Karonda (Carissa carandas), also known as Bengal Currant, Christ’s Thorn, or Carandas Plum, is a spiky, evergreen shrub native to India but also found in Malaysia, South Africa, and other parts of Asia. Widely used in Rajasthan and other regions, it is primarily known for its role in pickles, though it can be used in…
Author: pvnarayanamoorthy
How to Make Authentic Vadukapuli Naranga Achar
Vadukapuli Naranga, also known as wild lemon or Kondattam Naranga, is a large, thick-skinned citrus fruit commonly used in Kerala cuisine, especially for making traditional pickles served during feasts (sadyas). Unlike regular lemons, it has a strong citrus aroma, high acidity, and a slightly bitter taste, making it ideal for pickling rather than juicing. The…
Benefits of Foxnuts: Nutritional Powerhouse Unveiled
Growing up in a traditional Indian vegetarian household, I was accustomed to a diverse array of vegetables, often consuming around 40 different varieties weekly. Despite this rich culinary exposure, I never encountered foxnuts during my childhood and youth. It was only in the past decade that I became aware of this unique food. Foxnuts, also…
Nostalgic Deepavali Jelly Recipe
Jelly always brings nostalgic memories. This was one dish that was always made for Deepavali, the Festival of Lights. Normally, making of sweets and savouries began immediately after the end of Navrathri, about three weeks prior. About 3-4 of each were made in huge quantities. We are six siblings who were ever-hungry. My Dad too…
Jeera Rice (Cumin Rice)
Jeera rice, also known as cumin rice, is a staple in Indian cuisine celebrated for its simplicity and aromatic flavor. Traditionally, it involves tempering cumin seeds in ghee or oil, which are then mixed with cooked rice. While basmati rice is commonly used, other varieties like jeerakasala or kaima rice are also popular, especially in…
Manga Pesaral (Instant Mango Pickle)
Kalyana Manga Pesaral is a traditional raw mango relish that holds a special place in Malayali households, especially during weddings and festivals. This simple yet flavorful dish is made using finely chopped raw mangoes mixed with green chilies, shallots, and salt, sometimes enhanced with coconut oil for extra aroma. The tangy and slightly spicy taste…
Koorka Curry (Chinese Potato Curry)
Koorka Curry, also known as Chinese Potato Curry, is a delicious and aromatic South Indian dish made using Koorka—a small, earthy tuber popular in Kerala and Tamil Nadu. The preparation begins with thoroughly washing and boiling the koorka to soften its rough outer skin, which is then peeled off. The peeled tubers are diced and…
Amparan Tatak (A Rice Cake From Borneo)
WFPB (Whole Food Plant-Based) Amparan Tatak is a healthier, modern take on the traditional Bornean dessert. It retains the essence of the original treat while using whole, unprocessed ingredients to align with plant-based dietary principles. Instead of refined sugar, the recipe incorporates natural sweeteners like date paste or coconut nectar. Rice flour and fresh coconut…
Punarnava And Pigeon Peas
Punarnava (Boerhavia diffusa) is a medicinal herb widely used in Ayurvedic and traditional medicine, valued for its powerful rejuvenative and healing properties. The name “Punarnava” translates to “reviver” or “one that renews,” reflecting its role in restoring health and vitality. Also called hogweed, it is known for its diuretic, anti-inflammatory, and antioxidant effects, commonly used…
Senkizhangu Poriyal (Beetroot Stirfry)
Beetroot Poriyal is a vibrant and nutritious South Indian side dish known for its earthy flavors and colorful appeal. Made from diced beetroot stir-fried with spices, it’s a quick and easy preparation typically enjoyed with rice or Indian bread. The beetroot is sautéed with mustard seeds, curry leaves, green chilies, and onions, allowing its natural…
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