Horse gram crops are usually grown in drought-hit parts of India particularly in South India, and both the beans & hay are used as fodder mainly for horses. Since horse gram is considered a nutritional powerhouse, it is normally recommended for workmen or sportsmen who involve themselves in physically challenging activities, but for others, it may be consumed in small quantities. So I used to make horse gram idli or dosa when my son actively participates in sports, and I also like to include horse gram into our diet during winter or monsoon as it is useful to keep our body warm in this season.
A majority of my ancestors were farmers, my maternal grandfather became the last agriculturist of our family due to several reasons. They mostly grew rice & lentil crops in their farmland. There were large amounts of nutrient-rich broken rice and broken lentils kept inside kudhil (a gigantic earthenware used to store foodgrains) in my grandfather’s house. Since those small uneven particles of rice & lentil (kurunai) could not be sold in the market, they were used by our grandmother for making upma, payasam, kanji, kurunai dosai, etc.
It is a common tendency of people here that they pamper their guests whom they respect the most with sumptuous feasts to express their special affinity towards them. So the way food offered to guests is obviously regarded as a scale to measure their closeness. During my childhood days, I often found people getting offended during family functions, particularly weddings, as they felt humiliated at the banquet hall (pandhi) which incidentally became the starting point (place) of most of the family feuds. Nowadays to avoid such unpleasant situations, people hire hosts/ hostesses who give an artificial smile at every guest, treat them all with due respect, and eventually ensure the equality.
Oil bath is almost a forgotten weekly routine followed by every South Indian family until 3 or 4 decades ago. Surprisingly it offers pretty much the same benefits of Ayurvedic massage. But people nowadays prefer to visit Ayurvedic clinic for massaging therapy, and spend a few hours & a few bucks there. Most of us take oil bath at home only as a religious ritual on the day of Deepavali festival every year.
“Can you crunch murukku?” is one of the commonly asked questions when oldies meet each other during the festival of Deepavali. It is regarded as a blessing (or as a sign of good health) if one could relish crunchy murukku even at an old age. There is an old saying in Tamil “norunga thindral nooru vayathu vazhalam” (meaning crunching ensures longevity). It is considered healthy to take crunchy snacks for 3 reasons: It takes longer time to chew them, thus it makes us feel full (even with fewer calories), and hence greater satiety.
Dumplings are not only traditional but also universal, they are ubiquitous in almost every cultural cuisine in various forms be it boiled, baked, steamed or fried. Chinese dim sum, Italian ravioli, Nepalese yomari, Jamaican fried dumplings, Polish potato plum dumplings, British herb dumplings, American apple dumplings, etc. are some of the old-fashioned adorable dumplings that still delight the gourmets across the globe. Susiyam, Munthiri kothu & Bonda are the traditional dumplings prepared in my family for Deepavali festival.
Thattai (meaning flat disc) are inexorably delicious crackers prepared in our family for Deepavali. It is so astonishing to find numerous varieties of thattai made all over India using various lentils, grains & spices, and hence it has varied flavour, texture or colour in every state, every district and also in every family. These crispy savory discs have been given different names in different regions viz., thattu vadai in Salem, thattai murukku in Tamilnadu, nippattu in Karnataka, chekkalu in Andhra Pradesh, papdi in North India.
This is my first post in the second year of blogging. On this first anniversary I thank WordPress team for their fantastic support, readers & fellow bloggers for their continuing support and my family, relatives & friends for their kind cooperation, invaluable assistance & honest reviews. I also thank Lord Ganesha by posting the most appropriate recipe for Modhagam that we usually offer to Him on the festival of Ganesh Chathurthi. I have always been delighted to share our heirloom recipes in this space, and now I share a new method that I found very helpful for making soft, smooth dough for modhagam.
Kummiyanam is a nutritious dessert prepared with rice, assorted legumes & palm jaggery for Aadi Iruthi celebrated by the people living in & around Tirunelveli. We offer kummiyanam to the lamented souls while remembering them in the Aadi month, a Tamil calendar month usually falls between 15th of July & 15th of August. In this month we remember the departed men on the day of amavasyai (no moon day) and the departed women on aadi irudhi (the last day of Aadi). Ironically, Japanese also visit the cemeteries during the same period to pay tributes to the departed souls.
Ulundham Paruppu Sadham (Blackgram rice) is a unique rice dish popular in Tirunelveli and surrounding regions and this rice is typically served with ellu thuvaiyal for lunch. We usually serve this nutritious meal to young girls during their cycle every month and also to pregnant women as blackgram is beneficial to strengthen their hip bones. Nevertheless it can be served to kids, men & old people alike.
Medhu vadai or ulundha vadai is a gluten-free savoury doughnut prepared using black lentils (urad dal). Any feast or festival in South India is incomplete without serving soft vadai with crispy golden skin. Nevertheless medhu vadai is a commonly prepared evening snack in our family particularly during monsoon.
Shallot chutney also known as chinna vengayam chutney is a traditional chutney mainly prepared for young girls & pregnant women in our family. Shallots contain flavonoids that have powerful antioxidant properties, and they are also useful for improving emotional health & heart health. Other ingredients in this chutney are curry leaves & black grams. Curry leaves are rich sources of iron & folic acid and hence good for pregnant women. Black gram lentils contain calcium & other minerals required to increase the bone density, and hence useful for old women.
Ulundhu kali is a soft silky ebony sweetmeat specially prepared for girls & women as it helps to strengthen the uterus & hip bones. It is a traditional south Indian delicacy mainly served to young girls (during their cycles particularly in their first cycle) and also to pregnant women.
Adai (mixed lentils crepe) is a traditional protein-rich dosa prepared using rice and assorted lentils. Kara adai is a complete meal when served with aviyal as adai is made of assorted lentils & aviyal with medley of vegetables. Hence we can serve adai aviyal frequently to kids & old people to prevent the vitamin & mineral deficiency.