An aromatic and delicious broth, this rasam is a celebration of the deep and sunny flavors of ginger and lemon. Ginger is brewed in water along with tomato, salt and turmeric, thickened with cooked toor dal, tempered with choice seasonings and finished off with a generous drizzle of lemon juice.
Varumarisi Adai literally translates to pancakes made of just rice. Rice is soaked and ground into a smooth batter with a little water and salt. Murunga keerai or Moringa leaves is added and mixed well. The thick batter is then ladled onto a hot griddle and turned into delicious and nutritious Adai or pancakes.
Murungai Ilai/Drumstick leaves/Moringa leaves Molagootal is what healthy and wholesome dreams are made up of. The leaves are separated from the stem and cooked in a little water, turmeric, and salt, a handful of cooked toor-dal is added followed by a mixture of coconut ground along with a little roasted urad dal and red chillies and the deal is sealed with a flourish of mustard seeds, urad dal and curry leaves tempered in coconut oil.
Chutney is a popular Indian condiment that comes in countless flavors, forms, and textures. the dish is simply a matter of crushing and bringing together a bunch of ingredients and flavors. In it’s present form, coconut and red chillies are ground and seasoned to make this bright and delicious chutney
Arisi Upma Kozhakkatai or Pidi Kozhakkatai is a lesser-known gem in the traditional South-Indian breakfast item arena. Pidi means to grasp or hold and so these are twice-cooked savory dumplings that are made up of rice, lentils and seasoning and hand-moulded into their oblong persona.