Re: [silk] Maacher Jhol

[Deepa Mohan]

The only response to Cheeni's words issilence, as I begin to digest them.

On Sat, Aug 6, 2016 at 12:10 PM, Srini RamaKrishnan  wrote:
> BTW, asaivam does not equal vaishnavam. Siva and Vishnu are not opposite.
> This term asaivam/Saivam isn't about Siva vs Vishnu.
>
> Vaishnavism considers Vishnu to be Brahman, just as Siva is Brahman in
> Saivism, Shakti is Brahman in Shakti-ism.
>
> Brahman is an infinite quantity, far beyond the capacity of humans to
> describe. So it was deemed convenient to take one quality of Brahman and
> describe it as a deity, like Siva or Vishnu. After all, every point in an
> infinite space could be considered its center.

Re: [silk] Maacher Jhol

[Srini RamaKrishnan]

BTW, asaivam does not equal vaishnavam. Siva and Vishnu are not opposite.
This term asaivam/Saivam isn't about Siva vs Vishnu.

Vaishnavism considers Vishnu to be Brahman, just as Siva is Brahman in
Saivism, Shakti is Brahman in Shakti-ism.

Brahman is an infinite quantity, far beyond the capacity of humans to
describe. So it was deemed convenient to take one quality of Brahman and
describe it as a deity, like Siva or Vishnu. After all, every point in an
infinite space could be considered its center.

Re: [silk] Maacher Jhol

[Srini RamaKrishnan]

On 04-Aug-2016 10:54, "Deepa Mohan"  wrote:
>
> And I am intrigued by the word "saivam" for vegetarian in Tamil.
> Saiva would be a follower of Siva...so how does that go with
> vegetarianism? Many followers of Siva are staunch non-vegetarians
> so is Saivam as opposed to Vaishnavyam (followers of Vishnu)? The
> association of certain foods/diets with certain religion is most
> interesting. Would like some information on this word and its origin.

Saivam means, of Siva. Now, we know Siva means auspicious. So, we could
call it auspicious and inauspicious food respectively.

Originally this word didn't mean the whole of vegetarianism, but only foods
high in prana shakti, i.e. food that doesn't produce rajasic or tamasic
gunas.

Per this definition, coffee or tea would most definitely be asaivam.

Any food that calms us down, makes us kind and compassionate, allows us to
dwell in our true nature is sattvic.

Any food that makes us very active, produces irritability, anger or takes
us into the external world is rajasic.

Food that turns us dull, depressed, sleepy, lazy and makes us unconscious
of both internal and external worlds is tamasic.

Ultimately we are each said to have the capability to be Siva. Unassailably
resident in our true nature, untouched by life, death, the rajasic and
tamasic forces. This calls for extensive development of sattva. Including
in friends, colleagues, family, food, environment and any other mental
inputs we consume.

Since it's pretty hard to arrange all those around us to be sattvic, the
time honored tradition is to retreat to the Himalayas as a hermit and
rarely run into another human being for years.

This isn't exclusively a Hindu concept, the Buddhists call this style of
development manifesting Buddha nature. Some Christians call it Christ
consciousness, but given that it didn't go so well for Meister Eckhart when
he declared he had the capacity to be Christ,  I won't say this is a
pan-Christian view. The desert fathers retreated to the desert for much the
same reason as the Hindu mystics' choice of Himalayas.

Re: [silk] Maacher Jhol

[Simmi Sareen]

On Fri, Aug 5, 2016 at 4:12 PM, Kiran K Karthikeyan <
kiran.karthike...@gmail.com> wrote:

>
> Glad you cleared that up! I couldn't for the life of me remember Chembh -
> mostly because I hate it.
>
> Kiran
>

Kiran, as a big chembh/arbi fan, can I recommend you try the arbi tuk chaat
at the Bombay Canteen the next time you are in Mumbai. It just might change
your mind.

Re: [silk] Maacher Jhol

[Dave Long]

Oh that thing.  Steam it and then fry it up with a salt + chilly  
powder rub sounds just as nice an idea to me.


Something to keep in mind is that many "revolutionary" histories are  
overblown[0].  The "traditional" cuisine of the area where I now live  
is potato-heavy, but there's still a layer of turnip/parsnip/radish  
recipes[1] which presumably conserves the uses of locally-available  
tubers in the pre-potato period.


-Dave

[0] eg. recording numbers in roman format but having one's slaves  
calculate with pebbles on a decimal place-value counting board is not  
*that* different from recording numbers in arabic format, but having  
one's phone calculate with electrical charges in a binary place-value  
format.
[1] I was amused to encounter these in restaurants, as I'd first read  
of them in ancient roman texts.

Re: [silk] Maacher Jhol

[Kiran K Karthikeyan]

On Fri, Aug 5, 2016 at 2:01 PM Valsa Williams 
wrote:

> Koorka is not Arbi
> Koorka is a tuber consumed I think only in Kerala and Tamil Nadu
> Arbi is Chembh in Malayalam.
> Hope this is helpful 
>

Glad you cleared that up! I couldn't for the life of me remember Chembh -
mostly because I hate it.

Kiran
-- 
Regards,
Kiran

Re: [silk] Maacher Jhol

[Simmi Sareen]

On Fri, Aug 5, 2016 at 2:01 PM, Valsa Williams 
wrote:

> Koorka is not Arbi
> Koorka is a tuber consumed I think only in Kerala and Tamil Nadu
> Arbi is Chembh in Malayalam.
> Hope this is helpful 
>
>
Koorka is called 'Chinese potato' and is grown in southern India as well as
Sri Lanka. I think it originated in West Africa and is still grown there as
well.

Arbi or colocasia is an entirely different species that's native to the
Indian subcontinent.

Re: [silk] Maacher Jhol

[Valsa Williams]

Assamese Masor Tenga is also a very delicious fish  preparation.
The base curry is made with lots of tomatoes and garlic. Fish is added to
this gravy  along with green chillies. Fresh lime juice added just before
serving . Try it 

On 4 Aug 2016 10:28, "Suresh Ramasubramanian"  wrote:

> Almost every coastal state has a fish in gravy sort of dish
>
> Udhay Shankar N [04/08/16 10:22 +0530]:
>
>> On Thu, Aug 4, 2016 at 10:20 AM, Deepa Mohan 
>> wrote:
>> http://www.sawandutta.com/#!macherjhol/kf04t
>>
>>>
>>> Are there equivalent "fish stews" in other parts of India?
>>>
>>
>> There are many different kinds of "meen kuzhambu" in Tamil Nadu. Was that
>> what you meant?
>>
>>
>

Re: [silk] Maacher Jhol

[Valsa Williams]

Koorka is not Arbi
Koorka is a tuber consumed I think only in Kerala and Tamil Nadu
Arbi is Chembh in Malayalam.
Hope this is helpful 

On 5 Aug 2016 13:39, "Rajesh Mehar"  wrote:

> Koorka is called kurrukkankizhangu in Tamizh. I think this is also what's
> called Arbi in Hindi. Right? Seems to be a pan-Indian tuber? May have been
> the precursor to the potato. Would be good to know if someone has already
> explored this idea...
>
>
> >
> >
>

Re: [silk] Maacher Jhol

[Suresh Ramasubramanian]

Arvi / Colocasia is called chepankizhangu at least out here in south TN

I am not sure if this other tuber / kizhangu is a different one, there are so 
many of them, and there is no shortage of regional variants in the Tamil word 
for the exact same vegetable, household item or whatever.

On 05/08/16, 1:39 PM, "silklist on behalf of Rajesh Mehar" 
 wrote:

Koorka is called kurrukkankizhangu in Tamizh. I think this is also what's
called Arbi in Hindi. Right? Seems to be a pan-Indian tuber? May have been
the precursor to the potato. Would be good to know if someone has already
explored this idea...


>
>

Re: [silk] Maacher Jhol

[Rajesh Mehar]

Koorka is called kurrukkankizhangu in Tamizh. I think this is also what's
called Arbi in Hindi. Right? Seems to be a pan-Indian tuber? May have been
the precursor to the potato. Would be good to know if someone has already
explored this idea...


>
>

Re: [silk] Maacher Jhol

[Suresh Ramasubramanian]

Oh that thing.  Steam it and then fry it up with a salt + chilly powder rub 
sounds just as nice an idea to me.

--srs

On 05/08/16, 8:59 AM, "silklist on behalf of Thejaswi Udupa" 
 wrote:

On 05-Aug-2016 8:56 AM, "Suresh Ramasubramanian"  wrote:
>
> Arvi / colocasia or a variant?
>
> --srs
>
>

No, koo'k is what's called sambranigaDDe in Kannada

Re: [silk] Maacher Jhol

[Ingrid Srinath]

> On 5 Aug 2016, at 05:25, Suresh Ramasubramanian  wrote:
> 
> We had the Portuguese colonising parts of India - they never did get more 
> than a toehold but they did give us -
> 
> Pav bread (which along with the Chinese baozi comes from the Portuguese pao)
> 
> Nav, the Hindi word for a boat - from the Portuguese naõ for a ship
> 
> Potatoes - which the British knew and liked too so that is an additional 
> source but the Hindi word is batata 
> 
> Sapota fruit (derived from a Nahuatl word) and pineapples (called ananas in 
> Hindi as in Portuguese)
> 
> etc 
> 
> --srs

Tangentially, as a descendant of collaborators with the Portuguese, I would 
find more comfort in Mozambican food when I lived in South Africa than in South 
African Indian food, or in the limited range of expat-Indian cuisine. The 
coconut based seafood dishes in particular, closely resemble the food of the 
East Indian community to which my family belongs.

East Indians: http://www.east-indians.com

East Indian fish and seafood curries: 
http://www.freewebs.com/east_indian/foodfishfresh.htm

Ingrid Srinath
@ingridsrinath

Re: [silk] Maacher Jhol

[Dinesh]

Sent from my iPhone

> On 5 Aug 2016, at 01:27, Thaths  wrote:
> 
>> On Fri, Aug 5, 2016 at 1:44 AM Dinesh  wrote:
>> 
>> Until Vaishnavism arrived people of the south worshipped Shiva and were
>> mostly vegetarian.
> 
> 
> Citation needed.
> 
> When it comes to humans, I think omnivorousness is the norm and
> vegetarianism the exception.


Agree it's contentious. Will locate source 
> 
> Thaths

Re: [silk] Maacher Jhol

[Kiran K Karthikeyan]

On Fri, Aug 5, 2016 at 9:01 AM Thejaswi Udupa 
wrote:

>
> This.
> https://en.m.wikipedia.org/wiki/Plectranthus_rotundifolius


Called Koorka in Kerala. The mezhukupuratty [1] made with koorka is
beautiful.

Kiran

[1]
http://mariasmenu.com/spicy/koorka-mezhukkupuratty-chinese-potato-stir-fry/2
-- 
Regards,
Kiran

Re: [silk] Maacher Jhol

[Thejaswi Udupa]

On 05-Aug-2016 8:59 AM, "Thejaswi Udupa"  wrote:
>
> On 05-Aug-2016 8:56 AM, "Suresh Ramasubramanian" 
wrote:
> >
> > Arvi / colocasia or a variant?
> >
> > --srs
> >
> >
>
> No, koo'k is what's called sambranigaDDe in Kannada

This.
https://en.m.wikipedia.org/wiki/Plectranthus_rotundifolius

Re: [silk] Maacher Jhol

[Thejaswi Udupa]

On 05-Aug-2016 8:56 AM, "Suresh Ramasubramanian"  wrote:
>
> Arvi / colocasia or a variant?
>
> --srs
>
>

No, koo'k is what's called sambranigaDDe in Kannada

Re: [silk] Maacher Jhol

[Suresh Ramasubramanian]

Arvi / colocasia or a variant?

--srs

> On 05-Aug-2016, at 8:46 AM, Shenoy N  wrote:
> 
> There's a small, potato-like tuber available in southern Karnataka and
> Kerala. It's called koo'k in konkani and is a lot like a potato to eat.
> Anyonr heard of it? Is that a separate, indigenous species or is it a
> variant of the potato? Very tasty, though a proper pain to skin (you have
> to put them in a gunny sack and rub them in order to skin them.)
> 
> Narendra Shenoy
> 
>> On 5 Aug 2016 6:56 a.m., "Udhay Shankar N"  wrote:
>> 
>>> On Fri, Aug 5, 2016 at 6:54 AM, Udhay Shankar N  wrote:
>>> 
>>> On Fri, Aug 5, 2016 at 12:18 AM, Bruce A. Metcalf <
>> bruce.metc...@figzu.com
 wrote:
>>> 
>>> I'm curious to know how potatoes became part of Indian cuisine. Is this
 Peruvian tuber replacing something else native to the subcontinent, or
>> is a
 an addition not previously seen?
>>> 
>>> 
>>> ​This may help:​
>>> 
>>> ​http://www.thehindu.com/todays-paper/tp-features/tp-
>>> sci-tech-and-agri/potato-historically-important-
>>> vegetable/article1447001.ece​
>>> 
>> 
>> ​Oops, slipped by Sidin.​
>> 

Re: [silk] Maacher Jhol

[Udhay Shankar N]

On Fri, Aug 5, 2016 at 12:18 AM, Bruce A. Metcalf 
wrote:

I'm curious to know how potatoes became part of Indian cuisine. Is this
> Peruvian tuber replacing something else native to the subcontinent, or is a
> an addition not previously seen?


​This may help:​

​
http://www.thehindu.com/todays-paper/tp-features/tp-sci-tech-and-agri/potato-historically-important-vegetable/article1447001.ece
​

​Udhay
-- 

((Udhay Shankar N)) ((udhay @ pobox.com)) ((www.digeratus.com))

Re: [silk] Maacher Jhol

[Bruce A. Metcalf]

Sidin Vadukut wrote:


I'm curious to know how potatoes became part of Indian cuisine. Is this
Peruvian tuber replacing something else native to the subcontinent, or is a
an addition not previously seen?


​Many years ago I wrote something on the history of the potato and India:
http://www.livemint.com/Leisure/ZJtblt1EYSmyFXkftKoHdJ/The-travelling-tuber.html
Kindly peruse​


Ah... now this is why I love Silk. One can ask the silliest, most 
obscure question, and one of us will be an expert on it!


Thank you Sidin, that article was all I had hoped for.

Cheers,
/ Bruce /

Re: [silk] Maacher Jhol

[Thaths]

On Fri, Aug 5, 2016 at 6:13 AM Suresh Ramasubramanian 
wrote:

> There are multiple references to meat eating in early pre aryan Tamil
> sangam era literature
>

And in Vedic literature too. Vegetarianism among post-Shramanic Puranic
Hindus seems to have been largely borrowed from Jainism (and Buddhism to
some extent).

Thaths

Re: [silk] Maacher Jhol

[Suresh Ramasubramanian]

There are multiple references to meat eating in early pre aryan Tamil sangam 
era literature 

--srs

> On 05-Aug-2016, at 5:57 AM, Thaths  wrote:
> 
>> On Fri, Aug 5, 2016 at 1:44 AM Dinesh  wrote:
>> 
>> Until Vaishnavism arrived people of the south worshipped Shiva and were
>> mostly vegetarian.
> 
> 
> Citation needed.
> 
> When it comes to humans, I think omnivorousness is the norm and
> vegetarianism the exception.
> 
> Thaths

Re: [silk] Maacher Jhol

[Thaths]

On Fri, Aug 5, 2016 at 1:44 AM Dinesh  wrote:

> Until Vaishnavism arrived people of the south worshipped Shiva and were
> mostly vegetarian.


Citation needed.

When it comes to humans, I think omnivorousness is the norm and
vegetarianism the exception.

Thaths

Re: [silk] Maacher Jhol

[Suresh Ramasubramanian]

Quite common in West Bengal really, where the only pure vegetarian cuisine 
you'll get in a state full of fish and meat eating cultures is generally 
Vaishnav- from followers of Bhakti cult saints such as Chaitanya Mahaprabhu

--srs

> On 05-Aug-2016, at 1:44 AM, Dinesh  wrote:
> 
> Interestingly I have heard "vaishnav bhojan" being used for vegetarian meals, 
> interestingly by Jains, if I remember right. Or was it just marwaris.

Re: [silk] Maacher Jhol

[Suresh Ramasubramanian]

We had the Portuguese colonising parts of India - they never did get more than 
a toehold but they did give us -

Pav bread (which along with the Chinese baozi comes from the Portuguese pao)

Nav, the Hindi word for a boat - from the Portuguese naõ for a ship

Potatoes - which the British knew and liked too so that is an additional source 
but the Hindi word is batata 

Sapota fruit (derived from a Nahuatl word) and pineapples (called ananas in 
Hindi as in Portuguese)

etc 

--srs

> On 05-Aug-2016, at 12:18 AM, Bruce A. Metcalf  wrote:
> 
>> On 08/04/2016 12:50 AM, Deepa Mohan wrote:
>> 
>> http://www.sawandutta.com/#!macherjhol/kf04t
> 
> I'm curious to know how potatoes became part of Indian cuisine. Is this 
> Peruvian tuber replacing something else native to the subcontinent, or is a 
> an addition not previously seen?
> 
> Cheers,
> / Bruce /
> 

Re: [silk] Maacher Jhol

[Dinesh]

 



Sent from my iPhone
> On 4 Aug 2016, at 06:24, Deepa Mohan  wrote:
> 
> Wow, what a collection. I thought "meen kuzhambu" was just one
> dish...I realize now, there is a whole variety. Being an impure
> vegetarian (I'll try anything once!), my researches have necessarily
> been very cursory. I don't like the taste of most fish. Rohu and
> Bhetki maacher jhol being made in the landlord's home downstairs from
> us was never a very happy memoryit's only now, with layers of
> nostalgia sanitizing the remembered smell, that I am able to look
> back.
> 
> And I am intrigued by the word "saivam" for vegetarian in Tamil.
> Saiva would be a follower of Siva...so how does that go with
> vegetarianism?

Vaishnavism came to the south from the north. So did the meat eating culture. 
Until Vaishnavism arrived people of the south worshipped Shiva and were mostly 
vegetarian. Soon the word acquired an additional meaning and later a full 
semantic shift. 


> Many followers of Siva are staunch non-vegetarians
> so is Saivam as opposed to Vaishnavyam (followers of Vishnu)?

Interestingly I have heard "vaishnav bhojan" being used for vegetarian meals, 
interestingly by Jains, if I remember right. Or was it just marwaris. 



> The
> association of certain foods/diets with certain religion is most
> interesting. Would like some information on this word and its origin.
> 
> 
> On Thu, Aug 4, 2016 at 10:37 AM, Suresh Ramasubramanian
>  wrote:
>> Thejaswi Udupa [04/08/16 10:29 +0530]:
>> 
>>> On 04-Aug-2016 10:28 AM, "Suresh Ramasubramanian" 
>>> wrote:
 
 
 Almost every coastal state has a fish in gravy sort of dish
>>> 
>>> 
>>> This is a good time to mention fellow silklister Samanth's excellent book
>>> Following Fish
>> 
>> 
>> There's also this collection of fish recipes - hosted on the paradoxically
>> named "syvum.com"
>> 
>> "syvum" / "saivam" is a tamil word - or maybe euphemism - for vegetarian
>> 
>> http://www.syvum.com/recipes/inf/
>> 
>> --srs
> 

Re: [silk] Maacher Jhol

[Thejaswi Udupa]

On 04-Aug-2016 10:20 AM, "Deepa Mohan"  wrote:
>
> http://www.sawandutta.com/#!macherjhol/kf04t
>
> Are there equivalent "fish stews" in other parts of India?
>
> Deepa.
>

Related/unrelated to this, a friend of mine who makes music for Kannada and
Malayalam movies had a song which essentially was all about making a
paayasa.

Enjoy if you know Kannada. Else, enjoy the music and Nithya Menen's singing

https://youtu.be/TDQef84f2N0

Re: [silk] Maacher Jhol

[Bruce A. Metcalf]

On 08/04/2016 12:50 AM, Deepa Mohan wrote:


http://www.sawandutta.com/#!macherjhol/kf04t


I'm curious to know how potatoes became part of Indian cuisine. Is this 
Peruvian tuber replacing something else native to the subcontinent, or 
is a an addition not previously seen?


Cheers,
/ Bruce /

Re: [silk] Maacher Jhol

[Suresh Ramasubramanian]

I do like smaller fish – but well, I seem to prefer seer fish in a rawa fry 
than in a curry.

On 04/08/16, 12:35 PM, "silklist on behalf of Kiran K Karthikeyan" 
 wrote:

Yes, if the fish has been boiled in the curry beyond what fish should
ideally be cooked for. But if done right, the flavor and texture remains
without the smell so many people find offensive - the turmeric takes care
of that.

But if you love smaller fish (which are far more healthy, and have less
mercury), I can completely understand your sentiment.

Re: [silk] Maacher Jhol

[Kiran K Karthikeyan]

On Thu, Aug 4, 2016 at 12:15 PM Suresh Ramasubramanian 
wrote:

> My dear chap, with all three of these you might  substitute paneer, or
> maybe even a bathroom sponge, with no perceptible difference in taste.
>
> --srs
>

Yes, if the fish has been boiled in the curry beyond what fish should
ideally be cooked for. But if done right, the flavor and texture remains
without the smell so many people find offensive - the turmeric takes care
of that.

But if you love smaller fish (which are far more healthy, and have less
mercury), I can completely understand your sentiment.

Kiran
-- 
Regards,
Kiran

Re: [silk] Maacher Jhol

[Suresh Ramasubramanian]

My dear chap, with all three of these you might  substitute paneer, or maybe 
even a bathroom sponge, with no perceptible difference in taste.

--srs

> On 04-Aug-2016, at 11:59 AM, Kiran K Karthikeyan 
>  wrote:
> 
> I like it best when made with Ney Meen (Seer Fish) or Aikoora (King Fish).
> The fact that these are bigger fish and the addition of turmeric dampens
> means it doesn't smell very fishy, which is probably why its so popular.
> 
> Kiran
> 
> P.S. If any restaurant serves you fish molee with Basa fish, please leave
> the place immediately.
> 
> [1] http://mariasmenu.com/fish/fish-molly/2
> -- 
> Regards,
> Kiran

Re: [silk] Maacher Jhol

[Kiran K Karthikeyan]

On Thu, Aug 4, 2016 at 10:20 AM Deepa Mohan  wrote:

> http://www.sawandutta.com/#!macherjhol/kf04t
>
> Are there equivalent "fish stews" in other parts of India?
>
> Deepa.
>

If you don't enjoy fish much, which for most people I know is because of
the smell, then you should try Fish Molee[1]. The origin is debated, but
given the incorporation of coconut milk, it is probably from the Mangalore
coast or Kerala (I don't put much stock in it coming from Portugal, other
than perhaps it being a local variation of a Portuguese dish invented in
Goa).

I like it best when made with Ney Meen (Seer Fish) or Aikoora (King Fish).
The fact that these are bigger fish and the addition of turmeric dampens
means it doesn't smell very fishy, which is probably why its so popular.

Kiran

P.S. If any restaurant serves you fish molee with Basa fish, please leave
the place immediately.

[1] http://mariasmenu.com/fish/fish-molly/2
-- 
Regards,
Kiran

Re: [silk] Maacher Jhol

[Suresh Ramasubramanian]

http://www.aayisrecipes.com/my-favorite-konkani-recipes-top-10/

On 04/08/16, 11:36 AM, "silklist on behalf of Venkat Mangudi - Silk" 
 wrote:

Keep them recipes coming. Suresh can get hungry as much as he wants. These
are gems! Next time in Mangalore, I will look for these specialities.

Cheers,

Re: [silk] Maacher Jhol

[Venkat Mangudi - Silk]

Keep them recipes coming. Suresh can get hungry as much as he wants. These
are gems! Next time in Mangalore, I will look for these specialities.

Cheers,

On Thursday 4 August 2016, Shenoy N  wrote:

> The GSBs (Gowd Saraswat Brahmins) from whose ranks come I, have at least
> four different gravy dishes based on which fish is being cooked.
> 1. Alle-piyau: - Literally, Ginger-Onion. The sauce is made from ground
> coconut to which is addded red chillies and tamarind. THis is ground to a
> fine paste in a grinding stone which, once the consistency is like
> sandalwood paste, is mixed with water and heated. Fish is added at some
> point (hazy about this. At the start? Midway? When it begins to boil?)
>  When it begins to boil, a few crushed onions and a little crushed ginger
> (both raw) are added. Used for delicate fish such as pomfret and a fish
> called Nogli or, in Shetty type restaurants, Kane. For some reason, this is
> called 'Lady Fish' in English, which, unless they've been fooling me about
> biological processes, is a definite misnomer. They can't all be lady fishes
>
> 2. Kotthambari-Metthi:- Coriander-Fenugreek. Hazy about how this is exactly
> made. The base is the same, grated coconut, tamarind and red chillies. I
> think the coriander seeds and fenugreek seeds are roasted and ground with
> the coconut and like 1 above, brought to a boil with the fish in it. Used
> for strongly flavored fish such as mackerel and sardines
>
> 3. Hinga-udda: - Literally, asafoetida water. Same as 1, except instead of
> the onions and ginger, this is seasoned with a liberal pinch of the
> strongest asafoetida you can find, added to smoking hot coconut oil and
> tossed into the gravy before the asafoetida has a chance to burn. Used for
> prawn.
>
> 4. Phanna-upkari: - Don't know the transaltion for this. Spicy red chilly
> based gravy, seasoned with mustard sputtered in coconut oil and thickened
> with finely chopped onions in one version and just lots of red chilli
> powder in another. Also used of the strong fish, mackerel and sardine.
>
>
>
> On 4 August 2016 at 10:54, Deepa Mohan  > wrote:
>
> > Wow, what a collection. I thought "meen kuzhambu" was just one
> > dish...I realize now, there is a whole variety. Being an impure
> > vegetarian (I'll try anything once!), my researches have necessarily
> > been very cursory. I don't like the taste of most fish. Rohu and
> > Bhetki maacher jhol being made in the landlord's home downstairs from
> > us was never a very happy memoryit's only now, with layers of
> > nostalgia sanitizing the remembered smell, that I am able to look
> > back.
> >
> > And I am intrigued by the word "saivam" for vegetarian in Tamil.
> > Saiva would be a follower of Siva...so how does that go with
> > vegetarianism? Many followers of Siva are staunch non-vegetarians
> > so is Saivam as opposed to Vaishnavyam (followers of Vishnu)? The
> > association of certain foods/diets with certain religion is most
> > interesting. Would like some information on this word and its origin.
> >
> >
> > On Thu, Aug 4, 2016 at 10:37 AM, Suresh Ramasubramanian
> > > wrote:
> > > Thejaswi Udupa [04/08/16 10:29 +0530]:
> > >
> > >> On 04-Aug-2016 10:28 AM, "Suresh Ramasubramanian"  >
> > >> wrote:
> > >>>
> > >>>
> > >>> Almost every coastal state has a fish in gravy sort of dish
> > >>
> > >>
> > >> This is a good time to mention fellow silklister Samanth's excellent
> > book
> > >> Following Fish
> > >
> > >
> > > There's also this collection of fish recipes - hosted on the
> > paradoxically
> > > named "syvum.com"
> > >
> > > "syvum" / "saivam" is a tamil word - or maybe euphemism - for
> vegetarian
> > >
> > > http://www.syvum.com/recipes/inf/
> > >
> > > --srs
> > >
> >
> >
>
>
> --
> Narendra Shenoy
> http://narendrashenoy.blogspot.com
>

Re: [silk] Maacher Jhol

[Deepa Mohan]

Wow, what a collection. I thought "meen kuzhambu" was just one
dish...I realize now, there is a whole variety. Being an impure
vegetarian (I'll try anything once!), my researches have necessarily
been very cursory. I don't like the taste of most fish. Rohu and
Bhetki maacher jhol being made in the landlord's home downstairs from
us was never a very happy memoryit's only now, with layers of
nostalgia sanitizing the remembered smell, that I am able to look
back.

And I am intrigued by the word "saivam" for vegetarian in Tamil.
Saiva would be a follower of Siva...so how does that go with
vegetarianism? Many followers of Siva are staunch non-vegetarians
so is Saivam as opposed to Vaishnavyam (followers of Vishnu)? The
association of certain foods/diets with certain religion is most
interesting. Would like some information on this word and its origin.


On Thu, Aug 4, 2016 at 10:37 AM, Suresh Ramasubramanian
 wrote:
> Thejaswi Udupa [04/08/16 10:29 +0530]:
>
>> On 04-Aug-2016 10:28 AM, "Suresh Ramasubramanian" 
>> wrote:
>>>
>>>
>>> Almost every coastal state has a fish in gravy sort of dish
>>
>>
>> This is a good time to mention fellow silklister Samanth's excellent book
>> Following Fish
>
>
> There's also this collection of fish recipes - hosted on the paradoxically
> named "syvum.com"
>
> "syvum" / "saivam" is a tamil word - or maybe euphemism - for vegetarian
>
> http://www.syvum.com/recipes/inf/
>
> --srs
>

Re: [silk] Maacher Jhol

[Suresh Ramasubramanian]

Thejaswi Udupa [04/08/16 10:29 +0530]:

On 04-Aug-2016 10:28 AM, "Suresh Ramasubramanian"  wrote:


Almost every coastal state has a fish in gravy sort of dish


This is a good time to mention fellow silklister Samanth's excellent book
Following Fish


There's also this collection of fish recipes - hosted on the paradoxically
named "syvum.com"

"syvum" / "saivam" is a tamil word - or maybe euphemism - for vegetarian

http://www.syvum.com/recipes/inf/

--srs

Re: [silk] Maacher Jhol

[Thejaswi Udupa]

On 04-Aug-2016 10:28 AM, "Suresh Ramasubramanian"  wrote:
>
> Almost every coastal state has a fish in gravy sort of dish
>

This is a good time to mention fellow silklister Samanth's excellent book
Following Fish

Re: [silk] Maacher Jhol

[Suresh Ramasubramanian]

Almost every coastal state has a fish in gravy sort of dish

Udhay Shankar N [04/08/16 10:22 +0530]:

On Thu, Aug 4, 2016 at 10:20 AM, Deepa Mohan  wrote:
http://www.sawandutta.com/#!macherjhol/kf04t


Are there equivalent "fish stews" in other parts of India?


There are many different kinds of "meen kuzhambu" in Tamil Nadu. Was that
what you meant?