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About me


Hai, 
I am Muthulakshmi Madhavakrishnan welcoming you to my blog VIRUNDHOMBAL.

 Basically, I am a computer science graduate from Bhrathidasan university, Tiruchy. From my infancy stage till I get married I have been nurtured In Tiruchy. I went to a school where a rich tradition and heritage find a valuable space. Yes, I did my schooling in Railway mixed High school and all disciples are unique in their own way. Even while I was pursuing my higher education in Jamal Mohmaed college, Tiruchy we the students feel free to  interact with our co students about our way beyond our college days. After my college days are over I was about to choose Home science with specialization of food science my wedlock ceremony, though not an interruption, had to be arranged as a part of the parental care. It was a blessing in disguise as my husband  a busy software techie found his own time to appreciate my magical work in the kitchen.That was an inspiration for me, a housewife like me as the husband’s appreciation is the best possible testimonial. He has been instrumental in helping me to design this blog. Thanks to my grandfather for suggesting me to name VIRUNDHOMBAL for this blog.  

 Cooking is something that definitely gets criticized and then only we improve it. My greatest gift is my father. He really appreciates my work and also he understands my passion in cooking. I really want to thank my father for his support. Since my mom had given the freedom in the kitchen, I felt free to test any thing on my own and therefore I preferred my way of cooking.
In the year 2012, I participated in a cooking competition conducted for Chennai house wives. This  time  I received  the first prize and adjudged KITCHEN QUEEN OF CHENNAI by none other than the Principal Dr.MGR university Shri. Damodharan. Therefore, I decided to present my recipes through electronic media after being invited by Tamil TV channels. Many of my friends and family members requested me to start a food blog with traditional Tirunelveli recipes and healthy vegetarian foods. 


Here is the link for my other awards Awards and Events
VIRUNDHOMBAL 

Iam hailing from an orthodox  family of Tirunelvelli district where the  rich heritage and traditions do find an excellent place. Especially whenever a guest arrives, it is not only the responsibility of a house wife but the entire family will be delighted to ensure  that all possible efforts are taken to treat the guests till they step out our house.That is why our rich tradition of VIRUNDHOMBAL is hailed as one of the best systems in the Tamil Nadu. VIRUNDHOMBAL means  serving food with Hospitality surcharged with true devotion and love. It is for this reason our house wives do find a best space in our family. Therefore, in order to reflect our ideas of rich heritage I have started this blog to afford the maximum benefits to  the  housewives ,be it, young or old, beginner or stalwarts ( I can understand your doubt why stalwarts of course I should tell you for interaction Yes it is). My blog deals with not purely  a DO IT YOUR SELF KIT but to provide your most loved ones a quality and completely healthy and hygienic food. Since every item has been tested in my lab ( in my kitchen) it is easy to cook with minimum effort to enjoy  maximum happiness amongst your family. Utmost care has been taken  while designing the  recipes that only ingredients available in your kitchen self has been used. Due care has also been taken that all theses recipes are designed to suit the elderly people ( I am trying my level best to suit the elderly people in strict accordance with the health charts wherever applicable), children friendly and of course your hubby's  pocket friendly as well.

Hope You can enjoy a happy cooking experience to serve your loved ones a delicious food and be their loved ones. You are always  welcome to give your feedback or to seek any assistance You can reach me by my email smlchitra85@gmail.com

Checkout my blog in Tamil @ https://virundhombal.wordpress.com/



ஆய கலைகள் அறுபத்து நான்கில் சமையல் கலையும் ஒன்று. உணவு என்பது வாழும் ஜீவராசிகளுக்கு ஆதாரம். சமையல் கலையில் முழு விருப்பத்துடன் ஈடுபட்டால் சாதாரண பொருட்கள்களைக் கொண்டு சமைக்கும் உணவும் கூட அமிர்தமாக விளங்கும் என்பது என்னுடைய எண்ணம். எனக்கு சிறு வயதிலிலேயே சமைப்பதில் மிகுந்த ஆர்வம் உண்டு.

நான் எதை புதிதாக சமைத்து பார்க்கும் போது என் அம்மா எனக்கு முழு ஆதரவு கொடுப்பார்கள். அதுவும் எனக்கு ஒரு உத்வேகத்தை கொடுத்தது. என் அப்பா நான் எதை செய்தாலும் பாராட்டி ருசித்து மகிழ்வார். அந்த பாராட்டு எனக்கு மேலும் ஒரு தூண்டுகோலாக இருந்தது. எனது தங்கை நான் புதிதாக செய்யும் உணவுகளை ருசித்து மிகவும் துல்லியமாக அவற்றில் உள்ள நிறைகுறைகளை சுட்டிக்காட்டுவாள்.

2003ஆம் ஆண்டில் நான் கல்லூரியில் படிக்கும் காலத்தில், கல்லூரிகளுக்கு இடையே நடந்த சமையல் போட்டியில் தேங்காய் பராத்தா  செய்து காண்பித்து அதன் செய்முறை விளக்கத்தையும் கூறி வந்தேன். நடுவர் தீர்ப்பை எதிர்பார்த்துக் கொண்டிருக்கும் போது திருவிளையாடல் படத்தில் சிவாஜி கணேசன் நாகேஷிடம் பரிசு கிடைத்ததா என்று கேட்பது போல் என் அப்பா என்னிடம் கேட்டார். உதை ஒன்று தான் கிடைக்கவில்லை என்று நாகேஷ் சொன்ன மாதிரி நானும் சொல்லும் போது நடுவர் குழுவினரால் என் பெயர் பரிசு பெற்றதாக அறிவிக்கப்பட்டது. 2012 ஆம் ஆண்டில் சென்னையில் இல்லதரிகளுக்கு நடந்த சமையல் போட்டியில் கலந்து கொண்டு Chef. Dr. தாமோதரன் அவர்களால் தேர்வு செய்யப்பட்டு  Kitchen Queen of Chennai என்ற பரிசை பெற்றேன். இது தான் என்னுடைய விருந்தோம்பல்.காம் (www.virundhombal.com) என்ற வலைப்பூ (blog) ஆரம்பிக்க காரணமாக அமைந்தது. இந்த வலைப்பூவில் திறம்பட குறிப்புகள் போஸ்ட் செய்வதற்கு என் கணவர் அவ்வப்போது ஊக்குவித்து வருகிறார். எனக்கு தேவையான அனைத்து பொருட்களையும் வாங்கித் தருவதோடு புதுமையாக செய்வதற்கு உதவுவார். என் மகன் சிவா என் வலைப்பூவிற்கு first & best critic. 

என்னுடைய சொந்த ஊர் திருநெல்வேலி. திருநெல்வேலியில் உள்ள சைவ சமையல் தனித்தன்மை வாய்ந்ததாகும். திருநெல்வேலியை பூர்விகமாக கொண்ட என் ஆச்சி எனக்கு நிறைய குறிப்புகளை கற்றுத் தருகிறார்கள். என் தாத்தா தமிழர்களின் விருந்து உபசரிக்கும் பண்பை சுட்டிக் காட்டும் பொருட்டு விருந்தோம்பல் என்ற பெயரை வலைப்பூவிற்கு பரிந்துரைத்தார்கள். என் சகோதரன் கனகசபாபதி இந்த வலைப்பூவிற்கு தேவையான வீடியோ மற்றும் புகைப்படங்கள் எடுப்பதற்கு உதவி செய்து மற்றும் ஆலோசனைகள் கொடுத்து வருகிறார். இவர்கள் அனைவரும் அளிக்கின்ற உத்வேகம்தான் எனக்கு மேலும் மேலும் புதுமுயற்சிகள் செய்ய தூண்டுகோலாக இருக்கின்றது.

Regards,
Muthulakshmi Madhavakrishnan

Comments

  1. Unknown17 May 2017 at 13:08

    Very nice presentations that induce me to eat every item, which only I can do. However, I'll trouble her try to cook ur items.

    ReplyDelete
  2. Muthulakshmi Madhavakrishnan19 May 2017 at 10:35

    Glad to see your comments. Thank you very much and do try my recipes and send us your comments.

    ReplyDelete
  3. Ramalingam20 August 2017 at 03:51

    A good introduction. My taste buds are trained for traditional and unique recipes of Tirunelveli region because I also hail from and live in the same district. I look forward to try your recipes at our home.

    ReplyDelete
  4. Muthulakshmi Madhavakrishnan20 August 2017 at 15:04

    Thanks. Nice to see your comments. Do try my recipes and send us your feedback.

    ReplyDelete
  5. Unknown4 July 2018 at 04:13

    I happened to come across your recipe, upma & was totally impressed since it just replicated my upma, though a simple dish, every work requires attention. I went through your "about" page and doubly impressed for 3 reasons: I am also from Thirunelveli, I am a blogger too and have posted more than 500 recipes and last but not the least, I love good writing and yours is awesome! Good luck and best wishes.

    ReplyDelete
  6. Shalini11 November 2019 at 17:40

    Mam I tried few recipes which you written in aval vikatan. Nice. What do you mean by semachakkai?

    ReplyDelete
    Replies
    1. Muthulakshmi Madhavakrishnan11 November 2019 at 21:20

      Hai Kalyanie nice to see your feedbacks. Seemaichakkai is also called as karipala or seenipalakai. This oval fruit is from jack fruit family. It tastes like sweet potato or potato. In English it is called as Bread fruit. It can be cooked in a variety of dishes like roast, masala and also in payasam.

      Delete
  7. Unknown9 January 2022 at 21:24

    Awesome recipes, thank you very much

    ReplyDelete

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