It is well known that India is not only the largest producer of ginger in the world but is also a treasure trove of ginger diversity with more than fifty indigenous varieties grown since the ancient times. Each and every district in each and every state has its own local variety that has a distinctive... Continue Reading →
One of the most popular fasting meals of South India is vella dosai (jaggery dosa). This scrumptious dosa is made by Tamilians on the auspicious occasion of Maha Shivaratri, Ekadasi and Shasti. Vella dosai, as the name suggests is made from wheat flour, jaggery and spices. Three-quarter measure of powdered jaggery is dissolved in hot water on low flame. The jaggery water... Continue Reading →
A delightful spicy yet tangy accompaniment to curd rice, adai, dosa and chapati is veppilakatti. Veppilakatti is a truly masterful innovation of the Palakkad Iyers (Palghat Iyers) that is loved by people from Kerala and Tamil Nadu. One naturally will think that veppilakatti is made from neem leaves (veppila means neem in Tamizh and Malayalam) but is actually made... Continue Reading →
Bharat is home to several types of indigenous citrons that are widely used in the preparation of local delicacies, medicines, jams and pickles. Though some of the best native citrons are available in the foothills of the Himalayas, citrons cultivated in Kerala and Tamil Nadu are an acquired taste but equally delicious. The auspicious... Continue Reading →
It is perhaps not known to many that Panruti taluka in Cuddalore district in Tamil Nadu produces one of the finest variety of cashew nut in the world. Such is the demand for the Panruti cashew across the globe, that it has been titled as the 'goldmine' of Cuddalore. Cashew nut cultivation and cashew... Continue Reading →
Pollachi, known in Tamil as Pozhil Vaitchi meaning land blessed with stunning natural beauty, wealth and prosperity is famous for its innumerable cocoa plantations and delicious world-famous bar chocolates. Owing to its proximity to the Western Ghats, Pollachi has the ideal climate (hot summers, cool winters and adequate annual rainfall) to grow cocoa. Cocoa (Theobroma cacao... Continue Reading →
Pal therattipal is a traditional milk sweet that is said to have been first offered by Periyalvar in Srivilliputhur. This delicious sweet derives its name from the Tamil words pal (also written as paal) meaning milk and therattipal meaning the product obtained by constantly stirring and reducing the milk. Tamilians especially Tamil Brahmins define palkova and pal therattipal... Continue Reading →
One of the best midseason mangoes is Totapuri that is found largely in Andhra Pradesh, Karnataka and Tamil Nadu. Interestingly Totapuri also known as Ginimoothi Mavinakayi in Kannada literally translates to parrot's beak (face)! Totapuri is cultivated in the Rayalaseema region (Chittoor, Kadapa, Anantapur and Kurnool districts) of Andhra Pradesh, Krishnagiri in Tamil Nadu and... Continue Reading →
After the decisive rout of Sher Khan Lodhi, Chhatrapati Shivaji Maharaj headed towards Tanjore to meet his half-brother Ekoji to effect a reasonable division of their father’s holdings. He encamped at Tirumalavadi (Thirumalvadi) that lies on the north bank of the Coleroon River, a few miles from Tanjore. As Maharaj was awaiting the arrival... Continue Reading →
Chhatrapati Shivaji Maharaj, pursuant to the arrangement made by Raghunath Pant with the ministers of Golkonda court headed to Bhagyanagar from Raigad at the end of January 1677 leaving Moropant Pingle and Annaji Datto in charge of the Deccan. The presence of Maharaj and his mighty army alarmed the citizens of the city who went... Continue Reading →
Though Chhatrapati Shivaji Maharaj was at peace with Bijapur, the threat of a Mughal invasion loomed large. It was necessary to arrange for more funds to support the army and man the forts. Maharaj conceived a plan for acquiring territory down south in the rainy season of 1676 as he resided in Panhala. Ekoji,... Continue Reading →
The ancient city of Thanjavur is famous for its culture, literature, music, magnificent temples, stunning sculptures and breath-taking artforms. Every dynasty that ruled over this territory has contributed to its rich history and the pre-eminence of this city has steadily grown over the centuries. The Maratha king, Raja Serfoji II was a distinguished litterateur and... Continue Reading →
The quaint town of Arumbavur located in Veppanthattai taluk of Perambalur district is renowned for the five-hundred-year-old craft of wood carving. In the earlier days, the sthapathis used to travel from temple to temple creating masterpieces like the ratha (chariot), utensils, statues and other iconography as per the tenets of Shilpa Shastra. Many of these original pieces of art are... Continue Reading →
The deliciously sweet Virupakshi Hill Banana commonly referred to as the 'fruit meant for the Gods' is an indigenous crop of commercial importance grown in the eastern parts of the Western Ghats and parts of the Eastern Ghats like Lower Palani Hills, Sirumalai and Kolli Hills. Virupakshi Hill Banana belongs to the pome group... Continue Reading →
The temple town of Nagercoil (derives its name from the Tamil words Nagaraja Koyil meaning Temple of the Serpent King) has been a prominent trade centre for spices (Nagercoil cloves) and rice for centuries. Nagercoil located in Kanyakumari district was a part of the erstwhile Travancore kingdom for more than 700 years and the architecture seen in... Continue Reading →
The ancient city of Madurai is famous for its temples (Madurai Meenakshi and two Arupadaiveedu of Lord Murugan namely Thiruparankundram and Pazhamudircholai), art, culture, literature, different kinds of biryani and of course, the legendary jil jil jigarthanda! Jigarthanda is derived from the words jigar meaning heart and thanda meaning cold and so roughly means heart... Continue Reading →
One of the earliest examples of the exemplary craftsmanship of the 'Lock City' of Dindigul, famous for its unique handmade locks is seen on the door of the Dindigul Malai Kottai (Hill Fort). This lock on the fort's door is at least 400 years old if not more and was commissioned by the Madurai Nayak king Muthu... Continue Reading →
One of the most unique crops of Tamil Nadu are the Hill Bananas of Sirumalai and Virupakshi grown extensively in the eastern parts of the Western Ghats and lower Palani hills, Sirumalai and other parts of the Eastern Ghats. The aromatic and delicious Hill Bananas have been grown here for centuries by marginal farmers. ... Continue Reading →
A rare type of tall coconut variety with immense historical, religious and commercial importance known locally as Eathamozhy or Eathamozhi tall coconut thrives in Kanyakumari district. The unique morphological traits found in this variety are of a superior genetic constitution and it is unsurprising that there is great demand for the seedlings of Eathamozhy tall... Continue Reading →
Erode, popularly called as the 'Turmeric City' is the third largest turmeric market in India after Nizamabad in Telangana and Sangli in Maharashtra. There are approximately 30,000 farmers in Erode alone and around 55,000 farmers in Tamil Nadu engaged in the cultivation of turmeric. According to historical records, turmeric was grown by peasants in... Continue Reading →
Shilpa Shastra, broadly classified as the ‘Science of Arts and Crafts’ is the supreme authority on the Chatushashti Kalas (Sixty-four arts) of the universe. The subject of Shilpa Shastra is dealt with at length in the Vedas, Puranas, Agamas and others scriptures and has been assiduously adopted by kings, craftsmen and patrons of art since time immemorial. This highly... Continue Reading →
The quaint village of Pattamadai in Tirunelveli district in Tamil Nadu is famous for its centuries-old handwoven mats made of korai grass. These exquisite mats found its place on the international market when it was gifted to Queen Elizabeth II on her coronation in 1953 and since then has been presented to dignitaries around the world.... Continue Reading →
श्रीविल्लिपुत्तूर ना केवल आण्डाल मंदिर के लिए प्रसिद्ध है, बल्कि दूध से बनी एक खास मिठाई के लिए भी प्रसिद्ध है जिसे स्थानीय भाषा में पालखोवा कहते है। तमिल भाषा में 'पाल' का अर्थ होता है 'दूध'। यह केवल गाय का दूध और शक्कर के मिश्रण से बनाई जाती है। स्थानीय निवासियों का कहना है... Continue Reading →
१९४० के दशक में पोनाम्बला नादर नामक, एक समृद्ध किराने की दुकान के मालिक ने, परंपरागत तरीके से बनाई जाने वाली खजूर के गुड़ और मूंगफली की कडलै मिठाई को एक नया रूप देने के लिए गन्ने के गुड़ और मूंगफली से बनाने का निश्चय किया। स्थानीय लोगों का कहना है कि दशकों से कोविलपट्टी... Continue Reading →
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