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…

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…

Mixed Vegetable Curry

There are occasions when I like to have a flavoured rice – any of tomato, eggplant, sesame, coconut, tamarind, lemon… I often pair this with a mixed vegetable curry. That way, I of balance the carbs in the rice with loads of vegetables. It is a wonderful combination – and I am invariably in seventh…

Vengaya Vatha Kuzhambu (Shallots In Tamarind Curry)

Vatha Kuzhambu refers to a group of dishes cooked in tamarind paste. The cuisine emanates from Thamizhnadu and Palakkad. There are, however, some differences. In Palakkad, sun-dried vegetables are used in this curry whereas Thamizhnadu uses fresh vegetables. However, there is no hard and fast rule about this.This dish is so integrated into the psyche…

Malvani Dal

Malvani cuisine is from coastal Maharashtra and Goa, states in the west of India. The cuisine is not much known outside these regions. Which is indeed unfortunate since they taste wonderful. I was not planning to write this recipe for some time yet as I have a huge backlog. However, there have been several requests…

Kaddu Simla Mirch Sabzi (Pumpkin And Capsicum Curry)

Every evening, Hari and I sit down to discuss the menu for the following day, with my vast collection of music playing in the background. The conversation begins with the smoothie, breakfast and accompaniment (sambar, chutney, raita…) followed by the salad, wet dish and accompaniment. Hari prefers the tested and tried, especially South Indian. I…

Pulikuthi Upperi (Vegetables In A Tamarind Sauce)

Palakkad district of the Southern state of Kerala has a distinctive cuisine. These recipes are easy to prepare and are very tasty. Many of my friends from across India request me to prepare either TamBram (Tamizhnadu) or Palakkad food for them, whenever they visit me for a meal. I am always delighted to oblige as…