I know that many people are not fans of bitter gourd (bitter melon). However, if prepared well, it does not taste bitter at all. In fact, it is a very tasty and versatile vegetable. It is a staple in my home during season. I love experimenting different dishes with this vegetable, though my all-time favourite…
Tag: Thamizhnadu
Podi Pota Urulaikizhangu (Potato With Spice Powder)
There are several dishes that I am very familiar with, but do not often prepare. Mainly because these dishes, delightful as they are, are not top-of-mind. This potato in a spice powder is one such dish. It tastes heavenly, but I tend to rarely make it. A mistake that I must correct. I love potatoes…
Muttaigose Kootu (Cabbage, Bandh Gobi Curry)
This is a popular dish in Thamizhnadu where it is often paired with rasam. It is an extremely tasty curry that is quite easy to prepare. Some years ago, I had an Iyengar friend staying with me. Hari had made a rasam and this cabbage kootu. He went into raptures and I was quite surprised….
Arai Keerai Kootu (Amaranth, Chowlai Curry)
Amaranth is one of the tastiest greens. I like both forms, the green and the red. I use this regularly in my cooking. Since it is widely used all over India, I find organic amaranth easily available. This green was a little bit of luxury when I was growing up in Singapore in the 60’s….
Kovakkai Poriyal (Ivy Gourd “Fry”)
Ivy Gourd (Tindora, Kundru, Kovakkai) has many other quaint names. Baby Watermelon, Little Gourd, Gentleman’s Toes or even Gherkin. It is an exotic vine. You can, with some surety, buy it in the open market as it is a hardy vine and chemicals and pesticides are not normally used in its cultivation. This hardy vine…
Vendakkai Pachadi (Okra And Yogurt, Bhendi Raita)
I relish any yogurt based dish – be it morkootan/morkuzhambu/kadhi, pachadi/raita or just plain curd and rice. One of my greatest hesitations of going vegan was that I will not be able to relish my favourite curd rice, a staple with lunch/dinner. When I first tried the vegan yogurt, it tasted different but not bad….
Chembu Elai Curry (Arbi Patta Curry, Taro Root Leaves Curry)
Since the season for taro root leaves (I shall call it just leaves for the sake of brevity) is short, I thought I’d post this recipe on priority basis. But a word of warning on these leaves is called for. These leaves can cause irritation and rashes. One must therefore be very careful when using…
Thakkali (Tomato) Rasam
Rasam is a very watery main dish that is had as a second or third course in traditional South Indian meals. It is normally mixed with rice. In many other parts of the country, it is drunk as a soup. Making a good rasam is an art. My youngest aunt made the best rasams that…
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