Mulakootal is a typical and traditional dish from Palakkad, a district of the Southern state of Kerala. You can use any one of several vegetables to prepare mulakootal – spinach, ash gourd, snake gourd, elephant yam, pumpkin, Chinese potatoes, any greens, raw banana, cabbage… The one I am presenting here today is prepared using vazhaithandu…
Tag: #SouthIndian
Paruppu (Dal)
When I was a kid, both the main meals in my home were invariably rice, with accompanying kootan (dish to be mixed with rice) and a vegetable side. That’s because South Indians were primarily rice eaters. It was only on rare occasions that an Indian flat bread was made, always for dinner. None of the…
Bajra Dosa (Pearl Millet Crepe)
There are several varieties of dosa, though the rice and black lentil one is the gold standard and is most often made in most households. My home is no exception. But I do like to experiment with the other types too. The fermented dosas are the healthiest, but requires advance preparation. I had the urge…
Elavan Mor Kootan (Ash Gourd In A Yogurt Based Curry)
I love yogurt based dishes in any form. Of course, I have been having the Palakkad mor kootan (curry in a yogurt base) since childhood. But it is only after moving to Delhi about 38 years ago that I discovered that almost all states in India have some form of a dish with a yogurt…
Curry Beans
I find French beans a little boring, unless it is added in small quantities in dishes like upma or Chinese style cooking. A lone dish of French beans is really not my top favourite. So, I rarely make dishes such as beans thoran or usili. I dislike cluster beans completely. So, I was relieved when,…
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…
wholefoodplantbased 