Kollu Pulikuzhambhu/ Horsegram tamarind curry: Horsegram(kollu) has been traditionally used in South India in lot preparations like kollu rasam, thovaiyal, podi etc. and its the most sort after ingredient to reduce cholestrol and maintain the body heat during winter season. Especially when someone is caught with cold, the first advice from the elderly persons in … Continue reading Kollu Pulikuzhambhu/ Horsegram tamarind curry
Kaala Meen Kozhambhu/Salmon Fish Curry - I'm a regular customer of the local fish market. It used to be once a week visit and slowly it turned out to be thrice a week visit with my kanyakumari friend to hang out. I just simply love to spend time looking around the fish stall before deciding … Continue reading Kaala meen Kozhambhu/Salmon Fish Curry – So delicious!
Prawn Brinjal curry/Eral Kathirikai kuzhambhu: Whenever I visit the fish market, I can't help looking for prawns. Especially the tiger prawns are my favourite. If the prawns have a glassy look, then it means that they are really fresh. And its best to cook and eat prawns on the same day than refrigerating them. To … Continue reading Prawn Brinjal curry/ Eral Kathirikai kuzhambhu
Mutton baby corn soup: My mom to used make soups when someone has cold in the house. But now, with changing lifestyle, I'm accustomed to making soups very often. I make mutton soup for my kid as an after school evening refreshment. The light sweetness in the baby corn enhances the flavour and taste of … Continue reading Mutton Baby Corn Soup – So Yummy!
Green Peas & Potato Curry : It's a rich and an aromatic dish. I have used white poppy seeds(khus khus/kasa kasa) to get the authentic taste. Poppy seeds has been traditionally used in lot of non-veg curries in South India. My mom prepares special spice mix including the poppy seeds that could be added for … Continue reading Green Peas & Potato Curry – So flavourful!
Radish Moong Dal Sambar: South India is best known for its Idlies, Dosas and Sambar varieties. You can expect sambar preparation in every South Indian household atleast once a week. By just varying the vegetable they end up making different sambar varieties and each vegetable infuse distinct taste to the preparation. I specifically like the combination … Continue reading Pasi paruppu mullanghi sambar/Radish Moong dal Sambar – A must try!
White Pumpkin(vellai poosanikai) Butermilk Curry: After three months of raining, now Sun is back to its form. I'm trying to keep my dishes as simple and refreshing as it could be to beat the heat. Mor kuzhambhu/buttermilk curry is one such category and adds that feels so good factor. In my earlier post on ladies … Continue reading White Pumpkin Mor Kuzhambhu/Buttermilk Curry
Dal Makhani from Satnam : After moving to the new place near my kids school, Satnam was the first person I got connected with. She is a warm, loving person with full of life and energy. A busy mom of two lovely kids, she teaches phonetics for kids and is so passionate about cooking. Between … Continue reading Dal Makhani – Guest contribution from Satnam Kaur Sihra
Kathirikai/Brinjal Masiyal - This is one of those popular dishes that's prepared across India in various states with just a few variation in the spices. My mom prepares this dish using the small brinjals that's commonly available in South India and the dish is similar to chidambaram gosthu. It tastes great with steamed rice and … Continue reading Kathirikai/Brinjal Masiyal – A Perfect Blend!
Beetroot Spinach Sambar Recipe: I remember tasting beetroot sambar in my grandma's place. After that, I rarely get to see it anywhere - in my house or in my friends place or restaurants in South India. Its one of those healthy traditional recipe that I want to bring back into my regular preparation. Moreover, I've been … Continue reading Beetroot Spinach Sambar – A twist to the traditional recipe!