The festival of Karthigai is celebrated in South India. This festival is celebrated for three days beginning the full moon day of the month of Karthigai (November-December). It is the equivalent of the Raksha Bandhan of North India. Sisters light lamps, much like Diwali, and pray for the well-being of their brothers and their families….
Tag: #SouthIndian
Paruppa Thogayal (Lentil Dip, Dal Chutney)
Thogayal (also called thuvayal) is a concept rather unique to South India. These are thick chutneys that are served as accompaniments to rice and ‘dal’ (meaning a wet curry to be mixed with rice). Thogayals are normally quite spicy – therefore, they are normally made to accompany bland dishes like mulakootal. There are several types…
Vazhakkai Vadai (Raw Banana Medallions, Kacha Khela Vada)
In the part of the country where I live, raw banana is hardly used. Folks in this region consume only the ripe ones. And even with the ripe ones, there is only one variety available. All that is fast changing, at least among vegans where the demand for raw bananas is slowly increasing. Raw bananas…
Katharikkai Rasavangi
Rasavangi is a traditional dish from Thamizhnadu, though it is also prepared in the Palakkad region of Kerala. It is normally made with eggplant (baingan), a vegetable that I really love for its versatility. In Iyer households, this dish holds a cult status. Paired with steamed rice, many consider it heaven on earth. Ingredients 250…
Chatti Masiyal (Taro Root, Arbi Curry)
Chatti Masiyal is a dish from Tamizhnadu, I suspect; though I am not 100% sure. It was not a dish that was prepared in my home when I was a kid. I was therefore unfamiliar with the taste of this curry. I had, however, heard the term in my early days and it seemed to…
Karamani Sundal (Cowpeas, Lobia Snack)
On going through my sundal recipes, I found that I have not posted several recipes. As I mentioned earlier, these are normally prepared for Navarathiri. But these can also be made as a delightful evening snack to be had with a cup of herbal tea. I therefore intend to continue posting sundal recipes. The recipe…
Ulunthu Kozhukattai (Savoury Dumplings)
I had posted the sweet dumplings that are prepared during the festival of Ganesh, the elephant god. A savoury version is also prepared for this festival. To be honest, I far prefer the savoury one to the sweet. Probably because I do not have a sweet tooth. Even more so because of the unique combination…
Poorna Kozhukattai (Stuffed Dumpling Dessert)
A major festival, in celebration of the elephant-headed God, Ganesh, was celebrated last month. This is a very important festival in the Indian state of Maharashtra, where it is celebrated for 10 days. It is also celebrated in other parts of the country, albeit for a single day. In South India, it is customary to…
Thenga Manga Pattani Sundal (Coconut, Raw Mango And Dried Peas Snack)
Navarathri is over for this year. Since I have not been posting regularly during this period, I will continue to post a few more sundal recipes. These need not be made only for Navarathri – they can be consumed as a tea-time snack any time. My post today is the iconic thenga manga pattani sundal….
Kadalai Parupu Sundal (Chana Dal, Bengal Gram Snack)
Bengal gram is a very versatile legume. It is used extensively in Indian cooking. Be it is it’s original form or as a flour. It is also roasted and ground with other spices into a powder – like in sambar powder. It lends a distinctive taste to any dish that it is added to. My…
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