‘My Tamil Kitchen’ is was a project I started in 2012, in the midst of panicking about my identity as a diaspora Eelam Tamil in post war occupied northern Sri Lanka. My teachers are two incredible women – amma and my dearest Nesa aunty.
Most of us Tamil kids who have asked our parents to teach us to cook would know that instructions go like this
ammah: add a bit of a salt and turmeric and fry some onions.
child: how much should i add?
amma: I have no idea – just add a bit.
So it’s very likely I have messed up the quantities. So I ask for your forgiveness. Feel free to correct me over email.
All the recipes are mainly vegan – a few are vegetarian. In the homeland we would use freshly grated coconut milk in all our curries. Because I don’t have access to this delishnous I use soy milk as a sub.
Photo credit: Chiyo Eto, 2016