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…
Tag: #SouthIndian
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…
Puliyodharai (Tamarind Rice, Imli Chawal)
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…
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,…
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