GUAVA CHUTNEY/RELISH
If you’ve got very ripe gauva on hands, pair them up with tomatoes and green chili and turn them into a delicious and lip smacking sweet and sour chutney or relish. Serve it with idlis, dosas, rotis, bread and more
Tag: southindianfood
RAGI IDLI
Made using Ragi flour (finger millets) and lentils, this steamed delight is simple to make, tasty and healthy. Serve them hot with chutney or sambar.
CAPSICUM CHUTNEY
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.
MILLET DOSA
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.
KEERAI PULUSU
Keerai (green leafy vegetable) cooked in tamarind extract and thickened with a herbaceous paste made of mustard seeds, fenugreek seeds, rice flour, green chilies and cilantro. A wholesome and delicious dish in a matter of minutes.
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
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
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.
KUZHI PANIYARAM
KUZHI PANIYARAM/PADDU/GOLIAPPA/YERIAPPA is a spherical-shaped classic South-Indian Tiffin item that is typically made using leftover idli or dosa batter and cooked in a “Paniyaram pan”, a griddle with several concave dents or Kuzhis (holes).
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.