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Art of relishing Brahmin foods


Active member
felt like sharing here a good fwd in my opinion
What to cook and how to eat are 2 very important things we should know as Brahmins have inherited several centuries of art of cooking and serving people. What we eat defines who you are and how you eat determines your behavioural aspect.

The 3 golden rules to eat:
Neer Karukki (warm water)
Ney urukki(ghee)
More perukki (buttermilk)

The rule of rotation must be followed to avoid addiction and to adjust our body to coastal and tropical climate conditions:
4 days cooking with toor dhal
2 days cooking payar dhal
1 day no dhal
(Atleast kalathu paruppu should be changed)

The rasam menu rotation:
3 days tomato rasam
1 day milagu rasam
1 day jeera rasam
1 day lemon rasam
1 day rasam without paruppu

The sambar or main menu item rotation:
2 days sambar
1 day poricha kootu
1 day milagu/ jeera vathal/ sundakkai vattha Kuzhambu
1 day more Kuzhambu
1 day should be just with powders like paruppu podi , kariveppilai podi,kothamalli/pudina rice

Rotation of Kaai or side dish:
4 days cooked vegetable curry
1 day Masiyal karunai
1 day salad only
1 day just Appalam or Vadam

Oorgai should be rotated with thugayal for 3 days.
Thayir Pachidi can be added when main menu item is spicy.
Buttermilk should always be there in the menu.

This helps to keep our body cool with tummy not to swell
Happy eating to all Mami and Mamas..


Active member
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