The cuisine of Tamil Brahmins is based on the perception that food shapes one’s mood, mind and personality. Every ingredient in the tambram food has a purpose, which goes beyond texture and taste. These dishes are not only delicious, but also nutritious, healthy and balanced. Some of the yummlicious cuisine of tambrahmin cusine is mentioned below.
6 Tasty Tamil Brahmin Recipes
Aarai Keerai Masiyal
½ cup Moong dal, 3-4 shallots or ½ onion chopped, 2 slit green chillis, 3-4 chopped garlic cloves, ½ tsp cumin, ¼ tsp – turmeric, 1 large chopped tomato, one bunch of chopped ariai keerai (greens of your choice like spinach, fenugreek, drumstick leaves etc), 2 tsp oil, 1 tsp mustard, a pinch of asafoetida, 2 dry red chilli, 1 tsp urad dal, salt to taste
Pressure cook moong dal, onion, garlic, green chillies, tomato, turmeric and cumin seeds. In a pan, add one cup of water along with greens and cook. Mix dal and cooked greens. Heat oil in a pan and add mustard, urad dal, hing and red chilli. Add this tempering to the dal mixture along with salt. Mix well.
Carrot And Green Beans Puzhi Kootu
carrot (1 medium), peeled and diced in cubes, a handful of beans (finely chopped), green chickpeas or fresh green channa (1/2 cup), pigeon peas/tur dal (1/4 cup), turmeric (1/4 tsp), salt and tamarind (size of lime)
Bengal gram and black gram (2 tbsp each), cinnamon bark (1/2” piece), dried red chillies (8 nos), black peppercorns (1 tsp), a few curry leaves, freshly grated coconut (1/2 cup), ¼ tsp of oil for roasting
Oil (2-3 tsp), peanuts (2 tbsp), Bengal gram (1 tsp)
Pressure cook tur dal along with turmeric until well cooked. Cook diced carrots, beans and green chana until soft, but make sure they don’t turn mushy. Mash the cooked tur dal and pour it into the cooked veggies. Add salt. Dry roast the ingredients mentioned under roasting until golden brown. Grind them along with tamarind pulp to a fine paste. Mix this paste in the dal and veggie mix. Adjust salt and consistency and simmer for about 5-10 minutes. Heat oil, add peanuts, hing and bengal gram dal and sauté until they are brown. Add this tempering in cooked dal.
Eeggplant (1 medium size), yoghurt (11/2 cups), salt to taste, oil (1 tsp), red chillies (2 no), black gram (1 tsp), mustard seeds (1/2 tsp), curry leaves
Grill the eggplant over flame. Keep rotating until the entire eggplant is charred and blistered. Mash the grilled eggplant after peeling and discarding large seeds. Beat yogurt. Add mashed eggplant and salt to it. Heat oil is a small pan. Add mustard, black gram, red chillies and curry leaves. Transfer this tempering to the yogurt and eggplant mixture.
Upma Kozhakattai (steamed rice dumplings)
Oil (1 tsp), idli rava (1.5 cups), red chillies (2-3), grated fresh coconut (2tbsp), urad dal (1 tsp), asafoetida, mustard seeds (1 tsp), jaggery (a small piece), salt to taste
Heat oil in a pan. Add mustard, and urad dal. Fry until golden brown. Add dry red chillies along with asafoetida. Now add 41/2 cups water. Add jaggery, salt and coconut. Bring it to boil. Keeping the flame low, add idli rava slowly with constant stirring. Avoid lump formation. Cook for 5 to 6 minutes until all the water is absorbed. Remove from heat and cool. Take a handful of this mixture and shape it either into spheres or ovals. Dip your fingers in water to prevent the mixture from sticking to your hands. Steam this for 10 minutes and serve hot with spicy coconut chutney.
2 Plantains, a handful of boiled peas, oil (1tbsp), asafoetida, mustard seeds (1/2 tsp), black gram, Bengal gram (2 tsp each), a spring of curry leaf, grated fresh ginger (1 Tsp), finely minced green chillies (2 no), salt, freshly scraped coconut (2tbsp), chopped coriander leaves (1-2 tbsp)
Boil about 3 cups of water with turmeric and a pinch of salt. Halve the plantains and place them in the water. Allow it to boil for about 7-8 minutes. Drain and cool. Peel the skin and grate them. Heat oil in a pan and add mustard, Bengal gram, black gram and asafoetida. Stir on a low flame until dals are crisp and brown. Now add ginger, curry leaves and chillies. Stir for about 30 seconds. Add grated plantain along with peas. Season it with salt. Stir for another 1-2 minutes. Garnish with coriander leaves and fresh coconut.
Toned milk (4 cups), sugar (1/2 cup), Cashewnuts (1/4 cup), saffron, raisins (1 tbsp), almond essence (1/4 tsp)
Soak cashews overnight and grind them with milk (1/2 cup) into a fine paste. Boil remaining milk in a pan. Let it simmer on low heat. Add sugar, raisins and saffron. Add cashew paste and keep stirring. Allow it to simmer for another 5-minute. Add almond essence. Garnish with saffron and relish this tasty payasam either hot or chilled.