Tag: glutenfree

ELAVAN MOLAGOOTAL (ASH GOURD STEW)

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.

MATHAN KOOTU/ RED PUMPKIN CURRY

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

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

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

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!)

Amma Inikki Ribbon Pakodam Pannina (Amma made Ribbon Pakodam today!)

I’ve just concluded the morning breakfast session

BEANS PORIYAL

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 (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)

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