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…
Tag: #SouthIndian
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…
Pidi Kozhukattai (Steamed Rice Dumplings)
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…
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…
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