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.
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.
According to ancient Indian medicine systems Siddha and Ayurveda, tamarind fruit is believed to have numerous healing powers. It is a quintessential ingredient of the commonly prepared south Indian curries like sambar, rasam, or kuzhambu. In a recent study it was found that we can largely reduce the loss of nutrients while cooking vegetables by boiling them in tamarind juice instead of plain water, which we have been following for generations. Besides we also make pungent tamarind soup (puli thanni) and sweet tamarind juice (panakam) that have been customarily served on the day of fasting for its excellent detoxifying property. Obviously tamarind juice or tamarind soup can be included into our detox diet which also aids in weight loss.
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.
I am thankful to the creator of The Popeye show for motivating my son, a picky eater, to have a liking for insipid spinach even at his tender age. This cartoon show made my job easier to convey the importance of taking wholesome food and also made a small kid to understand a profound theory, “we are what we eat”. He did not like to take spinach with rice when he was a kid, instead he enjoyed taking plain spinach just like the great Popeye did.
Lord Ganesha is worshiped by Hindus in the same manner God Janus is regarded in Greek mythology. It is interesting to find the striking similarities between the two as they both hold the honor of being the first god worshiped in every ritual. I also like to start my day by listening to the hymn, Vinayagar Agaval, written on Him by the 14th century poetess Avvaiyar sung by the late legendary singer M.S.Subbulakshmi.
I feel sorry for the children today that they are not able to savor our traditional beetroot relish as we did during our childhood days. It was a delightful experience for the kids to relish the beautiful reddish-purple beetroot puree infused with delicious flavors of native fruits served in the wedding feasts. Beetroot sweet pachadi, the most popular fruit dessert, was usually featured in every feast until few years ago. Nowadays vanilla ice cream with fruit salad takes precedence over this traditional fruit dessert.
We normally celebrate every new beginning with sweets, but we follow a tradition of serving sumptuous meal consisting of 6 tastes viz., sweet, sour, bitter, astringent, salt & pungent on our New Year usually celebrated on the 14th of April. This tradition is being followed in our society to encourage us to embrace each season of a year. So we never miss to include bitter neem flower pachadi to our elaborate lunch meal specially prepared on the occasion of Chithirai Vishu every year.
Whenever I heard the word payasam, I was visualizing jaggery payasam (made using rice & lentil) aka anna payasam during my childhood days. It was a delicious staple dessert prepared in our family whether to treat our guests, or ourselves on our birthdays/ festivals, or simply to offer to deities at home on Fridays. However we gradually switched to other payasam made of rice adai, vermicelli (semiya), tapioca pearls (javvarisi), jackfruits, etc. Nevertheless we still follow the tradition of feeding the traditional anna payasam to babies in front of the deities at home or in a temple when solid foods are introduced to them for the first time.
As a child I hated few things imposed by my grandparents during our visit every summer. It was disgusting to find all our clothes reeked of bitter neem oil as they were washed using neem detergents. We also disliked to gobble up extremely bitter balls made of neem leaves paste forcibly given by our grandmother. But now I have been yearning for such eco-friendly chemical-free detergents suitable for my washing machine, and also I feel guilty to give de-worming tablet to my son as I am unable to persuade him to take the home-made herbal substitute available plentiful around us. Nevertheless I feel contented that I can prepare delicious soup using neem flowers that possess almost same properties as that of neem leaves.
Turmeric rhizomes are inextricably intertwined with our culture & traditions, all our religious rituals are performed only in the presence of turmeric powder. Even the family ties are religiously acknowledged by tying a turmeric smeared thread around the wrist or neck (for women) before the deities, priests & other elders. Women used to observe fasting until the sacred turmeric thread is tied around the neck when they get married and also on the day of Karadaiyan nonbu usually falls in the middle of March.
Appalam making is a leading cottage industry prevalent in my maternal grandfather’s village. As a kid I was completely awestruck watching women & girls in our neighbourhood kneading mountainous dough, rolling appalam at lightning speed, and stacking dried appalam like a tower. Whenever I was upset with my cousins or siblings I used to run to one of those houses and spend endless hours there watching them making appalam while enjoying their warmth & the food. During my mother’s recent visit there, they fondly remembered my childhood favorite appala-poo and prepared them along with appalam specially for me, even though they are not into this business currently.
Kadamba sambar is a traditional flavorful South Indian curry prepared with assorted (kadambam) vegetables & tubers usually served with rice. It is popularly known as idi sambar (meaning pounded sambar) in Tirunelveli & Kanyakumari regions, as the spice powder was earlier prepared by pounding in a large stone mortar (ural) using a 3-feet long metal-tipped wooden pestle (ulakkai).
Sodhi is an exotic Sri Lankan curry prepared with lentils and vegetables stewed in coconut milk. Although sodhi is not a spicy curry, it has grown popular among the people living in & around Tirunelveli who usually enjoy spicy curries. Meals with sodhi served at the wedding feasts in our family is a lavish spread of creamy sodhi, pungent ginger chutney, spicy potato fries, crunchy appalam, scrumptious coconut milk dessert (payasam), sweet boondhi and fresh curd as below. Wedding in our family is usually hosted by bride’s family. However bride’s family is treated with a sumptuous meal (maruveetu sappadu) with sodhi the day after marriage, and it is a unique custom prevalent here to signify the confluence of both the families.
Neivilangai has always been featured in our family’s Deepavali menu every year. (You may check out our other Deepavali recipes here.) These melt-in-mouth lentil flour laddu are popular among Indians & Sri Lankans also. North Indians use Bengal gram flour or wheat flour, whereas south Indians use green gram flour or black gram flour for making delicious laddu.
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.
Porivilangai is a traditional laddu made using pan-roasted rice & palm jaggery. Our grandmother used to prepare these laddus for Deepavali that falls in October or November, and my aunts used to keep them for us till our visit during summer. In those days these flavorful porivilangai were made into hard orange-sized balls but now I have made small soft laddus that can be stored only for few days, you can also check out the recipe for a similar laddu called Neivilangai made of lentil flour.
Although Navrathri in south India is synonymous with savoury sundal, traditionally sweet payasam is also offered for neivedhyam during Navarathri. I have prepared ada pradhaman, a creamy dessert popular in Kerala & southern Tamilnadu. Onam sadhya menu is incomplete without ada pradhaman. I still remember the delicious ada pradhaman prepared by my aunt lived in Nagercoil and I thank her for introducing us such a sweet delicacy.
Generally I prepare omam kuzhambu when we return home from a vacation, or after attending a wedding ceremony for few days, as omam is beneficial to treat indigestion or flatulence. I also make omam kuzhambu and serve with hot steaming rice & roasted papad (sutta appalam), when we crave for a home-cooked food that soothes our stomach.
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 amazing encouragement and my family, relatives & friends for their kind cooperation, invaluable assistance & honest reviews. I also thank Lord Ganesha by posting the most appropriate recipe, a recipe for Modhagam that we usually offer to Him on his birthday (Ganseh Chathurthi). In this process of sharing our family recipes in here for the past one year, I have been learning much more than what I learnt through the years of my cooking experience. And now I am so glad to share a new method that I found very helpful for making soft silky dough for modhagam.
Panchamirtham is a sacred fruit salad that we offer to deities at home and is also used for abishegam (bathing deities) in temples. The renowned Palani panchamirtham made using bananas that are exclusively grown near Palani hills is offered to Lord Muruga in Palani temple. You can check this video to see how panchamirtham abishegam is performed to the deity.
Idli milagai podi is an indispensable condiment in every south Indian’s pantry. I find idli podi satisfying only when I feel the coarse grits inside my mouth, and hence I do not like to use the finely powdered store-bought idli podi. We use roasted rice for its sandy texture, roasted asafoetida & raw garlic for the wonderful aroma that brings everyone to the kitchen while grinding idli podi.
Neikadalai is one of my favorite childhood snacks that I relished along with wheat halwa. It brings me back fond memories associated with this delicious savory as our family get-togethers were incomplete without spicy crunchy flavorful neikadalai and soft gelatinous wheat halwa. I still cherish all those happy moments with my father when he brought me neikadalai and Tirunelveli halwa.
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.
Panang kizhangu (Palmyra sprout) is popular among south Indians & Sri Lankans. We usually steam the palmyra sprouts, pound them when dried, and relish the pounded palmyra sprout as a savory snack. Sri Lankans boil these sprouts, dry them, make into a flour and use the flour to make sweet puttu, koozh or add into some non-veg curries as a thickening agent.
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.
Chinna vengaya (shallots) 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 contains calcium & other minerals required to increase bone density.
Vazhaipoo Vadai or banana flower patties are delectable patties with crispy skin and soft flesh. Banana flowers can be included into our diet in the forms of patties (vadai), stir-fry (poriyal), coconut curry (kootu), lentil crumble (paruppu usili), soup & salad. Banana flower patties are gluten-free snacks prepared using banana flowers & yellow peas.
Puli Kuzhambu or Tamarind Curry is a traditional south Indian curry prepared using garlic & shallots. We can enjoy its taste to the fullest only when the flavors of all the spices are completely infused into the curry. So this curry can be used for 2 or 3 days without being refrigerated (used for 15 days when refrigerated). Puli kulambu tastes divine when served with soft idli or spongy dosa/ uthappam/ appam the next day.