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 was a myth widely circulated in the 80s that coconuts are the main sources of cholesterol causing artery blocks. Nevetheless my mother started reducing 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 even 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 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.
It is a myth that bitter gourds (Balsam pear) are always bitter. Onions & bitter gourd share a similarity: they both have strong flavors when eaten raw and lose their flavors when cooked. Thus bitter gourds taste bitter when taken raw, when cooked its bitterness reduced by half, when deep fried they are slightly bitter, and when fried in low temperature for a long time bitterness can be totally eliminated.
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.
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.
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.
Millet porridge is one of the best breakfasts that can be taken on a scorching sunny day during summer as it keeps us cool & energetic all through the day. It is so filling that we don’t require to take anything until lunch. You can check out the link here to know more about various millets, their health benefits and also millet recipes, I found this site on millets very informative. Millet porridge or koozh is usually prepared by cooking millets like varagu, saamai, kudhiraivaali or kambu, ground into a paste (whereas for millets like ragi or thinai the porridge may be prepared by mixing the millet flour with water and bring it to boil) and diluted by adding either milk or buttermilk.