Raw mango North Indian-style dal is a perfect antidote to the sweltering summer heat, offering a tangy, refreshing twist to the comforting lentil stew. The raw mango infuses the dal with a natural sourness that not only excites the palate but also helps cool the body from within—a traditional wisdom cherished in many Indian households….
Category: Main Dishes
WFPB Radish Pods Curry: A Nutritious Delight
WFPB Radish Pods Curry is a nutritious and flavorful dish made by cooking tender radish pods (moongre or sengri) in a spiced tomato-based gravy, without oil. These pods have a mildly peppery taste and are a seasonal delicacy primarily found in North India, especially in Punjab, Haryana, and Rajasthan. Radish pods are grown on mature…
How to Make Palakura Pappu: Easy Steps for a Wholesome Meal
Pigeon peas and spinach, commonly prepared as Palakura Pappu in Andhra Pradesh and Telangana, is a beloved dish known for its nutritional value and comforting taste. This dish combines protein-rich pigeon peas (toor dal) with iron-packed spinach (palakura), creating a balanced meal that is both wholesome and delicious. The tempering of mustard seeds, cumin, garlic,…
Delicious Dal Maharani: A Creamy Lentil Delight
Dal Maharani is a rich and creamy North Indian lentil dish, often mistaken as a Hyderabadi specialty due to its popularity in restaurants across India, including Hyderabad. Originating from Punjabi cuisine, it is made with whole black gram (urad dal), red kidney beans (rajma), and sometimes chana dal, slow-cooked with aromatic spices, butter, and cream…
Oil-Free Lentil Paratha: A Plant-Based Delight
A whole-food, plant-based (WFPB) lentil-stuffed paratha is a delicious and nourishing take on the traditional North Indian favorite, made without oil or ghee but still bursting with flavor. The dough, prepared with whole wheat flour, is soft yet hearty, while the stuffing—made from protein-rich lentils like chana dal or moong dal—is spiced with cumin, coriander,…
How to Cook Turkey Berries: Traditional Recipes
Turkey berries (Solanum torvum) grow in clusters on a shrubby plant, thriving in tropical and subtropical regions. The plant produces small green berries that have a slightly bitter taste, which can be reduced by soaking them in salt water, crushing them lightly to remove seeds, or cooking them in a tamarind-based gravy, where the sourness…
Tamil New Year & Neem Flowers: Traditions and Uses
Dried neem flowers are a cherished ingredient in Tamil cuisine, valued for their medicinal benefits and subtle bitterness. Rich in antioxidants and antimicrobial properties, they aid digestion, detoxify the body, and help regulate blood sugar levels. In Tamil households, these flowers are often roasted in ghee and added to dishes like neem flower rasam, a…
Health Benefits of Jackfruit: A Superfood for Malayalis
Jackfruit holds a special place in the hearts of Malayalis, deeply intertwined with their culture, cuisine, and traditions. This massive fruit, often called the “poor man’s fruit,” has been a staple in Kerala households for generations, providing nourishment in various forms. Packed with fiber, vitamins, and antioxidants, jackfruit offers numerous health benefits, including improved digestion,…
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…
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…
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