Ingredients 1.5 cups Toor dal 3/4 cup Onion (chopped) 1 sprig Curry leaves (chopped) 1 tbsp Ginger (finely chopped) 2 Green Chillies (finely chopped) 1/2 tbsp Dry red chilli flakes Salt to taste Recipe 1. Soak toor dal (split pigeon peas) for 3-4 hours 2. Drain and grind coarsely along with salt 3. Add chopped … More Parippu Vada
The sweet pongal in the trifecta of pongal, I make mine a little less sweeter than what is commonly made Ingredients 3/4 cup – White rice (Ponni raw rice or Sona Masoori preferred) 1/4 cup – split, skinless Moong dal 5 cups – Water 1 tbsp – Dry Ginger powdered 1 tsp Cardamom (powdered) 4 … More Sharkara Pongal / Sakkarai pongal
Onam’s coming up, which means I need the customary chips for the sadhya. This time around I have run into a problem. I cannot find Sharkara varatti in any Indian store 😭. And being the stickler for certain things, it meant that I now need to make something I have always just bought in a … More Sharkara upperi / sharkara varatti (Spiced Jaggery coated plantain chips)
Ingredients 500 gm Potato (Yellow gold) 250 gm Granulated sugar 1/4 cup Water Pinch of Salt 1 cup Coconut milk 1 tbsp Ghee Optional: 4-5 pods Cardamom 1/2 tsp Turmeric powder (for color) 1/2 cup Almond flour 20-25 Almonds, unsalted Recipe Before you start, make sure you have 2-3 hours of time on … More Potato peda (Uralakizhangu peda)
Ingredients 500 gm Squid (cleaned and cut into thin strips or rings) 1 tbsp Vegetable oil 1 tbsp Turmeric powder 1 tbsp Coriander powder 2 tsp Red Chilli powder 2 tsp Garam Masala powder 2 tbsp Water 2 tbsp Ginger Garlic paste (for this recipe, you could also substitute the paste with 1 tbsp … More Koonthal (Squid) varattiyathu
Ingredients 1 cup Raw rice1 cup Cooked rice1 cup Grated coconut1/2 cup Coconut milk (thick)1/2 cup Sugar1 tbsp Water1 tsp Sugar1 tsp Yeast Recipe 1. Soak the uncooked rice for 6 hours2. Drain and set aside after soaking3. In a grinder or a blender, grind the soaked rice, cooked rice, coconut and sugar along with … More Kerala Vattayappam
The need to do something different with eggplant/brinjal led to this recipe. Coincidentally, there is a dish named Puli Kathrikka in the Tamil cuisine. This recipe has no linkage to that though. Ingredients 3 cups Eggplant/Brinjal cut into cubes 1 tbsp Vegetable oil 1 tsp Black mustard seeds 1/2 tbsp Turmeric powder 1/2 tbsp Kashmiri … More Puli Kathrikka (Tamarind eggplant curry)
Ingredients 1 lb Fish slices- cleaned and patted dry (I used Salmon here) 1 tbsp Turmeric powder 1 tbsp Kashmiri chilli powder 1 tbsp Coriander powder 1/2 tbsp Jeera (cumin) powder 1 tbsp Salt Oil to fry Recipe 1. Mix all the masala powders in a bowl along with salt and set aside 2. Pour … More Kerala Fish fry
One could call Inji Puli (ginger tamarind) an appetizer or a condiment. It is had in very small quantities, much like an Indian pickle. It combines many flavors in a tiny dollop- sweet, sour, spicy, tangy all at the same time. Almost always a rich dark brown to black in color, it is one of … More Inji puli
Cut mango pickle/ achar in Kerala is it’s own version among South Indian pickles. A must in every sadhya and for many folks, a must with every meal, it is very simple to make and stores in fridge for quite long. Ingredients 5 tbsp Gingelly oil 1 tsp Black Mustard seeds 4-6 tbsp Kashmiri chilli … More Cut Mango pickle
Ginger, Salt & Pepper 