Punarnava (Boerhavia diffusa) is a medicinal herb widely used in Ayurvedic and traditional medicine, valued for its powerful rejuvenative and healing properties. The name “Punarnava” translates to “reviver” or “one that renews,” reflecting its role in restoring health and vitality. Also called hogweed, it is known for its diuretic, anti-inflammatory, and antioxidant effects, commonly used…
Category: Main Dishes
Senkizhangu Poriyal (Beetroot Stirfry)
Beetroot Poriyal is a vibrant and nutritious South Indian side dish known for its earthy flavors and colorful appeal. Made from diced beetroot stir-fried with spices, it’s a quick and easy preparation typically enjoyed with rice or Indian bread. The beetroot is sautéed with mustard seeds, curry leaves, green chilies, and onions, allowing its natural…
Omam Vathal Kuzhambu (Carom Seeds In A Tamarind Gravy)
Carom seeds, also known as ajwain, are rich in medicinal and nutritive properties. They are packed with fiber, antioxidants, and essential minerals like calcium, iron, and potassium. Traditionally, ajwain is known to aid digestion, relieve gas, and reduce bloating. It contains thymol, which has antimicrobial and anti-inflammatory properties, making it effective for treating cold, cough,…
Kadhu Ki Sabzi (Red Pumpkin Vegetable)
Rajasthani Pumpkin Vegetable, or Kaddu ki Sabzi, is a flavorful dish from Rajasthan that celebrates the humble pumpkin with bold spices and tangy flavors. In this classic preparation, pumpkin is cooked to perfection with a medley of spices such as cumin, mustard seeds, turmeric, and red chili powder, infusing the dish with warmth and earthiness.The…
Kala Vatanyachi Usal (Black Peas Curry)
Kala Vatanyachi Usal is a traditional Maharashtrian dish made with black peas (Kala Vatana) cooked in a spiced coconut gravy. It is a staple in coastal Maharashtra, often enjoyed with bhakri (a type of flatbread) or rice. The dish combines the earthy flavor of black peas with a fragrant mix of spices like turmeric, goda…
Tippili Rasam
Tippili Rasam is a traditional South Indian soup known for its warming and medicinal properties. Made with long pepper (Piper longum), known as “Tippili ” in Tamil, this rasam is cherished for its ability to soothe the throat and aid digestion. The long pepper, which has a spicier and more complex flavor compared to black…
Raw Plantain And Chinese Potato Curry
For the life of me, I do not know why the vegetable is called Chinese potato. I am fairly sure that the Chinese do not consume it. As also raw plantain. But both these are abundantly available in Kerala, a tiny state in the Southern tip of India. The high amount of potassium found in…
Green Tomato Curry
Green tomato curry is prepared in several Indian states, each different from the other. The taste is flavourful and tangy – quite different from the red tomatoes. Last year, I had planted a large batch of heirloom tomatoes and has a huge haul. I distributed generously to neighbours who were all raving about the variety….
Curried Ash Gourd And Elephant Foot Yam
My eldest paternal aunt used to be in charge of the kitchen in our ancestral village home. She therefore had many recipes. Nothing complicated, just simple homely fare. Given the abject poverty, recipes never had any expensive ingredients. Plus, being joint family, there were a lot of mouths to feed. My aunt had jotted down…
Dahi Wali Aloo (Potatoes In A Yogurt Sauce)
Banarasi Dahi Wale Aloo is a traditional dish from Banaras, known for its creamy texture and rich, tangy flavors. The star ingredient of this dish is baby potatoes, which are boiled and then simmered in a yogurt-based gravy. The yogurt, or dahi, imparts a delightful tanginess that balances the spices perfectly. Key spices used include…
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