Tamil-Homestyle Lunch @ San Francisco, CA, United States, San Francisco [28 January]

Tamil-Homestyle Lunch


200
28
January
12:00 - 14:00

 Facebook event page
San Francisco, CA, United States
San Francisco, California 94103, 94110
Come enjoy this 4 course meal consisting of special dishes from different parts of Tamilnadu for Pongal.

Rasam Shots:

These three rasams balance each other in taste and on a cold day makes them a perfect starter to
any meal.

Rasam(juice) is a warm soup that could be had as it is or paired with steamed rice.
1)fiery pepper jeera rasam: Coarsely ground cumin and pepper is mixed with tamarind water and tempered with mustard seeds and cilantro. This will boost the appetite so one can enjoy the food to follow.
2)Tangy lemon rasam: moong dal diluted to soup conistency is cooked with green chillies, ginger, cilantro and lemon/lime juice.
3) Sweet pineapple rasam: pineapple is pureed and cooked with fresh spices and toor dal to a soup consistency and tempered with curry leaves and hing.

Kumbakonam Special: Idli with Kadappa

Idli is steamed rice and lentil dumplings. Kadappa is potato and moong dal based curry cooked with freshly ground spice mix consisting of fresh coconut, fennel seeds, green chillies and cilantro. This is a very unique pairing of dishes that is very
special in Kumbakonam region.

Typical home-style lunch plate: Rice, Rasavangi & Papad.

This is a typical home style lunch spread that is common in many tamilnadu households.Rasavangi is a thick stew cooked with pigeon peas, ash gourd(white pumpkin) and freshly ground spices. This stew is mixed with rice and is typically had with a curry
or papad. Wil be served with instanct pickle and yogurt as sides.

Chettinad Kavuni Rice Sweet Paniyarams.

Black Rice, called as Kavuni Rice is a very rich grain with high nutriotion content and antioxidants. This is also called as «forbidden rice». Dish made with rice is a must in all Chettinad weddings. This rice is soaked and ground to a batter and is
mixed with jaggery, flavored with cardamom and cooked on a special pan to make small
dumplings.
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