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Flavorful Pickling Secrets
Oil adds richness and a smoother mouthfeel to pickles, enhancing the eating experience and balancing the tanginess from vinegar or citrus. It also ensures even distribution of spices, allowing every bite to carry consistent flavor rather than isolated pockets of spice.
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How to Fry Fryums
Remember to be cautious when deep frying to avoid splattering hot oil. It's important to monitor the temperature of the oil and adjust the heat as needed to prevent the fryums from burning. Enjoy your homemade fryums as a delicious and crispy snack!
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What is Chatti Soru For Me?
The gentle admonishments not to spill food on the floor serves as a reminder of the importance of gratitude, respect for food, and the value of not wasting resources, especially in times of scarcity or poverty. This lesson instills a sense of responsibility and mindfulness in the children, teaching them to appreciate the food they have and to be mindful of their actions.
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The Crunch of Fryums
In many South Indian households, serving fryums with rice dishes is a traditional practice that has been passed down through generations. Fryums add a crunchy and crispy texture to the meal, providing contrast to the soft and fluffy texture of rice. The seasoning and spices used in fryums also add flavour to the meal.
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Jackfruits of Panruti
As the jackfruit ripens, it transforms into a soft, sweet treat with tropical flavors reminiscent of pineapple, mango, and banana. Ripe jackfruit is used in various desserts like cakes, puddings, and ice cream. Tamil culinary traditions include dishes like Jackfruit Payasam, a creamy dessert with ripe jackfruit, coconut milk, and jaggery, and Elai Adai, a sweet delicacy of rice flour, coconut, jaggery, chopped jackfruit, all steamed in a banana leaf.
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Salt Mines
As you journey along the ECR, you’ll witness sprawling shallow pools filled with seawater gradually transforming into salt crystals. The glistening sight of the sun reflecting off the water is truly mesmerizing. Additionally, mounds of salt covered with canvas can be spotted across the area, symbolizing the productivity and importance of these mines in the region’s economy.
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South India Under One Roof
A bowl of Mutton Biryani was served with Coconut Raita, which was an eye-opener for me. The coconut raita is a delightful mix of cool, creamy, sweet, and slightly tangy flavours with a hint of spice, making it a perfect accompaniment to balance out the richer, spicier mutton biryani.
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Snack Queen of Karaikudi!
Indians love snacking, especially those made at home. I do remember my primary and secondary school days when Amma used to make certain snacks for tea time. By 4.30 pm we would be seated and served with snacks (usually savouries like bhaji and pakoras or murukku) and cups of hot thick milk tea. It was family bonding time for us. The culture is the same with Indians all over the world. Tea-time is relished as everyone shares their experience and aspirations with family members. While the North Indians are associated with rich, milk based sweets, the South Indians’ favourites are deep fried savoury snacks.
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Quaint Ayyanar temple in Kothamangalam
I found this quaint Ayyanar temple in Kothamangalam, Karaikudi. Ayannar is the Tamil deity worshipped by villagers in India. He is said to look after the villages, ensuring there is enough rain and sunshine for good harvest and He is the protector of the villagers. He is always depicted on or by the side of a white stallion with a sword in his hand! Therefore, it is natural for devotees to make offerings of terracotta horses especially hand-made by non-Brahamin potter priests. These colourful and beautiful clay horses are supposed to watch over their Lord Ayyanar at the temple over the centuries.
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The Bangala – Unforgettable Chettinad Cuisine
The verandahs are huge and had plush old fashioned rattan furniture. Every floor has old fashioned wood and glass cupboards filled with a good selection of books. Coffee table books on Tamil Nadu, Colonial England, Chettinad and India in general are also on display. This personal touch is important for hotels. I have come across hotels that make a library of books left behind by the guests. But at the Bangala, the books are specially chosen for the eyes of the guests.
