Three years ago, I could make parippu, keerai from frozen spinach and carrot varai. My kathrikkai porichcha curry was hit and miss. I would devour my ammah’s cooking, but that was the extent of my relationship with Tamil food.
Says Brami Jegan about her blog featuring recipes from Jaffna:
‘My Tamil Kitchen’ is a project in which I combine that which is sacred to me: identity – my mother’s delicious recipes – cooking with love – self expression – resistance. My mother comes from Manippai in Jaffna – a town in northern Sri Lanka – so her recipes are that of Jaffna Tamils. In time I hope to learn how to make dishes from aunties and uncles from other parts of Sri Lanka.”
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