Tag: southindianbreakfast

MURUNGA KEERAI VARUMARISI ADAI (RICE PANCAKES WITH MORINGA LEAVES)

MURUNGA KEERAI VARUMARISI ADAI (RICE PANCAKES WITH MORINGA LEAVES)

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.

RED COCONUT CHUTNEY

RED COCONUT CHUTNEY

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 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.

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.

A BATTER TALE

A BATTER TALE

WORD – MAAVU/BATTER MEANING – Fermented liquid matter composed primarily of a combination of Rice and Pulses PURPOSE backbone of a smooth functioning South Indian kitchen. Absence of Maavu/Batter in the refrigerator is downright frightening! Known to improve oxygen levels in the system. It is 

CARROT CHUTNEY

CARROT CHUTNEY

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 (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.