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Samayal - The Pleasures of South Indian Vegetarian Cooking., by Viji Varadarajan

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Review

Tamil Brahmin food relies more on the taste of individual vegetables, cooked gently with carefully matched seasonings, which fits in comfortably with the Japanese culinary ethos. The fact that Kurumi and her friends having travelled all the way from Tokyo are in the kitchen of Viji, learning how to make a perfect semiya upma is indicative of the fact that we are poised at the beginning of a new wave: foodies travelling the world to learn cooking from individual households, recipe hunters leaving no page unturned in their quest for something new, cooks tracking down each other to swap techniques. Thanks to the Internet, with blogs, you-tube and websites, all this knowledge is quickly available to everyone. Whoever thought a vendaikkai thayir pachadi could travel so far, so fast, so flamboyantly --The Hindu Newspaper - 2009

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About the Author

Besides writing cookbooks for which she has won World Gourmand awards, the author is extremely fitness conscious. She has learnt 3 classical dance forms of India, reads historical fiction and has a love for languages. She also loves listening to classical Indian music. Visit - vijisamayal.org

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Product details

Paperback: 152 pages

Publisher: Orient Enterprises; 5th edition (September 20, 2010)

Language: English

ISBN-10: 8175251743

ISBN-13: 978-8175251748

Package Dimensions:

9.4 x 7 x 0.2 inches

Shipping Weight: 13.4 ounces

Average Customer Review:

4.3 out of 5 stars

35 customer reviews

Amazon Best Sellers Rank:

#599,648 in Books (See Top 100 in Books)

I bought the book Samayal - The Pleasures of South Indian Vegetarian Cooking because I love Indian food and want to expand my horizons beyond the typical dishes available at most of the nearby Indian restaurants.The recipes from this book that I've tried so far have been delicious, nutritious, and easy to prepare and probably pretty hard to sample outside of South India. The spices are well-balanced and compliment the flavors of the main ingredients without overwhelming them and I'm looking forward to preparing many more recipes from Samayal.Incidentally, I had questions about some of the cooking instructions in the book so I contacted the Author by email and she got back to me quickly with the answers. She's become a friend and great source of valuable information and advice about all things "Tam-Brahm", especially the cuisine, even going so far as to send me additional recipes and providing an alternate Veganized version of Avial using tamarind instead of yogurt!And speaking of yogurt, you will find a separate cookbook of various recipes with yogurt as the featured ingredient included with Samayal. I'm sure those who eat dairy will enjoy it just as much as Samayal itself.

Being a South Indian Brahmin by heritage this is the food I grew up with. For the past 25 years, I have lived in a small semi rural community in Canada away from my fanily and with little contact with people from my sub culture. When my mother passed away a few years ago, I was despondant at the thought that I had lost any chance of learning how to cook the amazing food of my childhood. I then stumbled across this book. It is filled from cover to cover with authentic recipes that are so particular to Tamil, Brahmin sub-culture. One would be hard pressed to find dishs such as Paal Poli and pidi kuzhakattai in the thousands of other Indian cook books which tend to repeat the tired favourites.The author has insisted on maintaining the integrity of not just the ingredients and the cooking methods but also the terminology and the names of the dishes (as opposed to anglicising them for popular appeal). Most Souh Indian dishes are wheat and dairy free making it ideal for those who have intolerences to these foods. I thank Viji Varadarajan from the bottom of my heart for putting this book together and I thank Amazon.com for making it available.

I own several popular books specifically on South Indian Cuisine (Dakshin, Curried Favors, Healthy South Indian Cooking)... While the others are not bad, this is the first book I reach for if I am cooking South Indian food. The recipes use basic indian ingredients (unlike some of the other south indian books - Dakshin is way too elaborate; uses a lot more ingredients for the same recipe); The instructions are easy to follow and the measurements listed generally work fine. The book also has good color photos (but Dakshin's photos are better).My biggest complaint is the lack of detailed organization of the book... There is some organization based on broad, sensible categories (helps me to look for recipes I need). But each of these categories contain tens of recipes and you have to browse through the pages to find what you are looking for. I just noticed a new book by the author that seems to have more detailed table of contents, but I don't own it yet.Also, it would have been nicer had the author devoted a few pages on explaining the basic ingredients. So, if you already don't own an Indian cookbook, you may need to google some of the terms used, but the process is fast and works well. If you need more help in this department, "The Indian Grocery Store Demystified" by Linda Bladholm might be a good place to start. Please note that this book also suffers from some organization problems!In an ideal world, I would have given it four stars for its lack of table of contents and the absence of an index, but the recipes are simply great (and hence, the five stars). I cannot believe that I can make such great "vengaya sambhar" and "tomato rice" among others. In my opinion, the main strength of this book - simplicity without compromising authenticity. Now, if only I could find a similar book for South Indian Non-Veg...

Can't wait to try the recipes! So excited for this.

Clean, healthful recipes! No onions or garlic, but so flavorful. The recipes are all very easy to follow and quick to prepare. I return to this cookbook over and over again.

This book is really a great buy. Actually I purchased it as a gift to my mother who loves cooking. But, I couldn't resist trying out a few dishes on my own. Since its delivery a few days ago, I have already prepared 3 dishes from it.I am familiar with South Indian cooking and still find this book extremely helpful when preparing some authentic dishes. I love the layout of the book (the contents and how the recipes are categorized).It is definitely worth the money!

Excellent condition and fast shipping. Wonderful recipes, great pictures.Cookbook was everything expected. Concise instructions and a great reference guide to many ingredients.

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