Katharikkai Rasavangi

Rasavangi is a traditional dish from Thamizhnadu, though it is also prepared in the Palakkad region of Kerala. It is normally made with eggplant (baingan), a vegetable that I really love for its versatility. In Iyer households, this dish holds a cult status. Paired with steamed rice, many consider it heaven on earth. Ingredients 250…

Chatti Masiyal (Taro Root, Arbi Curry)

Chatti Masiyal is a dish from Tamizhnadu, I suspect; though I am not 100% sure. It was not a dish that was prepared in my home when I was a kid. I was therefore unfamiliar with the taste of this curry. I had, however, heard the term in my early days and it seemed to…

Dhansak (Vegetable And Lentil Curry)

Dhansak is a typical Parsi preparation. It is served with browned rice (as opposed to brown rice) and a tomato/cucumber salad. Dhansak is normally made with mutton, but  does not always have to be so. I was first introduced to Parsi dishes (though did not taste them) by a friend in the early 80’s. But…

Pudalangai Thoran (Snake Gourd, Chichinda Stir Fry)

I have posted some thoran recipes earlier. This is a very simple preparation and tastes wonderful. It also pairs well with several ‘wet’ dishes that are mixed into the rice – like sambar, rasam, mulakootal, mulakooshyam, morkootan… My post today is a thoran using snake gourd. This is a summer vegetable and the season is…

Aviyal (Mixed Vegetable Curry In A Yogurt Base)

Aviyal is an iconic dish from Kerala. I am not sure if it will qualify as a kadhi (yogurt based dish) or a mixed vegetable. Perhaps a little of both. It can be made in two forms – watery (so that it can be mixed into rice) or thick (to be eaten as an accompaniment…

Pagarkkai Thengai Paruppu Curry (Bitter Gourd Coconut Lentil Curry)

I know that many people are not fans of bitter gourd (bitter melon). However, if prepared well, it does not taste bitter at all. In fact, it is a very tasty and versatile vegetable. It is a staple in my home during season. I love experimenting different dishes with this vegetable, though my all-time favourite…

Paatra (Taro Leaf Rolls)

One of the tastiest greens is taro leaf (arbi patta, chembu elai). It is normally available in North India (where I stay) during the monsoon months (July – September). I love this green and look forward to the season. As I have mentioned before, this leaf can cause allergic reactions unless extreme care is exercised….

Podi Pota Urulaikizhangu (Potato With Spice Powder)

There are several dishes that I am very familiar with, but do not often prepare. Mainly because these dishes, delightful as they are, are not top-of-mind. This potato in a spice powder is one such dish. It tastes heavenly, but I tend to rarely make it. A mistake that I must correct. I love potatoes…

Pudalangai Kootu (Snake Gourd, Chichinda Curry)

Snake gourd is a summer vegetable. There are several varieties that are available, some very tasty, others rather tasteless. I do remember a time when this vegetable used to grow up to 6 feet long! But the varieties that are now available in the market are about a foot long. I had grown this in…

Stuffed Peerkangai (Ridge Gourd, Tori)

I get so much of ridge gourd every summer. It is a challenge to make this bland vegetable in different ways – that are tasty and tickles the palate. I often spend many evenings during summer researching this. It was on one such evening that I came across this very interesting recipe. And it tasted…