Markandam means thoracic cavity in Tamil. It consists of the ribs and the muscles on them. My grandmother used to prepare this breastbone curry whenever we were recovering from an illness. She believed that the minerals from the bones helped to build immunity. That is why it is called ‘Rasam’ meaning extract. Because it is rasam, the gravy is quite thin in spite of the coconut added to it. It is my favourite mutton preparation, and I used to pester my mother to make it even when we were not ill. Having piping hot markandam rasam with piping hot rice in winter is absolutely divine 🙂
Pirattal in Tamil means stirring or turning. My mother called this recipe sadha meaning plain/ordinary/simple. It does live up to its name as only the coconut and ginger-garlic paste need grinding. She used only garlic, but I have substituted it with ginger-garlic paste to spice it up. This pirattal is so easy to prepare that even cooking noobs can try it 🙂
In Tamil cooking vinegar is hardly ever used. It may find its way into a few pickles, but even that is very rare. That is why this recipe is honoured with kaadi (vinegar) in the title. My uncle was in the Indian Air Force, and posted in the North during his service. He used to bring his family in summer to visit the relatives in Thirunelveli, and on the way, they used to make a halt in Chennai and stay a few days with us. In those days, the most convenient train was the Janata Express, which though called express, always came a day late. Therefore, for this journey, my aunt used to make chappatis and this vinegar fry which would keep easily for 2 days without refrigeration.
Happy Easter everyone! Here is a special meatball curry to help you break your Lenten fast (if you’ve been fasting). This is such an ancient recipe it might as well have come from the Biblical age. I have never seen my mother or my aunt prepare this. I discovered it during an archaeological dig into an old family recipe book with a pencilled inscription saying ‘Aatha’ which would indicate that it is from my great grandmother who was from Thanjavur. Any history beyond that is shrouded in the mists of time 🙂
Urundaikkari Vellai Kuzhambu (Meatballs in White Gravy)
Christmas is the time when people gorge themselves on high protein and high energy food from Advent to New Year. I made these mince packets so that they could be served to guests, and if you are in the habit of receiving carolers hot and spicy mince packets are sure to be welcome.
The Sivappu Kulambu is known for its beautiful red and enchantingly transparent gravy. Despite its deep red colour it can be made mildly flavoured based on the chilli powder used. I have used Kashmiri Chilli Powder which gives it a very subtle touch on your tongue. It goes amazingly well with chappatis and parattas.
Stuffing snake gourd with minced meat is a specialty in Tamil Nadu. There are various ways of cooking it. I found this recipe in a handwritten recipe book compiled by my mother. She called it Snake Gourd Cutlet. Snake gourd has a neutral taste like several other gourds (except the bitter gourd). Its shape lends itself to being stuffed with meat or even other vegetables, though I haven’t come across any preparation where snake gourd was stuffed with vegetables. It is a wonderful way of combining a vegetable with meat and the preparation itself is festive and is often served to guests.