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@RoliBooks

This is the official Swellcast of Roli Books. For more details, visit www.rolibooks.com

@kittsabi
Sabita Radhakrishna
@kittsabi · 3:16

Paachakkam Kerala Magic

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The flavors of Kerala are so distinct and when these coconut gratings are fried to a light brown or dark brown as the recipes demand, the richness of the gravy is exceptionally unique. I have featured recipes from different communities, but I had to be selective as the food differs dramatically from region to region and to sects and castes. I have covered the Mopaas, the Tiaras, the Syrian Christians, the Nambudris, the Kochi Jews, the Podcast and the Nays

You can purchase the book from here: https://s.swell.life/STGq3LncZGhOJNv

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@Wordsmith
Sreeja V
@Wordsmith · 0:40
Hello, Sabita. Congratulations on your book. I look forward to reading it and understanding the food heritage of Kerala, which is, again, you know, a very eclectic mix of communities and therefore the legacies they have brought in. And Monam is a special time and a time when the entire community or communities in Kerala come together to celebrate it. I think it's really wonderful that you've chosen to launch this on Swell today. So happy on Them to you and look forward to reading your book
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@Karan.Dev
Karan Dev
@Karan.Dev · 1:10
Wow. Thank you so much for that detail description, ma'am. I managed to live vicariously through Your Swell, and I'm really looking forward to going back to Kerala and trying out all of these dishes that you mentioned. I'm amalyali and I'm have lived away from the state for most of my life, but I have to say that we have one of the most diverse states in terms of cuisine and culture, and culture and cuisine are intrinsically linked, as you mentioned in your swell
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@kittsabi
Sabita Radhakrishna
@kittsabi · 0:20

@Wordsmith

Thank you so much. Wordsmith. It was so wonderful to get your glimpse of Pachugam, and your appreciation meant a lot to me. Thank you so much. And let me know when you try your or recipes. And I'd love to know what your name is. Bye
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@kittsabi
Sabita Radhakrishna
@kittsabi · 0:36

@Karan.Dev

Hi Karan. It was wonderful hearing your post on Pachikum and because you are a malu and you appreciated it, I was I was very happy. I am waiting for for you to read the book and get some more wonderful comments from you. And also, I must say you have a great voice. You can use it for a lot of things like ads and so on. This is again, of course, but I thought I must say it's
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@Binati_Sheth
Binati Sheth
@Binati_Sheth · 1:54

@kittsabi

But then there are creators like Chef and Vibrato who, I don't know, oddly anthropomorphise food and the culture and everything around it. I find that to be fascinating. So I will definitely buy a book and check it out. I hope there are some vegetarian recipes in there that I could try, if not ten years to the rescue with everything. And this is tofu too, because apparently it has the same texture if my vegan friends have to be trusted. So let's see
@kittsabi
Sabita Radhakrishna
@kittsabi · 1:24

@Binati_Sheth

And, yes, there are vegetarian recipes from the Poduls and the Namutris. Very simple recipes, but very tasty. And then on vegetarian dishes, you can always substitute for meat. You can add panel, you can add potatoes, you can add just about anything. I used to do that for my mother because she was a strict vegetarian. So if you do buy the book and you do go through it, just let me know how you liked it
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@Binati_Sheth
Binati Sheth
@Binati_Sheth · 2:03

@kittsabi

It was like, wow, the tips, the tricks. Especially things like daluvalteva salt it becomes but real. I never knew that in Gujarati homes, we always put salt when we pressure cook the lentils. But it was the cookbook that told me, if you want a battery smooth, don't put the salt right. So I personally buy cookbooks. I've got a lot of them and yeah, they've got so much merit. So thank you so much for writing the book
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@Wordsmith
Sreeja V
@Wordsmith · 0:12

@kittsabi

My name is Sreeja. Vijayanajan and I am so happy to hear your response and to be talking to you and connecting with you here on Swell
@KavyaNagarajan
Kavya N
@KavyaNagarajan · 0:36
Hi mom. I'm Kavya from Kerala itself. And I'm so happy to hear about this book that my grandma used to say that there is no need of any medicine. The food we consume itself, the medicine them. But today the food culture has drastically changed. So bringing back the old traditional food items along with that medicinal values world is much needed of the times. Anyway, thank you so much ma'am, for this initiative. Keep going
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@challasrigouri
Challa Sri Gouri
@challasrigouri · 1:12
So I hope your book will actually help us in knowing more about Kerala and its dishes and many more things to explore through your book and the way you narrated the whole thing, it's really amazing. I felt very interesting, and I felt like, yes, I have to read it. I have to know how it is. I have to know what speciality it has. So thank you so much for sharing this. And thank you so much for the book, ma'am
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