Samayal is "Thaligai".
In general, the term "Amudhu" (Amirtham or Nectar) is added after all basic dishes.
Iyengars add "Tiru" (meaning auspicious or sacred), to all words. In tamil, kitchen is "madapalli" . Iyengars, say it as "Tirumadapalli".
Generally for a pandigai, the menu is as under:
Sadham(rice), Nei(ghee), paruppu, mor kozhambu, Paruppu kozhambu(Sambhar) , paruppu usili, kari amudhu(poriyal), kootu, thayirpachadi, kosumari, vadaam or appalam, vadai or thayir vadai, saatru amudhu(Rasam), Tirukannan amudhu(payasam), thayir (curd),oorugaai(pickle). Coloquially, it is said as sathumudhu, karamudhu and kannamudhu.
In addition, to this, puliyodharai, vennpongal, karaasevu or mixture is also served. Various terminologies are as under:
* Payasam - Tirukannamudhu.
* Rasam - Sathamudhu(Saatramudhu).
* Kesari - Jeera.
* Tamarind rice - Puliyodharai.
* Curd rice - Dhadhiyonnam.
* Vadai - Tiruppaniyaram.
* Cooked rice - Prasadham.
* Water - Theertham
* Curry(Poriyal) - Kariamudhu
The special dishes of "Iyengar Cuisine" includes Puliyodharai, Kadamba saadham, Kadambam(different from kadamba sadham), Veppampoo sathumudhu, Kandathippili sathumudhu, Vathal, Vadaam, Maavadu, Molagu sathumudhu, Angaya podi, Mendhiya kozhambu, Paruppu thogayal, Nellikai pachadi and Aathikeerai karamudhu for "Dwadasi", Akkara adisil(akkaravadisal), Thayir vadai, vazhukku kozhakattai, Ela vadaam, Paal kootu, Mor kootu, thirattupaal, naartha elai podi and so on. The list is endless.
Iyengars are good eaters and good hosts too. Elders say "Not to make noise with the ladles and vessels while serving" as the people who eat may feel there is less food. The elders train the youngsters with hospitality.
The diet is also well balanced. On Ekadasi, it is fasting and on Dwadasi day, the menu will be medicated without triggering the acidity. Tamarind is not used on Dwadashi and the "paaranai thaligai" is Mor Kozhambu, Poricha sathumudhu, Aathikeerai karamudhu, nellikkai thayir pachadi and so on. Generally, the diet is complete only with thayir sadham, which has a cooling effect on stomach. Delicious satvik and vegetarian recipes sans onion and garlic can be read in my other blog IYENGAR CUISINE, which is linked here.
More terminologies can be read here
It is very enlightening to read your explanations between Iyer and Iyengar terminology - and their cooking .
ReplyDeleteFor me despite having half-Iyer background I grew up in the north and so many things were never heard /seen.
Now with inter-net but sitting beyond the 7 seas I find I am learning so much !!!
Thank you for your patience and talents .
Strangely I find that we have more Iyengar friends than Iyer.And they are fine friends !!!
HI Can you also please let me know the terms used for
ReplyDeleteKootu --- Is it Negizh Kariamudhu?
Kozhambu?
Thayir pachidi
etc
Enakku therinju andha terms ellam adheydhaan. Please let me know if you come across any authentic terms of that. Adhu seri, En anonymous comment vidareenga? Perai podalaame?
ReplyDeletethayir sadham la ithanai variety-aa .. besh besh...
ReplyDeleteThavala dosai vittutele maami...uppuma kozhukattai, killu molaga saathamudhu...sundakkai podi (adhuvum nellika pachadikku jora irukkum)...
ReplyDeleteneenga pramadhama solliteengo...irundhalum oru kosuru...avvalo than
I am going to try ur avakkai. I am also an iyengar married to an iyer. -priya
ReplyDeletenekizh karamadhu is kuzhambhu/sambar
ReplyDeletethere is also one thalarakaramadhu
Can I please get access to your cooking blog ? It says this is restricted to invited readers only . I am an iyengar as well
ReplyDeleteMay I please have access to your blog
ReplyDeleteShall I access to ur blog please
ReplyDeletePlease give me access to your blog. Thanks
ReplyDelete