Category: South Indian gravy

Murungai keerai molagootal

Molagootal is a distinctive Palakkad Iyers’ recipe. It is a combination of vegetables and lentils with coconut. In tamilnadu they make a slightly modified version and call it as a Porichakootu(Which I have not tasted so for).  Molagootal can be prepared with any vegetables and Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai,...

Sundakkai Arachuvitta Vathakuzhambu

Sundakkai is called as turkish berry in English and vathakuzhambu usully means the famous puli kuzhambu. To make the puli kuzhambu version of vathakuzhambu, we use sundakkai vathal (sun dried turkish berry) and we donot use any dhal or ground masala. This is Palakkad style vathakuzhambu where we use fresh turkish berry aka sundakkai. Also this vathakuzhambu looks like sambar...

Mambazha Pachadi / Sweet mango relish

Mambazha pachadi ia a seasonal and traditional recipe prepared during tamil varusha porappu /Chithirai kani and Vishu kani. This pachadi can be made with or without tamarind. I learnt this recipe from my paati. In my home, we mix it with hot rice and have it with papad. It tastes yum and is a popular one in my home. This...

Nellikai Arachukalakki

Arachukalakki is a distinctive dish of Palakkad Iyers. This is a best side dish for molagushyam, mulagootal. You can also have this as a main course.  It is an easy recipe consisting of two steps – grinding and mixing. Hence the name arachukalakki(Arachu-grind,kalakki – mix). Coconut and curd are the two main ingredients. You can also make this by adding...

Aviyal

Aviyal is a dish that has a unique place in Kerala as well as Tamil Cuisine. It is a mixture of vegetables, curd, coconut, seasoned with coconut oil and curry leaves. It is one of the main dishes in Kerala’s vegetarian feast (Sadhya). It is mixed with rice and served with papadam as side dish. It can also be used...

Kannamma perima’s Saadham masaal

Saadham masaal is one of the tastiest recipes I have eaten so far. This cannot be considered either as a sambar or as a North Indian gravy.  I got to know this recipe from my kannama perima. This is her MIL’s recipe. When perima came to my place she made this recipe and I loved it. Then I couldn’t resist...

Thengai varuthu kottina porichuzhambu

Thengai varuthu kottina porichozhambu is one of my favourite South Indian gravies. This is one of the Kerala recipes. You can make this recipe with plantain, potato, yam, cowpeas, chick peas. The combination is Plantain-cowpeas, Plantain – Chick peas, Yam- chick peas, Plantain-potato-cowpeas. This recipe is not made in a regular basis but once this is made, there is no...

Masaal – Side dish for Chappathi and Puri

Masaal is a very good side dish for and Chappathi and puri. It is a famous South-Indian gravy. The restaurants in Tamilnadu will add tomatoes in the masaal and it gives a different taste to it. But my amma and Paati makes it without tomatoes and it is a hit in our family. My brother and I love it a...

Chinna Vengaya Sambar

Chinna Vengaya Sambar or Shallots Sambar is an easy and delicious sambar made with shallots or pearl onions.  Out of all the sambar, shallots sambar has an unique aroma and flavour. In my home, usually we make this sambar on Sundays with Potato currry. After wedding when I made this sambar, my husband fell in love with it from that...

Thakkali kootaan/ gothsu

Whenever the price of tomatoes fall (Rs 10 for 2 Kgs) amma(mom) and paatti(grany) makes variety of recipes with tomato. This one is my mom’s recipe. She learnt this from one of her friends during her college days. It is colourful, easy and instant recipe. This recipe can be made very easily and even bachelors.   INGREDIENTS Tomato – 6...

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