Mochaikottai kaara kuzhambu can be said to be unique to TN. This spicy gravy with an enticing aroma of ground masala and nutty flavor of mochaikottai (field beans) is a delightful accompaniment to rice and also idly, dosa, pongal even chapati etc., Belonging to the legume category these nutritious beans are great sources of protein…
Author: aspringinyourstep
Munagaaku podi
Podis are important accompaniments to south Indian food – rice or dishes like idly, dosa. Their main purpose is to add flavor to the base food. These wonderful powders which are simply a mix of spice and lentil or sometimes leafy greens, as in this case, are appetizers, digestive aids, healthy substitute for other dishes…
Onion Pakoda
Onion pakoda is undoubtedly the most beloved evening snack to go with coffee or tea in south India. Spicy, crunchy, with an irresistible aroma of onion and slight whiff of garlic, it is also extremely simple to prepare with ingredients we always have at hand. Even in North India Pakora is popular chai snack made…
Kandipappu Pachadi
This is a very ‘Andhrite’, spicy side dish in the core classic cuisine. Apart from Kandipodi, which enjoys a celebrity status as ‘gunpowder’ across the country, its close sibling Kandipappu pachadi is a pure bliss for all traditional food lovers. Just grinding dry-roasted tuar dal (Pigeon pea) with very few spices is all it takes…
Adai
Adai is a very tasty protein powerhouse that is also rich in fibre. A crisp, pancake-like savory dish, that is common to both Kerala and Tamilnadu makes frequent appearance in south Indian dinner menu because of its excellent nutritional value and equal taste. Protein food and fitness are the order of the day as everyone…
Sambar
There is no need for any introduction to this chakravarty dish from Tamilnadu, by which entire country is known. A concoction of dal, vegetables, tamarind juice and sambar masala, Sambar has countless customs and numerous versions of preparation even in Tamilnadu. Outside TN, close neighbours Andhra, Kerala and Karnataka have their own traditional styles and…
Usirikaya pappu
This simple and tasty preparation using chinna usirikaya (star gooseberry) and moong dal has a nice comforting tanginess that tastes delicious when mixed with hot rice and some ghee. In our childhood these were sold outside our school by roadside vendors who would spread a variety of items for school kids to buy during their…
Vankaya karam kura/ Gutti vankaya
By far the most celebrated curry in Andhra, this always finds a prime place in the menu of functions and festivals. Panasa pottu (minced tender jackfruit) kura is the other festival favorite but panasa pottu is available only during a certain season while brinjal the “king of vegetables” is available all through the year. Tender…
Majjiga pulusu
Majjiga pulusu is a classic gravy that can transform a simple meal into a rich and special one, when teamed with mudda pappu or pappu kura and hot rice, with an appadam or odiyam and challa mirapakaya, with a drop of ghee. Ammamma’s majjiga pulusu used to be a very looked forward to dish, though…
Mangai Pachadi
This simple dish is such a delectable side to any south Indian food or may be even northy chaat etc due to its tangy-sweet balance. It is prepared by cooking mature mangoes in jaggery and adding a little seasoning. That’s all! Mangai(mango) pachadi is made typically for Tamil new year in Tamilnadu. This is a…
A Spring in your Step 