Brahmin Marriage Cuisine
A Brahmin is a member of the priestly class in the Indian subcontinent and belongs to the upper caste society.
According to ancient Vedic texts (Rigveda) or later, in the Manusmṛti, there are four “varnas”, or classes
the Brahmins (poets, priests, teachers, scholars),
the Kshatriyas (kings, agriculturists and nobility),
the Vaishyas (merchants), and
Shudras (artisans, service providers and laborers).
In Hinduism, Brahmins were charged with performing religious duties as priests and preaching Dharma (as “one who prays; a devout or religious man; a Brāhman who is well versed in Vedic texts; one versed in sacred knowledge”). The Brahmins held authority over interpretation of Vedic and Puranic spiritual texts like the Vedas, Upanishads and Bhagavad-Gita, and were the teachers of the Vedic period.
The English word brahmin is an anglicised form of the Sanskrit word Brāhmana. Brahmins are also called Vipra (“inspired”) or Dvija (“twice-born”).
The main diet of brahmin is composed of vegetarian food, mostly rice which is the staple diet for millions of South Indians. Vegetarian side dishes are frequently made in brahmin households apart from compulsory additions as rasam,sambar,etc. Home-made ghee is a staple addition to the diet, and traditional meals do not begin until ghee is poured over a heap of rice and lentils. While tasting delicious, the cuisine eschews the extent of spices and heat traditionally found in south Indian cuisine. brahmin are mostly known for their love for curd. Other South Indian delicacies such as dosas, idli, etc. Coffee amongst beverages and curd amongst food items form an indispensable part of the brahmin food menu.The diet of Brahmin consists mainly of Tamil vegetarian cuisine, comprising rice.
The food is taken only after it is purified by a ritual called annashuddhi which means “purification of rice”
Brahmin cuisine is based on the concept that food shapes the personality, mood and mind. A healthy vegetarian diet fosters serene qualities. In Brahmin household food is cooked with a great deal of attention to cleanliness; to the balancing of nutrition, flavor, texture and variety.
The spices they use play an important role in our everyday life. Fenugreek as a digestive aid, cumin has multiple usages, dried legumes and beans are great protein sources, pepper is the best home remedy for colds and coughs, turmeric is the wonder healer of wounds.
Every ingredient used in the Tambram(Tamil-Brahmin) cuisine has a purpose that goes beyond taste and texture.
Typically, idli, dosa, arisi upma are the common breakfast dishes. Brahmins do not favor oily dishes early in the morning for breakfast. Tomato chutney is preferred rather than coconut chutney in many households. It is easier and faster to prepare. And the cholesterol content is lesser when compared to coconut chutney. And tomatoes contain lycopene, which is one of the most powerful antioxidants. A daily or even weekly dose of a spoonful of tomato chutney is good in preventing cancer.
Arisi Upma is a ready breakfast in just over 7 minutes. It has all the goodness of rice and wont let you get hungry soon.
Lunch is not just a romance with food, lunch is an offering to the rejuvenation of the body, and the meal is cooked with the combination of spices in such a way that the soul stays serene.
This article cannot do complete justice in describing a typical Brahmin lunch, but well, let me highlight a few key dishes and their recipes.
- Home-made ghee
- Plantain pith curry – it makes a delicious side dish.
Various Potato Dishes
- Potato roast curry – the favorite of all south Indian
- Deep fried potato roast – is also a very delicious dish.
- potato fry – no one gets bored
- Lady’s finger fry
Various different vathals (dried vegetables)
- Manathakali Vathal
- Sundakai Vathal
Gravy Side Dishes(kuzhambu)
- Onion vathal kuzhambu
- Spring Onion sambar
- Small onion sambar
- Karuveppilai(curry leaves)
Some common dishes prepared with fresh green leaves are
- Vendhaya keerai
- masala morkuzhambu
- keerai kuzhambu recipe
- keerai koothu recipe
Yet another awesome combination is mor kuzhambu and vazhakai poriyal(raw banana curry). Mor Kuzhambu is prepared spiced yoghurt. This tastes great with raw banana curry.
Panakam and Kosumalli are offered to Lord Rama. Panakam is jaggery water in its simplicity but with various flavors and spices to cater to the individual tongue. Kosumalli is the plain old raitha with the goodness and proteins of moong dal.
There are various variations to Kosumalli like
- Carrot Kosumalli,
- Cucumber Kosumalli,
- Radish Kosumalli and so on.
One thing in this community’s dishes is amazing that almost any dish can be substituted with any vegetable, fruit or grain and still made equally tasty with the assorted spice and flavor.
Brahmins have to eat curd rice with mango or lemon pickle. They believe that curd rice is absolutely essential to make a meal complete because of its cooling properties. The stomach needs to be cooled after such a very heavy and spicy meal.
A ripe banana to top it all. Do not tell me there is no space for the fruit. You must have it to complete the complete meal.
These dishes prepared the tambram way are not only delicious but healthy, nutritious and balanced in a way which no expert dietician can refute.