Ever heard of இராசவள்ளி கிழங்கு (rasavalli killangu) or purple yam? This recipe follows that in ‘Recipes of the Jaffna Tamils‘ pg 137 with a variation right at the end. Nesa aunty uses vanilla essence and அம்மா uses cardamom. Freshly ground … Continue reading
This recipe follows that in ‘Recipes of the Jaffna Tamils‘ pg 34 with a few slight variations. My mum grinds everything together, whereas Nesa aunty has chopped all the ingredients finely. My parents grow vallarai in our home, so this sambol … Continue reading
When I wondered down to the kitchen this morning, I saw two deliciously ripe butter fruits (avocados) sitting on the bench, inviting me to make my mum’s butter fruit, (soy) milk and sugar treat. Until maybe 10 years ago, this is the … Continue reading
It’s been so so many months since I have been able to do a post. Working in politics means there is never a dull moment, but ithe intense days, leave little energy for anything else. So as we near the … Continue reading
There are many variations to thosai – masala thosai, muttai (egg) thosai, seeni (sugar) thosai, ghee thosai. We eat thosai mainly for breakfast with chutneys, sambars or sambols. INGREDIENTS 1 cup long grain rice*1 tblsp cooked rice1 cup black gram … Continue reading
INGREDIENTS – Coconut milk rice 1 cup red rice 1/2 cup white rice 5 cups water Milk from 1/2 a coconut* or if that is not available then 2 cups (soy) milk 3/4 tsp salt 1. Wash the red and … Continue reading
This recipe for Lime Pickle or ‘Uruggaai’ has been taken from ‘Recipes of the Jaffna Tamils‘, pg 89. INGREDIENTS 20 limes 1/4 cup salt 1/4 cup water 1 tsp fenugreek seed 1/2 tsp asafoetida power or a tiny piece of … Continue reading
Today is ‘Thai Pongal’ – a Tamil festival celebrated at the end of a harvest. During this festival the farmers thank nature, the Sun and the farm animals for their assistance in providing a successful harvest. Thai means January and … Continue reading
‘Recipes of the Jaffna Tamils’ is a project dear to my heart and will be an important part of ‘My Tamil Kitchen’. First published in 2003, the cookbook has sold 6000 copies all over the world and is in its … Continue reading
For me a பால் சோதி (paal sodhi) is a must with புட்டு (puttu) or இடியப்பம் (iddiyappam). This is obvs just one way of making it – everyone has their own style. The deliciousness comes from the fenugreek seeds. INGREDIENTS 1/2 … Continue reading
My Tamil Kitchen 