Indian gooseberries are available during the winter and raw mangoes are available during the summer. I buy them when in season. Then brine them (boil water and a reasonable amount of salt, slightly more than required for the amount of water being used). Let the water cool. In the case of gooseberries, I normally roast…
Tag: #SouthIndian
Morappam
Morappam is a very popular evening snack in Kerala. A close cousin of morappam is kuzhi paniyaram from Tamizhnadu. Both are very similar. In my young days, this was made quite often in my home. However, it does require a special vessel (appa karol) to prepare this. Traditionally, this is a deep fried snack. In…
Urulaikizhangu Varuval (Potato ‘Fry’)
I can eat potatoes in any form. I find the vegetable incredibly tasty. And it is so versatile that there are hundreds of recipes using this humble tuber. Unfortunately, I was denied the pleasures of potato when I turned diabetic several years ago. So, it was sparingly made – perhaps once every two months. And…
Medu Vada (Split Black Lentil Medallions)
Medu vada is my all time favourite snack. Not only mine, also most South Indians. All we need is an excuse to make this snack. It is so tasty that it has been adopted all over the country. It is a deep-fried snack, but can also be made with no oil at all. The oil-free…
Oats Dosa (Oats Crepe)
There are always changing fashions in food too. Advertising tends to fuel these fashions. For example, Indian cuisine never had a cereal called oats. It was invariably rice, wheat and millets. Then came along brands such as Quaker Oats. They promoted themselves as ‘healthy’ cereals. And changed perceptions of what should be served for breakfast,…
Paruppu Keerai (Spinach And Lentils)
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…
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…
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