Sangam Literature is also known as Tamil literature (Caṅka Ilakkiyam) & it is the earliest known literature of Southern India. This literary piece has several references to cooking and cooking methods of ancient times. Food in ancient South of India was based on landscape & easily available resources . The five traditional landscapes were Kurinji (mountains), Mullai (forests), Marutham (agriculture fields), Palai (desert) and Neithal (coastal region). Each had a distinct cooking method, recipes and specific eating culture.
The Sangam literature refers to cooking methods specific to each landscape. Vakkuthal or direct fire cooking was predominantly used in Kuriji & Mullai landscapes while palai and neithal adopted frying and sun drying. Boiling and steaming was the common method of cooking in Marutham. This piece of information is not just astounding but reveals to us about the way of life of our civilization which was synchronised with the environment. Foodialogues shares with you a simple South Indian combo meal comprising Radish Vendayakuzhmabu, Keerai masial and a cabbage peas thoran or Cabbage thengai karemedu. An absolute food therapy retaining the elements of our ancient cooking method and ingredients.
