Simply South: Traditional Vegetarian Cooking
Ginger chutney from Andhra Pradesh (Allam pachadi)
I was introduced to this chutney in Hyderabad. Instead of the traditional sambhar, this chutney comes with idlis and dosas. It is bright...
Fenugreek leaf pancake (Vedayakeerai dosai)
Fenugreek is a clover-like herb native to the Mediterranean region, southern Europe, and western Asia. Its seeds are used in spice...
Coconut milk and lentil rasam from Andhra Pradesh
I have become fascinated by rasam recently and my cookbooks have a variety of them from different states in India. They vary tremendously...
Fenugreek leaf rice (Vendayakeerai sadam)
Fenugreek is common in Indian cooking; the seeds are used as a spice, and the leaves are used as a geen. They have a pleasingly bitter...
Fenugreek chutney from Andhra Pradesh (Menthukura pachadi)
The variety of chutneys in India is mind-boggling; it can be a book by itself. The varieties change from household to household, with the...
Drumstick leaves with lentils and coconut
Drumsticks, or moringa pods, are very common in Indian cuisine (Kerala-style Drumstick dal curry and Spicy drumsticks from Mangalore...
Green plantain chutney from Andhra Pradesh (Aratikai pachadi)
Plantains are a mainstay in Indian cuisine. They are easy to grow and filled with nutrition. Compared to bananas, plantains are larger...
South Indian stuffed snake gourd (Pudalangai pooranam)
My grocer tends to have these long gourds at the entrance of the store, I have never been sure if this is a temptation or a warning....
Spicy drumsticks from Mangalore (Nurge gashie)
Drumstick vegetable, also called moringa, is very traditional to South India. During season, the tree is laden with these long stick-like...