Ah Fryums. Dried vegetables that are then fried and served in sambar or kuzhambu, with yoghurt as a pachadi or raita, or as an accompaniment to rice.
To make these Okra Fryums they are soaked in yoghurt for 2 days and then dried. Traditionally they would be dried on rooftops in the hot sun, but as that is not possible here, a dehydrator will substitute. I used Vidhyas Home Cooking as a guide for making these.
Are you after other Vathal? Read this article about them and then try Mango Vathal and this other recipe for Okra Vathal. We also have Dried Mung Dal Nuggets.
Or perhaps other Okra dishes? Try Spicy Dried Okra Snack, Pickled Okra, and Goan Fried Okra.
Browse all of our Okra dishes, and all of our Vathal. Have a look at our Autumn Preserving article. All of our Indian recipes are here, and our Indian Essentials here. Or simply explore our Early Autumn recipes.
Continue reading “Dried Turmeric Okra | Vendaikai Vathal”
A bunch of beautiful spinach leaves from the garden – what can be better than cooking them with toor dal and coconut with a pepper hit? This recipe is a Palakkad recipe – from that region in Kerala on the border of Tamil Nadu. The area is a melting pot of influences especially Tamil and Malayalam. This dish is quite traditional. Some recipes include pepper and others do not. As it’s name indicates with pepper, that is how we cooked it. It is quite similar to a kootu, but subtly different. It is much like the Poritha Kuzhambu of Tamil Nadu.
In Kerala, many different greens are used for this dish, even cabbage. It can be made with chowchow, long beans, snake gourd and yellow pumpkin. Mixtures of vegetables such as plantain, carrot, yam, potato and chowchow, are also excellent. Indian greens include mulai keerai, paruppu keerai, thandu keerai, palak keerai, and ara keerai – oh to have the same range of greens here.
Similar dishes include Moringa Leaf Dal, Poritha Kootu, and Ridged Gourd Masiyal.,
Browse all of our Spinach dishes. Our Kootu recipes are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Keerai Molagootal | Spinach with a Peppery Coconut Gravy”
This is our second version of Mysore Rasam from Meenakshi Ammal. It varies slightly from the first version, but as we know with Indian cooking small changes can make significant taste differences.
Mysore Rasam is similar to Kottu (Plain) Rasam, in that it includes toor dal to give the rasam a beautiful silky texture. It also uses the water from cooking the dal to round out the flavours. It is also rather like Plain Dal Rasam with different spices. And in this recipe, rasam powder is not used, rather the spices are sauteed and ground while the toor dal cooks.
You might also be interested in reading about the difference between Rasam and Sambar.
Similar recipes include Cumquat Rasam, Spicy Tomato and Dal Soup, and Pepper Rasam.
Browse all of our Rasam recipes, and all of our Indian dishes. Our Indian Essentials are here. Or take some time to browse our Late Spring recipes.
Continue reading “Mysore Rasam | Second Method”
Uppadam is an older recipe, one which people recall their Grandmothers or perhaps Mothers making, but which seems to have lost favour in the current generations. It is generally made with okra, and, as Uppadam means something that is preserved, with vatral, sun-dried vegetables, as well. Manathakkali vatral is traditionally used, and I searched high and low for it. It is difficult to obtain here, it seems, so Sundakkai is the recommended alternative. Sundakkai is sun-dried Turkey Berry/Pea Eggplants.
There are a few ways of making Kuzhambu style dishes with okra, but I particularly like this way. It has that sense of connecting one with past generations of women cooking in the kitchens of South India, or directing the making of similar dishes with a specialist’s hand. The okra is cooked with spices and the vatral, before tamarind and a paste of toasted rice, fenugreek, and chillies is added. This thickens the dish, so it is half way between a Rasam and a Sambar. Meenakshi Ammal has a similar recipe, and I will share that one too, in due course.
Roasting the rice will interest you. It releases more moisture that you thought possible, and the grain itself therefore changes somewhat. Roast until it is aromatic.
Similar dishes include Green Chilli Kuzhambu, Fenugreek Kuzhambu, and Vatral Kuzhambu.
Browse all of our Okra dishes and all of our Kuzhambu recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Uppadam | Okra Kuzhambu with Sundakkai Vatral”
This salad is the type of dish that is usually an accompaniment to a meal, and can be served that way or eaten as dessert. It is easy to make and I often make it for “bring a plate” events. It is wonderful garnished with pomegranate seeds and pistachio slivers. If you don’t have pomegranate seeds, soft dried cranberries or barberries are also very good, or drizzle with a little pomegranate molasses. Add a little sugar if you are serving it for dessert.
Similar dishes include Apple and Celery Salad with Miso-Seed Dressing, Kachumber, and Chickpeas and Ginger Kachumber.
Browse all of our Indian Salads, our Apple Salads and Grape Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Apple and Yoghurt Salad with Grapes | Seb Kachumber”
Turkey Berry is also called Small Thai Eggplant, Wild Eggplant, Pea Eggplant and Sundakkai (in Tamil). It is a slightly bitter, tiny pea-sized vegetable very common in Thailand and in parts of India. You can add Turkey Berries to your list of slightly bitter foods that have so many health-giving properties – fenugreek, bitter gourd, pomelo, radicchio, Belgian endive, Escarole and other chicory greens. But don’t be afraid, they have only a slight bitter backnote and it is delightful.
The Turkey Berries first need to be picked from their stems. This is the sort of job that is similar to shelling peas or peeling broad beans – best done while watching your favourite show on TV or sitting outside in the sunshine. Then rinse them well in cold water.
This dish, Puli Kuzhambu, is a quick Kuzhambu, a gravy-style dish that is generally eaten with rice. It has such a wonderful flavour! Deep and rich. In this recipe the Turkey Berries are stir fried with spices before being added to a tamarind gravy. You will love it.
Are you looking for other Kuzhambu dishes? Try Okra Kuzhambu with Vathral, Green Chilli Kuzhambu, Coconut Masala Kuzhambu, and Simple Seasoned Kuzhambu.
You might also enjoy Sundakkai Sambar, and Sundakkai Vathal Podi.
Check here to see other Turkey Berry recipes. Browse all of our Kuzhambu dishes and all of our Indian recipes. Or take some time to explore our Late Autumn dishes.
Continue reading “Sundakkai Puli Kuzhambu | Turkey Berry Kuzhambu | Pea Eggplants in Spicy Gravy”
It has been a great year for green tomatoes – both our Asian grocery and our local Middle Eastern green grocer have stocked them at various times. So we have indulged our love of them with a range of recipes.
Some of our most loved green tomato recipes are from India, and today’s dish is a gorgeous sambar from Tamil Nadu. As green tomatoes have a sourness to them, the amount of tamarind is reduced for this sambar.
Similar dishes include Green Tomato and Onion Subzi, Green Tomato Pachadi, and Green Tomato Bhaji.
Browse all of our Green Tomato dishes and all of our Sambar recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Green Tomato Sambar with Crushed Curry Leaves”
Mor (or Moar or More) Kuzhambu is a yoghurt based dish of South India, forming a wonderful spiced yoghurt gravy that is delicious served over rice. In this recipe, ladyfingers (okra) are sauteed until crisp and then added to the yoghurt sauce. It is a flavoursome use of okra, and the crispiness contrasts beautifully with the silkiness of the yoghurt sauce.
The yoghurt is flavoured with a coconut flavoured spice paste which also contains rice flour. The rice flour helps to stabilise the yoghurt so it doesn’t split, and will slightly thicken the yoghurt sauce.
Find out what Kuzhambu is here.
Are you after similar dishes? Try Mor Kuzhambu with Lentil Dumplings, Moar Kuzhambu with Vatral or Vegetables, and another version of Mor Kuzhambu with Lentil Dumplings.
Similar Okra dishes include Sri Lankan Okra Curry.
Or browse all of our Kuzhambu recipes, and all of our Indian dishes. All of our Okra dishes are here, and our Yoghurt recipes are here. Or spend some time browsing our Mid Winter collection of dishes.
Continue reading “Vendakkai Mor Kuzhambu | Okra in a Spicy Yoghurt Sauce”
For this chai, use the leaves of either the Ram Tulsi or the Krishna Tulsi (Tree Tulsi or Red/Shyama Tulsi). If you don’t have access to fresh tulsi you can also purchase Tulsi teabags in health shops, or use sweet basil or perennial basil leaves. I have even included some Thai Basil in this Chai. Surprisingly, these also taste very good and are relaxing. But use Tulsi if you can, it has many health benefits.
Are you looking for other Chai recipes? Try Chai Masala, Peppery Chai, and Ashram Chai.
Browse all of our Chai recipes, or all of our Drinks and Teas. All of our Indian dishes are here. Or enjoy exploring our Late Autumn dishes.
Continue reading “Tulsi Chai”
Kachumbers (or Kachambers) are the freshest of salads, crispy and crunchy, in the Indian cuisine. They dispel the myth that Indian does not use fresh, raw vegetables or include salads. Kachumbers are very easy to make, although some can take a little chopping. With a good food processor, the shredding or chopping is made even easier and quicker.
This salad is daikon radish, carrot and coconut – a fresh and lively taste for late Autumn and into Winter in our part of the world. However, daikon and carrots are available year round, so the vivid salad can grace your Summer table too. Yamuna Devi, in her book Lord Krishna’s Kitchen, has a number of these type of salads in the Little Salads chapter.
Similar recipes include Kachumber, Apple and Grape Kachumber, Carrot Sambol, Baked Millet with Ginger, Pumpkin and Daikon, and Chickpeas and Ginger Kachumber.
Browse all of our Daikon recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
Continue reading “Mooli Kachumber | Daikon Radish, Carrot and Coconut Salad”
This recipe is another from Meenakshi Ammal’s books Cook and See. It is a plain rasam, very simple and quick to make as it does not contain any significant amount of toor dal. She has three methods for making this rasam, each one treats the 1 teaspoon of toor dal that it does contain, in a different way. This is Method 3. Method 1 is here, and Method 2 is here. They are all very similar, but the taste and texture difference is subtle but noticeable.
This rasam may be simple and quick but it does not lose anything in flavour. It is amazing – tangy, spicy, and the taste of coriander complimenting the rasam. Make double the recipe, you might need seconds.
Just a note on Rasam powder – if you are going to make your rasam powder fresh for this recipe, make one without much toor dal. But, really, if you have some already made or purchased, it will still work well, so use whichever type you have. Even Sambar Powder will be Ok.
Are you interested in other Rasams? Try Mysore Rasam, Tomato Lentil Rasam, Tulsi Rasam, Cumquat Rasam, and Pepper Rasam.
You might also be interested in the following articles:
Our simply explore all of our Rasam recipes. Our Indian recipes are here and Indian Essentials here. Or take some time to browse our Late Spring recipes.
Continue reading “Kottu Rasam | Plain Simple Rasam | Third Method”
Poritha Kuzhambu is a delicious dish defined by the addition of coconut and cumin seeds. Many of our recipes for this dish have been made without tamarind, but today’s recipe includes that wonderful, sour tang.
What makes Poritha Kuzhambu different from Sambar and Pitlay is its ground masala with coconut, cumin and urad dal (black gram dal). Some households use black pepper instead of cumin. Poritha Kuzhambu with Tamarind can be made with a medley of vegetables or a single one, often with the addition of a legume. Meenakshi Ammal always suggests using only one vegetable for Poritha Kuzhambu and a mixture of vegetables for Kootu. Although in this one, when listing the vegetables, she seems to relax that rule just for a moment for this recipe, suggesting that vegetables can be used in combination, but later instructions imply again that for Kuzhambu, one vegetable is best.
Another feature of Poritha Kuzhambu with Tamarind is that it often includes lentils and/or beans together with the traditional toor dal (red gram dal). We have made this with toor dal and chickpeas. Delicious!
This recipe is indeed one of Meenakshi Ammal’s from the first volume of Cook and See. This recipe is a tangle! Like the first ones in the book, for Sambar, this recipe definitely takes some detective work to untangle. Thoughts have been put down without logic and structure, so I have done my best to add sequence and process to the instructions. I do hope that you enjoy.
Would you like to try other Poritha Kuzhambu recipes? Try Simple Poritha Kuszhambu, and Ammal’s “Method Three” Poritha Kuzhambu.
Are you looking for general Kuzhambu Recipes? Try Green Chilli Kuzhambu, Fenugreek Kuzhambu and Race Kuzhambu.
Why not browse through the recipes of Meenakshi Ammal? They are here. She certainly is my guru of Tamil cuisine.
Then browse all of the Poritha Kuzhambu recipes. All of our Sambar and Kuzhambu dishes can be browsed here. Have a look at all of our Indian recipes. Or you may like to explore our Early Autumn recipes.
I would also suggest trying the Kootu recipes – these are very similar but have a thicker consistency.
Continue reading “Poritha Kuzhambu with Tamarind”
Our local green groceries, run by a cohort of Vietnamese and Middle Eastern families, has recently begun stocking Mustard Greens. So we are making the most of them. Today’s recipe pairs them with daikon, the Japanese white radish that is also used extensively in India. When it is cooked, it loses the intensity of its bite and becomes soft and textural with a slight bitterness that is delightful. Matched with some chilli and the mustardy overtones of these greens, the result is a very morish side dish from India.
Similar recipes include South Indian Daikon Dal, Mooli and Pumkin Curry, and Daikon Salad.
Browse our Mustard Greens recipes and our Radish dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Mustard Greens with Mooli | Daikon Radish with Mustard Greens”
This cauliflower dish is a simple, every day but glorious dish. Allowing the cauliflower florets to brown slightly brings that beautiful depth of flavour to the dish.
Cauliflower is such an under-rated vegetable. Cooked well, it really is a vegetable to yearn for. Recipes from the sub continent and the Middle East are especially respectful of cauliflower, bringing out its flavours and adding interest with spices and herbs.
This dish is simple, yes, but it lets the cauliflower shine. Serve with Lemon Rice.
Are you looking for more Cauliflower recipes? Try Pasta with a Cauliflower Sauce, Rice and Cauliflower Pilaf, and Cauliflower Walnut Cream Soup.
For Indian Cauliflower Dishes, try Cauliflower Pilaf, South Indian Cauliflower Soup, and Aloo Gobi.
Would you like other Indian Vegetable dishes? Try Eggplants in a Creamy Peanut Sauce, Crispy Okra, and Spinach Thoran.
Browse all Cauliflower recipes and all Indian dishes. Or take some time to browse all of our Late Autumn collection of recipes.
Continue reading “Cauliflower with Ginger, Garlic and Green Chillies | Sukhi Gobi | Cauliflower Fry”
Okra and Potatoes go well together – what doesn’t go well with potatoes? Today’s recipe is a vegetable fry style dish, or dry Subzi, where potatoes and okra are sautéed together with a range of spices until tender.
Dhana jiru is a spice mix used in this dish. Coriander and cumin seeds for the basis of this masala, and other spices can be added. Recipes for dhana jiru vary considerably – the ratios of coriander seed to cumin seed varies, some recipes add cinnamon, or pepper, for example, and others add up to 5 more spices for a complex spice mix. If you don’t have dhana jiru in your spice collection, simply dry roast 2 tspns coriander seed with 1 tspn cumin seed until a nice aroma arises, and then grind to a fine powder. Otherwise, use the mix that you have at hand.
Are you looking for more Okra dishes? Read more about Okra here. And try Stir Fried Okra with Sesame Seed, Warm Salad of Charred Okra, Tomato and Preserved Lemon, and Pickled Okra.
Would you like more Potato dishes? Try Indian Toasties with Potatoes and Peas, Sago with Potato and Peanuts, and Aloo Palak Subzi.
Or perhaps you are looking for Vegetable Fry dishes? Try Cauliflower Fry with Ginger, Garlic and Green Chillies, Potato Sabzi, Beetroot Fry and Brinjal (Eggplant) Fry.
Browse all of our Okra recipes, all Potato recipes, and all of our Vegetable Fry dishes. Our Indian Recipes are here. Or explore our Late Autumn collection of recipes.
Continue reading “Aloo Bhindi | Aloo Bhindi Subzi | Okra and Potatoes”