Kalyana Gothsu (Mixed Vegetable Dip)

Kalyanam means marriage. This chutney is often served at marriages. But nothing prevents one from making this frequently at home, as I did. The most well known of gothsus is the eggplant one. The ones made with tomatoes are also very popular. These use a single vegetable. In kalyana gothsu, the vegetables used are normally…

Vazhakkai Poricha Kuzhambu (Raw Banana Curry)

Poricha Kuzhambu is a traditional dish from Thamizhnadu and Palakkad. This is a very common every day preparation in many households. Not only is it easy to prepare, it also tastes delicious. One can use any vegetables like eggplant, chayote squash, pumpkin, bitter gourd, drumstick, broad beans… Or any combination of these vegetables. I have…

Katharikka Vatha Kuzhambu (Eggplant In A Tamarind Gravy)

This is my third post in a row on kuzhambu. This one, using eggplant, is a classic. As I have had occasion to mention before, vatha kuzhambu are iconic in the cuisines of Thamizhnadu and Palakkad. I suspect that most homes make these preparations at least once a week. Both the regions, and indeed all…

Banana Blossom In Tamarind Gravy

Every part of the banana tree is consumed in India. The steam and blossoms are used to make various lip-smacking dishes. The leaves are used to serve food – eco-friendly. The used leaves are then fed to cows or goats. Raw banana is also used to make different kinds of dishes. Ripe bananas are, of…

Uppu Cheedai (Crunchy Savory Balls)

India has numerous deep-fried snacks. Being WFPB, many of us are denied the pleasure of such snacks. I have missed my murukku, ribbon pakoda, thattai… – since I sacrificed oil a decade ago. But the experiments to bake such snacks continued. Several attempts during the last decade, but not 100% successful. The mouth-feel was always…

Kothamalli Thogayal (Thick Coriander Chutney)

The concept of thogayal is unique to South India, I suspect. A thogayal is a thick chutney. Almost any vegetable is capable of being converted into a thogayal. However, the most traditional ones are made of coconut or lentils. Thogayals often accompany bland preparations such as mulakootal (a dal made using lentils and various vegetables)….

Vengaya Vatha Kuzhambu (Shallots In Tamarind Curry)

Vatha Kuzhambu refers to a group of dishes cooked in tamarind paste. The cuisine emanates from Thamizhnadu and Palakkad. There are, however, some differences. In Palakkad, sun-dried vegetables are used in this curry whereas Thamizhnadu uses fresh vegetables. However, there is no hard and fast rule about this.This dish is so integrated into the psyche…

Murungai Elai Chutney (Moringa Leaves Chutney)

I have a large moringa tree in my garden – and therefore have an inexhaustible supply of fresh leaves. I often use these greens in my smoothies. They taste wonderful. And there are several other recipes using moringa leaves. My favourite is murungai elai adai – a delicacy in Thamizhnadu and Kerala. The recipe is…

Kaddu Simla Mirch Sabzi (Pumpkin And Capsicum Curry)

Every evening, Hari and I sit down to discuss the menu for the following day, with my vast collection of music playing in the background. The conversation begins with the smoothie, breakfast and accompaniment (sambar, chutney, raita…) followed by the salad, wet dish and accompaniment. Hari prefers the tested and tried, especially South Indian. I…

Thakkali Gothsu (Tomato Dip)

Gothsu is a South Indian chutney used to pair with breakfast dishes such as dosa or idli. It can also pair with rice as an accompaniment. Or even Indian flat breads. Needless to say, gothsus are extremely tasty. The most well-known is the kathrikkai gothsu (eggplant dip). However, several vegetables can be used to make…