About Me

Hi, I am Chelvi and I am the author, cook and photographer of this website.  The taste tester of my food is my husband.  By profession I am in the Information Technology field living in New Jersey.  I was born in Jaffna, Sri Lanka into a vegetarian family and my native language is Tamil (தமிழ்). But my early childhood was in Colombo, and most of my teen and adult life was in Jaffna and I graduated from the Jaffna University.   While growing up, I always ate home cooked meal – no excuses, that is the Sri Lankan tradition.   After eating home cooked meal throughout my life in Sri Lanka, moving to the US inspired me to start cooking my own Sri Lankan dishes. Well there is another excuse – there aren’t (m)any Sri Lankan restaurants in our area as well.  Getting some of the Sri Lankan grocery is not an easy task as well.  With those ingredients that are available, started my Sri Lankan cooking and worked out to create my own dishes with any available ingredients.   Slowly I also started trying out non Sri Lankan dishes and later into baking.  Now I am so hooked into baking since the aroma of cakes or breads when baked fills the entire house which really makes me hungry.

For my Tamil fans…

வணக்கம்,

இந்த இணைய தளம் இலங்கை சமையலை பற்றியது – குறிப்பாக் யாழ்ப்பாண ச்மையல் முறைகளும் சமையல் குறிப்புகளும்.  ஆனல் இங்கு இலங்கை தவிர வேறு நாட்டு ச்மையல் குறிப்புகளும் உள்ளன.

நன்றி

செல்வி

7 thoughts on “About Me

  1. youthfoodblog August 19, 2015 at 11:59 pm Reply

    Very cultural and healthy postings! Happy blogging!

  2. Radha May 31, 2017 at 9:59 am Reply

    Can you please explain in English how
    to eat for breakfast, lunch and dinner according to Tamil Parambariyam Samaiyal,
    especially what is the recommended daily eating routine for females so
    that they can get the nutrients needed for their needs (as many females
    need more blood than males).

    Please explain how to get the proteins and other vital nutrients and what these are. Many like myself don’t know.

    If you can explain in detail how we should eat for breakfast, lunch and dinner daily and
    even any special meals we should take each season or month please inform, especially
    what to eat before, during and after our monthly cycle time. I along with many females have
    this issue of anemia and so we need a daily routine to prevent it. There are many more deficiencies
    everyone is going through so anemia is just one….

    I would like to be vegetarian but it is very difficult…..Please advice on how to be one successfully.

    • Chelvi S May 31, 2017 at 2:14 pm Reply

      Good questions. I can only explain based on my experience since I am not a doctor or nutritionist. In Sri Lanka we don’t eat heavy breakfast. Mostly Ulutham Kali, Puttu with any curry, sambal or kulambu. sundal kadalai (can be from the chick peas or payaru), uppuma or bread with butter and jam or bread with butter and marmite.
      Lunch is normally rice and curry (we include mysoor paruppu or toor dhal curry with other vegetable curries and yogurt)
      Dinner can be dosa, idli, puttu, idiyappam, chapati, poori etc.

      I am not sure whether you are a vegetarian or not. I am. So the most protein we can get is from lentils, we also eat a lot of soy chunks curry which is full of protein and egg and milk.
      When it comes to the monthly thing for females, back home the main breakfast given is ulutham kali, half boiled egg with bread or they say gingelly oil is good so they especially fry eggplants in gingelly oil and serve with pittu. When it comes to dinner, I don’t recall anything special – it is the usual lunch and dinner but you can include lentil curries for lunch and include egg or fried eggplant (in gingelly oil) with puttu, idiyappam etc.
      Hope this helps.

  3. Radha June 5, 2017 at 4:16 pm Reply

    1. you don’t eat fermented food for breakfast only for dinner like dosa, idli, kanji?

    2. can you explain sambal (is it just coconut with lime juice squeezed over it)

    3. can you explain what mysoor dal is ? as are you meaning masoor dal however I rarely see Tamils eat it.

    4. I was trying to be vegetarian for long time and mainly eat vegetarian however I got into iron and protein deficiency….Its a common issue. Eggs I can’t tolerate.

    If this is too much to write you can email me your number I can ring you up…..

    • Chelvi S June 7, 2017 at 9:25 am Reply

      We normally eat idli, dosa for dinner. At my home we never made knji, so I cannot comment on that. Yes, sambal is something we make out of coconut where scrapped coconut is grind with red chilies and few onion and squeezed lemon juice on top of it.
      In Sri Lanka Toor dhal is expensive and not found commonly. Only masoor (or mysoor) dhal is found. So that’s what we normally eat

  4. Radha June 5, 2017 at 4:17 pm Reply

    did you mean sambar or sambal?

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