Let’s talk about rasam

Rasam is probably one of the most underrated dishes in South India. The plan is to deconstruct the benefits of rasam and consume rasam everyday.

Pepper, jeera, garlic, and tamarind are the major ingredients of rasam; each known to cure and heal a number of infections. When all these ingredients are used together, it becomes an ultimate medicine for so many health issues.

Tangy Tomato Rasam

Tangy Tomato Rasam

To name a few…
1. Digestion– It aids digestion and keeps intestines working properly.

2. Prevents constipation– Rasam contains tamarind that is rich in dietary fibre. It adds bulk to food and eases bowel movement.

3. Healthy skin– The ingredients in rasam are rich in antioxidants. Thus, it protects the body against attack of free radicals. The skin remains young, supple, and healthy.

4. Introducing baby to solid food– Babies can be introduced to rasam as their first solid food because it is easily digestible as well as tasty. Semi-solid food is the best type of food for a baby who has recently been weaned off mother’s milk.

5. Helps weight loss– The black pepper content of rasam is what helps the body lose weight. It promotes removal of toxins by making the body sweat. Thus, the body’s metabolism is kept working properly.


Make and Click: A Photo Contest!

Selfie contest

Moremilaga invites you to “Make and Click- A Photo Contest”
The rules of are very simple!
– Send us a picture of (i) Your home made dish and (ii) A selfie with your dish.
– It has to be vegetarian and you have to make it! (We can’t really check, but brownie points for honesty!)
-We will post it on our facebook page and the picture with the most likes will win cash prizes!

You can send us your pictures by messenger. Last date for sending your pictures is 21st August 2016! Hurry Up. Get Cooking, Get Clicking!
Send us a message on Facebook for more details!

Know our Team: Ragini Murali

For all those who have called our helpline and wondered who it is at the other end, meet our Operations and Customer Engagement In charge: Ragini Murali

Meet our team photo1

Ragini Murali

A housewife turned enterprising professional and a mother of two bright engineers, Ragini’s the goto person for all situations.

“I have always kept myself engaged by the way of Sloka classes and community service, and Moremilaga provided an ideal platform to explore a different facet of me” says Ragini whose husband is a Senior Manager in a PSU bank.

In case you don’t find her answering the helpline, you can safely assume that she’s either at Venkata Narayana Temple doing service to the Lord or at the Sathyam Theatre 🙂

Step by Step, into the past!

Gone are the days when making vadam was a family event. From buying ready made packets in stores and then directly into tiffin boxes, kids these days don’t know the emotions and sentiments attached to their every day foods.

Nice and Spicy Vadam koozhu

Nice and Spicy Vadam koozhu

Given below is a step by step ’emotional guide’ to the vadam making process.

Step 1: Paati would make the maavu, called vadam koozhu. Just like how we all attack the cake batter before it goes into the oven, the kids (currently, our parents) had to literally be driven out of the kitchen for the same!

Step 2: Paati would spread out the vadam koozhu in different patterns on thatha’s dhoti (which he desperately searches for, in the upcoming week!) and leave it out in the sun to dry.

Step 3: The kids then become the legal guardians of the “out to dry” vadam. They sit out in the sun all day, pretending to study and drive away the birds that come to eat their precious accompaniment to any food!

Step 4: BLAME THE CROWS for the missing pieces of vadam. Always blame the crows.

The crisp sound catches your attention very easily, but it’s the making that enticed kids from the 90s. Many a times, kids are found in the terraces and rooftops trying to shoo crows away. Sometimes it’s a squirrel or a small animal trying to get a nibble of some nicely ground and spiced up batter left to be dried. But, no. The kids would never let the animals win.

“I remember how my mother used to keep the vadam under lock and key. But most of the fun was in eating the semi dried maavu… That was totally in our control,” says Latha, a teacher. Change is the only constant and nothing is immune to it. Not even one of the tastiest traditional snacks of Tamil Nadu. “Nowadays, there’s just no time. Chillies have replaced the children as guardians, Thatha’s dhoti has become plastic sheets [good for thatha, but traditions?] and the packet vadam is still raw,” exclaims Shyamala Gopal, an IT professional.

Such a joyous occasion has been lost to the tides of time. Making Vadam koozhu is a ritual engaging the grandparents and the grandkids when the generation in between is out to work. Such bliss is incomparable. Unfortunately, it is now unrecognizable.

Get back the nostalgic feeling, order your homemade Vadam koozhu and much more, only at www.moremilaga.com

-Anagha Natraj

Joey doesn’t share food. But then…

Bring out the Photographer in You:

Contribute to Moremilaga’s Share a Picture campaign.

Bring out the Photographer in You

Take out your Mobile Phones, tablets and click, click, click….

Share pics of your delicious Vegetarian Preparations ( Paruppu UsiliSakkarai Pongal, Paneer Butter Masala, just anything)  with us.

Mail the snaps to moremilaga@gmail.com

With your due permission we shall use it for representational purpose for the Daily Menu.

Every pic is a winner and we promise to share a collage every week with due acknowledgement to the contributors

If you are unable to share a picture, at least share this post 🙂

Yeah, we know…

Joey Doesnt Share food3

Share a Food Pic with Moremilaga  @      moremilaga@gmail.com

Kindness doesn’t cost a thing 🙂


Thayir Sadham: The National food of Tamil Nadu

You might have gone out for a fancy dinner at let’s say Leela Palace or Grand Chola, or you might have just ordered a pizza at home. You may relish in the cheesy flavours of Italy or in the hot peppers of Mexico, but the moment your mother says, “Konjam Thayir Sadham sapadraya?” (Will you eat some curd rice?), you just can’t say no. It’s like coming back home after an exile.  Thayir Sadham, it’s not just food. It’s an emotion.

A necessity in some Tambrahm house holds, you could say; their (stereotypical) priority list in life reads somewhat like

-Get son into IIT/Get daughter married to IIT Boy (first priority, sorry)
-Thayir Sadham
-Everything else.

“With pomegranate and grapes!” exclaims Nivetha, a college student.
“With Kadugu thalippu (tempered with mustard seeds) and cold creamy curd. So creamy that it looks like ice cream. With a dollop of manga thokku,” says an excited Prathiksha. “Eat thayir sadham the way it’s meant to be eaten… With your hands,” she says.

“It’s the light at the end of the tunnel, the ray of hope to get me through a bad day. I can say it’s the secret of my energy,” says  Sandhya, an IT professional.

One of the greatest things about thayir sadham is that it can be what you want it to be. Hot or cold. Spicy or plain. Round, rectangular and even heart shaped! (round dabba = round Thachi mammu).

However you may like it –tempered with mustard seeds, chillies, coriander, pomogranates, avakka, chuntney, ketchup, what not!? just sink your hands (and not the spoon) into that box of Thachi Mammu. After all, it is the food (hero) that you(gotham) may not deserve, but it’s a food that you need!

-Anagha Natraj

Order your Thachi mammu now and other homemade food at moremilaga.com!

Eating home-cooked meals may help keep diabetes away: Study

People who often eat food prepared at home are less likely to suffer from type 2 diabetes than those who consume such meals less frequently, new research has claimed. There is an increasing tendency for people to eat out, involving more consumption of fast food, researchers said. The study has found that such people have a diet rich in energy but relatively poor in nutrients -this could lead to weight gain which is, in turn, associated with type 2 diabetes risk, said Qi Sun, from the Harvard T H Chan School of Public Heath in the US.

Sun and his team employed large prospective datasets in which US health professionals were surveyed, with rigorous collection of data on health indicators, including eating habits and occurrence of diabetes. The results were corrected for factors that could affect dining habits, including marital status. The study analysed 2.1 million years of follow-up data.


The findings show people who reported consuming 5-7 evening meals prepared at home during a week had 15% lower risk of diabetes than those who consumed two such meals or fewer. A smaller, but statistically significant, reduction was apparent for those who consumed more midday meals at home.

Moreover, less weight gain could partially explain the reported reduction in occurrence of type 2 diabetes in those often eating meals prepared at home. Well-established diabetes prevention strategies include behavioural interventions aimed at increasing exercise and dietary habits.

Source: Times Of India, July 7th 2016

So why wait, order today authentic Home-food from Moremilaga.