A wholesome lunch plate
- Rice
- Keerai masial Rajapalayam style
- Amla thogayal
- Mixed vegetable salad
- Thick home set curds
All this comfortably seated on my Chirala saree bought in 2008 from Chirala Town. Formerly known as “kshirapuri”… The milky ocean, the abode of Lord Vishnu and is also known as “Mini Mumbai”, a textile hub in a coastal town of Andhra Pradesh. The famous Chirala sarees have been documented by Marco polo and are woven on pit looms. The skill of weaving these beauties is a hand me down from several generations. It is believed that these weavers can weave 7 yards that can fit into a matchbox. Unfortunately the prevailing economic reforms, power looms and globalization has taken a hard hit on this weaving community who have been facing poverty and hunger.
The saree displayed here was bought by me during one of my official visits to the town in 2008. It is a beautiful combination of fine cotton and silk. The woven chequered pattern on the body is well enhanced by a double tone silk border of bright orange and maroon. An elegant beauty fit for any occasion
To team up with this elegance is a simple but delicious meal…. . Loaded with all essential nutrients and quick to prepare.
Keerai masial Rajapalayam style
Ingredients for Keerai Masial Recipe:
- Greens any variety chopped 1 cup
- Onion cubed 1 medium
- Green chilly 2
- Dry narthangai (citron) 1-inch piece
- Oil 1 tsp
- Cumin seeds 1 tsp
- Asafoetida a pinch
- Salt to taste
Preparation Method:
- Blanch the green. Add the onions, green chilly, and dry narthangai and grind to a coarse paste.
- Heat oil. Temper cumin and asafoetida. Add the tempering to the masial.
- Mix in the required salt.
- Serve with rice or Rotis
Amla Thogayal
Ingredients for Amla Thogayal:
- Amla 6
- Green chilly 6
- Coriander leaves 1 tbsp
- Curry leaves 1 tbsp
- Black gram dal 1 tbsp
- Oil 1 tsp
- Asafoetida a pinch
- Salt as required
Preparation Method:
- Deseed the amlas and roughly chop into cubes.
- Hat oil and fry the dal along with asafoetida.
- When golden brown add the coriander, curry leaves and green chilly. Saute for 2 minutes and remove from flame.
- Cool and grind to a coarse paste along with amla pieces and required salt.
Mixed vegetable salad
Ingredients & Preparation method for Veg Salad:
- Finely chopped Beetroot, carrots, raw Mango, onion 1/2 cup each
- Green chilly 3 finely chopped
- Coriander leaves 1 tsp
- Salt
- Mix all the above.
- Temper with mustard seeds and asafoetida
- Serve at room temperature
love the theme, comparing food and handloom sarees.recipes all are very traditional and tasty.the write up about chirala is very informative.it shows your interest and curiosity about the back ground history of the places you visit.look forward for more such yummy dishes and lovely sarees and their stories.thank you🙏
Simple easy cooking dishes, nutritious and very appealing👍