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 …
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).
Red Rice Puttu is a delicious and wholesome power breakfast dish that is made by steaming layered washed, soaked and ground red rice and grated coconut in a mould.
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.
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 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.
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.