Mor kuzhambu or buttermilk gravy is a favorite dish in south India, called by different names in each region. This ‘varuthu araitha’ (roast and ground) type is regarded native to Tamil Nadu. Dal and spices are roasted and ground to a paste and blended with buttermilk in this method. There are again multiple versions differing…
Author: aspringinyourstep
Sweet Pidi Kozhukkattai
Very simple and comforting mildly sweet dish usually made as naivedyam for Lord Ganesha, is also very easy to prepare using items readily available in the pantry. Just rice flour, jaggery and half-an-hour’s time are all it needs. I never ate these when I grew up in TN nor made them after my cooking journey…
Rasam Podi
Ingredients Method
Chikkudi Tomato Kura
Ingredients: Seasoning: Method: Notes:
Vankaya banda pachadi
This is a very tasty, spicy side dish for rice using smoked brinjal cooked on open fire. With only a few ingredients it can be prepared in a jiffy. Large white brinjals are preferred. Large deep purple ones are also good for this pachadi. In fact I prepare this dish only using purple brinjal as…
Murukku Thenkuzhal (Jantikalu)
An extremely popular, extraordinarily tasty snack of south India. Ingredients: Method: Notes:
Kaju katli
An evergreen, universal favorite owing to its richness and gentle sweetness . Also very easy to prepare. Ingredients: 1 cup of cashews3/4 cup (or slightly less if you prefer) of sugar1/4 cup of water Yields about 20 diamonds. Method: 1. Finely grind the cashews to a powder. A coffee grinder does a great job of this. …
Gongura pachadi
This can easily be said to be the identity of Andhra, claiming a super royal status in Telugu cuisine, along with Avakaya and kandipodi (gunpowder). Made using the tinglingly sour leaves of Gongura (Sorrel) leaves, this signature pickle is loved by every serious Andhrite☝️ There are actually two varieties of these gongura – called tella(white…
Menthikura paruppu usili
This is a Tamil food – vendhaya keerai(fenugreek leaves) paruppu usili. Paruppusili I have’nt posted yet. It is a slight variation of Telugu Patoli. We use a mix of dals ground with spices which is steamed and then saute’d with some vegetable in Tamil style whereas in Patoli we use just chana dal or kala…
Rava Kesari
This is a wildly popular sweet in all of India – Rava kesari in the south and suji halwa in north India. This is the first recipe in my recipe diary, that I noted down from my pinni (Bangalore) for this is one of the first sweet recipes any newbie learns as it is easy…