My post today is about another green, the humble spinach. There are several exciting recipes with this green. One of my favourites is the very simple spinach and lentils. This tastes so delightful whether combined with steamed rice or Indian breads. And it is very easy and quick to prepare. I am not sure about…
Tag: #SouthIndian
Aval Payasam (Flattened Rice Dessert)
Today is the first day of the month of Aashad (in Hindi), Aadi (in Tamil) and Karkadagam (in Malayalam). It is also called the Ramayana month. This month is considered very auspicious and the start of the festive season. Many temple festivals are celebrated during this month. However, it is also observed as a month…
Chundakai Vathal Kuzhambu (Turkey Berry Curry)
Vathals are sun dried vegetables. Several vegetables are capable of being preserved in vathal form. These include raw mango, cluster beans, bitter gourd, black nightshade berries (manathakali), eggplant, onion… Generally, the vegetables are half cooked in brine and sun dried. The salt acts as a preservative and these dried vegetables can be stored for months…
Thengai Sadam (Coconut Rice)
This is a very popular dish in South Indian homes. If you have cooked rice and grated coconut on hand, this can be prepared in no time at all. It is often made on festive days. Or when one is feeling lazy to cook an elaborate meal. This rice is full of flavour imparted by…
Paruppu Vada (Gram Medallions)
South India has a large variety of vadas, though many other Indian states also have their own versions. Vadas are basically savoury (a few are sweet too) medallion shaped snacks that can be consumed anytime, particularly at tea-time. Some have a hole in the centre, akin to a doughnut. The most popular vada is Medhu…
Vendakkai Pepper “Fry” (Okra/Bhendi Pepper “Fry”)
Okra is also called by the quaint name of Ladies Finger. It is called bhendi in Hindi and Vendakkai in Tamil and Malayalam. Several interesting dishes can be prepared with this versatile vegetable. One of my favourites is this recipe. Traditionally, the okra is deep fried in this recipe. But it can also be ‘fried’…
Kurumilagu Rasam (Pepper Rasam)
Rasam is comfort food. Steaming rasam with hot rice is an antidote for the body and the mind. Or just drink it as a soup. Pepper rasam, in particular, is wonderful when you are ill. Whether it is a fever, cold or cough, this rasam provides relief. When I was a kid, my mum used…
Elumichampazha Sadam (Lemon Rice)
Of all the flavoured rice recipes made in South India, lemon rice is the most popular. It is very easy to prepare and can be done in a jiffy. This is the go-to recipe when unexpected visitors drop in. Or when one is too lazy to cook a more elaborate meal. This extremely tasty rice…
Vengaya Sambar (Shallot & Lentil Curry)
Sambar is an iconic curry that is supposed to have originated from Thanjavur, Thamizhnadu. There are two main types of sambar (and a host of other, much less known varieties). The first one is called Podi Pota Sambar, largely prepared in Thamizhnadu. This uses a pre-prepared masala powder (I will post how to prepare this…
Ellu Sadam (Sesame Rice, Til Rice)
Sesame is one of the richest sources of calcium in the world. Many people believe that dairy milk and it by-products give them calcium. But experts have told me that dairy milk actually draws calcium from the bones! Till about 2 generations ago, there was always a stock of sesame ladoos (balls of sesame seeds…
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