Golu Kola aka Pennywort is a bit of a super food with amazing properties. Occasionally I can find it at the local Asia grocery – a joy because it is used across Sri Lanka and India. In Sri Lanka a sambal is made, but today I took that a step further and made a salad with a base of Moth Beans (Matki, also called Vallarai).
It is very easy to make and matki takes under 30 mins to cook, so you can make it in the morning while you are pottering around getting ready for work, and then it is ready to have with dinner when you get home.
Other common recipes using gotu kola include a healthy infusion of the leaves, Gotukola Kenda – a soupy rice dish, a pachadi, poriyal, and Vallarai Keerai Kootu.
Similar recipes include Dal with Moth Beans, and Sprouts Usal.
Browse all of our Matki recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Matki and Golu Kola Salad with Coconut | Moth Bean and Pennywort Salad”
Horse Gram is highly nutritious and in fact we have fallen in love with its earthy taste. We love that the lentils hold their shape even when cooked really well – it makes them so perfect for salads.
You can make herby salads with horse gram, with loads of chopped soft herbs, lemon and garlic. Or use them as a base for Wintery roasted vegetables. Mix them with feta, onion, tomato and radish. Today we make a kosumalli style salad with the lentils.
Kosumalli is usually a light and refreshing salad. This salad is great in transitional seasons or Winter, or on cooler Summer days. It is REALLY good, and we hope you enjoy it.
Read more about Horse Gram (aka Kulthi Bean). It is easily purchased in Indian shops.
Similar dishes include Matki and Golu Kola Salad with Coconut, Sprouts and Pomegranate Kosumalli, Cucumber Kosumalli, and Sprouts Usal.
Browse all of our Horse Gram recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.
Continue reading “Indian Horse Gram and Pomegranate Salad”
We had a focus on Indian Salads last Summer, mainly varieties of Kachumber and Kosumalli/Koshambari. As the weather slipped into cooler parts of Autumn, I found myself wondering if thes were the last ones we would make until the warm weather arrives once more. Perhaps not, I thought, as I do love salads in Winter too, but they become a little heavier than the Summer versions. More lentils, grains and Winter vegetables.
It is Summer again, so time to bring you this particular salad. It is such a delightful salad, healthy and quick to make if you use a food processor. The dressing is the usual Kachumber dressing of lime juice and black pepper.
Although I use raw vegetables, but many in India like them cooked in some way. You can either saute them lightly in ghee or Indian sesame oil, or steam them just a little if that is your preference.
Similar recipes include Beetroot and Carrot Kachumber, Chopped Salad, and Cucumber, Carrot and Green Mango Koshambari.
Browse all of our Indian Salads and our Beetroot Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
Continue reading “Beetroot, Radish and Carrot Kachumber | Beetroot Salad”
This is another chopped salad, a kachumber made in the food processor, so it can be done in under 5 minutes from start to table. It is a combination of spring onions (scallions or green onions), coriander leaves, green chilli, cumin powder and lime juice. Divine!
Similar recipes include Beetroot, Radish and Carrot Kachumber, Spring Onion and Pea Soup, Salad of Spring Onion Greens, and Indian Spring Onion Soup.
Browse all of our Spring Onion recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
Continue reading “Spring Onion (Green Onion) Salad | Kachumber”
We can never have enough pachadi and raita. Cooling and refreshing, they are prefect on a hot Summer’s day. Tasty and delicious, they are an excellent way to include yoghurt in your diet and to include another vegetable in your daily mix of food. Indian food is an excellent vehicle for including more veg in your meals than you ever thought possible.
Similar recipes include Tomato Raita with Lemon-Chilli Paste, Pomegranate Raita and Bitter Melon Pachadi.
Browse all of our Pachadi and Raita recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
Continue reading “Tomato Pachadi with Coconut-Green Chilli Paste”
A lot of deliciousness in a small bowl. Perfect for Navarathri.
I re-read something I wrote years ago, and it hit a chord, so I thought I would repeat it.
The weather is gorgeous and I am so grateful for so many things in my life. From my teachers and mentors throughout my life, to the birds that sing me awake in the morning, the kookaburras which made an unscheduled stop in our neighbourhood, to the gardeners and garbage men who keep things spick and span around this area.
I am grateful for the simplicity and nourishment of food, and of course for the great tastes.
Today I am making a Sundal from horse gram sprouts. Horse gram sprouts are a little trickier to grow – I found the cheese cloth method the best. And they are tough little sprouts so need simmering or steaming before use. They are highly nutritious and worth cultivating.
Read more about Horse Gram (aka Kulthi Bean). It is easily purchased in Indian shops.
Similar recipes include Horsegram Thoran, Black Gram Sprouts Sundal, Sprouts Usal, and Sprouted White Pea Sundal.
Browse all of our Sundals and all of our Horse Gram recipes. Or explore our Early Autumn dishes.
Continue reading “Sprouted Horse Gram Sundal | Horse Gram Sprout Salad”
What is a pachadi? For many people, it is equivalent to a raita, and indeed there are curd or yoghurt based pachadi dishes that have similarities with the raitas of the North of India. They are both yoghurt based dishes that contain mashed, pounded or diced vegetables, less often fruit, and seasoned with spices. Pachadis vary from raitas in the flavourings and spices used. Typically a yoghurt based pachadi will contain coconut and be seasoned with mustard seeds, ginger, curry leaves and chillies. Raita is typically seasoned with coriander leaves, roasted cumin seeds, mint, chillies, chaat masala and/or other herbs and spices.
It is these yoghurt based pachadis that are the most well known variety of pachadi throughout India. Even Wikipedia believes these are the only pachadi varieties in some regions like Tamil Nadu and Karnataka.
But my goodness, there are quite a few variations of Pachadi, from the ground vegetable and green ones of Andhra Pradesh, to the mashed vegetables of the South, to ones that contain cooked vegetables or fruits in a white, non-dairy sauce, to the sweet pachadis of Kerala (also without yoghurt). Then there are pachadis with sago, bhoondi or poha. North Karnataka cuisine has some Koshambari varieties without yoghurt or curd which are also called Pachadis.
You can read more about different Pachadi types here. Today we bring you a collection of Pachadi recipes for your enjoyment.
Similar articles include Hearty Dishes for Early Winter, What to Do with Daikon Radish, and A Collection of Kitchdi Recipes.
Browse all of our Pachadi Recipes, and all of our Collections. You can browse our Indian recipes, and our Indian Essentials series. Or explore our Mid Autumn recipes.
Continue reading “Collection: Delicious Pachadi Recipes from South India”
This Pachadi is a lovely one, flavoured with sauteed onions, green chillies and creamy coconut. Delicious! The play of flavours and textures – I know you will love it. It is another recipe to add to our Raita and Pachadi series.
You might like to read What is a South Indian Pachadi?
Similar recipes include Tomato Pachadi with Green Chilli Paste, Cucumber and Tomato Raita, Pomegranate Raita, and Carrot Pachadi.
Browse all of our Raitas and all of our Yoghurt dishes. Or explore our Early Autumn dishes.
We’ve been making this Mung Bean Soup for decades, and it is cross-posted on our Heat in the Kitchen site as well. It appears there as part of our retro recipes – recipes from our 1996-2005 blog.
Continue reading “Onion Pachadi”
I love a good mashed potato, don’t you? The English standard is potatoes mashed with milk or cream and lashings of butter and generously seasoned with salt and pepper. But France makes theirs a little differently. Where the English use floury potatoes, the French use waxy potatoes. In India, it is more usual to crush potatoes rather than mash them. Such a good idea, leaving texture in the dish while incorporating spices and herbs.
So I tend to collect mash potato recipes. This one has its origin in Vivek Singh’s (from Cinnamon Kitchen) book Curry. It is so simple but packs a punch of flavours. I adjusted it to our flavours. It is a variation of Aloo Baigan Bharta.
Similar recipes include Spicy Mashed Potato with Onions, Aloo Gobi, Simple Indian Potato Crush, Garlic Potato Mash and Potato Pallya.
Browse all of our Potato recipes and some other Mashes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.
Continue reading “Crushed Potatoes with Roasted Tomato and Roasted Eggplant | Aloo Baingan Bharta”
Our local Afghan shop has the most gorgeous dried apricots. They are as hard as a rock and really uninviting, but once soaked, their flavour is sweet and intense. We make a range of dishes with them, often long, slow cooked dishes of a Middle Eastern style, but we also make a South Indian pachadi (pureed vegetable or fruit in yoghurt with spices).
You might expect this dish to be sweet, but the sourness of the yoghurt and the heat of the chillies counterbalances any sweetness that the apricots retain. You can also use apricots that you have dried yourself.
Similar recipes include Onion Pachadi, Bitter Melon Pachadi, Pomelo Raita, and Cucumber Pachadi.
Browse all of our Pachadi recipes and all of our Mango dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.
Continue reading “Dried Apricot Pachadi”