If you love Dosai, you MUST try its healthier, heartier cousin, the Adai. Breakfast, Lunch or Dinner, it is perfect for any mealtime.
Try this traditional tamarind rice recipe made from scratch, often served as prasadam in the temples in South India and the perfect companion to long train journeys.
A potato curry from Himachal: A thick, smooth curry and punctuated by chunks of spiced boiled potatoes with the aroma of cardamom and hints of mustard oil.
It’s high time I posted one of my favourite Tambrahm recipes. Poricha Koottu, a mix of vegetables, dal and either a masala ground with coconut or a spice powder is perfect soul food. Eaten with rice along with raita and roasted papad is true comfort food who has grown up eating this meal. As a kid,
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
A gluten-free, vegetarian Tamil Brahmin Cuisine lunch menu comprising Plantain Dry Curry and yogurt based curry to go with rice, called Mor Kozhambu
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
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!