I love going to my family home and finding a pile of garden vegetables on the kitchen bench. Lately it’s been the inspiration for what I make for My Tamil Kitchen. I had been watching the பாவக்காய் (bitter gourd) grow … Continue reading
Kadalai [kah-da-lai] or கடலை – served as offering to Hindu gods, and then eaten by humans or simply eaten by humans for breakfast with a nice hot tea to accompany. INGREDIENTS 1 cup of dry chickpeas – soaked overnight 1/2 tbls … Continue reading
#handfed I am pretty chuffed that my friend, artist and provocatuer Jiva Parthipan has launched Handfed – a project to mainstream the way my (and his) peeps eat our food. In Jiva’s words: A whole website dedicated to the joys, perils and politic of eating … Continue reading
This is the basic recipe for making a பால் (paal) or milk curry. In the homeland we would use freshly squeezed coconut milk. Because that is not accessible in a country like Australia – we us tinned coconut milk. I … Continue reading
My weekend started with a gathering of some rocking people, eating the type of food I love and doing what, as a community, we are good at – grass roots campaigning. I was too busy to take food shots and … Continue reading
On Jan 15 a Tamil festival will begin to celebrate the end of a harvest. This festival is called ‘Thai Pongal’. It falls on the 14 or 15 of the first month, depending on the year. Though it a festival … Continue reading
I love puttu soooo much. Puttu and kathrikkai and muttai porial (fried eggplant and egg) is my favourite meal ever. Puttu is eaten at breakast, lunch and dinner. It’s eaten with curries in the same way we would eat rice. … Continue reading
On Monday night, I had the delightful experience of participating in Tamil Feasts – a Melbourne initiative to support asylum seekers over dinner. As well as being delicious and inspiring, it’s such an empowering project. LOVE IT! When Tamil Feasts … Continue reading
This recipe has been copied from Recipes of the Jaffna Tamils – Puusanikkai Chutney (pg 40). Puusanikkai means pumpkin. INGREDIENTS 2 cups pumpkin pieces (i decided to go with 3 cups – no real logic – just a feeling) A whole bouquet … Continue reading
Last year I posted a recipe for varai made with green leafy veges. You can also make carrot varai, cabbage varai and hibiscus leaf varai. Recently we had sad looking cabbage in the fridge and so I called up my mum and … Continue reading
My Tamil Kitchen 