Tamil Brahmins’s cuisine I am giving a short introduction of that. Friends this is not based on any google research but I am sharing my own experience!

Tambram day to day cuisine is not only tasty but healthy too since it has very less fat content and has more boiled veggies. They use gingelly oil and in some regions like palakkad coconut oil is also used.

Normal tambram menu consists of the world famous sambar or kootu I.e veggies cooked with dal and some ground jeera ,chillies and coconut.,one poriyal I.e subji ,RASAM and buttermilk .RASAM is must in very household which contains pepper,jeera,Dhania,hing in rasam powder flavored with with fresh coriander and curry leaves which tingles your taste buds. Feeling like to write more and more about their cuisine but I have to comprehend with a few more sentences.once in a week or fortnight they make PARUPPU tugayal (chutney with tuar dal)with vatthkuzhanbu! This vatthakuzhabu is a gravy like thing made with tamarind juice,jaggery tadka in gingelly oil.For this in the place of vegetables they use sun dried berries called *sundakkai and manthakali which has lot of medicinal values !papad and sago paapad and rice vadaams or served with this!very simple n sumptuous meal!lastly I would like to mention onilon and garlic is avoided if not always but on some auspicious days!Strong spices like cinnamon and cloves are not used in their menu yet wonderful, aromatic dishes dishes are prepared!lot more to mention ! Anyhow discuss about it later sometime!

Ingredients-:

Rice rawa 1cup
Moong dal 1/3 cup
Grated coconut 1/4 cup
Oil 3tbsp
Chana dal 1tsp
Urad dal 1tsp
Rahi 1/2 tsp
Red chilli whole 1
Hing 1/4 tsp
Curry leaves 12
Wash the dal and in a cooker with 1/2 cup water.

Method:-

Heat oil in a pan add chana dal,urad dal,rahi,chilli,hing and curry leaves.
When it turns golden brown add 2 1/2 cups water.
Add salt and coconut.
When water starts boiling add cooked moong dal and rice rawa.
Cook covered on medium flame.
Keep stirring frequently so that no lumps are formed.
Cook till water is absorbed and rawa is cooked!
Serve hot with lemon pickle.
Cold also tastes good,they relish with buttermilk!
P.s. if you don’t get rice rawa you can grind the rice in mixer and make coarse rawa!

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