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Tuesday, February 11, 2014

Back to Stone Age

During our recent visit to Kumbakonam in Tamilnadu (South India) we bought a "Kal Chetty" or stone vessel from the local bazaar. Stone vessels were used extensively in South India for cooking till about 50 years ago but have now almost disappeared from the modern kitchens.Kal Chetty's have their own distinct advantages - cooking in them results in better heat retention as well adds to the flavor of the food item being prepared.
This is what we cooked in the Kal Chetty today :) It was indeed delicious & "chatpata" !
Vetta Kuzhambu - A South Indian spicy curry made from tamarind juice, sun dried Turkey berries (chundakkai) & other home made spices

13 comments:

  1. The bowl looks great! It's ineresting how, the way things are served form an expectation ... it looks strong and artful to me! Have a very happy week Ram!

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  2. The food looks delicious. Too bad I can't just drop over to get some!!

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  3. The entire thing, bowl and kozhambu looks super tempting! - all's required is some hot rice with ghee and some sutra appalam :)

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  4. another benefit of the stone bowl is it is beautiful to look at... I bet the taste was good to.... i have seen flat stones for cooking pizza on, but not a stone bowl.

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  5. That's a gorgeous bowl. I would have bought one. Your concoction looks very tasty, too!

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  6. so spicy! nothing could content the flavor it provides... enjoy :)

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  7. The Vetta Kuzhambu looks delicious Ram and I love the stone dish! We had one many years ago and my mom used it to grind fresh spices. The food tastes amazing with the spices that were hand blended in the stone mixer. :)

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