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Moar Kootu

Pooshnikkai More Kootu

White pumpkin cooked in a yoghurt , coconut paste and tempered. A rare recipe from the Thanjavur region.

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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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In my journey to document food across India, I go

In my journey to document food across India, I go looking to learn about local weaves and fabrics. The stories of how these artisans migrated from parts of India, the migration inspired culinary history and ofcourse the weaves and how this amalgamation created wonders - both from an artistic and culinary perspective.

For the longest time now, I've worn only handwoven local fabrics like Ikat (Odisha), jute silk, muga silk (Assam), Kalamkari (Andhra Pradesh),Tussar (Bihar),Patola (Gujarat), Kanchipuram (in my custom made veshtis/dhoties), kasavu (Kerala) Chanderi (Madhya Pradesh), Ryndia silk (Meghalaya) and a lot more. I feel a strong connect with handmade fabrics like the way I do when I work with indigenous rice.

Every warp and weft in every weave, has a story to tell - of conquests, migration and adaptation.

In photo is a custom made jute silk kurtha with a brocade to resemble an angavastram (a cloth that's put over the shoulder). #handloomday
#handloomday2020 #nationalhandloomday
#rakeshraghunathan #Puliyogaretravels #dakshindiaries #ammavumnaanum #sutralamsuvakalam #ootd #ootdmen #designerveshti

Nippattu Karnataka Thattai நிப்பட்

Poori Masaal பூரி மசால் (made u

More Koozh மோர் கூழ் More Kali T

More Koozh மோர் கூழ் More Kali
Think of rainy days and this tiffin invariably crops up. More Koozh or Kali where rice flour is cooked with sour buttermilk and more milagaai (buttermilk chillies) is definitely a treat to all senses.

Curious about the gorgeous pink colour? This was made using Kavuni Arisi flour a black rice that was brought back by the Chettiar men when they returned from South East Asia. Did you know this rice was called 'forbidden rice' for it was only eaten by the Royal family in China?

More anecdotes, techniques on making this super tasty snack in our video. Out today on YouTube and Facebook. Click link in bio, stories and highlights (Ammavum Naanum).

#rakeshraghunathan #puliyogaretravels #rakeshudan #ammavumnaanum #dakshindiaries #morekali #riceflourrecipes #indigenousrice #southindianrice #koozhrecipe #kambukoozh #ragi #millet #heirloomsouthindianrecipes #vegrecipesofindia

Arisi Vadai அரிசி வடை Rice Vada

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