An amazing combination of ginger with walnuts, which is simply delicious. I had this at an Indian restaurant in Bangalore called “South Indies” which is a funky south Indian restaurant. They served this chutney on one of their festival buffets and had also attached the recipe card along with their menu.

Filed under: Chutneys, South Indian | 2 Comments »

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A typical Indian dish prepared differently all over India. This tasty vegetable is flavored the Gujarati style giving it the tangy and sweetish taste to your palette. This recipe goes well with Gujarati Khadi and phulka’s.This vegetable absorbs the different spices so well, that much experimentation is possible to suit your palate.

Filed under: Gujarati, South Indian | 1 Comment »

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popular south Indian dish is make from deep frying finely ground urad dal. Traditionally this vada is typically fried plain with some whole pepper corns or green chillies. But this recipe uses finely chopped cabbage and onions which simply exemplifies the taste of the vada.

Filed under: Savory, Snacks, South Indian | 6 Comments »

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Sambar is a very traditional dish served in almost every South Indian household. The lentil based gravy has many different variations in each region. The sambar gets its spice and tanginess from the tamarind extract and sambar powder. The spice powder called “Sambar Powder” that is added is also atypical to every household. Each family, each region has their own subtle variation of this powder that it makes a huge difference to the way sambar tastes.

Filed under: South Indian | 9 Comments »

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The most basic and important ingredient in making “Sambar”. This spiced powder is made with a blend of roasted coriander seeds, tuvar dal, channa dal, fenugreek seeds, mustard seeds, cumin seeds, and few more which adds to this unique taste which exemplifies the taste sambar.

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A very popular dish among the Tamil Brahmin and Kerala community. A very unsual curry made with coconut is roasted with fenugreek seeds and dried red chillies and cooked along with tamarind paste, makes it deliciously tangy and spicy.A variety of vegetables can be used for this recipe. The most popular combinations are lonely drumsticks or carrots and green bell peppers or cut okra’s or eggplants. Experiment and add vegetables to suit your palate. The recipe below uses carrots and green bell pepper’s.

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Ever wondered what to do with a beetroot? Beetroot Rice is one for those few vegetables which give the rice flavor and subtle sweetness. Spice it up with some sambar powder and garam masala powdered, along with some coarsely pounded peanuts and finely chopped mint leaves, makes a comforting one meal dish. Accompany this rice with a raita of your choice or tomato-onion raita.

Filed under: South Indian | 3 Comments »

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Tomato Rasam is a very staple diet in the South Indian household. Being a South Indian and growing up in that environment this version was my favorite. Almost everyday, my packed lunch for school in that steel tiffin carrier used to be rasam rice, keerai masial (seasoned cooked greens), some vegetable and curd rice. Even today, given a chance I would make this everyday, but my children are so used to the multicuine food in the house, that I doubt their palates will turn out to be like mine.

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Pongal festival is to celebrate the harvest festival and the first day of the Tamizh (Tamil Calendar Month) month. It is a festival that is spread over four days. Pongal in tamil means something that is overflowing. The act of boiling over of milk in the clay pot is considered to denote future prosperity for the family. See more at The Pongal at wikipedia. This mouth watering sweet dish which is traditionally offered on a fresh banana leaf along with ven pongal, vada and vegetable kootu. This dish is made with jaggery and rice and mildly flavored with cardamom powder. Absolutely Delicious!

Filed under: Indian Sweets, South Indian | 13 Comments »

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A very famous tiffin dish in Southern India. Pongal festival is to celebrate the harvest festival and the first day of the Tamizh (Tamil Calendar Month) month. It is a festival that is spread over four days. Pongal in tamil means something that is overflowing. The act of boiling over of milk in the clay pot is considered to denote future prosperity for the family. See more at The Pongal at wikipedia

Filed under: South Indian | 2 Comments »

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