish that is eaten with rice and ghee. One of the best ways to eat this gourd!
There are some vegetables that never make it to our favourites’ list. Most gourds, especially the bitter gourd for obvious reasons, and also the bottle gourd for being so tasteless. DH is absolutely a non-fussy eater but gourds deter him too. When I tried out an experiment with the bottle gourd for
A simple spinach mash prepared in Tamil Brahmin Cuisine, totally healthy and vegan too – Keerai Masiyal.
Recipe for Thiruvadarai Thalagam
Upma, in its various forms, is a mainstay breakfast or tiffin item in most South Indian homes and Kozhakattai is something that Tamilians prepare during festivals. Upma Kozhakattai is none of these My grandma used to make this one, once in 3 months or so- making it one of my favourite tiffins. (You