Oil bath, almost a forgotten weekly routine followed by every South Indian family until 3 or 4 decades ago, offers pretty much the same benefits of Ayurvedic massage. Nowadays people prefer to visit Ayurvedic clinic for massaging therapy, and spend a few hours & a few bucks there, but they take oil bath at home only on the day of Deepavali festival every year as a religious ritual.
Pazhaya sadam (fermented rice) is a classic version of overnight oats popular in the west. It has been the staple food for working class here in India, but this humble meal is in vogue even among elites in the recent times. This is mainly because people prefer to take simple nourishing meal over a lavish meal followed by a number of pills of different shapes & colors.
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.
Thuvaram paruppu sadham (rice with split pigeon peas) is a traditional flavorful one-pot meal popular in Tirunelveli. I usually prepare our favorite thuvaram paruppu sadam for lunch on a lazy weekend as it does not require much of a planning. Besides I can serve this rice simply as a meal along with appalam or papadam (sun-dried lentil discs) and vengaya vadagam (sun-dried lentil and shallot balls). It is so delightful when we pour coconut oil lavishly over the rice and relish with crunchy appalam & flavorful vadagam.
Citrus fruits are beneficial to boost our immunity, energy and also our mood and they aid in detoxification & digestion, this was the main reason that lemon rice was earlier prepared & packed for short travels. So even today we can pack this traditional rice dish for children’s lunch box as it helps to keep them active & energetic all through the day.
Kootanchoru is a traditional one-pot meal prepared for lunch by my maternal grandmother at our family gatherings especially in the summer vacation every year. She used to prepare this flavorful rice dish with locally grown vegetables like drumsticks, drumstick leaves, raw banana, raw mango, jackfruit seeds, etc. and she served us kootan-choru with home-made fried appalam & vadagam. The main attraction for kids in this meal are the nutty jackfruit seeds & the mango seed encapsulated by tangy fleshy mango. I still remember the mixed flavors of vegetables, spices and deep-fried vengaya vadagam emanating from her kitchen when we all played in the courtyard.
If you are keen to reduce the intake of carbs and rice is your staple food, then here is the cooking method that you can follow to reduce the carbs in rice by 40%. I have used a special cooking pot with a perforated locking lid. We just need to boil the rice in this cooking pot and then drain the starch by closing the pot with its lid. Since the pot is locked with its lid, we can safely keep the pot tilted allowing it to drain out the starch. You can check out other similar rice cooking vessel here.