Kurukku Kaalan

I wonder why I haven’t posted the kurukku kalan recipe earlier. Possibly because I make this dish only once in a while. But definitely for Vishu (Malayalam New Year) and Onam (Malayali harvest festival).Kurukku means to reduce. Since this recipe was traditionally made with dairy yogurt, the yogurt was reduced by simmering. Hence the name….

Palakottai Kuzhambu (Jackfruit Seed Curry)

The recipe today is an exotic one. Jackfruit seed curry. I am very fond of jackfruit seeds. But, being based in North India, it is very difficult to find them. I had an elderly lady who used to supply me this every week. Since the Covid lockdowns began in February 2020, I have not seen…

Chettinad Kara Kuzhambu (Tamarind Based Curry)

I have tried several times to describe the magic of kara kuzhambu (tamarind based curry) – but have never been successful. That’s because the taste of kuzhambu is really unique. It lifts the spirit up. It transports you to a different plane altogether. We made this simple kara kuzhambu (there are several of these) yesterday….

Dum Aloo (Baby Potato Curry)

Though we get loads of baby potatoes in North India, I rarely buy them. That’s because I feel guilty consuming potatoes – even though I have read so much about how healthy potatoes are. Perhaps a conditioning of my pre-WFPB days when we were advised by doctors to limit our intake of potatoes. Last winter,…

Chembu Elai Kuzhambu

I am aware that taro roots are used widely across the world. But I am not sure about the leaves. For the sake of convenience, I am going to call this taro leaves (arbi patta, chembu elai). This is used in India to make a number of dishes like fritters, rolls and curries. But there…

Palak ‘Paneer’

Palak is spinach in Hindi. And paneer is cottage cheese. Palak paneer is a very popular dish in the North Indian states. You will often find it on dinner tables when guests come for dinner. It is a very tasty dish, very mild and easy on the stomach. I have never been a fan of…

Arbi Ka Bhartha (Mashed Taro Root)

Taro root is called arbi or arvi in Hindi and chembu in Thamizh. This rhizome is widely used in Indian cooking. But not very many people know about this mash recipe. Much more well known and popular is the classic baingan bhartha (mashed eggplant). I came upon this dish while I was a very junior…

Sivappu Keerai Thandu Puli Kuzhambu (Red Amaranth Stem Curry)

Many people classify amaranth, especially the red amaranth, a super food. Amaranth is a fantastic vegetable – all its parts are edible, including roots, stems, leaves, flowers and seeds. The seeds are a good substitute for cereals. I had planted some red amaranth seeds in my garden about 45 days ago. I now have a…

Eggplant And Yard Long Beans Mezhuku Peratti (Stir Fry)

I often find that even the simplest recipes taste wonderful. As with this mezhuku peratti. Mezhuku means grease. Peratti means stir fry. As the name suggests, this is a very simple recipe using vegetables (any one of raw banana, yam, eggplant or jackfruit seeds) and oil. The only spice added is turmeric powder. And a…

South Indian Dal Tadka

South India has a number of dals that are not commonly known. I have grown up on some of them and really miss them as I do not remember the recipes, only the taste. But I will rectify this situation with experimentation. It is in one of these experiments that evolved into this recipe –…