Samagni

Samagni

A food blog mostly about traditional Kerala recipes.

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Tag: shallots

October 21, 2018October 21, 2018 samagniblog

Vengaya Chutney (Ulli Vathakki Chammanthi)

March 13, 2018October 20, 2018 samagniblog

Keerai Mashiyal – Mashed Greens with Lentils

December 14, 2014December 6, 2018 samagniblog

Ada Dosa with Drumstick Leaves

November 4, 2013October 24, 2018 samagniblog

Kerala Style Roasted Coconut Chammanthi/Chutney

June 30, 2012January 11, 2019 samagniblog

Chakkakuru Mezhukkupuratti – Jackfruit Seed Stir Fry

October 9, 2011January 11, 2019 samagniblog

Uthappam, The South Indian Rice Pizza

December 5, 2010January 11, 2019 samagniblog

Colocasia Stem (Thaalu) Avial

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Scene depicting Ravana lifting Mount Kailasa (also called Ravananugrahamurti) sculpted on red sandstone on a pediment on the east-facing door of the 10th-century Cambodian temple, Banteay Srei. Siva is seated on the summit of Mount Kailāsa along with Parvati on his lap anxiously clinging on. Ascetics, mythological figures, lions, deer, and other animals are also arranged in three rows below Siva and Parvati. Below, in the middle of the scene, sits Rāvaṇa wearing a strained expression on his face, holding Mount Kailasa by its base and shaking it. Animals flee from his presence. The depiction of this scene is very rarely found in Indian paintings and sculptures also. A few instances are found in Ellora cave 16 (Kailasa cave) and Cave 29, Tiruvannamalai, Belur, Halebidu, and Pattadakkal. Interestingly, in the Cambodian version, Ravana's heads are vertically stacked on top while in Indian versions they are horizontally distributed. The Kailasa cave at Ellora was built two centuries (8th century) before Bantaey Srei, and Belur and Halebidu temples during 12th century. Centuries and oceans apart but connected by a common mythology and architecture. #templearchitecture #pediment #cambodia #shiva #mountkailash #mountkailasa #ravana #ravananugrahamurti #tympanum #mythology #sculpture #banteaysrei #bantaysrei
Maatu pongal kolam. Cattle help us in farming, provide us with milk and fertilizer. The day after Surya pongal is celebrated as maatu (cow) pongal. Cows are allowed a day of rest and left unrestrained on this day. They are given fresh harvest and other special food to eat. #maatupongal #cow #cowpongal #cowpongal2020 #kolam #animalkolam #pongalkolam
Karuppu kavuni arisi (Black Burma rice) chakkara pongal on the occasion of Surya pongal / Makara Sankranti. This chewy black rice is rich in iron, high in fiber content, and has anti-cancer properties. #blackburmarice #burmarice #rice #kavuniarisi #karuppukavunirice #karuppukavuni #karuppukavunipayasam #pongal #pongal2020 #makarsankranti2020 #sankranti
Makar Sankranti and pongal wishes to everyone. Pongal o pongal...may everyone be blessed with happiness, peace, and abundance. #pongal #sankranti #makarsankranti #makarsankranti2020 #pongalkolam #kolam #sungod #surya
Surya Deva Northbound on his chariot #uttarayana #Surya #kolam #rangoli #chariot #rathakolam #chariotkolam
For the love of ari/arisi/akki/rice They say sensory memories are genetically encoded in our DNA. I feel it is strongly imprinted especially when it comes to food and flavor memories. My mother has a hard time refraining from rice or sapad (oonu) as we call it. I can go without it for a few days more than she can, but still my limit is not more than a week or 10 days. Familiar flavours and tastes that we are used to, the oil used for cooking, ingredients like cumin, mustard, and asafetida that may be little and small in quantities but what it does to the smell and flavor, the color of turmeric, tomatoes and onions, the zing and tang that lemon or tamarind adds to it; all are very much part of my DNA, which leaves me unsatiated and unsatisfied when I eat food where these ingredients are lacking. Homemade Dosa is one thing I have trouble staying away from. Most restaurant dosas leave me disappointed or unsatisfied because I am unhappy with their level of fermentation or lack of fenugreek. You can judge both aspects (fermentation level and ingredients) when the smell of the dosa hits you as it is spread on the hot tawa. As per Ayurveda, such preferences are also because you belong to a certain body type. The Pitha body types crave for tangy and sour foods. They also stay away from foods that are too hot or too cold. Food is not just about the taste and flavor but also the way it looks, smells, and sounds. For example, for me dosa is inextricably linked with memories of sitting next to the stone grinder watching my mother grind urad dal and rice into smooth paste. First the urad, pale yellow and smooth and then the rice, white and dense. The rhythmic sounds of the motion of stones grinding, and the sounds when she scoops up the smoothly ground rice and adds it into the deep vessel that already has ground urad, and then later the sounds of the batter sizzling on the hot iron pan, the sounds of the iron spatula scraping on the pan. What are some foods that you absolutely cannot live without? Try staying away from your favorite food for a while and figure out what's coded in your DNA #rice #southindianfood #southindianfoodlove #fooddna #dosa #akkiroti #arisi #akki

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