DOCSLIB.ORG

Brahmins Kitchen

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Brahmins Kitchen http://www.iyerscorner.com Brahmins Kitchen This is a sincere attempt to write about the Meaningful traditional “Tamil Brahmin’s” (Tam-Brahm) recipes. This newsletter will contain the recipes of the food that are typically cooked in a Tamil Brahmin Mahalayapaksham community (Iyer & Iyengar or any Brahmin community). The performance of Shraddha by a son during Pitru Paksha is regarded as There is an old saying that goes like this “You are compulsory by Hindus, to ensure that the what you eat” and Brahmin Cuisine follows the soul of the ancestor goes to heaven. concept of shaping the personality, mood and mind The scriptures preach that a householder of the family members. should propitiate ancestors (Pitris), along with the gods (devas), ghosts (bhutas) and guests. The scripture Markandeya Purana https://www.facebook.com/groups/BrahminsKitchen/ says that if the ancestors are content with the shraddhas, they will bestow health, A u t h o rs : Brahmins Kitchen wealth, knowledge and longevity, and ultimately heaven and salvation (moksha) upon the performer. 9 / 2 6 / 2 0 1 5 Brahmins Kitchen Contents TIPS AND TRICKS ............................................................................................................................... 3 MAHALAYAPAKSHAM – BHAGAVATHI HARI .............................................................................................. 3 மஹாளய பட்சம் – USHA VENKI ............................................................................................ 4 BHAGAVATHI HARI ............................................................................................................................ 5 AVARAKKAI PORUCCHA KOOTU ............................................................................................................. 5 PODALANGA PEPPER CURRY ............................................................................................................... 5 VAZAI TANDU MORE KOOTU ................................................................................................................. 5 VENDAKKAI PULI PACHADI ................................................................................................................... 6 KARNAKAZANGU MASIYAL ..................................................................................................................... 6 CUCUMBER KOSAMBRI ......................................................................................................................... 6 WHITE PUMPKIN PULI KOOTU ............................................................................................................... 7 TOORDAL GOJJU IN MANGALORE STYLE ................................................................................................ 7 INSTANT BITTERGOURD PESARAL ......................................................................................................... 7 KARNAKAZANGU TOGAYAL ................................................................................................................... 7 SAYNAI, CHANA PITLAI .......................................................................................................................... 8 ARÀBI/ SEPANKAZANGU PORICCHA SAMBAR. .......................................................................................... 8 SUNDAKKAI AND VAZAI POO PITLAI ...................................................................................................... 8 CUCUMBER SIMPLE SALAD ................................................................................................................... 9 PLAMOOSE PITLAI ............................................................................................................................... 9 PLAMOOSE CURRY .............................................................................................................................. 9 SUBBALAKSHMI SANJEEVI .............................................................................................................. 9 KEERAI VARIETIES ............................................................................................................................... 9 Tips ............................................................................................................................................... 9 Keerai Koottu .............................................................................................................................. 10 Keerai Thayir Koottu ................................................................................................................... 10 Keerai Pasiparuppu Koottu ......................................................................................................... 10 Arachu Vitta Keerai ..................................................................................................................... 12 Keerai / Ahathi Keerai Poriyal ..................................................................................................... 13 Keerai Menthulu Sambar(Keerai Vendhaya Sambar) ................................................................. 14 Keerai Paruppu Poriyal ............................................................................................................... 15 Keerai Usili .................................................................................................................................. 15 INJI LEMON URUGAI ........................................................................................................................... 16 CHOW CHOW PORICHA KOOTTU......................................................................................................... 17 MANATHAKKALI VATHAL KUZHAMBU.................................................................................................... 18 SENAI KIZHANGU VARIETIES ............................................................................................................... 19 Tips ............................................................................................................................................. 19 Senai Kizhangu Kara Kari ........................................................................................................... 19 Senai Kizhangu Varuval .............................................................................................................. 20 Senai Kizhangu Poriyal ............................................................................................................... 20 Senai Kizhangu Masiyal .............................................................................................................. 21 USHA VENKI ...................................................................................................................................... 22 கேசரி .......................................................................................................................................... 22 www.iyerscorner.com Volume 1, Issue: 20 Page 1 of 45 Brahmins Kitchen பால் பாயசம் .......................................................................................................................... 23 வெள்ளரிக்ோய் கோ毁மல்லி ........................................................................................ 24 வெள்ளரிக்ோய் தயிர் பச்ச羿 ........................................................................................ 25 வெள்ளரிக்ோய் 埂ட்翁 ..................................................................................................... 26 பாேற்ோய் ேறி ...................................................................................................................... 27 ꯁடலங்ோய் வபாறிச்ச 埂ட்翁 ....................................................................................... 28 கசப்பங்ேிழங்埁 ேறி ........................................................................................................... 29 ொழழத்தண்翁 கமார்க்埂ட்翁 ..................................................................................... 30 ொழழக்ோய் ேறி ............................................................................................................... 31 ꯂசணிக்ோய் சாம்பார் ....................................................................................................... 32 உ쿁ந்鏁 ெழட ..................................................................................................................... 33 அெழைக்ோய்ேறி ................................................................................................................ 34 கதாழச இட்லிக்埁 வதாட்翁க்வோள்ள தக்ோளி வதாக்埁 ............................. 35 மிள埁 சீைேைசம் ..................................................................................................................... 36 மின்ன இழல பச்ழச கமார்க்埁ழம்ꯁ ...................................................................... 37 வெண்ழடக்ோய் ேறி ........................................................................................................ 38 மாங்ோய் மாங்ோய் இஞ்சி ஊ쟁ோய்.................................................................... 39 SUDHARSHANA VENKATRAMIYENGAR ........................................................................................ 40 BEANS KOOTU .................................................................................................................................. 40 PULI ITA KEERAI................................................................................................................................. 40 PULI VAZHAKAI .................................................................................................................................
Load more

Recommended publications
  • View Newsletter
    0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13
    [Show full text]
  • Know Your Dals & Pulses
    www.tarladalal.com Dear friends, gGone are the days when dals and pulses were considered a poor man's diet! Today, they have become not just trendy but core to Indian cuisine. Much of the newfound excitement with regard to vegetarian cooking is fuelled by the imaginative use of dals and pulses. The simple, highly-nutritious and comforting dal-chawal (lentil-rice) combination is an inseparable part of any traditional, Indian vegetarian meal. The protein-packed super-foods, dals and pulses, have been, and continue to be, a part of our culinary tradition across the length and breadth of the country since time immemorial. But we take these wholesome ingredients so much for granted that very few of us would actually be able to differentiate toovar dal from arhar and red chana from kala chana! Well, they are the same, aren't they? We look only at the end-product and think that all dals and pulses look and taste similar; what is there in it! But the surprising fact is that in the raw form dals and pulses come in different colours, flavours and with varying degrees of nutrient-content. And it is not at all difficult to understand them; all it takes is a little time and inclination. Recently, on the 'Ask Tarla' section of our website, I received a query from an 18-year-old who was just foraying into the art of cooking. She wanted to cook moong dal, but was faced with three different versions of yellow-coloured dal toovar, chana and moong and she wanted to know which of these was moong and how to differentiate it from the other two dals.
    [Show full text]
  • GME 728 CF1 PM 28 Ltr
    GME 728 CF1 PM 28 Ltr. Microwave Convection SPECIFICATION 230V/50Hz,1450W (Microwave) Power Consumption: 1100W (Grill), 2500W (Convection) Rated Microwave Output: 900W Operation Frequency: 2450MHz Product Dimensions: 30.5 x 51.2 x 50.0 cm Oven Capacity: 28 Litres Cooking Uniformity: Turntable System Net Weight: 17.5kg IMPORTANT SAFETY INSTRUCTIONS CONTROL PANEL 9 16 INSTACOOK MENU 17 183 184 185 IMPORTANT SAFETY INSTRUCTIONS READ CAREFULLY AND KEEP FOR FUTURE USE 5. When the appliance is operated in the combination mode, children should only use the oven under adult supervision due to the temperatures generated. 6. To avoid a fire hazard do not severely overcook food. Severely overcooked foods can start a fire in the oven. 7. When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition. 8. 9. 10. Do not use this oven for commercial purposes. This appliances is intended to be used in household and similar application such as: - Staff Kitchen areas in shops, offices and other working environments; - Farm Houses; - By clients in hotels, motels and other residential environments; - Bed and breakfast type environments. 11. 12. 23. 13. 14. 24. 15. 25. 16. 17. 26. 27. Microwave oven is intended for heating 18. food and beverages. Drying of food or clothing and heating of warming pads, 19. slippers, sponges, damp cloth and similar may lead to risk of injury, ignition or fire. 28. Microwave heating of beverages can result in delayed eruptive boiling, therefore 20. care must be taken when handling the container. 29. Details for cleaning door seals, cavities and adjacent parts are given on page CLEANING AND CARE.
    [Show full text]
  • The Camford International School, Coimbatore Menu Details
    The Camford International School, Coimbatore Menu Details Ist week Break Fast Poori, Potato masala, chutney, wheat Rice. Daal(split moong), Cabbage poriyal, Rasam, Monday Upma, Bread Jam Butter Milk, Chapati and Veg Jaipuri Dosai, Masala, Sambar, Raagi semiya, Rice, More Kulambu, Carrot Beans Poriyal, Rasam, Tuesday Pudhina Chutney, Wheat Porridge Curd, Chapathi and Mini Soya Gravy. Rice, Kara Kozhambu, chick Peas Salad(with Sprouts +cucumber + Onion + Tomato),Butter Maize Idly, Tomato Kuruma, Chutney, Milk, Rasam, Chapathi, Veg Kofta Gravy(without Wednesday Kudhiraiwali Pongal, Cornflakes with milk potato), Pasiparuppu Payasam Dosai, Masala, Sambar, Bread Upma, Kara Rice, Mix Dhaal, Chow Chow Koottu, Rasam, Curd, Thursday Chutney, Wheat Porridge Poori, Channa Masala. Rice, Pancharatna Dhaal, Alu capcicum Poriyal, Mini Idly, Sambar, veg Semiya, Chutney, Rasam, Butter Milk,Chapathi, Mutter Paneer , Friday Bread Jam Kesari Uthapam, Sambar, Chutney, Sooji Upma Lemon Rice and Chutney, Curd Rice and Pickle, Saturday with vegetables, Corn Flakes with milk Chapathi and Veg Kuruma. Fresh Fruit Juice and Snacks like Biscuits, Groundnut Candy and Mutli Grain Cookies are provided every day during break time. The Camford International School, Coimbatore Menu Details 2nd week Break Fast Lunch Poori , Channa Masala, Semiya Upma, Rice, Sambar, Beans and Carrot Poriyal, Rasam, Monday Bread Jam. Butter Milk, Chapati, kadai vegetable gravy Dosai, Masala, Sambar, Sooji Upuma with Rice, Moong Whole Dhaal, Beetroot Poriyal, vegetables, Coconut Chutney, Wheat
    [Show full text]
  • The Story of Sambhar by Padmini Natarajan — Archive.Today
    archive.today The Story of Sambhar by Padmini Natarajan 4 min read • original South Indian food, people and culture are inexorably linked to a ubiquitous dish as in idli and sambhar, sambhar and rice and so on. Each state in the South prepares it with a typical variation, adapted to its taste and environment. The genesis of this dish has an interesting tale linked to it. The Marathas were ruling Tanjore. Sambhoji was a great cook (the male clan members to note) and very fond of his amti with a handful of the tart kokum thrown in. In a particular season the kokum that was imported from the Maratha homeland did not reach the bare larder of the king's kitchen. Sambhoji was cooking and the minions were shivering in their dhothis to tell him that his favourite dish could not be made that day. A smart Vidushak, who had been elected sous chef for the day, decided to solve the problem. He whispered in the king's ears that the locals used very little tamarind pulp to gain a better sourness to the curry and that Sambhoji should experiment with this variation. Voila, the dish with the tuvar dal, vegetables, spices and the tamarind pulp was cooked and served by the king to his coterie. The court declared the dish an outstanding preparation (they had no choice with the king as Chef ) and thus was born sambhoji's amti that in time became sambhar. The divide between the Tanjorians and the Pattars of Kerala was not more sharply delienated than in the making of the staple sambhar.
    [Show full text]
  • Indian Delightful Vegetarian Recipes Chapters
    file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm INDIAN DELIGHTFUL VEGETARIAN RECIPES CHAPTERS • North Indian Vegetarian Dishes • South Indian Vegetarian Recipes • West Indian Vegetarian Receipes • East Indian Vegetarian Receipes • Andhra Receipe • Bengali Recipes • Goan Recipes • Hyderabadi Recipes • Maharashtrian Recipes • RAJASTHANI RECIPE • Gujarathi Recipes • Punjabhi food • Cabbage Recipes • CAKE RECIPES • CHUTNEY RECIPE file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (1 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm • COOKIE RECIPES • Coconut Recipes • Corn Recipes • DAL RECIPES • PICKLE RECIPE • JAM & JELLY RECIPES • Kebab recipes • PANEER RECIPES (Cottage Cheese) • PUDDING RECIPES • RAITA RECIPES • RICE RECIPES • SALAD RECIPES • SAUCE RECIPE • SOUP RECIPES • DIWALI RECIPES • NAVRATRI RECIPES • ONAM RECIPES file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (2 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm • RAKHI RECIPES • VALENTINES DAY RECIPES ________________________________ I. North Indian Vegetarian Dishes Contents 1. LOBIA RECIPE (Black Eye Beans Curry) 2. Punjabhi Khadhi 3. RAJMA (RED KIDNEY BEANS) RECIPE 4. PESHAWARI CHANA RECIPE 5. RAJASTHANI GATTA CURRY RECIPE 6. METHI KE GATTE RECIPE 7. PAKODI KI KADHI RECIPE 8. RAJASTHANI PAPAD KI SABJI RECIPE 9. CHANE JAISELMER KE RECIPE 10.PANEER KOFTA RECIPE 11. PANEER KORMA RECIPE 12. Paneer Makhani 13.Paneer Pasanda 14. SHAHI PANEER RECIPE 15. PANEER MAKHANA CURRY RECIPE 16. PUNJABI ALOO AMRITSARI RECIPE 17. BHINDI ANARDANA RECIPE 18. PANEER TAASH KABAB RECIPE 19.
    [Show full text]
  • Host Name Date Day Time Email Contact Min Pax Max Pax MENU
    HOST DETAILS Host Name Date Min Pax Email Day Max Pax Contact Time MENU PACKAGES GST @ 18% Applicable on all indicated prices PLEASE TICK THE APPROPRIATE BOX MENU PACKAGE 50 - 99 PAX 100 - 200 PAX BRONZE Available only Monday to Friday. Not available on Public Holidays, Saturdays and INR 600 +18% GST INR 500 +18% GST Sundays. SILVER INR 700 +18% GST INR 600 +18% GST GOLD INR 800 +18% GST INR 700 +18% GST PLATINUM INR 900 +18% GST INR 800 +18% GST 2 IMPORTANT TERMS AND CONDITIONS Children below the age of 5 years will not be charged. Children above the age of 5 years will be charged the full packaged price. The final billing will be done basis the head count as per the details collected at the host desk which will be binding. 100% advance is required to confirm the booking. You can make the payment via credit card (except AMEX), online transfer or in cash (PAN Card compulsory). Any additional guests beyond the indicated maximum number of guests will be billed at an additional Rs 100 on your selected menu package. Seating at the venue will be provided for a maximum of 70 people. Any additional seating, if required, has to be arranged for by the host through external vendors. The client or the affiliates/vendors of the client will not be allowed to use the lift for material movement. The lifts are meant only for passenger movement. Outside food, especially cakes are not allowed at the venue. cake orders need to be placed atleast 48 hours before the event date.
    [Show full text]
  • How to Cook Indian Food Over 150 Recipes Curry & More
    INDIAN DISHES FOR YOU TO TRY AT HOME. Ladies and Gentlemen these recipes have been put together painstakingly by myself for you to enjoy. It is a collection from all over India and from some of the top Indian chefs and restaurants. You may also find that a few of the recipes are duplicated. The reason for this is that in some areas they prepare the same dish differently. You don’t have to stick to the recipe but change them to make them hotter or milder. Swap chicken for fish and so on. Add things you like and take away things you don’t like. You can always add meat to any of the vegetarian dishes. I have also given you a list of terms used in Indian cooking in case the recipe that you want to use has terms that you have never heard of. Above all please remember that Indian food is not always curry and is not flaming hot. There are some very nice mild tasting dishes and not to mention the Indian deserts and drinks listed in here as well. INDEX PAGE 1: Introduction. PAGE 2: Indian Food Terms. PAGE 5: Language Guide. PAGE 10: Conversions. PAGE 11: The Basics – Ghee PAGE 12: Chutneys. PAGE 18: The Basics – Rice. PAGE 26: Raitas and Pachchadis. PAGE 29: Breads. PAGE 35: Appetisers. PAGE 41: Soups. PAGE 45: Salads. PAGE 49: Kebabs. PAGE 52: Snacks. PAGE 57: Meat Dishes. PAGE 71: Fish Dishes. PAGE 73: Vegetarian Dishes. PAGE 110: Deserts. PAGE 123: Drinks Indian food terms Given below are some food items with a native touch, but common to India.
    [Show full text]
  • To Health, Nutrition, and Diabetes Indian Foods: AAPI's Guide
    Indian Foods: AAPI’s Guide To Health, Nutrition, and Diabetes © American Association of Physicians of Indian Origin Photographs by Amish Thakkar; Cover page designed by Ranjita Misra Indian Foods: AAPI’s Guide To Nutrition, Health and Diabetes By The Subcommittee of the Public Health Committee of AAPI Nirmala Abraham Theja Mahalingaiah Padmini Balagopal Suraj Mathema Rita (Shah) Batheja Ranjita Misra Nimesh Bhargava Chhaya Patel Sharmila Chatterjee Sudha Raj Keya Deshpande Nirmala Ramasubramanian Madhu Gadia Janaki Sengupta Karmeen Kulkarni Geeta Sikand Allied Publishers Private Limited New Delhi l Mumbai l Kolkata l Chennai l Nagpur Ahmedabad l Bangalore l Hyderabad l Lucknow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
    [Show full text]
  • AAPI's Guide to Nutrition, Health and Diabetes
    Indian Foods: AAPI’s Guide To Nutrition, Health and Diabetes SECOND EDITION Edited by RANJITA MISRA Professor & Research Director Center for the Study of Health Disparities (CSHD) Member, Intercollegiate Faculty of Nutrition Texas A&M University Contributors Nirmala Abraham Theja Mahalingaiah Padmini Balagopal Suraj Mathema Rita (Shah) Batheja Ranjita Misra Nimesh Bhargava Chhaya Patel Sharmila Chatterjee Thakor G Patel Madhu Gadia Sudha Raj Wahida Karmally Nirmala Ramasubramanian Keya Deshpande Karwankar Janaki Sengupta Karmeen Kulkarni Geeta Sikand Allied Publishers Private Limited New Delhi Mumbai Kolkata Chennai Nagpur Ahmedabad Bangalore Hyderabad Lucknow i Copyright © 2011 by AAPI All rights reserved. Written permission must be secured from AAPI to use or reproduce any part of this book. ISBN: 978 --- 81 --- 8424 --- 687687687 --- 222 Cover page designed by Ranjita Misra Photographs in the cover page were contributed by Wahida Karmally, Gerald Lemole, Nutrilite Health Institute, Kunal Patel, TG Patel and Parul Todai Reviewers Padmini Balagopal, Rita Batheja Wahida Karmally, Karmeen Kulkarni, Ranjita MisraMisra,, TG PatelPatel,,,, SudSudhaha Raj and Nirmala Ramasubramanian Published by Sunil Sachdev M/s. Allied Publishers Pvt. Ltd., 751, Anna Salai, Chennai – 600 002. The American Association of Physicians of Indian Origin (AAPI) 600 Enterprise Drive, Suite 108 Oak Brook, IL 60523 ii Contents Preface v TG Patel, MD, MACP Acknowledgements vii TG Patel, MD, MACP Forward ix Ajeet Singhvi, MD, FACG Chapter 1 Introduction 1 Dr. Sudha Raj, PhD, RD Chapter 2 Epidemiology, Risks and complications of Diabetes 6 Dr. Ranjita Misra, PhD, CHES & TG Patel, MD, MACP Chapter 3 Preventing Heart Disease in Asian Indians 11 Dr. Geeta Sikand, MA, RD, FADA, CDE, CLS Chapter 4 Renal Diet 23 Chhaya Patel, MA, RD, CSR Chapter 5 East Indian (Odia and Bengali) Cuisine 36 Dr.
    [Show full text]
  • GME 734 CR1 PM 34 Ltr
    Oil Free GME 734 CR1 PM 34 Ltr. Microwave, Convection SPECIFICATION 230V/50Hz,1550W(Microwave) Power Consumption: 1100W (Grill), 2500W (Convection) Rated Microwave Output: 1000W Operation Frequency: 2450MHz Product Dimensions: 31.5 x 51.9 x 47.8 cm Oven Capacity: 34 Litres Cooking Uniformity: Turntable System Net Weight: 18.6 Kg IMPORTANT SAFETY INSTRUCTIONS ROTISSERIE SKEWER INSTALLATION CONTROL PANEL 9 10 INSTACOOK MENU 17 220 221 222 223 IMPORTANT SAFETY INSTRUCTIONS READ CAREFULLY AND KEEP FOR FUTURE USE 5. When the appliance is operated in the combination mode, children should only use the oven under adult supervision due to the temperatures generated. 6. To avoid a fire hazard do not severely overcook food. Severely overcooked foods can start a fire in the oven. 7. When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition. 8. 9. 10. Do not use this oven for commercial purposes. This appliances is intended to be used in household and similar application such as: - Staff Kitchen areas in shops, offices and other working environments; - Farm Houses; - By clients in hotels, motels and other residential environments; - Bed and breakfast type environments. 11. 12. 23. 13. 14. 24. 15. 25. 16. 17. 26. 27. Microwave oven is intended for heating 18. food and beverages. Drying of food or clothing and heating of warming pads, 19. slippers, sponges, damp cloth and similar may lead to risk of injury, ignition or fire. 28. Microwave heating of beverages can result in delayed eruptive boiling, therefore 20. care must be taken when handling the container.
    [Show full text]
  • Traditional Cuisine of Tamil Brahmins in Kerala
    R. Vijayalakshmi R. Vijayalakshmi is a graduate from Madras University. Born at Tiruvilwamala in Kerala. Began her culinary training more than 35 years back with her mother. Her father was running a restaurant at Chennai for more than 50 years. She is a housewife now based at Bangalore. BOOKS DC Foreword Mrs. R. Vijayalakshmi is not only a good cook herself but can with ease impart it to others. I know her and her family personally. Also I had a few occasions to taste some of her preparations which I relished immensely. Incidentally I also from Tiruvilwamala, Kerala. The food traditions are taken forward largely by womenfolk in India. I must congratulate her for her painstaking initiation to re- cord the legacy of Kerala Tamil Brahmin cuisine for this generation and posterity. I also praise the publisher M/s D C Books in bring out this useful book. BOOKSProf. C. K. Subramaniam (Retd.) Indian Institute of Science Bangalore DC Contents Main Dishes 1. Mixed Vegetable Sambar ......................................................................21 2. Okra Sambar ..............................................................................................23 3. Drum Stick Sambar ..................................................................................25 4. Shallots Sambar ........................................................................................27 5. Pulingari.......................................................................................................29 6. Podi Pulingari .............................................................................................31
    [Show full text]