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appalam kuzhambu

Appalam Kuzhambu | Paapad Curry

September 6, 2020

An heirloom recipe made by crumbling paapads in kuzhambu | curry and slow cooking. Perfect for an amazing sunday meal.

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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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Here is how you can participate in the initiative

Here is how you can participate in the initiative High Fibre and a Happy Tummy, presented by ITC Aashirvaad Atta with Multigrains in association with The Hindu Group.

Share your questions on dietary fibre with us on Whatsapp (8686103434) through this link: http://wa.me/918686103434

Log on to happytummy.aashirvaad.com to check your Digestive Quotient and know more about digestive health.

#Aashirvaad #Multigrains #HighFibre #DigestiveHealth #rakeshraghunathan
#puliyogaretravels
#singingchef #foodraconteur

He goes green already. Teach them young. Let's sav

He goes green already. Teach them young. Let's save our Earth.

#worldenvironmentday #worldenvironmentday2021 #rakeshraghunathan #puliyogaretravels #singingchef #foodraconteur

Happy Birthday #Maestro #ilayaraja . I wish I get

Happy Birthday #Maestro #ilayaraja . I wish I get to sing more of your songs. I wish I recorded more for you after that breathtaking experience I had while singing in #Pithamagan

There's probably every song in every stage of my life I can relate to and it's been all his compositions.

And yeah, this photo was taken circa 2009/10 :)

#knowyouringredients - Fennel/ Sombu/ Saunf A per

#knowyouringredients - Fennel/ Sombu/ Saunf

A perennial vegetable and herb where every part of the plant is used - the bulb, leaves and seeds.

A close cousin to dill, the leaves/fronds can be made into pesto (which is what I did). Fennel fronds, flower, garlic, salt, pepper ,cashewnuts and lots of olive oil.

The bulb is usually cut thin and used to flavour stocks for soups and also in salads. The seeds are dried and voila you have fennel (saunf/sombu/ சோம்பு)

A versatile spice that forms the base for many curries, masala powders in South India but has its roots in the shores of the Mediterranean region. That is the beauty about food, it has no boundaries. Before you make a claim that a recipe or spice belongs to a community, THINK AGAIN.

Also, did you know that Greeks and Romans used this herb as medicine and spice?

#rakeshraghunathan
#puliyogaretravels
#AmmavumNaanum #fennelseeds #fennel #fennelfrond #pestopasta #pasta

While most of us maybe familiar with carbs and pro

While most of us maybe familiar with carbs and proteins that ideally should form every meal, fibre is often something that is missed. Curious? If you have any queries/questions on how this can form part of your meal, share them via Whatsapp to 8686103434 and/or
visit happytummy.aashirvaad.com

Incredibly thrilled to be associating with @aashirvaad
as part of the @threaderconnect
campaign

This campaign will focus on fibre-rich foods and digestive health using #Aashirvaad atta with Multigrains. Be rest assured, that there's something yummy, nutritious coming your way :)

@shinysurendran

#multigrains #aashirvaad #DigestiveHealth #HighFibre #rakeshraghunathan
#puliyogaretravels
#singingchef #foodraconteur

#knowyouringredients In a very very small way, I

#knowyouringredients

In a very very small way, I've started growing vegetables in my hometown #kodaikanal, obviously with a lot of help/inputs from the locals.

A few days ago we discovered a pink colour bean which the locals call pavazham (coral) beans. I had posted on instagram asking for the name and one person (please identify yourself) told me this was called red swan bush bean and also gave me the botanical name. While it looks eerily similar to a rajma or cowpea the taste is very unique. The bean is usually left to ripen on the vine, then peeled and then sun-dried. This can then be stored like any other pulse/lentil for years.

If the beans are plucked early when still tender (like what I did- blame it on being an enthu pattani), this can be cooked like regular beans to be made into poriyal or added in sambar/curries.

Farm to table is something that I always dream about and hopefully one day, it will be a reality in my hometown - Kodaikanal.

#rakeshraghunathan #puliyogaretravels #farmtotable #kodaikanal #kodaikanaldiaries #heirloom #redswanbean

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