(Kozhambu)Ounty and Pilchar(Rasam)

Most of the time i end up cooking mostly Ounty [Kozhambu] or Pilchar [ Rasam] for my Dinner. Ounty is a sourashtra term., now wait, what is sourashtra ? Long Long ago, thousands of people primarily from somanath temple area migrated from saurashtra region (western gujarat) towards south. it could be because of gazini's invasion or to showcase their silk weaving expertise. There are various theories behind this migration. ? We do identify ourselves as tamil outside as great poet Bharathy says it’s our “thandhayar language”. More about our community and culture in future blogs…

Coming back to Ounty, it will be delicious dish if made with Cauliflower, Potato, Brinjal, Garlic. I really feel home when I eat this. As Bharathiraja says “Man Vaasanai”, Ounty Vaasanai drives me crazy when its cooked. Thanks a lot to Ounty Boorkho [Koazhambu Podi] made by my sweet mom and our house maid in madurai. As soon as anybody taste this, the first question that they will put forward is “Which Sambar Powder is this?”. I always reply them that it is a home made magical powder which involves strict ratio mixing of masalas and mantras.