I am not a great fan of dal chawal (lentils and rice). I much prefer my dals (lentils) with Indian flatbreads. And since my lunch is invariably brown rice, I rarely make dals. The concept of a dal is very non-South Indian. In South India, kootans, kuzhambus, rasams, sambar, etc. are prevalent. These are wet…
Month: April 2019
Chakka Pradhaman (Ripe Jackfruit Pudding)
The sweet, pudding-like dish has several names across India, depending upon the region you hail from – payasam, payesh, kheer and many more. These are traditional preparations, often using refined sugar or jaggery. The South Indian ones tend to be watery and is often drunk from a glass. The North Indian ones are thicker and…
Chainsoo (Black Lentil Curry)
Chainsoo is a delicious dal from Uttarakhand. There are several ways to prepare this dish. The most traditional ones also use a local spice called jakhya. Since this spice is not freely available in most regions of the country and abroad, I have avoided its use.I first started researching Uttarakhandi dishes when a driver from…
Kanchivaram Idli (Steamed Rice Dumplings)
As the name suggests, Kanchivaram (or Kanchipuram) idlis are from the temple city of Kanchipuram in Thamizh Nadu. These idlis are a prasadam (offering, prasad) to Lord Varadaraja Perumal (Vishnu) in the temple located in the city. They are delicious and taste different from the regular idli. The infusion of spices in the rather bland…
Pasi Parupu Dosai (Chila, Split Mung Bean Crepe)
This is not a dish that was often made in my childhood home, as far as my memory goes. After I turned diabetic, my cousin introduced this delicious crepe to me. Later, I discovered that this is a very popular breakfast dish in the Northern parts of the country, called chila. I now make this…
Mathanga Erissery (Green Pumpkin Curry)
Erissery (also called Elissery) is an essential part of any celebration in Kerala. It is difficult to imagine an Onam sadya without this very popular dish. It is not spicy, but has a distinct taste that is very pleasing to the palate. The most popular versions of this dish are with green pumpkin or a…
Manathakkali Keerai Thogayal (Black Nightshade Chutney/Dip)
In South India, there is a tradition of consuming black nightshade – both the greens as well as the berries. The berries are often sun-dried and used to temper a wonderful lentil based dish called Vathal Kuzhambu. Or deep-fried and consumed as a snack or an accompaniment in a meal. I, of course, air-fry them…
Vadu Manga (Tender Mango Pickle)
Vadu manga is a traditional South Indian pickle. It is easy to prepare and so, so tasty that I could live with it and vegan curd rice for ever. Traditional vadu manga pickle requires no oil whatsoever. However, I find the packaged product available on shop shelves always contain oil. I have been making this…
Olan (Ripe Pumpkin & Ash Gourd Curry)
I love olan. In the initial days after I had turned vegan, we used to have a monthly potluck consisting of only WFPB food. And there were prizes for the top 3 dishes, decided by popular vote. I was always tempted to make olan, but desisted. Mainly because olan has a very subtle taste. And…
Pisang Goreng (‘Fried’ Banana Fritters)
This is a popular snack all over South-East Asia, including Indonesia, Singapore, Malaysia, Thailand, Philippines and several other countries. It is a delightful snack that always brings home childhood memories for me. I have missed this wonderful dish sorely since I moved to India almost 50 years ago. When I first bought my air-fryer about…
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