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…
Tag: #SouthIndian
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…
Kothamalli Urundai (Coriander Leaf Balls)
This is a very simple preparation using fresh coriander leaves. It is basically a taste enhancer. One of my favourite preparations. I make this often, when coriander leaves are abundantly available. It is so versatile that you can sprinkle it on virtually anything – and be transported to a new world of taste. I have…
Green Pumpkin Chutney
I have been subscribing to a vegetable basket directly from an organic farmer for several years now. The arrangement is that the farmer will deliver 10 kgs. of whatever vegetable grown on his farm. The arrangement works out well since I am assured of seasonal and local produce regularly. There is only one drawback –…
Instant Mango Pickle
Festival food in Kerala (and also Thamizh Nadu, I suspect) is incomplete without this pickle. It is so easy to prepare that many households make this even on non-festive days. It tastes delicious, especially with the iconic South Indian curd (unflavoured yogurt) rice. Many people swear that there is no greater elixir – and I…
‘Vella’ Aval (Sweet Beaten Rice)
Janmashtami was on August 11th. this year. This is a major festival celebrating the birth of Lord Krishna, one of the major Indian Gods. It is believed that Sudama, a childhood friend of Krishna, lived in abject poverty. His wife urged him to seek financial help from Krishna, who was then king of Dwaraka. But…
Senaikizhangu Roast (Elephant Yam Curry)
Elephant yam is plentifully available throughout India. But I suspect that it is not a very popular vegetable in most parts of the country – at least to serve guests. Probably because it may cause itching (in raw form, not when cooked) for some people. I have lived in North India for almost 37 years…
Instant Kodo Millet Dosa
Dosas are staple food in most South Indian households. They are made at least once a week, either for breakfast or dinner. The traditional dosa requires fermentation – and therefore to be planned ahead. So, dosa batter (and idli batter) are always stored in the refrigerator to be used whenever one feels in the mood…
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