Kadalai Parupu Sundal (Chana Dal, Bengal Gram Snack)

Bengal gram is a very versatile legume. It is used extensively in Indian cooking. Be it is it’s original form or as a flour. It is also roasted and ground with other spices into a powder – like in sambar powder. It lends a distinctive taste to any dish that it is added to. My…

Pachai Payaru Madhura Sundal (Green Mung Sweet Snack)

Navarathiri is a major festival celebrated all over India – spanning 9 days, nights and the 10th. day. It is celebrated differently in various parts of the country – though most of the celebrations are in honour of Durga or Shakti (female as the source of all strength). In South India, all three major goddesses…

Pachai Payaru Sundal (Mung Bean Snack)

Navrathri is almost upon us. This festival of 9 days/nights is celebrated all over the country, albeit with differences in each region. In the North where I stay, it is meant for fasting and eating simple food. Unfortunately, much of this ‘simple, fasting food’ is deep fried and can pose a health hazard. In South…

Pagarkkai Thengai Paruppu Curry (Bitter Gourd Coconut Lentil Curry)

I know that many people are not fans of bitter gourd (bitter melon). However, if prepared well, it does not taste bitter at all. In fact, it is a very tasty and versatile vegetable. It is a staple in my home during season. I love experimenting different dishes with this vegetable, though my all-time favourite…

Paatra (Taro Leaf Rolls)

One of the tastiest greens is taro leaf (arbi patta, chembu elai). It is normally available in North India (where I stay) during the monsoon months (July – September). I love this green and look forward to the season. As I have mentioned before, this leaf can cause allergic reactions unless extreme care is exercised….