Hope all doing good and during this PANDEMIC we all are staying at home. #stayhome #staysafe – this is the mantra of the World right now. We now got a lot of time to try new recipes. This recipe is very unique and requires the same ingredients as that of the normal sambar. So don’t … More Roasted Tuvar Dal Sambar/Paruppu Munukkuna Sambar
Curry Leaves are the magical condiment of South Indian Cuisine. Anything made is temepered with these magical leaves. Yes it adds magic to the dishes. It has lot of good qualities. But when temepered we remove them and discard instead of eating them. Including them in our diet helps in hairgrowth, prevents greying of hair, helps in … More Karuvepillai Poondu Kuzhambu/Curry Leaves with Garlic Gravy(South Indian Style)
It’s my 100th post and I am bringing KORADA a chettinad delicacy-Many should have not heard this name itself. Do not get intimidated by hearing the name. It is just prepared with the ingredients known to all. Yes it is a traditional chettiand recipe and nowadays its been prepared only in marriages. This is paired with Vellai Paniyaram, … More Korada/Shallots with Garlic Chutney(No Blending Required)-CHETTINAD RECIPE
Happy Ganesh Chaturthi called Vinayagar Chathurthi in the south to all my blogger friends. This dish is a prasadh for this festival. Can be made one among the many we make. Kalkandu is called Rock Sugar in English and Misri in Hindi. It is nothing but a sweet vada made with urad dal and Kalkandu/Misri/Rock Crystal. It … More Kalkandu(/Rock Sugar/Misri) Vadai
Podalangai is called snake guard as it is long like a snake. It is a South Indian veggie and not so prominent among the North Indians. Here in Nairobi I get mostly all my South Indian veggies except for this one. But one shop here brought the seed and they alone produce this vegetable. Whenever we go there I … More Snake Guard/Podalangai Thovandal/Poriyal
Am posting after sometime and as the holidays are nearing too many things around to be taken care of before shutting the house down for a whole month. For us july and august is the long vacation and we all go to Malaysia for a month and then me and kids go to India after that … More Beetroot Vadai
Jack Fruit is a fruit that is most prevalent in south east Asia, mainly from Kerala. They call it Chakka. It is very popular in Southern parts of India. In south we consume the fruit. After that the seed is taken and cooked in few ways. One of the ways is to make a kootu. … More PalaKottai(Jack Fruit Seed) Kootu
Soups in Chettinad marriages are just runny but very flavorful. It has no cream but it is the right kind of appetizer. Its just served before the marriage lunch or even along with the lunch. I love to make this soup. Its so easy and calls for no cream or other stuff that’s not always in our … More Cauliflower Soup (Chettinad Style)
Another authentic Chettinad Recipe is this Kosu Malli(its generally called Pachadi also). This is also another side dish that is made for Idly/Dosa frequently in every chettinad homes. This is something like sambar but the dal used is moong dal instead of toor dal. The other difference is the chopping of the veggies, for sambar they are chopped … More Kosu Malli/Sambar with Moong Dal
Ok am back again with another chettinad recipe. Have anyone heard or seen the White Chili/Vellai Milagai. Its so small but hot. Something like the chili padi which is available in Malaysia. But those are green are red. I have not seen these chilies in chennai also. It is available in the village. But I … More Vellai Milagai Pachadi/White Chili Gravy
Tingle-UR-Tastebuds 