Tag: iyersamayal

CHUTTA KATHRIKA GOTSU

CHUTTA KATHRIKA GOTSU

Chutta Kathrika Gotsu is an unsung and undercooked dish in the world of South-Indian cuisine. Chutta Kathrika means fire-roasted brinjal/aubergine/eggplant and Gotsu means curry or gravy, typically a tangy one. In this case, the smokiness from the roasted brinjal is the real hero. The flavor 

KATHRIKA KARA KUZHAMBU

KATHRIKA KARA KUZHAMBU

A fiery dish made by roasting slit brinjal and cooking it in a flavorful gravy made of cumin, peppercorns, onion, tomato and coconut

ARACHUVITTA VATHALKUZHAMBU

ARACHUVITTA VATHALKUZHAMBU

Arcachuvitta Vathalkuzhambu is a spin on the classic dish, where instead of sambar powder, a freshly ground paste of coconut, red chillies and curry leaves lends the dish its delicious flavors and luscious texture. The seasoning of manathakkali (night black shade berries) lends depth and an additional layer of flavor.

LEMON-GINGER RASAM

LEMON-GINGER RASAM

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.

TOMATO KURMA

TOMATO KURMA

Tomato Kurma’s a South-Indian dish, that is aromatic, bright and bursting with flavors. Onions and tomatoes are cooked to a pulp, brightened with dry spices and enriched with a paste composed of coconut, cashew, fennel seeds and more. This gravy will make for a perfect 

KADALA CURRY

KADALA CURRY

Kadala curry is a fiery and utterly delicious South-Indian side dish, that is served along with delicacies such as Puttu, Aapam and more. There are many ways to make this dish but irrespective of the version, the principle behind the dish is the same, and 

MURUNGAI ILAI MOLAGOOTAL|DRUMSTICK LEAVES/MORINGA LEAVES STEW

MURUNGAI ILAI MOLAGOOTAL|DRUMSTICK LEAVES/MORINGA LEAVES STEW

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.

ARISI UPMA KOZHAKATTAI|PIDI KOZHAKATTAI

ARISI UPMA KOZHAKATTAI|PIDI KOZHAKATTAI

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.

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.