Tag: southindianfood

Amma Inikki Ribbon Pakoda Pannina (Amma made Ribbon Pakoda today)

Amma Inikki Ribbon Pakoda Pannina (Amma made Ribbon Pakoda today)

It’s that time of the day when the morning hustle-bustle is ebbing away. I’ve just concluded the morning breakfast kadai (session), Meera and Arjun have finished their morning lessons and are enjoying a well-deserved break. Raghav’s fast at work. My morning cup of tea is 

KEERAI MOLAGOOTAL

KEERAI MOLAGOOTAL

Keerai Molagootal is a classic Palakkad Iyer dish that is delicious, honest, and wholesome. It is an amalgam of coarsely pureed greens, toor dal (Tuvaram Paruppu), and coconut.

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.

OSAI ADANGATUM (LET THE SOUND EBB)

OSAI ADANGATUM (LET THE SOUND EBB)

Ghee/Nei/Clarified butter is to Indian cooking what butter is to French cooking. It’s not only good for you (when consumed in moderation) but also has the uncanny ability to elevate any dish from Meh to Yeah! My mother taught me how to make ghee with