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World Gourmand Award winning author Viji Varadarajan offers some interesting facets in the life of the ancient Tamil Brahmins of South India. The food cooked in a Brahmin home was sathvic paying special attention to the balance and nutritive value of the dishes prepared. The ladle of plain rice with cooked dhal served over the steamed rice and the topping of a dollop of homemade clarified butter/ghee; the balance of plain and spicy food, and the benefits of yogurt as a final course to set right any imbalance in the food eaten for the day. Different spices played an important role in the dishes; fenugreek as a digestive aid, cumin for its multiple usages, dried legumes and beans as nature s tiny capsules of proteins, pepper for colds and coughs, turmeric as a healer of wounds in fact, every ingredient used in the Tambram cuisine has a purpose that goes beyond taste and texture. The word curry is originally derived from kari a Tamil word for a preparation of a dry vegetable with spices. Gradually the British added water and meat to curry and hence it came to be known as the Madras Curry. Hence curry/kari is basically a brahmin word for a vegetable stir fry. First published in 2001 this newly formatted book comes with a complimentary yogurt cookbook that won The Best Single Subject in India and The Best Health and Nutrition Book in the world. Her unique Samayal book has already won her The Best Vegetarian Book in India.
- Sales Rank: #1630116 in Books
- Published on: 2010-09-20
- Released on: 2010-09-20
- Ingredients: Example Ingredients
- Original language: English
- Binding: Paperback
- 152 pages
Review
Tamil Brahmin food relies more on the taste of individual vegetables, cooked gently with carefully matched seasonings, which fits in comfortably with the Japanese culinary ethos. The fact that Kurumi and her friends having travelled all the way from Tokyo are in the kitchen of Viji, learning how to make a perfect semiya upma is indicative of the fact that we are poised at the beginning of a new wave: foodies travelling the world to learn cooking from individual households, recipe hunters leaving no page unturned in their quest for something new, cooks tracking down each other to swap techniques. Thanks to the Internet, with blogs, you-tube and websites, all this knowledge is quickly available to everyone. Whoever thought a vendaikkai thayir pachadi could travel so far, so fast, so flamboyantly --The Hindu Newspaper - 2009
About the Author
Besides writing cookbooks for which she has won World Gourmand awards, the author is extremely fitness conscious. She has learnt 3 classical dance forms of India, reads historical fiction and has a love for languages. She also loves listening to classical Indian music. Visit - vijisamayal.org
Most helpful customer reviews
21 of 21 people found the following review helpful.
A Great Book On Keralan Recipes!
By Gits
In all the 10 years that I have been cooking I have not found another book that has vegetarian recipes interpreted the Palghat (Kerala)way! 'Samayal' gives these recipes and much more in a very easy way. The calorie chart after each recipe makes it more interesting.
My mom who is an excellent cook jotted down a few of the recipes that she thought I would try and learn. But this book has made it so simple for me that I need not them learn anywhere else. These days my husband loves what I make and the photographs make it more tantalising.
I would highly recommend this book to a novice interested in learning these cuisines (Palghat and Tanjore)!
17 of 18 people found the following review helpful.
Rare recipes a must buy!
By "Food Fad"
Just got this book last month and am frequently trying out the dishes. Being a bachelor in the US necessity has made me a decent cook. What I like about 'Samayal' is that the dishes are simple and uncomplicated to prepare. Feel really good about it!
Indian recipes in the US restaurants are only mostly North Indian dishes that are greasy and quite often unhealthy for the palate. The rare Udipi restaurants in CA and Houston do not sustain quality which is pretty sad.
Which is why I recommend this book to all and sundry and even those who are unfamiliar with this cuisine. These recipes were not invented a few years back like the paneer for instance. My maternal aunt was married to a tamilian from Tanjore and she is a great cook! Tho' we have a good number of healthy dishes in the Maharastrian repetoire nothing seems to beat the variety in this Kerala and Tamil cooking. I do not find any flaws in this book at all!
12 of 13 people found the following review helpful.
A Wonderful And Healthy Cuisine Well Defined!
By A Customer
I had visited the south of India a couple of years back. The natural beauty of the scenery and temples of Tamil nadu and Kerala was undescribable! So was the vegetarian cuisine and I instantly fell in love with it.
I found this book 'Samayal' a year back. And since then I feel proud to be familiar with this unique cuisine. Having been a meat eater for so many years, we westerners know very little about great tasting vegan food. I am talking about vegan food that is so healthy and delicious at the same time.
The recipes in 'Samayal' have very little oil and have the richness of freshly cooked vegetables simmered in its own juices. In the introduction the author has given various ways of cooking the dishes - i.e. in a pressure-cooker, rice cooker etc! The photographs are sensual and authentic. One other south indian vegetarian cook-book that I had purchased did have photographs that looked more like meat dishes to me. Nothing looked like that in 'Samayal'. I have a south Indian colleague in my office who swears the goodness of my food whenever I try out dishes from 'Samayal'. Isn't that great?
He vows that he will make sure to get a wife who knows to cook these recipes! I wanted to share these thoughts with whoever wants to purchase this great book!
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