The humble eggplant is one of the most versatile vegetables that I know. There are literally hundreds of recipes in each of the different states of India. And there are several varieties of eggplants – long, small-round, large-round, green, white, striped… I reserve specific varieties for different dishes. For example, the Palakkad preparation of eggplant…
Author: pvnarayanamoorthy
Amritsari Dal
I was not a great fan of the North Indian dals – mainly because I have been used to the taste of tamarind (or something sour) with my rice. Therefore, the South Indian preparations were more suited to my taste buds. Some years ago, I decided not to have rice for dinner, but opted for…
Kalyana Gothsu (Mixed Vegetable Dip)
Kalyanam means marriage. This chutney is often served at marriages. But nothing prevents one from making this frequently at home, as I did. The most well known of gothsus is the eggplant one. The ones made with tomatoes are also very popular. These use a single vegetable. In kalyana gothsu, the vegetables used are normally…
Greek Salad
Salads are an everyday preparation in my home. I am therefore constantly on the lookout for interesting salad recipes. I normally stick to the Indian icon, Tarla Dalal, for inspiration. That’s because her recipes use ingredients that are easily available in the country. But I do like to try salads from different countries too. When…
Arachuvitta Sambar (Fresh Masala Sambar)
Loosely, the podi pota sambar (sambar using pre-ground masala) is prepared in Thamizhnadu. In Palakkad and the rest of Kerala, the arachuvitta sambar (sambar with freshly ground masala) is more popular. There are die-hard aficionados for each of these. If fact, reams have been written on the relative merits and demerits of each. I enjoy…
Vazhakkai Poricha Kuzhambu (Raw Banana Curry)
Poricha Kuzhambu is a traditional dish from Thamizhnadu and Palakkad. This is a very common every day preparation in many households. Not only is it easy to prepare, it also tastes delicious. One can use any vegetables like eggplant, chayote squash, pumpkin, bitter gourd, drumstick, broad beans… Or any combination of these vegetables. I have…
Tomato, Basil and Tofu Salad
I have been enjoying concocting salad recipes. In the process, I have lost count on the number of salads that I have prepared. It suffices to say that each one is more interesting (and tasty) than the next. This salad called for feta cheese. I could have substituted the dairy with vegan cheese. However, my…
Katharikka Vatha Kuzhambu (Eggplant In A Tamarind Gravy)
This is my third post in a row on kuzhambu. This one, using eggplant, is a classic. As I have had occasion to mention before, vatha kuzhambu are iconic in the cuisines of Thamizhnadu and Palakkad. I suspect that most homes make these preparations at least once a week. Both the regions, and indeed all…
Muthira Varutharacha Curry (Horsegram Dal)
Horsegram is widely used in Kerala. I was pleasantly surprised to discover that even in Uttarakhand, it is a popular dal. I have tried some recipes from Uttarakhand using horsegram – and they turned out delicious. This recipe, however, is a traditional dish from Kerala. It is difficult, if not impossible, to find horsegram with…
Banana Blossom In Tamarind Gravy
Every part of the banana tree is consumed in India. The steam and blossoms are used to make various lip-smacking dishes. The leaves are used to serve food – eco-friendly. The used leaves are then fed to cows or goats. Raw banana is also used to make different kinds of dishes. Ripe bananas are, of…
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