Whatever you do, do it with love and respect is the advice given to us by our elders.
The Iyengars respected their cuisine. Read on to know more.
1. The Kitchen is Madapalli in Tamil. The Iyengars add a Thiru to it and say Thirumadapalli.
2. All the dishes are followed by an Amudu (Amrit or Nectar)
Saathamudu for rasam, Kariamudu for curry, Thirukkannamudu for payasams , and so on.
Making noise with the vessels was to be avoided, as it meant less food for the others in the household who are yet to have their meals.
Until six months ago I never had a maid to wash the vessels as I was averse to the noise made while handling the vessels.
I usually work silently in the kitchen, unless I want to show my anger of course!
In tamizh culture a well balanced diet is served. The menu has all the nutrients required for good health.
There was also a day of fruit diet once in a fortnight. On Ekadasi many tamilians fast or have only fruits.
There was also restriction on the diet served for dinner. Heavy and spicy food is generally avoided. The dinner usually consisted of podis and some medicinal herb. Curd rice is a must to culminate the meal.
Some of the delicious preparations for dinner are as follows:-
Veepampoo sathamudu.
Kandathippili sathamudu.
Milagu sathamudu.
jeeraga sathamudu.
milagu kuzhambu.
Paruppu thogayal.
Angaya podi
And so many more. The recipes will be posted in the coming days.
Also included in the menu are
Manathakkali vethal and Veepampoo Fried in a teaspoon of ghee.
Manathakkali is also called black night shade or sun berry or wonder cherry.The dried fruit is called vethal.
We can get the manathakkali vethal in tamizh stores all over India. It is available as salted and plain variety.
Fry 1 table spoon of the manathakkali vethal in 1 teaspoon of ghee, in low flame till the berrys bulge. Crush and mix the fried vethal with 1/2 cup cooked rice (Hot)and a little salt.This manathakkali vethal saadam is really yummy, and a good relief from the regular heavy food.
You can also have the fried vethal as a side dish for thayir saadam(curd rice).
This berry has some medicinal values. I am not an expert to provide the details on this subject. So please refer to ayurvedam.com
Thanks for the nice info on Iyengar cuisine, Latha 🙂
Many names are difficult for me to understand as I do not know tamil. Thanx for sharing 🙂
Hi archana,
Which language do you speak? May be I can find the meaning in the language of your choice.
I definitely want all viewers to benefit from the medicinal preparations. so please let me know if you want the meaning of the ingredients in a specific language.
Your blogs new look is great!
latha.
I speak marathi but know hindi and english 🙂 Thanx ,you liked my blog look ? I upload pictures of the recipe I post in the header. That gives a new look every time I post a new recipe 🙂
Hi archana,
AHA! Its a good idea to upload picture of the recipe!
My best friend is a maharashtrian, staying just opposite to my home. I can show the ingredients and learn the marathi names and post.
latha
Latha,
I have posted the kandathippili sathumudu recipe a few weeks back. A lot of people have asked me an english or any other name for kandathippili. I have not been able to find much online. Would you know?
Hema, I have left a link in your blog. please check.
Respected Madam
The topics you had discussed are very interesting.
I would be glad if you can give some “Must know ” tips for beginners.
best regards
deepan
I loved this blog!! Hoping to come back for some amazing recipies~
Hi,
i am not a tamil. Can you please teach me to prepare how to make 100 gms of Sambar and Rasam powder?Each seperately.
i think thats the basic of south indian eating.
Also teach me 2/3 recipe of avial. same for 100 gms.
So that i can practice, master the art and can call my tamil iyenger friend and surprise them. Please give me authentic bramhin iyenger recipe.
Thanks .. you are doing a great job.
hi lathaji
Born from Sri vaishnavite family.hope to learn more authentic recipes from you.
thank you.
vineela
Oh! so u r Iyengar is it? I thought u were Iyer…Peeks to ur past made me realise that..Umm interesting!
Nice blog …
Latha, I’d like to add a couple of more “amudhu” to your list …
In olden days, when someone said just “amudhu” it meant plain rice.
And Sambar or Kuzhambu that we use, was known as “Nezhu Kariamuthu” – just an FYI for all trivia buffs!
Hi Mrs. Lakshmi,
I’ve blogged your post on the 1001 Iyengar curries cookbook at http://www.ramkicooks.blogspot.com.
/Thanks for the informational blog
Ramki
Hi,
I love your web site. I am a Tamilian and not such a pro in cooking but love to learn about our culture’s authentic dishes.
How can I become a member of your blog?
Thanks,
Raji.
Hey u have done a good job……..
hi!
Being a mandayam Iyengar, I have always been proud of our rich cuisine.
Infacrt, i am planning to write all recipes starting from my grandmother’s days which will be around 100 years.
enjyoed reading all the comments.
hiii
i couldnt understand the meaning of the name SAJU….
is it a iyengar name…plz clarify the meaning.
Are you asking about Saadam. Saadam means cooked rice.
Hi ..
Latha..First time to ur blog ..U have done a fantastic work latha …Just loved ur blog..Keep up the good work ..I love tamil food ..
Love
veena
Hi ..
Fantastic work.. First time to ur blog and loved it thoroughly.
Cooking has become my hobby ever since i ventured…. purely for survival as a vegetarian in w.africa. Now i really enjoy every moment i get a chance to get to the kitchen. My mom and wife do not allow me often. Whenever happened to travel or stay alone, i do try and cook for myself and at times for friends.
I try to have manathakkali vethal saadam atleast once in a week.
I would be very happy to guide the youngsters on the kitchen hygienics as followed in our culture.
Luv,
Anandan
Anna Dhatha Sukee Bhava!
Hi,
Awesome blog….I have never ever found anyone even mention kandathipili rasam and angaya podi. Very very authentic iyengar style….I will certainly get tips from your blog every now and then.
Karthigai is coming up. Are you posting special karthigai samayal recipes?
Regards,
Devi.
i luv aiyangar cusine.
its great latha
tks
Authentic, eh? Curd rice at night?
(Traditionally, it’s only at lunch – buttermilk rice, not curd)
—
grt would love to know more about iyengars and the recipes.
Iam also an iyengar married to telgu bramin.
would like to cook some traditional iyengar samayal.
tks for reminding me and taking me back to my roots…
Could You Please Let me know the recipe For OKORAI Traditional Diwali Sweet Preparation. I’m not able to find in the net. Secondly Please let me know How to Prepare Chukku Chakrai Prepared for Diwali
Hello Latha mami,
I recently took a slip pad to Chennai to note down all the Iyengar festival cooking from my mom, had i know about your blog before.
Neverthless, you have posted ammazing collection of menus with intircate details and tips. i have noted down almost all the recipes you have listed.
can you also help me with the recipe for “Vella puttu” done for navarathri kolu. this one i have not taken from my mom yet!.
One more recipe of Paal kozhakattai, which is my all time favourites.
thanks a ton in advance.
regards
Aparna
A really good write..
I miss making some of these dishes…like kandathippili rasam..
Hi latha,
Being an iyengar myself i enjoyed reading your explanation about the amudu ending in most of our recipe names….i would definitely like to post more iyengar recipes next time,myself being a good cook..thanks
Anybody knows about ladies finger katakpuli….curry for rice made with ladies finger, cocunut and chilli grind?
Anybody knows about ladies finger katakpuli….curry for rice made with ladies finger, cocunut and chilli grind?
Dear Friends,
I am a beginner for cooking.Please help with some tips and Varities of iyengar special sweets preparation.
radhika
Dear Friends,
I am a beginner for cooking.Please help with some tips and Varities of iyengar special sweets preparation.even i need snacks preparation also
Please post recipe for traditional PULIYODHARAI !! Been longing for for a while !!
Good, better, The Best. Blessings of Poorvacharyars to you all.
jaigurudhev@gmail.com
Superb website you have here but I was wanting to know if you knew of any message boards
that cover the same topics talked about in this article?
I’d really love to be a part of group where I can get opinions from other experienced people that share the same interest. If you have any recommendations, please let me know. Bless you!
Hi i would like learn how to cook iyenger food . My iyenger friend told me of a dish or curry known as “Vetha Kosumbo’ Told me its spicy and tanggy. Someone pls tell me what it is.
Dear Latha, I live in Texas USA. I want to buy Angaya Podi already made. Where do you think I should look for it. Can you make it as a special order and send it.
Raman
Raghu
good clarification
in Iyengar “paribhashai” “amudhu” is indeed rice. In general a meal was also referred to as amuthu. Amuthu is the tamil version of amrutham.
I am not sure that Kuzhambu/ Sambar the term that we use, was known as “Nezhu Kariamuthu”.The more appropriate term of course is nekizh kariamuthu possibly because of the liquid state of the dish. I do recall that both in Kanchi and Srirangam in my younger days (over six decades back) it referred often to a particular method of making the somewhat thick kuzhambu made with freshly ground spices( a little different from even the usual ‘arachuvitta kuzhambu’. It was commonly made with ladies finger(okra)(vendaikkai)
It is also true that curds are prohibited at night. Ayurveda is against it. (Even cow’s milk can be used in a certain way. Buffalo milk is a NO NO)Even in the dadiyonnam in the temples not is the rice very hot when it is made but the curd used should be minimal. Please remember most of our spice use is based on ayurvedic principles. The preferred form of using curds is in mor kuzhambu and mor satramudu
Please read “Even in the dadiyonnam in the temples not is the rice very hot when it is made but the curd used should be minimal”
Even in the dadiyonnam in the temples note that the rice used is very hot when it is made but the curd used is minimal
How do I continue to get your emails / recipes ?
my e mail ID is chitrajan2000@yahoo.com
Thank you
It’s wonderful to read your information on Iyengar cuisine. My D in Law is an Iyengar (we are Iyers and we have constant fun with the higher/lower than Iyer bit). Unfortunately, having been born and brought up in the USA, she has no clue about her heritage.
I would love to prepare some authentic Iyengar for her and my grandkids.
Thanks!