I like to pair my dal/ kootan (the dish that is mixed with rice) with the vegetable main dish (broadly curry). I will call this dal for the sake of convenience. So, if the dal is bland, then the accompanying curry must be spicy and vice versa. What I have discovered while planning meals every…
Tag: #SouthIndian
Green Tomato Chutney
The taste of green tomatoes (unripe tomatoes) is a little different from the red ones. I have often had dishes made with the green variety and have enjoyed them thoroughly. So, I was delighted that the Saturday organic market had some green tomatoes to offer. I wasted no time in lapping them up. And promptly…
Mochakottai Kuzhambu (Lima Beans Curr
From a very early age, I have had dishes using lima beans flaming hot. My mind is therefore conditioned to eat this legume really chili hot. When Hari first joined my family, he made a dish using lima beans – and it was not hot at all. My taste buds were left with a sense…
Vendhaya Keerai Sambar (Fenugreek Leaves Sambar)
It’s been a long time since I posted – mainly because I have been busy. But I did not want the new year to steal a march on me. And my first post in the new year is a sambar. As all my readers probably know, sambar is a tamarind based gravy that is mixed…
Ellu Sevai (Sesame Rice Noodles)
Sevai is the South Indian term for rice noodles. These noodles are often served at breakfast or dinner. They are tasty and light on the stomach. There are several flavourings of these noodles – lemon, coconut. sesame, tamarind, eggplant, tomato… Or just plain. And the absolutely delicious idiappam (stringhoppers) that is served with an sodhi…
Long Eggplant Curry
I love eggplants in any form. It is the most versatile vegetable that I have come across. There are tens of varieties of eggplants; and hundreds of recipes. I have not even begun to scratch the surface of the different dishes using eggplants. But I love all the ones that I have tried. This recipe…
Omavalli Kuzhambu (Ajwain, Carom Leaves Curry)
Kuzhambus are normally tamarind based thick, spicy curries. But it is not always so. For example, mor kuzhambu is a yogurt based curry that is neither thick nor spicy. There are hundreds of tamarind based kuzhambus – each one with a distinctly different taste. Since these preparations are spicy, I do not prefer them in…
Paasi Parupu Sundal (Mung Bean Snack)
It is Navratri again, the festival of nine nights. In the North Indian tradition, these are in celebration of the nine forms of Durga. In the South Indian tradition, the days are equally divided between Durga, Lakshmi and Saraswathi. Women (and men) maintain a fast during these nine days. In South India, the concept of…
Kurukku Kaalan
I wonder why I haven’t posted the kurukku kalan recipe earlier. Possibly because I make this dish only once in a while. But definitely for Vishu (Malayalam New Year) and Onam (Malayali harvest festival).Kurukku means to reduce. Since this recipe was traditionally made with dairy yogurt, the yogurt was reduced by simmering. Hence the name….
Beetroot Kodo Millet String-hoppers
I love string hoppers. I have written about it before. Traditionally, string hoppers are made with white rice. When I started making it at home some years ago, I switched to brown rice – and it was still superb. Last week, I was in the mood for string hoppers – but was wondering how I…
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