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…
Tag: #SouthIndian
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…
Manathakkali Keerai Thogayal (Black Nightshade Chutney/Dip)
In South India, there is a tradition of consuming black nightshade – both the greens as well as the berries. The berries are often sun-dried and used to temper a wonderful lentil based dish called Vathal Kuzhambu. Or deep-fried and consumed as a snack or an accompaniment in a meal. I, of course, air-fry them…
Vadu Manga (Tender Mango Pickle)
Vadu manga is a traditional South Indian pickle. It is easy to prepare and so, so tasty that I could live with it and vegan curd rice for ever. Traditional vadu manga pickle requires no oil whatsoever. However, I find the packaged product available on shop shelves always contain oil. I have been making this…
Coconut Chutney (Dip)
My post today is the very easy, but wonderfully tasty, coconut chutney. This is a classic. There are several variations to this chutney. The recipe presented here is the most basic one. This is made regularly in South Indian homes to accompany dosa, idly, pongal or, indeed, most breakfast dishes. Variations can include adding roasted…
Red Rice Upuma
It’s been a long time since I last posted. Mainly because Hari was on holiday and I was only doing very basic food preparation. I had resolved to include a wide variety of rice in my cuisine this year. Accordingly, I had bought black and red rice. I was very keen to try a red…
Aloo Methi (Potatoes & Fenugreek Greens)
This is really one of the winter pleasures. I really love this dish – it pairs well with rice or Indian breads. And tastes divine. I look forward to the North Indian winters as many high quality vegetables are abundantly available. And fenugreek greens are a special pleasure. I make several dishes with this green…
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