Wednesday, September 28, 2016

Thengai Sadam, Coconut Rice

     
          Thengai Sadam/ Coconut Rice, this is one of the easiest rice preparations, might be next to the Lemon Rice. As the name says, the main ingredient other than rice, is coconut, so grating the coconut is the only time consuming part in this dish. Of course we can use frozen coconut but fresh coconut has its own taste and texture. The rice is very simple and the fresh coconut and curry leaves are the only flavors in it. You can serve this rice with a spicy potato fry or even with simple chips or papads..
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Monday, September 26, 2016

Podalangai Poricha Kootu, Snake Gourd Curry With Lentils


          When making a South Indian meal, when I want a change from the sambar, I make a vegetable kootu. Kootus are made with some kind of a vegetable and usually a dal, except when we make Moru Kootus, then we don't add lentils to the dish. We also add a lot more of the vegetable when making a kootu than when we make sambar. So if you make some rice and pappads, then along with the kootu, it would be a simple and filling meal. Today's kootu is with Podalangai/Snake Gourd and we use moong dal/split green gram in it, Podalangai Poricha Kootu. This kootu/curry is very flavorful from the freshly ground coconut-spice paste. Serve this with some white rice and a little ghee and some sutta appalam on the side, it such a delicious combo..
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Friday, September 23, 2016

Beetroot Pooris (Puris)


          It's been a longtime wish to make colorful Pooris/Puris, the green ones with spinach and then these pink ones with beets. For those who might ask what are pooris, well they are deep fried puffed up flat breads made using whole wheat or all purpose flour or a mix of both. For making these pink Beetroot Pooris, we add some beet paste to the dough along with some spices. The puris look really attractive and they go very well some potato kurma and they would be perfect for a kids party..
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Thursday, September 22, 2016

Heerekayi Palya, Karnataka Style Ridge Gourd Curry


          I am always amazed at, how the same vegetable is cooked in so many different ways, using different blend of spices across the different states in India. Today's dish, Heerekayi Palya is a Karnataka style curry with Ridge Gourd, Heerakayi in Kannada, Beerakaya in Telugu, Peerkangai in Tamil and Torai in Hindi. It's a simple curry, the vegetable is cooked and sauteed with Palya Powder/ Curry Powder. Since I don't have the curry powder, I have made a small quantity, just enough for this curry. This palya would go very well with rice and dal or even as a side dish for rotis too..
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