Theeyal

It was a myth widely circulated in the 80s that coconuts are the main sources of cholesterol-causing artery blocks. So my mother preferred to reduce the use of coconut meat greatly, used coconut milk sparingly, and stopped using coconut oil once for all. But my grandmothers continued to use coconuts profusely, and they found a dish insipid if coconut meat is scantily added into it. In those days, coconut meat was used in almost every vegetable preparation, coconut milk was used for making scrumptious payasam, and coconut oil for frying crunchy snacks like thattai, murukku, banana chips, etc. We relished theeyal mostly in our grandmother’s house as this recipe calls for good lashings of coconut meat fried in coconut oil.

Omam Kuzhambu

Omam kuzhambu is a traditional kuzhambu prepared using aromatic spices with medicinal properties. Omam is beneficial to treat indigestion or flatulence. Hence I like to prepare omam kuzhambu when we return home from a vacation, or after attending a wedding ceremony for few days. I usually serve it with hot steaming rice & roasted papad (sutta appalam), when we crave for a home-cooked food that soothes our stomach. Now I have prepared a meal with omam Kuzhambu, dal (paruppu), stir-fried ladies finger (vendakai poriyal), spicy veg gravy (chettinad masala kootu) & sutta appalam and served for lunch.

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