Kootu (a wet curry) is almost a staple in most South Indian homes. It is invariably bland and there are several types of kootu. Often paired with a sambar (or any other spicy curry that is mixed with rice), kootu is the perfect counterbalance to a spicy curry. There are several ways of preparing kootu…
Tag: #SouthIndian
Manga Inji Kuzhambu (Mango Ginger Curry)
Crucuma amada is a rhizome related to the ginger and turmeric families. It has a distinct raw mango flavour. Called manga inji in South India and amba (or ambad) haldi in other parts of the country, it is a delicious root and has several medicinal properties. Having said that, it is also very tasty. It…
Mullangi Chutney (Radish Dip)
Chutneys are a regular feature in my home. We make a chutney about 3-4 times a week. That’s because I like a cooked breakfast rather than one from a packet. Therefore, it is invariably a dosa, idli, utthapam, pesarattu… These pair well with chutneys. The classic in chutneys is the popular coconut chutney. But I…
Varagu Idli (Kodo Millet Dumplings)
Idlis are really healthy. I read somewhere that doctors are recommending this dish for heart patients. I normally make idli using brown rice. The milllet version is even healthier. Given that it is fermented, it is easy on the digestive system and good for the gut. I was a little worried that the idlis may…
Varagu Dosai (Kodo Millet Crepe)
I often have millets as part of my diet. My personal favourite is kodo millet, but I love all the other millets too. One of the things that I really miss, after adopting a WFPB diet, is rava (semolina) dosa (crepe). I have tried several substitutes for rava, but it is not quite the same…
Cholam Madura Sundal (Sweet Corn, Makai Snack)
A few days ago, I had posted that I intend to make a sweet dish using corn. Several people have asked me for the recipe. I am giving this top priority since it is Navratri now and those interested can prepare it in the next few days. My own experiment turned out very successful. All…
Thengai Thogayal (Coconut, Nariyal Chutney)
It suddenly seems to be raining thogayals in my cuisine. Having just made the ponnangani keerai thogayal, it was the turn of the very classic coconut thogayal next. When made with the right consistency (thick and very slightly moist), this dish tastes divine. I often forget how much I love it until I taste it…
Ponnangani Keerai Thogayal (Dwarf Copperleaf, Garundi Chutney)
I had recently made a Sri Lankan dish using dwarf copperleaf. The result was outstanding. I still had a bunch of the greens left. Rather than making the usual South Indian dishes using greens, such as poriyal (stir fry), masiyal (mash) or kootu (wet dish), I decided to try something different. I had recently made…
Urulaikizhangu Podimas (Mildly Spiced Mashed Potato)
Potatoes are one of my favourite vegetables. When I turned diabetic several years ago, doctors advised me to consume this tuber only sparingly. For me, that meant about one a month. What a disaster!After I adopted a WFPB diet, I was told that I need not be so careful in including potatoes in my diet,…
Chow Chow Kootu (Chayote Squash Curry)
Chayote squash is freely available across the country. It is a fairly bland vegetable and not a particular favourite of many people. I tend to use this vegetable quite a lot – especially to make kootus (a wet gravy dish of South India). The dish is fairly bland – but tastes fantastic when paired with…
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