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Daily Menus / Madras Margazhi

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December 16, 2016

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ABOUT ME

Rakesh Raghunathan

Chef

Rakesh Raghunathan is a food raconteur, with a deep and abiding interest in food history and practices, and its interaction with socio-cultural norms. Having launched and run a chain of healthy-food outlets in the past, he is now a full time food traveller and historian.

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வாழைக்காய் வடை Raw Bana

வாழைக்காய் வடை Raw Banana Vada Vazhaikkai Vadai

The origins of several recipes which are staples in Indian homes are from outside of India. People tend to get territorial sometimes, feeling that what they have grown up eating is the 'authentic' version while others aren't.

Take for example the Tirunelveli Sodhi taught to me by Mrs. Ponnammal Ramalingam Pillai (the first photo) Its origins are from Sri Lanka but it is made frequently by the Saiva Pillai community in Tirunelveli because their roots can be traced back there. Sri Lankans make a vegetarian and non-vegetarian version but the Saiva Pillai community, who are strict vegetarians, have adapted this dish to suit their religious and cultural preferences.

In today's recipe I present you a vazhakkai vadai recipe made using raw bananas and some unusual spices. Friends and family who are south Indian but have lived in West Bengal for the longest time taught me this. If you've eaten Bengali food, you'll recognise this as a Koftha, but in our home, it is a finger food served at parties.

Over time, a recipe becomes an amalgamation of different influences such as culture of a place and community, availability of spices, and just taste preference. While their roots may be from a particular place or community, they don't 'belong' to anyone.

Do you have similar stories to share?#bengalikoftha #vazhakkaivadai #rawbananarecipes #jainkoftha #fingerfood #cocktailsnacks #Southindianrecipes #rakeshraghunathan #puliyogaretravels #dakshindiaries #sutralamsuvaikalam #ammavumnaanum #cookwithrakeshraghunathan #rakeshudan

Moddhu Idly மொத்து இட்லி M

தக்காளி சாதம் |Tomato Rice

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