Avakkai pickles originate from Andhra Pradeesh/Telengana of South India. These pickles are iconic and consumed widely all over South India. They are hot and spicy, but taste wonderful. I am a great fan of avakkai but have stopped consuming it as the pickle literally floats in oil. It has been my earnest desire to develop…
Tag: #SouthIndian
Mampazha Pulisseri (Ripe Mango Curry)
This very exotic dish is straight from Palakkad and uses ripe mango. There is a version that uses raw mango too. The recipe is in this blog under the title Mango Kadhi. The ripe mango version is really tasty provided you like sweetness in your curry.There has been a lot of debate (especially in India)…
Palakottai Sambar (Jackfruit Seed Sambar)
I am incredibly fond of jackfruit seeds. I cook it in several forms, each one tastier than the next. But even for a South Indian like me, this recipe was exotic – and lip-smacking tasty. I don’t get jackfruit seeds in North India where I stay. Thankfully, Amazon India does deliver this from the southern…
Iru Puli Kuzhambu
This is a typically Thirunelveli dish. Thirunelveli is a region in the south Indian state of Thamizhnadu. It is famous for it’s distinctive cuisine. This traditional recipe tastes delicious. I have only started experimenting with Thirunelveli cuisine and have fallen with it. Many recipes of Thirunelveli are similar to dishes from Kerala since the city…
Unda Kuzhambu (Lentil Dumplings In A Tamarind Gravy)
Unlike most other parts of the country, South India has a tradition of ‘kootan’ to describe the gravy dish that is mixed with rice. Kootan is a generic Palakkad term that covers the entire range of sambar, kuzhambu, yogurt based dishes… but nor rasam. As it is easier to use a single word instead of…
Cucumber And Peas Dosa
Dosas are a very popular breakfast (or indeed anytime) dish. Originally from South India, they are now available in almost every nook and corner of the country. This spread has spawned several variations of this humble dish. I belong to a food group (not vegan, but vegetarian) that is immensely popular with over 23K members…
Raw Mango Salad
As a kid, I loved sour stuff. That fascination and preference continues. It is quite common in India to consume raw mangoes with salt and chili powder. But I can eat a raw mango with no accompaniment. I remember my mother invariably identifying correctly me as the culprit when she found her raw mangoes missing….
Manga Thokku (Grated Raw Mango Pickle)
My post today is a little different. It’s a pickle. I don’t paste a lot of pickles as most Indian pickles use oil as the preservative. On a no-oil diet, it’s difficult to prepare pickles with no oil. When I first turned WFPB vegan some years ago. the only pickle that I could consume was…
Potlakaya Kura (Snake Gourd Curry)
I like to pair my dal/ kootan (the dish that is mixed with rice) with the vegetable main dish (broadly curry). I will call this dal for the sake of convenience. So, if the dal is bland, then the accompanying curry must be spicy and vice versa. What I have discovered while planning meals every…
Green Tomato Chutney
The taste of green tomatoes (unripe tomatoes) is a little different from the red ones. I have often had dishes made with the green variety and have enjoyed them thoroughly. So, I was delighted that the Saturday organic market had some green tomatoes to offer. I wasted no time in lapping them up. And promptly…
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