Palakkad Tamil Brahmin Cuisine

Dr. Sripriya Mahesh shares two sources of her native Tamil Brahmin community's recipes: 'Sushi's Authentic Recipes' by Susheela Venkatesh and Srutivani Magazine.

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Sushi's Authentic Recipes - Susheela Venkatesh

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Selected Recipe: Moru Koozhu

Koozhu is fermented rice batter that is cooked with curd, chilli, and manathaka vethal (dried black nightshade). Dr. Sripriya recalls her grandmother preparing this dish.

Photo credit: Dr. Sripriya Mahesh

Before following the recipe below, Dr. Sripriya soaks 1/2 cup of normal raw rice and 1/2 cup of parboiled idli rice in water for six hours. Then, she grinds it finely, adds salt, and lets it ferment for a day or so. After fermenting, she adds 3 cups of water for 1 cup of thick batter, and continues as the recipe indicates. She uses a mixture of sesame and coconut oil to prepare this.

Selected Recipe: Therattipal

Therattipal is a traditional sweet made from milk and sugar. It is usually made for festivals such as Krishna Jayanti and Diwali.

Photo credit: Nimi Pujary

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Srutivani Magazine

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Special thanks to Dr. Sripriya Mahesh for sharing her community's food traditions with us. Dr. Sripriya Mahesh obtained her doctorate in Nutritional Sciences from Rutgers University, USA. She is a practicing sports, wellness, and oncology nutritionist and can be found on Instagram @drsripriyamahesh.

Special thanks to Mrs. Susheela Venkatesh for granting us permission to upload snippets from her recipe book. The 'Sushi's Authentic Recipes' cookbook can be ordered from the following email: susheelavenkatesh@hotmail.com.

Special thanks to Mrs. Nimi Pujary for preparing the Therattipal recipe from 'Sushi's Authentic Recipes' by Susheela Venkatesh. She can be found on Instagram @the_grinding_stone.