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…
Tag: #vegan
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…
Peanut Rice
Aadi Perukku, celebrated in Tamil Nadu, is a vibrant festival that honors the life-giving rivers and the onset of the monsoon season. It’s a time of joy and gratitude, marked by colorful rituals and sumptuous feasts. One dish that stands out during this festive season is Peanut Rice. This simple yet delectable dish captures the…
Urulai Podimas (South Indian Style Mashed Potato)
This is a mildly spiced dish that is normally served with a sambar, for lunch. It has only very few ingredients, making it easy to prepare. But so that you are not deceived by the simplicity, the dish is very flavourful. Just a few things to bear in mind. Slit chilis are less spicy than…
Rasam Powder
Many South Indian households (as indeed all Indian households) have a variety of powders to be used in cooking. I presume this is because mornings have become really rushed. These powders, pre-prepared and stored, saves a lot of precious time. I am not really familiar with the powders in most parts of the country. But…
Mor Appam (Dumplings With Yogurt)
Mor Appam and Kuzhi Paniyaram are close cousins. While idli or dosa batter is used in kuzhi paniyaram, ground rice and yogurt are the main ingredients in mor appam. Both are tasty and bland dishes. Equally delicious. There is also a sweet version called nei appam – meaning ghee dumplings. I have made it with…
Barley Upma
Barley is not a cereal that I am very familiar with. It is not prominently displayed in either provision shops or supermarkets in North India. So it is never top-of-mind. But it was something that I always wanted to try. So I was delighted when I came across barley when I was ordering rice from…
Potato Rice
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…
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…
wholefoodplantbased 