About

Eelam Flavour is filled with my cooking adventures of dishes inspired by the flavours of Tamileelam. I have not always been a cook, I only started to cook after I got married last year and continue to learn everyday.

I became fascinated by the taste, science and chemistry of Tamil cooking and soon realized I enjoyed cooking very much (much to the delight of my husband). This blog was created to share and to show that everyone can learn how to cook and enjoy food inspired by the flavours of Tamileelam. I also hope to share with you the health benefits and history of some of the ingredients commonly used.

Tamil cooking has been praised all around the world, and Tamil cooking influences can be seen in other cuisines, and in the English language. For example, the English word Curry, is derived from the Tamil word, Kari.  Others include, Maangai has become Mango, Kanji became Conjee, Ingiver(Inchi- ver (root) become Ginger, and Milagu Thaneer (pepper water) became Mulligatawny (a now famous soup).

Now, in an attempt to salvage some of the wisdom from Tamil cooking, and understand the antics involved, I did some scavenging and asking of older relatives.  Like, for instance serving food on vaalai ilia (banana leaf) not only enhanced the food flavours, but the leaves were served to cows afterwards so it would not go to waste.

Sangam literature also points out that early eating habits of Tamils, our diets included rice, vegetables and meats. Milk, butter and honey were also common requirements. A lot of dietary habits were based on location; for agrarian societies, small animals and vegetables were common, whereas coastal inhabitants relied heavily on seafood. Fasting was also very common practice as a way of cleansing and paying deity respects. Karuvembu was commonly used in all cooking to add flavor and aroma.

This once common information has been recorded and preserved through epigraphs chiseled in walls of our ancient temples. In these epigraphs, we’ve learned that our ancient cooking specifies the size of kitchen to be used, the size of the stoves to be used, the direction the stove should face, and highly recommends that the cook should not be angry or hold a grudge with someone while cooking. Cleanliness habits have also been talked about (ie. tying up long hair). Our ancestors treated cooking as an art form, one that required much care, love, passion, respect and mastery. I hope to share some of what I learn through this blog. 

Please note that all my dishes will not be authentic Tamileelam cooking. Since I grew up in Canada most my life, there will be some Western influences in my cooking. 

I’d love to hear your own cooking tips!

Thanks for visiting and I hope you have a delicious experience. 

CurryLeaves

Comments

  1. Leave a Reply

    Shaon
    November 2, 2015

    I’m hooked by the introduction.. look forward to reading more!

  2. Leave a Reply

    Becca Gaudenzi
    November 2, 2015

    Your awesome girl! So much fun me and my mom love it hooked and slowly creeping the entire site and all
    The tasty recipes you have for us congrats on your blog!!!!!!’nnn

    • Leave a Reply

      admin
      November 3, 2015

      Thanks, Becca! I’m so happy to hear. I hope you both have a wonderful time trying out them out. Let me know how it goes 🙂

  3. Leave a Reply

    SV
    November 5, 2016

    Hello, this is great! I love what you are doing to our community – “Part of the reason I started my blog was to document an important part of Tamil culture, food. I also value the importance of documentation and preservation in general.”
    Way to go and good luck.

    • Leave a Reply

      Eelam Flavour
      November 9, 2016

      Thanks so much, I hope you enjoy the recipes!

  4. Leave a Reply

    Say
    October 3, 2017

    This website is great. I have trouble finding recipes from our Tamil culture. I made the shrimp curry yesterday to surprise my parents. Both my mother from Jaffna and my dad from Trinco were impressed. This website will keep the culture and tradition alive. Great site! I even shared it with others.

    • Leave a Reply

      Eelam Flavour
      October 10, 2017

      I’m very glad to hear! Thank-you for sharing and for your feedback.

  5. Leave a Reply

    NR
    August 27, 2018

    Hi, Thank-you for your lovely website.
    Sometimes I see pictures with food titles such as ‘ulutham kali’ and ‘idiyappam and poriyal’ though i do not see the recipe. I am not sure if the recipes are available as sometimes I see recipes listed and sometimes not. If the recipes are available on your website could your let me know how to find them? Thank-you

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