ELAVAN MOLAGOOTAL (ASH GOURD STEW)
Molagootal is a healthy, wholesome and honest dish that is made up of vegetables, lentils and coconut. In today’s version, the star vegetable is White pumpkin/Ash gourd/Elavan.
Tag: glutenfree
MATHAN KOOTU/ RED PUMPKIN CURRY
Thickly cubed pumpkin is stewed in salt, water, jaggery and turmeric powder, thickened with a fine puree of coconut and red chillies and finished off with a tempering of mustard seeds, curry leaves and a lone red chilli.
COCONUT CHUTNEY
A delicious breakfast side, grated coconut is ground along with green chillies salt and hing and finished off with a seasoning of mustard seeds, urad dal, curry leaves and red chili.
Ashoka Halwa /Moong Dal Halwa
A luscious and soul-satisfying South-Indian dessert made up of yellow moong dal/lentils, sugar and ghee and finished off with a garnish of toasted cashews and raisins
QUICK CHOLE
Chole (n) : Chickpeas stewed in an aromatic tomato and onion gravy that’s been infused with choice spices. This recipe is a quick and simple way to make a delicious chole!
Amma Inikki Ribbon Pakodam Pannina (Amma made Ribbon Pakodam today!)
I’ve just concluded the morning breakfast session
BEANS PORIYAL
Poriyal or Poduthuval as we call it in my family is a dry side-dish made of vegetables. For this delicious beans poriyal, chopped beans are cooked in a little oil seasoned with mustard seeds and urad dal and it’s finished off with a sprinkling of coconut-green chilies- Jeeragam (Cumin seeds) blend.
ARISI UPMA (SAVORY RICE PORRIDGE)
Arisi Upma’s yet another beautiful albeit lesser-known feather in the Iyer Samayal (SouthIndian) culinary hat. This hearty dish is made with pounded rice and lentils.
OSAI ADANGATUM (LET THE SOUND EBB)
Ghee/Nei/Clarified butter is to Indian cooking what butter is to French cooking. It’s not only good for you (when consumed in moderation) but also has the uncanny ability to elevate any dish from Meh to Yeah! My mother taught me how to make ghee with …