Sevai is the South Indian term for rice noodles. These noodles are often served at breakfast or dinner. They are tasty and light on the stomach. There are several flavourings of these noodles – lemon, coconut. sesame, tamarind, eggplant, tomato… Or just plain. And the absolutely delicious idiappam (stringhoppers) that is served with an sodhi…
Tag: #gluten-free
Long Eggplant Curry
I love eggplants in any form. It is the most versatile vegetable that I have come across. There are tens of varieties of eggplants; and hundreds of recipes. I have not even begun to scratch the surface of the different dishes using eggplants. But I love all the ones that I have tried. This recipe…
Omavalli Kuzhambu (Ajwain, Carom Leaves Curry)
Kuzhambus are normally tamarind based thick, spicy curries. But it is not always so. For example, mor kuzhambu is a yogurt based curry that is neither thick nor spicy. There are hundreds of tamarind based kuzhambus – each one with a distinctly different taste. Since these preparations are spicy, I do not prefer them in…
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….
Beetroot Kodo Millet String-hoppers
I love string hoppers. I have written about it before. Traditionally, string hoppers are made with white rice. When I started making it at home some years ago, I switched to brown rice – and it was still superb. Last week, I was in the mood for string hoppers – but was wondering how I…
Roasted Makhana (Foxnuts)
I had heard about foxnuts, but never paid serious attention. Until a participant brought over curried foxnut for a potluck at my home. It was the best tasting dish of all the dishes at the potluck. It is then that I resolved to try out this wonderful ingredient. So, I bought some foxnuts and tried…
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….
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…
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…
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