Kongu Food ( Continued)
In culinary it is said "The best of Ingredients gives the best of results" very true to get the right taste , texture and final presentation. Now Cookery is going to new heights with the entry of different types of cuisine, so the Indian food is going to new heights with love for FOOD, Yeah SAMAYAL (that is Cooking), In many dishes the ingredients are the same basic ones like ;pepper, chilly, ginger, garlic, onion, spices etc.but the way we put it together and cook to a certain consistency differs hell of a lot--- that is regional cooking . Food is very subjective to what you like, be it Chettinad, Kerala or Goan.
Now, let us take RASAM, a very simple dish that goes well as a starter on Indian menus, actually this is eaten with a good fistful of rice in the south and has many tales of its own culinary delight, this simple dish varies from state to state in taste .
Rasam is made in many families in the Kongu region, considered as a digestive food , also for cold; a lot of importance is given to Health & Taste when cooking a recipe like this;-
Kozhi Rasam ( Chicken) ]
Millagu Rasam (Pepper ) ] Given when someone has a cold and cough.
Jeera Raam (Cumin) ]
Inge Rasam (Ginger) ] Good for digestion after a heavy meal
Poondu Rasam ( Garlic) ]
Thakali Rasam (Tomato) ]
Dal Rasam (Lentil ) ] Very popular and made for special occasions
The list can go on and on , like Gooseberry, Vegetable, Lime, Pineapple, Curry Leaf, Just plain Tamarind,Coriander, made of special sea food etc, watch out on this BLOG for more recipes to come. YES! another famous one is the MORE RASAM , made with buttermilk and a must during the summer season
Millagu Rasam ( Pepper)