The tambram cuisine has an amazing range of vegetables cooked in a variety of methods – in the form of stir-fry, kuzhambus/ gravy vegetables or dhals, sambhars/vegetables with dhals, kootus/vegetables with coconut or and, with plain dhals. This can be a challenge for any novice.
The food cooked in a brahmin home was satthvic paying special attention to the balance and nutritive value of the food cooked; the ladle of plain cooked dhal served before the rice and the topping of a dollop of homemade clarified butter/ghee; the balance of plain and spicy food, and the benefits of yoghurt as a final course to set right any imbalance in the food eaten for the day – were scruplously maintained. Most days even now, onion and garlic are not used in cooking.
ABOUT THE AUTHOR Viji Varadarajan
Viji Varadarajan is an ambassador of the Tamil Brahmin cookery culture. Her passion for her culture has taken her on amazing journeys within her kitchen and outside her home as well, interacting with and educating Indians and Internationals on the beauties and wonders of this cuisine and culture. As more and more curious people from all over the world are exposed to Viji’s books and friendly personality, her awareness of what to do and where to go next in bringing awareness to us on Tamil Brahmin (tambram) cooking comes from questions and observations from anyone who’s curious. She is passionate and steadfast in acquiring knowledge and answers. If she doesn’t know the answer, she calls on friends, family and anyone else who may have insight into the inquiries.
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