Among all South Indian flavoured rice, lemon rice and tamarind rice compete for the top slot. Both are made often. Lemon rice is made when unannounced guests drop in. There is no need for an occasion to make tamarind rice. Most Devi temples (Goddess Uma in her myriad manifestations) also serve tamarind rice. The combination…
Tag: #SouthIndian
Peerkangai (Ridge Gourd, Jhinga Tori) Chutney
Chutneys are a regular feature in my home. That’s because I invariably have a probiotic breakfast like idli, dosa or oothappam. Even with other dishes such as adai or pesarattu, I have a freshly prepared chutney unless there is sambar, morkootan or vathal kuzhambu left over from the previous day. I have tried growing ridge…
Vegetable Aval Upma (Poha, Flattened Rice Upma)
In most parts of India, flattened rice is often prepared as a quick breakfast dish. It is exceptionally popular in states like Maharashtra. In South India, it is prepared in a variety of ways, including flavouring such as tamarind, lime, sesame, peanut… Or just plain with some vegetables added. You can use any vegetables of…
Thakkali Sadam (Tomato Rice)
As I mentioned before, a number of flavoured rice are made for the festival of Aadi Perukku. This festival falls on the 18th. day of the month of the Tamizh month Aadi (July-August). This festival is supposed to revere water for its properties of sustaining life on earth. But many of these flavoured rice are…
Katharikkai Chutney (Baingan, Eggplant Chutney)
As a child, I used to hate eggplant. Any meal which featured this vegetable was depressing. As I grew older and set up my own home, I used to stoically buy this vegetable once a week, feeling that I had done my duty. It is only after I turned vegan that I really began enjoying…
Vangi Baath (Eggplant Rice)
Aadi Perukku is a festival celebrated in Thamizhnadu to pay tribute to the life-sustaining properties of water. I have been posting about this festival for some years now, including the recipes made as offerings to the Gods. This year, the festival falls on August3. So, I haven’t really started preparing the recipes (different flavoured rice…
Cabbage Usili
My post today is cabbage usili. Usili basically means that vegetables are garnished with a gram mixture. One can make an usili with several vegetables, though not in combination. So, cabbage, French beans, long beans, cluster beans… can be used to make an usili. These dishes are nutritious and very tasty. The procedure is similar,…
Cucumber Tomato Raita
Salads, in the conventional sense, hardly feature on the table in India. Some regions, like Maharashtra, are exceptions. But on occasions when a salad is made, it is invariably a few pieces of sliced cucumber, tomato and onion. With a whole green chilli thrown in. But this is changing slowly with the adoption of the…
Oothappam (Rice Pancake)
I posted about various types of dosas yesterday. A variation of the dosa is oothappam, a thick rice pancake. In most South Indian households, there is always a stock of idli/dosa batter available. When this batter turns a little sour, it is time to make an oothappam. I, however, do not leave it to providence….
Pesarattu (Whole Green Gram Crepe)
Dosa, though originating from South India, has become a kind of a national dish now. In South India, there are myriad versions of the basic rice and split black gram dosa. I have already posted a few in my blog. Several more will follow. Last year, I did some research into the breakfast dishes from…
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