‘My Tamil Kitchen’ is was a project I started in 2012, in the midst of panicking about my identity as a diaspora 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. I really need to go through and make all these recipes again as I have documented it – because now I just find myself adding pinches of this and that too with salt and chilli making everything taste damn good.
The recipes are vegetarian – which is my personal stand against factory farming and over fishing. Some of our famous dishes – kool, meen porriyal, nandu curry – are an important part of the Tamil family and communal life – but capitalism happened and people stopped caring. Damn i freaking do love Jaffna crab curry!!
Photo credit: Chiyo Eto, 2016