The Overlooked World of Our Nataraja Nilayam: The Kitchen
Last night for the monks' dinner, our monastic chef Natyam Nandinatha made his first attempt at making rendang. Rendang is a classic dish originally from Indonesia, but made in various regional styles throughout Southeast Asia. You'll see it as a staple dish of Malay homes in Malaysia, for example. Originally a non-vegetarian dish, rendang has many variations, including vegetarian ones. Natyam used green jackfruit for the base, and added the needed flavor elements to make the dish qualify as rendang, namely: fresh coconut, ginger, galangal, lemongrass, chilies, tender turmeric leaves for garnishing, etc.
All of these items were collected by Natyam earlier in the day from about the aadheenam gardens. Placing the final products enveloped in a banana leaf slightly steams the leaf, adding another flavor element to the rendang. All in all, it took him several hours to make. Husking the coconuts, opening, grinding, dry roasting, and powdering the meat took some time. Plus, for anyone who's prepared green jackfruit for cooking from start to finish knows what's involved with that. Let's just say that latex gloves are required, as is oiling your knife. With the guiding knowledge of Yoginathaswami, Natyam was able to pull off an authentic rendang.
Fun fact: jackfruit produces an incredibly powerful gluey secretion which is what makes it difficult to work with. This glue is what is traditionally used to adhere the gold, jewels, and paper used to make the famous Tanjore paintings of Tamil Nadu.
18 Responses to “The Overlooked World of Our Nataraja Nilayam: The Kitchen”
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February 20th, 2016 at 6:10 pm
That looks deliciously yummy.
Please share the recipe (email).
Om sivaya
February 20th, 2016 at 6:58 pm
Perfect example of sattvic food that was made from fresh ingredients.
It looks so yummilicous
Aum Sivaya
February 20th, 2016 at 8:12 pm
Wonderful to see the kitchen in action.
February 20th, 2016 at 11:54 pm
Congratulations Natyam Nandinatha on this wonderful dish-looks delicious! Thank you for sharing this delightful post.
February 21st, 2016 at 12:24 am
I had jackfruit for the first time in India recently. It’s really meaty but I didn’t realise it needed so much attention. It looks delicious and made with love.
February 21st, 2016 at 3:30 am
Wow!!! So yummy!! ?? congrats natyam nandinatha
February 21st, 2016 at 7:27 am
Jai Jai Shree Maha Ganesh!
Aum Namasivaya!
Very impressive and looks delicious! Very useful recipe. Thank you! Today I am taking the ladies in the neighborhood for a Thai luncheon in honor of Henri. I was thinking this morning what will I order. As usual came to web-pray to Lord Sivan and saw this recipe, it seems the Lord is guiding me even in this simplest of the decisions, he is so GREAT, I cannot begin to fathom. For the next Silver Vel Satsang a good suggestion! Thank you Monks!
February 21st, 2016 at 7:30 am
RT @KauaiMonastery: New blog post: The Overlooked World of Our Nataraja Nilayam: The Kitchen https://t.co/nVzowX25bu
February 21st, 2016 at 9:04 am
Well done.COngrats!
February 21st, 2016 at 9:31 am
The most important gift for the “Artist” is Time…
Amazing! Thank you for sharing this story of life at Kauai Aadheenam
February 21st, 2016 at 11:18 am
I find this dish to look and translate to the peaceful and perfect harmony my mind body soul seeks !!!
February 21st, 2016 at 1:38 pm
The bamboo pulut rice cooked over open fire goes well with rendang This is a favourite among malays. Yoginathaswami
should be able to help the chef, unfortunately this is only
a dream for us living in the cold climate, still waiting for the
famous receipe
February 21st, 2016 at 2:10 pm
What a beautiful offering of love Natyam Nandinatha! Amazing.
February 21st, 2016 at 3:42 pm
One thing to beware of is that the gluey substance in jackfruit is natural latex, and anyone with allergies should probably avoid eating or handling the fruit…
February 21st, 2016 at 6:33 pm
Cooking in itself is an art and our Natyam Nandinatha is such a good artist. Thanks for sharing, will try this at home.
February 22nd, 2016 at 12:46 am
JACK FRUIT RENDANG – That hot, spicy, flavorful……great
Congrats Natyam Nandinatha and Yoginathaswami.
That is an cooking adventure.
February 22nd, 2016 at 3:52 am
What a great blessing it is to have Natyam Nandinatha in our monastery, his relentless efforts at learning new things, whether it’s a recipe, chant or a language, his tireless energy and enthusiasm to cook and feed his fellow brothers, and his ever flowing creative energy that brings new heights of daily archanas, alankaras and festival celebrations at Kadavul, A Big Thank You to Natyam, you are a great inspiration to all of us!
February 23rd, 2016 at 5:30 pm
I like the idea of using the jackfruit rather than the mock meat. Looks very yummy. Will try it out. Thanks for sharing. Bravo Natyam!!!