Southern Flavors: The Best of South Indian Cuisine
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 a number of rasam recipes, see my blog, and it has opened my mind to the different textures and flavors that...
Stir-fried fenugreek leaves with lentil crumble
The most common dish with fresh fenugreek leaves is with potatoes or meat. But you all know I tend to stray away from the standard. This...
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 Saraswath community are a group of Bhramins that lived along the Saraswati river in Kashmir, and migrated across India. This...
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...
Gongura (Roselle) leaf rice (Gongura annam)
Indian cuisine has a number of flavored rice dishes including the famed Tamarind rice and the Gujarati Vanghi bhaat (both coming soon to...
Amaranth leaf kedgeree
Kedgeree, or kichidis, is a dish that was made famous by the British during their occupation of India. However, this class of dishes goes...