Kondakadalai/Chickpea Sundal, is a savory snack that is very popular in Tamilnadu. It is a simple and quick dish made on festive days like Navarathri and Vinayaga Chaturthi. This dish is an indispensable part of Navrathri fare, it is prepared every day for neivedhyam (offering to God) and distributed to friends, relatives and all those who come home. But it is also a great salad for the evenings that can be made in a jiffy and is very... Sundal
Kondakadalai/Chickpea Sundal, is a savory snack that is very popular in Tamilnadu. It is a simple and quick dish made on festive days like Navarathri and Vinayaga Chaturthi. This dish is an indispensable part of Navrathri fare, it is prepared every day for neivedhyam (offering to God) and distributed to friends, relatives and all those who come home. But it is also a great salad for the evenings that can be made in a jiffy and is very... Bisi Bele bath
The first thing that pops in my head when I think/hear of Karnataka’s cuisine is Bisi Bele Bath, a dish made of rice & lentil with vegetables and lots of spices. A great one pot meal that can be easily made for serving a big crowd once the spice powder is made ahead of time. Bisi bele bath means piping hot rice-lentil dish. The ingredients list is long and a lot of spices go into this dish but segregating the ingredients and planning a little... Vangi bath | Eggplant/Brinjal Rice
Vangi Bath | Eggplant/Brinjal Rice | Karthirikai sadam is cooked rice mixed with a semi dry curry made of eggplant|brinjal and spices.
The Vangi Bath Masala is prepared in many versions. Though it is a part of Karnataka’s cuisine, a spicier variation is made in Andhra and in Tamilnadu, it is made with few less ingredients. What ever version it is, there is no match for freshly home-made Vangi bath Masala. It is full of flavors and aromatic.
I have... Plantain | Nendrankai Chips
Fried plantain is a snack as well a side dish to a main course. It is called Upperi and sold in every part of Kerala and places around Kerala, also a must in any Sadya (Food served in banana leaf during feast). It is known by many names in South America and Africa. I read the chips is called as chifles in Peru, where vendors sell bags of them to the passing cars, Ah fresh chips while driving!
Green, unripe plantain (Nendrakai not vazhakai), after... Carrot thuruval/Salad
Carrot Thuruval is a side salad served to go with the main course like a side dish. It is rich in vitamin A, easy to make, appealing to the eyes and comes handy when other sides dishes run low or no mood for elaborate cooking.
Ingredients you’ll need:
2 cups Freshly grated Carrot
1 tsp Oil
1/4 tsp Mustard seeds
1 tbsp Slipt Urad Dhal/Ulundu Paruppu
1 green chilies, finely... Cucumber Pachidi
Pachidi is mild flavored yogurt side dish with the vegetable/fruit and tempering of mustard and green/dry chillies.
Pachidi and thuruval are such quick to make and a side dish is ready in few minutes. Pachidi is must in any festival/function menu. Though served in tiny portion still does wonders in balancing the heat from other dishes.
With sun finally looking up at Atlanta (believe me, Since I have come, haven’t seen a day cold in beginning of... Cabbage Curry
Kai/curry that goes with rice and sambar/rasam/yogurt is generally mildly spiced and shredded coconut is the highlight.
Similarly, Coconut based kai/curry can be made with carrot, snake gourd, Chayote, any type of green beans like cluster beans, Indian broad beans etc
Ingredients you will need for Coconut Based kai/curry:
1/4 cup Shredded fresh Coconut
1 tbsp Oil
1/2 tsp Mustard... Arachuvitta Sambar
Arachuvitta sambar is a type of sambar that has freshly ground masala made of coconut, coriander seeds, bengal gram and dried chillies. The usual sambar is made with pre-made powder that lasts for months.
One more “predominantly made in tamil brahmin home” recipe like Paruppu usilli. It is Often made for Sunday lunch, festival days or when guest come home and kind of must in any function menu.
This sambar is a bit tedious compared to normal... Beans Paruppu Usilli
Beans Paruppu Usilli is a typical South Indian (Tamilnadu) curry made with soaked lentil that is ground, steamed and crumbled and cooked along with beans. At our place, it is usually made when Mor kuzhambhu is for main course. Mor kuzhambu is a yogurt based no tamarind or lentil kuzhambhu, Paruppu usilli is full of lentils which makes it a perfect combination food.
As far I remember, Paruppu Usilli is predominantly made in Tamil Brahmin homes. Every... Potato Masala for Poori
A simple, quick and hard to get wrong curry for the poori. Often made as evening tiffin/early dinner on weekends at both our places.
Malli-ma, my mother-in-law makes the potato masala for poori a bit differently than Amma. While Amma mashes up a potato and mixes with water to bring the gravy consistency, Malli-ma uses a tablespoon or two Bengal gram powder mixed with water for the gravy consistency. Both taste great!
... The Team
A common idea we share is - Eating is about feeling good and not just following the rules of cooking. more...