Samayal -

| Tamil name | English | Use | |------------|---------|-----| | Kadugu | Black mustard seeds | Tempering | | Karuveppilai | Curry leaves | Aroma | | Perungayam | Asafoetida | Digestion, flavor | | Milagai vathal | Sundried chilies | Sambar/rasam | | Kasa kasa | Poppy seeds | Thickening | | Sombu | Fennel seeds | Chettinad dishes |

Turmeric, sambar powder (or red chili powder) The Method: samayal

Samayal is deeply intertwined with the rhythm of nature. The cuisine changes with the seasons. In the blistering heat of Agni Natchathiram (the hottest days of summer), the kitchen produces cooling curd rice (Thayir Sadam) and light porridges (Kanji). During the monsoon, the menu shifts to drying snacks like Murukku and spicy gravies to combat the dampness. | Tamil name | English | Use |

At the heart of Samayal lies a profound understanding of ingredients. It is often said that South Indian cooking is an intuitive art, but it is also rooted in rigorous scientific principles. The traditional Samayal kitchen is a pharmacy of preventative medicine. During the monsoon, the menu shifts to drying