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…

Coconut Yogurt Chutney

There are innumerable varieties of coconut chutneys. The simplest being just ground coconut with a little tempering. I love coconut chutneys is any form. They are really versatile and pair well with most South Indian breakfast and snacks. I cannot imagine a Mysore Bonda without a coconut chutney. Similarly, a Medhu Vada. So, the coconut…

Carrot Chutney

I have a book with over a hundred chutney recipes. I therefore do not experiment with chutneys often. However, I recently had a lot of carrots lying around. I therefore asked Hari to prepare a carrot chutney for breakfast with my dosa. I never thought that it would be so tasty. It paired excellently with…

Chilli Garlic Chutney

I normally hesitate to post very spicy recipes, especially those that are chili hot. For two reasons. Firstly, many of my friends and followers are not very fond of chili hot dishes. Secondly, my own tolerance has gone down dramatically with age. But there are some kinds of cuisine that are required to be fiery….

Peanut Vada (Medallions)

My biggest challenge, being WFPB, is to develop tea-time snacks. I do have a repertoire of them. Unfortunately, I get quickly bored with them too. Not a very happy situation. I am therefore constantly on the look-out for recipes that can be modified to suit WFPB principles. In my search, I came across this very…

Nei Appam

Kartik Purnima, the preceding and succeeding days are celebrated as Karthigai Deepam by South Indians. A version of Raksha Bandhan. Sisters light diyas (much akin to Diwali) for the well-being of their brothers. Goodies include ladoos made of puffed rice, adai (dal crepes) with a generous dose of black pepper and the very delicious ‘nei…

Aval Vadai (Beaten Rice Medallions)

Poha (aval, beaten rice) is an extremely versatile cereal. I use it to make various breakfast dishes including upma in several variants (tamarind, lemon, sesame, plain, coconut…). I also use a handful of poha in several dosa varieties when no urad dal is added. It makes such dosas softer. And sweet dishes like kheer, halwa…

Mullu Murukku (Chakli)

With Diwali around the corner, it is time to make sweet and savoury snacks. There are several varieties of murukku in South India. Mullu Murukku is therefore only one among many. But it is quite easy to make and requires no special skills – unlike the most difficult kai murukku. Mullu means thorn. So, the…

Ribbon Pakoda

After adopting a WFPB diet, one of the things that I missed most was the deep-fried South Indian snacks. I have been experimenting these without oil for over 8 years. With about 90% success. But I was still not satisfied with the final outcome. It was only a couple of weeks ago that I found…

Curry Leaf Chutney/Dip

Curry leaves are probably one of the healthiest greens on the planet. They have numerous health benefits – too many to enumerate. References to this wonder green can be found in ancient Tamizh texts, as early as the 4th. century AD. It is widely used in Indian cooking, especially South India. However, this superfood is…