Since the season for taro root leaves (I shall call it just leaves for the sake of brevity) is short, I thought I’d post this recipe on priority basis. But a word of warning on these leaves is called for. These leaves can cause irritation and rashes. One must therefore be very careful when using…
Category: Main Dishes
Chundakai Vathal Kuzhambu (Turkey Berry Curry)
Vathals are sun dried vegetables. Several vegetables are capable of being preserved in vathal form. These include raw mango, cluster beans, bitter gourd, black nightshade berries (manathakali), eggplant, onion… Generally, the vegetables are half cooked in brine and sun dried. The salt acts as a preservative and these dried vegetables can be stored for months…
Payaru Thoran (Long Beans & Coconut)
Thoran is an extremely common dish in Kerala. A typical meal in South India invariably consists of rice and a wet dish, The wet dish is mixed with the rice while partaking. To accompany this combination, other wet or dry dishes are prepared. Thoran is one such dry dish, It is bland but extremely tasty….
Brinjal “Fry” (Eggplant, Bhaingan “Fry”)
There are hundreds of recipes using eggplant. Each one more delicious than the other. I have experimented with several recipes and all of them have turned out well. This is one of my particular favourites. I stumbled upon this accidentally. When Hari was on holiday, I had to cook myself. And I am a lazy…
Vendakkai Pepper “Fry” (Okra/Bhendi Pepper “Fry”)
Okra is also called by the quaint name of Ladies Finger. It is called bhendi in Hindi and Vendakkai in Tamil and Malayalam. Several interesting dishes can be prepared with this versatile vegetable. One of my favourites is this recipe. Traditionally, the okra is deep fried in this recipe. But it can also be ‘fried’…
Raswala Arbi (Taro Root Curry)
Taro root is also known as colocasia (arbi, chembu). It is a really versatile vegetable and I use it in different recipes at least once a week. This recipe is Hari’s very own. I had asked him to prepare a flavoured rice. The usual accompaniment with flavoured rice is a potato, elephant yam or taro…
Kurumilagu Rasam (Pepper Rasam)
Rasam is comfort food. Steaming rasam with hot rice is an antidote for the body and the mind. Or just drink it as a soup. Pepper rasam, in particular, is wonderful when you are ill. Whether it is a fever, cold or cough, this rasam provides relief. When I was a kid, my mum used…
Rasavangi
Rasavangi is a typical Palakkad dish. It is very similar to Arachu Vitta Sambar (please refer my post on Shallot Sambar). However, the spices used are different and therefore, the taste too. I doubt this dish is made in homes other than those of Palakkad Iyers. This should not be so as it is a…
Vengaya Sambar (Shallot & Lentil Curry)
Sambar is an iconic curry that is supposed to have originated from Thanjavur, Thamizhnadu. There are two main types of sambar (and a host of other, much less known varieties). The first one is called Podi Pota Sambar, largely prepared in Thamizhnadu. This uses a pre-prepared masala powder (I will post how to prepare this…
Chenai Vazhakkai Mezhukuperrati (Elephant Yam And Raw Banana Stir Fry)
Mezhukuperrati is an iconic dish for most people from Palakkad. And many people from this region of India consider a bowl of curd rice, with a mezhukuperrati as an accompaniment, as a gourmet meal. Mezhuku means fat (in this case, oil) and Perrati means stir fry. Practically any vegetable can be used to make a…
wholefoodplantbased 