Monastery Chef Presents…
Today we bring you another installment of life inside Nataraja Nilayam, or the monastery kitchen. We present a simple slideshow of Natyam Nandinatha's process of making idli sambar – the classic South Indian dish consisting of idli, fermented and steamed savory rice and dal cakes and samba; an intensely flavorful, liquidy, spicy vegetable and dal creation. All culinary traditions around the world have their version of soup and bread, and we think it's safe to say that idli sambar is the Tamil version of that.
9 Responses to “Monastery Chef Presents…”
From Our Gurus' Teachings
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March 30th, 2016 at 9:36 pm
Yum! Yum! Can you send some to the main land please?
March 30th, 2016 at 10:13 pm
rombavey tasty!! wow … the humble idli reaches new heights!! here’s to lots more of such inspiration … infinite love and eternal gratitude
March 31st, 2016 at 1:33 am
We loved this post, many nandri for sharing! The idli look delicious and the sambar divine!
March 31st, 2016 at 2:42 am
Oh god! It’s so awesome ! Wow it’s like a cooking class! My favourite field 🙂
March 31st, 2016 at 10:55 am
Yummy Idly ,sambar and gun powder. Wow ! Missing is thengai chutney and vada. I thought I was only one making idly,vada,sambar on Kauai.
Well Done.
March 31st, 2016 at 10:10 pm
Romba Romba Nandri Natyam Nandinatha-Ji.
March 31st, 2016 at 10:23 pm
Yes, like a cooking class and totally inspiring! Cooking for 20+ daily with love and devotion~ Simply Amazing! 🙂
Mahlo for sharing_/\_
April 1st, 2016 at 6:00 am
Well done Bravo! Inspired to pull out my idli maker. Like the idea of thin cotton cloth.
April 1st, 2016 at 9:01 am
How delightful! Many thanks, and kudos especially for your tribute to Indian women. Jai Devi!