Chettinad Kara Chutney (Spicy ‘Dip’ From Chettinad)

Chettinad cuisine is often spicy with any or all of chilli, onion, garlic and black pepper added generously. Though the cuisine is known for non-vegetarian dishes, there are several wonderful vegetarian dishes too. As winter approaches North India, my body craves spicier food that what I normally have. This chutney is spicy (you can adjust…

Grapefruit Salad

I have never been a grapefruit lover – until I discovered this wonderful salad. Not that I dislike grapefruit. It is a difficult fruit to clean – and the taste, after all the effort, is sour. But I have often been told that it is great for diabetics. And, therefore, virtuously have it every time…

Cholam Madura Sundal (Sweet Corn, Makai Snack)

A few days ago, I had posted that I intend to make a sweet dish using corn. Several people have asked me for the recipe. I am giving this top priority since it is Navratri now and those interested can prepare it in the next few days. My own experiment turned out very successful. All…

Thengai Thogayal (Coconut, Nariyal Chutney)

It suddenly seems to be raining thogayals in my cuisine. Having just made the ponnangani keerai thogayal, it was the turn of the very classic coconut thogayal next. When made with the right consistency (thick and very slightly moist), this dish tastes divine. I often forget how much I love it until I taste it…

Ponnangani Keerai Thogayal (Dwarf Copperleaf, Garundi Chutney)

I had recently made a Sri Lankan dish using dwarf copperleaf. The result was outstanding. I still had a bunch of the greens left. Rather than making the usual South Indian dishes using greens, such as poriyal (stir fry), masiyal (mash) or kootu (wet dish), I decided to try something different. I had recently made…

Mukunuwenna Mallam (Ponnangani Keerai, Dwarf Copperleaf Stir Fry)

I have heard a lot about Ponnangani Keerai, but don’t recall ever having consumed it. Probably because it was not available in Singapore when I lived there. Therefore, I was not even aware of what this green looked like. I visited a roadside vegetable vendor last week and saw this green tucked away in a…

Soya Granules Cutlets

Hari used to make a curry using soya nuggets. I used to love this dish as it was healthy, spicy and worked well with either rice or rotis. In those days, there was only one brand available – Nutrela from Ruchi Soya Industries. When I turned vegan some years ago, someone introduced a brand called…

Spicy Urad Dal (Split Black Lentil)

Dals (as opposed to the South Indian kootans) are rarely made in my home. The reason is simple enough. Lunch is the main meal and it invariably consists of whole rice, a kootan, a vegetable and a salad. Since dinner is a simple affair, the kootan gets carried over to this meal. Depending upon the…

Murungai Keerai Sambar (Moringa Greens Lentil Curry)

Moringa powder is the latest fad to hit the health food market. This powder is made from dried moringa leaves. I, however, prefer the fresh leaves. And since I have a tree growing in my back garden, I get an abundant stock of moringa leaves. The most common dish using this delightful green is the…

Mullangi And Carrot Mulakootal (Radish And Carrot Dal)

Mulakootal is a traditional ‘dal’ native to Palakkad. The dal is in quotes since South Indians do not have a concept of dal – it is normally a kootan, a wet dish to be mixed with rice. Mulakootal is a bland kootan. It normally is made with vegetables such as ash gourd, spinach, Chinese potato…