Hello All,
Just happened to bump into this site while searching for mahani kizhangu pickle recipe.. Im 28 married with a 2yr old naughty prince.. Based in Bangalore .. would love to check out some of my fav recipes here .. i hope it would bring bac the good ol memories of relishing the yumm food made by my granny ..
Tx All..
Rekha Vijay
good luck rekha. if you happen to love palghat recipes i can send you some.
Sure, Pls share .. Thanks a bunch
Hello Sir,
greetings. We are also in the same dilemma as we want our son to learn vedas. He is 9 years old now and had his Upanayanam this year. He is performing Sandhi and Samitadhanam daily . We are living in Coimbatore in a place far-off from the so-called Brahmin locality. We also share your view that Vedas should be learnt orally but to get a Vadhyar to come to our place to teach Vedas is really tough. All other activities like painting, vedic maths, skating, Karate etc. have a number of centres everywhere in the city but not so for the vedas. Even holiday courses for a month or two is not available. The transportation from one part of the city to another takes a longtime and after attending the classes for 4 days for 1hr each spread over a month or so, he has mastered "Purusha Suktam". It is only our wishful thinking that more learned scholars of the elder generation pass on their vedic knowledge to the upcoming brahmin students who cannot take the Patashala course but at the sametime want to remain connected to their roots.
Thanks
Anamika.
Hello All,
Just happened to bump into this site while searching for mahani kizhangu pickle recipe.. Im 28 married with a 2yr old naughty prince.. Based in Bangalore .. would love to check out some of my fav recipes here .. i hope it would bring bac the good ol memories of relishing the yumm food made by my granny ..
Tx All..
Rekha Vijay
SwamiTaBra and reksvjI suppose you are looking for mahali kazhangu cut into small bits and preserved in salt and mirchi powder. Later according to requirements it is soaked in curd and had along with "thayir/more sadam".
To cut the kazhangu is indeed painstaking as I would attest having to do it yesterday.
I don't know if it is prepared in oil like a mangai thokku or other orugais.
With regards,
Swami