Idli/Dosai batter is something I learnt how to make very very late in my life. Not because I wasn't interested to learn, but mostly because someone else always took care of it in my household. Growing up, it was either my mother or grandmother who handled the wet grinder and stood before it (for what … Continue reading How to make Idli & Dosai Batter: Step by Step
'Thogaiyal' is the Tamil word for a condiment that is generally thicker in consistency than a chutney, and made with lentils and coconut as base ingredients. Several other spices are mixed and matched to create varieties of this dish. This is made with fresh greens, coriander, mint leaves, endless varieties of vegetables, even peels of … Continue reading Paruppu Thogaiyal: Step by Step
'Kanchipuram Idli' gets its name from a town in Tamil Nadu, India called 'Kanjeevaram' or 'Kanchipuram'. It is in Kanchipuram, in the renowned Sri Varadarajaperumal Temple, that this dish is served traditionally to the deity. In Iyengar parlance, the temple kitchens are termed as 'Madapalli' , and it is here that this 'Kovil idli' (temple … Continue reading Quick Kanchipuram Idli (with leftover Idli batter): Step by Step
'Upma Pidi Kozhukattai' or 'Kaara Pidi Kozhukattai' is one of the quickest, easiest, and healthiest breakfast/dinner/snack options in South Indian cuisine. Sometimes when you're in a tearing hurry in the morning (or evening, or anytime of the day) and looking for a quick but healthy dish to make, this qualifies. Although the traditional method involves soaking … Continue reading Upma Pidi Kozhukattai / Kaara Kozhukattai (Steamed Savory Dumplings with Rice Flour)
Vegetable 'Ishtu' or 'Stew', is a gravy dish, more specifically a thin broth made from coconut milk and assorted spices. This is a specialty dish from Kerala, and is really tasty and nutritious in equal measure. This is very mild, aromatic and easy to prepare. This stew is extremely mild in spice, with almost zero … Continue reading Kerala Style Vegetable Stew / ‘Ishtu’ Recipe: Step by Step
Have you ever eaten Venn Pongal as prasadam 'chuda chuda' (meaning 'hot hot') on a Sunday (or any day) after perumal dharisanam at the friendly neighbourhood kovil? BLISS ! Although nobody can replicate that taste in its entirety, it remains my gold standard for pongal, and this recipe comes quite close, I daresay 🙂 Venn … Continue reading Venn Pongal (Savory Pongal/Kaara Pongal): Step by Step
Flattened rice flakes are a popular South Indian staple for breakfast. It is called 'poha' in Hindi, 'aval' in Tamil, and 'avalakki' in Kannada. It is generally available in the thick and thin varieties, usually used to prepare breakfast or dessert. It is also used to make sweet and savoury dishes as offerings during festivals and … Continue reading Savory Raw Mango Poha (Flattened Rice): Step by Step
Nellikai, or the Indian Gooseberry, is a very potent fruit. It looks somewhat like green grapes, only bigger and round in shape. It tends to be sour, astringent and slightly bitter in taste. The essential vitamins and minerals that it contains are extremely beneficial to the body. This is a summer berry, and is traditionally … Continue reading Easy Gooseberry Pickle South Indian Style / Nellikai Oorugai: Step by Step
Our love for rasam is already documented on this blog, here. Being a South Indian Tamil Brahmin, rasam is a well-loved, time-tested, and central part of our everyday traditional cooking repertoire. Rasam is generally had as a soup after the meal, or eaten with rice as a main dish. Although this is a very simple … Continue reading South Indian Style Pineapple Rasam : Step by Step Recipe
'Poli' is a traditional South Indian sweet dish, which is essentially a type of flatbread that encloses some kind of stuffing. The flatbread is usually roasted on a hot griddle griddle with oil, white butter, or ghee (clarified butter). They are served warm to hot, crisp on the outside, peeling away to reveal a soft … Continue reading Paruppu Poli (Flatbread with Lentil and Jaggery based stuffing)
a burst of flavor 