Kalathu Podi (also called Parupu Podi) is nothing but a variety of lentils roasted and ground to a powder. Many regions in India have a culture of mixing these powders with steaming hot rice and adding a dollop of ghee or oil. Just make a ball of this and pop it into your mouth to…
Tag: #wholefood
Kala Vatanyachi Usal (Black Peas Curry)
Kala Vatanyachi Usal is a traditional Maharashtrian dish made with black peas (Kala Vatana) cooked in a spiced coconut gravy. It is a staple in coastal Maharashtra, often enjoyed with bhakri (a type of flatbread) or rice. The dish combines the earthy flavor of black peas with a fragrant mix of spices like turmeric, goda…
Tippili Rasam
Tippili Rasam is a traditional South Indian soup known for its warming and medicinal properties. Made with long pepper (Piper longum), known as “Tippili ” in Tamil, this rasam is cherished for its ability to soothe the throat and aid digestion. The long pepper, which has a spicier and more complex flavor compared to black…
Raw Plantain And Chinese Potato Curry
For the life of me, I do not know why the vegetable is called Chinese potato. I am fairly sure that the Chinese do not consume it. As also raw plantain. But both these are abundantly available in Kerala, a tiny state in the Southern tip of India. The high amount of potassium found in…
Green Tomato Curry
Green tomato curry is prepared in several Indian states, each different from the other. The taste is flavourful and tangy – quite different from the red tomatoes. Last year, I had planted a large batch of heirloom tomatoes and has a huge haul. I distributed generously to neighbours who were all raving about the variety….
Thattai (Savoury Crackers)
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…
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…
Dahi Wali Aloo (Potatoes In A Yogurt Sauce)
Banarasi Dahi Wale Aloo is a traditional dish from Banaras, known for its creamy texture and rich, tangy flavors. The star ingredient of this dish is baby potatoes, which are boiled and then simmered in a yogurt-based gravy. The yogurt, or dahi, imparts a delightful tanginess that balances the spices perfectly. Key spices used include…
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…
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