Keeping in theme with our first episode, welcome to episode four, “Oru Virunthukku Porom”; a tantalising journey for your taste buds as we talk about all things SAAPADU.
Following the structure of a menu, come along with us as we explore the various snacks, mains and desserts that we have all grown up enjoying. Hailing from a tropical island that served as a trading hub for centuries, we discuss the influence this has had on Tamil snacks. We highlight how environmentally conscious we are as a community, how so much of our cuisine is steeped in health & well being and share tons of other fun food facts along the way.
Whilst the episode focuses on food we couldn’t let you go without sharing personal anecdotes of our experiences with our favourite and not so favourite food items. Let us know whether you have any too and come prepared with snacks in hand, for a fun filled episode of foodie goodness!
Please join us on this culinary journey as we bring you our fourth episode, Oru Virunthukku Porom.
Ungal,
Thanusha & Nishani
Timestamps:
01:34 - a brief introduction to shorteats
04:24 - The egg & fish roll
06:40 - Mithivedi & its inception
08:11 - Palahaaram
13:24 - All day nibbles
17:30 - Life Cycle of Pullukodiyal & sustainability
32:33 - Mains & veg curries
30:23 - Rice used in Tamil cooking
32:55 - The egg debate
37:09 - Non-veg items
39:42 - Srilankan seafood
Resources:
https://en.wikipedia.org/wiki/Parboiled_rice
https://tastecooking.com/long-history-sri-lankas-short-eats/
Find us:
Youtube: https://www.youtube.com/@TheAOTpodcast
Instagram: @theasianothertamilpodcast
TikTok: @asianothertamilpodcast
