Where food meets tradition
When it comes to South-Indian Chutneys, the options are endless and here’s a yet another delicious variation using Capsicum or Green Bell Peppers. Capsicum, garlic tomatoes, coconut and cilantro come together to form a winning dish here. The incredible flavors are bolstered by the addition of cumin seeds, channa dal and urad dal. Serve it with idlis, dosas, upma, kozhattai or even as a dip of vadas or cutlets.
Made with the goodness of red bell peppers, sun-dried tomatoes and cashews, this delicious and versatile dish is all sorts of savory, slightly sweet and just enough spicy. Serve it as a dip for veggies and crackers, toss your pasta in it, top your pizza base with it, spread it on your sandwich or mop it up with idli or dosa
A healthier version of one of the most popular Indian breakfast dish, this delicious poha is made by combining the goodness of millet flakes and sprouted lentils with the flavors of onions, potatoes, herbs and spices.
This dosa or crepes is bursting with flavor and vitality. Millets are soaked overnight and ground along with tamarind, jaggery and choice spices such as coriander seeds and red chillies.
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.
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.
Carrot Chutney is a delicious and spicy combination of carrots, tomatoes, and coconut. It’s super simple to make and goes famously well with idlis, dosas, upma, and even bread. Give your coconut chutney a facelift too.
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.