Thattai is a popular South Indian snack, particularly associated with Tamil Nadu. It is a crispy, savory disc-shaped cracker made from a blend of rice flour and urad dal (black gram) flour, seasoned with spices. Ingredients like red chili powder, asafoetida, and salt are added for flavor, while sesame seeds and curry leaves contribute to…
Tag: #SouthIndian
Baked ‘Vella’ Seedai
Baked Whole Food Plant-Based (WFPB) Vella Seedai is a healthy twist on the traditional South Indian sweet snack. Vella Seedai, typically made during festivals like Krishna Jayanthi, is traditionally deep-fried and prepared using rice flour, jaggery, and coconut. In this WFPB version, baking replaces frying, making it a guilt-free treat. The ingredients include rice flour,…
Curried Ash Gourd And Elephant Foot Yam
My eldest paternal aunt used to be in charge of the kitchen in our ancestral village home. She therefore had many recipes. Nothing complicated, just simple homely fare. Given the abject poverty, recipes never had any expensive ingredients. Plus, being joint family, there were a lot of mouths to feed. My aunt had jotted down…
Raw Mango Rice
WFPB (Whole Food Plant-Based) raw mango rice is a vibrant and tangy dish perfect for those seeking a flavorful and healthy meal. This dish typically features cooked rice, offering a nutty texture and a wholesome base. The star ingredient, raw mango, adds a refreshing tartness that perfectly complements the rice. Finely grated raw mango is…
Nenthra Pazha Pulissery (Ripe Banana Curry)
Nenthra Pazha Pulissery is a traditional Kerala dish that beautifully combines the sweetness of ripe plantains (nenthra pazham) with the tangy richness of yogurt. This curry is a staple in many Kerala households, particularly during festive occasions and Sadya (feast) meals. The dish is a delightful balance of flavors, where the naturally sweet plantains are…
Gongura Oorgai (Sorrel Leaf Pickle)
Gongura pickle, a vibrant and tangy delight, is a cherished condiment in Indian cuisine, particularly in Andhra Pradesh. Made from the nutritious and slightly sour gongura leaves (also known as sorrel or roselle), this Whole Food Plant-Based (WFPB) version of the traditional pickle omits oil, making it a healthier alternative without compromising on flavor. The…
Kollu Sundal (Horsegram Stir-fry)
Horsegram stir-fry is a wholesome and flavorful dish made from this nutrient-dense legume, known for its high protein and fiber content. The preparation starts with cooking soaked horsegram until tender, then stir-frying it with aromatic spices and fresh vegetables. Common ingredients include mustard seeds, curry leaves, green chilies, and a blend of turmeric and chili…
Eggplant Rasam
Eggplant Rasam is a delightful and aromatic South Indian soup, combining the unique flavors of roasted eggplant with traditional spices. This dish stands out for its tangy and slightly spicy profile, enhanced by the addition of tamarind and a blend of cumin, pepper, and coriander. Eggplant, or brinjal as it is commonly known in India,…
Getti Chutney (Thick Coconut Chutney)
Getti chutney, a cherished accompaniment in South Indian cuisine, is known for its pristine white color and thick, coarse texture. Made primarily from grated coconut, it has a slightly grainy yet rich mouthfeel that provides a delightful contrast to the smoothness of idlis and the crispiness of dosas. The chutney is often tempered with mustard…
Kumblanga Pulissery (Ash Gourd Curry In A Yogurt Base)
Ash gourd pulissery, also known as ‘Kumbalanga pulissery’ in Kerala cuisine, is a delicious and comforting dish that showcases the versatility of ash gourd (winter melon). It is prepared by cooking cubes of ash gourd in a coconut-yogurt gravy seasoned with mustard seeds, curry leaves, green chilies, and a hint of turmeric for color. The…
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