The southern state of Thamizh Nadu is well known for its flavoured rice, the most popular being tamarind rice and lemon rice. There are several others including coconut rice, sesame rice, peanut rice and mango rice, to name a few. There is a festival in Thamizh Nadu called Aadi Perukku that normally falls in the…
Tag: #SouthIndian
Jackfruit Seed Kurma (Curry)
I really have no idea where kurmas actually originated from. I suspect that it probably is a Mughlai dish. But there are references that it originated in South Asia, though of Mughlai origin. These are spicy dishes (not chili hot). They contain an amalgamation of spices that are normally quite over-powering. but incredibly tasty. Many…
Village Style Chutney
Many South Indian breakfast dishes is often accompanied with a chutney. There are literally hundreds of chutneys. The most popular of these are coconut or tomato. The one that I am posting today is very unusual and delectable. Frankly, I did not expect it to be so tasty. And really easy to prepare. If you…
Puliya Kuthi Upma (Rice In A Tamarind Base)
My mother used to make this dish in the 60’s. I always complained bitterly – it was not my favourite dish. But, of late, I have been craving this dish. I had no idea how to make it. All that I remembered was the taste. Look at the irony of life. When my mum, a…
Karuvepellai Sadam (Curry Leaves Rice)
South India has several different kinds of flavored rice. The most popular is lime rice. It is easy to put together. When unexpected guests drop in, this is the first thing that the host puts together. Served with a potato roast and papads. The other popular ones are tamarind, sesame, coconut, tomato, eggplant rice. Also…
Idli Upuma
Idli is one of the commonest breakfasts in South India. I would not be wrong to say that it has grown into a national dish. These steamed dumplings of lentils and rice/millets are also fermented, making idlis a very healthy dish. Once the hard work of grinding is done, it becomes a cakewalk to make…
Katharikka Pachadi (Eggplant Curry)
I have mentioned on several occasions that I love eggplant. It is such a versatile vegetable that literally hundreds of dishes are possible. Eggplant has a taste of its own. But it readily absorbs the taste of all the masalas that are added to the dish. This is fascinating since it becomes easy to create…
Water Spinach Stir Fry
I think water spinach is called vallal in Thamizh, though I may be wrong. I have grown up eating this very tasty green that is plentifully available all over South East Asia. Normally called kang kong (or variations of this name) in the entire region. In years of yore, this green was only available in…
Mysore Rasam
Frankly, a good rasam is a work of art. It is aromatic, flavourful, light and a perfect balance of all the ingredients. While a good rasam is like a gentle stroke on the cheek, the ones I make is like a punch. In your face, no subtlety. People say that pastries need a light hand….
Chow Chow And Elavan Kootu (Chayote Squash And Ash Gourd Stew)
Kootu (the nearest equivalent in English is stew) is typical of Thamizhnadu and Kerala. They are very mildly spiced preparations that are usually served with steamed rice. Since they are mild, I prefer them with rather spicy wet preparations that can be mixed with rice (kootans). The beauty of kootu is that one can use…
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