Pidi kozhukattai or upma kozhukattai is a very famous breakfast dish prepared in the Southern parts of India, especially Tamizh Nadu and Kerala. It is super tasty dish that is had at breakfast. It can also be served as tea-time snack or for dinner. It is relatively easy to prepare. However, the trick is to…
Tag: #SouthIndian
Arachu Kalaki
Arachu Kalaki is a typical Palakkad dish. It requires minimal use of the stove. An ‘almost’ raw dish, it tastes fabulous! I can eat a whole meal of just arachu kalaki and brown rice. When my avidly non-vegetarian German friend, Robert Fuchs, came home for dinner a few years ago, I’d planned this dish. He…
Seppankizhangu Roast (Roasted Colocasia)
In South Indian cooking, several root vegetables are often roasted. This includes potatoes, elephant yam (jimmikhand, chena, senaikizhangu) and colocasia (taro root, arbi, chembu). These are fiery looking dishes, but are actually quite mild in chilli quotient. I love to pair such preparations with a bland main dish such as mulakootal, mulakooshyam or even the…
Killu Pakoda (Pinched Onion Fritters)
As I have had occasion to mention before, most Indian snacks deep fried. This recipe is no exception. The air fried version presented here is as tasty as the deep fried one, but with no guilt associated, I have grown up on this tea-time snack and was missing it sorely when I gave up oil….
Oats Upma
When I turned vegan some years ago, I was told to avoid processed oats like, for example, Quaker Oats. These very knowledgeable people told me to stick to whole oats. I did some research on whole oats and found several varieties. Steel cut, rolled oats… It all left me very confused. So, I decided to…
Wheat Dosa (Wheat Crepe)
This dosa is rarely made in my kitchen. Perhaps twice in a year – and that too, only when I ask Hari to prepare it. This is an instant dosa that needs no fermentation. Served with a chutney of your choice, this makes a wonderful breakfast or snack. It is so quick and easy to…
Greens & Legume Curry
I served palak (spinach) with kala chana (black chickpeas) when I had guests the last time. The dish was much appreciated and there have been several requests for the recipe. The point of this recipe is to pair anything with anything. What do I mean by that? Use any green. And use any legume. It…
Drumstick Potato Curry
I love drumsticks. I buy this every week when my tree is not fruiting. The moment I bring home drumsticks, Hari promptly makes a sambar. I’ve had so much drumstick sambar that I am really sick of it. Therefore, Hari and I explored some other drumstick curries that will be a treat to the palate….
“Fried” Onion Chutney
There are hundreds of chutneys that I make, mainly to pair with the main dish cooked for breakfast. One of my favourites is onion chutney. It has a combination of sweetness, sourness and spiciness that makes it a great combo with bland dishes like idli and dosa. Each of these chutneys have several variations. It…
Puli Sevai (Rice Noodles In A Tamarind Base)
Sevai, in Tamil, means rice noodles. I love my sevai. But since I adopted a WFPB lifestyle, I have been denied the pleasures of sevai since most commercially available ones use refined rice (white rice). And I was too lazy to make fresh noodles at home. I was delighted, therefore, to find brown rice noodles…
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