Bittergourd pitlay or pitlai is a spicy, tangy, slightly sweet and absolutely delicious side dish made with bittergourd, coconut (fresh grated and coconut milk), tamarind and jaggery.
Pepper/ Capsicum poriyal is a spicy and delicious side dish made with freshly made poriyal powder. It’s perfect to serve with some steamed rice and dal.
Dry Green bean curry with a spice paste. Serve with steamed rice and dal for a complete meal. The same spice paste can be used with cluster beans (guvar, goru chikkudukaya) or green peppers. Tastes great with mor kuzhambu and Mysore rasam.
South Indian rice dish made with freshly made spice powder. This is a great dish to use up leftover rice. Served with papad or chips, this makes a delicious meal.
A very simple potato curry and is kids favorite. It tastes great as is, but tastes even better with mor kuzhambu.
Mor Kuzhambu is a traditional dish from Tamil Nadu — it is a yogurt based dish with a spice paste. Served with rice and papad this Mor Kuzhambu and Potato curry combo is comforting and delicious.
Saravana Bhavan sambar — copy cat recipe of the popular South Indian restaurant sambar. The addition of ground masala with coriander and fenugreek seeds — it adds a lot of flavor along with the sambar powder. Also the addition of fried gram dal or putnalu makes the sambar so creamy and delicious.
Belated Sankranthi wishes to all of you who celebrate it. I had a very low key festival this year because my husband was away on business and the kids had school and after-school activities. So it was a busy day with too much going on. But I did make tamarind rice (Pulihora/ Puliyodarai) and Chakkara Pongal (Sweet pongal) for the festival. I tried both the recipes from Chandra Padmanabhan’s ‘Dakshin’ cookbook. Both the dishes turned out just like the ones served in temples. My mom’s tamarind rice is quite straight forward with just cooked tamarind, but this version has tamarind…
We are travelling south to Tamil Nadu for this month’s Indian Cooking Challenge. I am amazed by the variation of snacks we have across the country, with just a few changes in the ingredients and the method of preparation — we end up with so many different type of snacks. When I saw that Valli has a murukku recipe for this month, I was a little disappointed that we are going to make just another murukku recipe, but I was pleasantly surprised how just a few changes can make such a big difference. These murukkus are fried twice instead of…
Blogging Marathon# 41: Week 4/ Day 2 Theme: BM Pair (Sujatha Ram) Dish: Thengai Paal Kootu Today’s dish from Sujatha’s blog is a super simple, yet very delicious mixed veg curry cooked in coconut milk. Veggies are cooked in coconut milk and flavored with sambar powder — it’s that simple, but the flavor both these ingredients infuse into the veggies is just amazing.