Southern Flavors: The Best of South Indian Cuisine
Colocasia roast from Tamil Nadu (Cheppangkizhangu roast)
Taro root is common in India; the entire plant is rized. The tuber is most commonly used in stir-fries or curries, but the leaves and stem are also used in dishes. The tuber is a great substitute for potatoes and is often mistakenly used as a low-calorie diet option, which it is not. One of the most common ways this tuber is enjoyed is as chips, dusted with salt or chili powder. They are very crunchy and delicious. This is a simple stir-fry dish, but one that pops with spices. The dish has...
Tamarind amaranth from Palakkad (Pullitta keerai)
Amaranth is one of the healthiest greens available, and I try to use it in my cuisine as much as possible. I love the earthy flavour of...
Rasam from the Saraswath community in Karnataka (Mangalore saar)
The Saraswathi community is a group of Brahmins who lived along the Saraswati River in Kashmir and migrated across India. This community...
Tamil Nadu-style masala bean poriyal
Most poriyals are lightly spiced and highlight the vegetable. Check out this wonderful South Indian cabbage poriyal with peas on this...
Peanut chutney from Karnataka (Verkadalay chutney)
Chutneys are an essential part of the Indan table and come in innumerable variations based on region and style. They are the perfect...
Gongura (Roselle) leaf rice (Gongura annam)
Indian cuisine has several flavoured rice dishes, including the famed Tamarind rice and the Gujarati Vanghi bhaat (both are coming soon...
Amaranth leaf kedgeree
Kedgeree, or kichidis, is a dish made famous by the British during their occupation of India. However, this class of dishes goes back in...
Rice, lentil and vegetable mix from Tamil Nadu (Kadamba sadam)
South India has a number of one-pot rice dishes. These dishes were developed for a couple of reasons: for the farmers to take a filling,...
Tomato rasam from Udipi (Udipi saaru)
I have recently been making several rasam recipes, see my blog, and it has opened my mind to the different textures and flavours this...
Stir-fried fenugreek leaves with lentil crumble
The most common dish with fresh fenugreek leaves is potatoes or meat, but you all know I tend to stray from the standard. This is a very...