Pomelo Raita

We adore Pomelo when it is in season and have a range of salads and snacks that we make with it. It takes some effort to peel, but it is worth it! This particular pomelo, in season now, has bright pink flesh, and the dishes look amazing.

Today we make an Indian dish with the Pomelo. Pomelo is called different things in different parts of India, but mainly have spellings similar to Chakkotha. We mix it in the yoghurt with some other cooling ingredients – tomatoes and cucumbers – and spice it up with some chaat masala. I can’t claim all the credit for this. I saw a recipe some time ago that was similar, and the thought has stayed with me. Now that Pomelos are back in the shop, it is a chance to make this dish.

Similar recipes include Pomelo with Avocado, Three Citrus Salad, and Pomelo and Green Mango Salad.

Browse all of our Pomelo dishes and all of our Raitas. Our Indian dishes are here, and our Indian Essentials here. Or browse our Late Spring dishes.

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Vendakkai Thayir Pachadi | Crisipy Okra in Yoghurt

Okra in Yoghurt is popular across South India, and it is surprisingly good – more than might be expected if you are used to okra cooked with tomatoes as is common in the Mediterranean, Middle East and the US. This recipe is a Tamil version – the Kerala version is similar but also contains coconut.

This is usually made for festival days or other special occasions, although it is wonderful to eat on any day. It is easy to make, taking no more than 20 mins. You will love it.

Are you after more Okra dishes? Try Okra with Apricots and Lemon, Okra in Mustard Oil, Stir Fried Okra with Sesame Seed, and Fried Okra.

Browse all of our Okra dishes, and all of our Indian recipes. Our Indian Essentials are here. Or find some wonderful recipes to make in our Mid Winter collection.

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Black Gram Sprouts Sundal | Quick Urad Lentil Stirfry with Coconut

Urad Sprouts make a delicious Sundal

Sundals, from Tamil Nadu in South India, are quick, stir-fried lentils or beans with spices and coconut. Not only are they quick, they are delicious and healthy.

Sprouting the lentils adds another layer of nutrition and flavour. In this recipe, whole urad lentils are sprouted and then stirfried.

Similar recipes include Bean Sprout Sundal, Brown Lentil Sprouts Sundal, Sprouted White Pea Sundal, and Urad Dal Sundal.

Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.

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South Indian Boondi Yoghurt | Crispy Fried Balls in Yoghurt | Boondhi Thayir Pachadi

A delightful pachadi with texture. From Tamil Nadu.

There are North Indian and South Indian versions of Boondhi Yoghurt – those little crispy balls made from chickpea flour. The North Indian version is chock full of spices, but the South Indian version, as with so much of their food, has pared it back to essential flavours and textures to let the ingredients shine in the undercurrent of spice. Boondhi Yoghurt is very cooling – a great summer dish.

Boondhi is chickpea flour crispies deep fried with spices. You can buy Boondhi in Indian grocers, or you can make your own on a lazy Sunday afternoon.

We have other Boondi recipes scheduled, so check back here later.

Try other Pachadi dishes with yoghurt – Ginger Coconut Yoghurt Pachadi, Cucumber Yoghurt Pachadi, and Carrot Sambol.

Are you looking for Tamil Pachadi recipes? You will enjoy them. Or perhaps Andhra style Pachadis? They are here. All of our Yoghurt dishes are here, and our Indian recipes are indexed here. Or take some time to browse our Late Summer recipes.

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South Indian Onion Strings Pickled Salad

Hot, tangy, sweet, salty. The perfect quick pickle.

Such a simple dish, but an amazing accompaniment to South Indian food. This is ubiquitous in South Indian cafes and restaurants, and at home. It takes about 2 minutes to make, and will keep in the fridge. Don’t just save it for Indian food, use it in any way you desire. In salads, sandwiches, wraps, for example.

Are you looking for Onion Salad recipes? Try Onion Strings Pickled Salad, Caramelised Onion Salad with Bitter Greens and Pine Nuts, and Cucumber and Red Onion Salad with Mustard, and Battered Onion Rings.

Similar Quick Pickles include Quick Carrot Pickle, and Carrot and Kombu Quick Pickle. Also try this Gujarati Carrot Pickle.

Are you after Indian Salads? Try these different versions of Kosumalli, Sundals and Pachadis.

Other Onion Salads include Caramelised Onions and Greens Salad.

You might like to explore other Onion Salads, and all of our Onion recipes, or simply browse our Salads. Our Indian Pickles are here, and all of our Indian recipes are here. Explore our Indian Essentials. Or check out our Early Spring recipes.

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Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney

Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.

This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.

Try these recipes too: Spinach Pachadi, Carrot Pachadi, Boohdhi Pachadi, and Cucumber Pachadi.

If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.

Take some time to browse all of our Pachadi dishes, all Yoghurt dishes and all Ginger dishes. Or explore our Late Summer dishes.

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Vellarikkai Thayir Pachadi | Cucumber Yoghurt Salad

The joy of yoghurt is beautifully expressed in this flavoursome recipe for Cucumber Raita. Cucumber Raita is a dish known all over the world, and if you must equate it, it is the Indian version of Tzatziki. The combination of cucumber and yoghurt, in what ever form or from what ever cuisine, is well known all over the world. Both ingredients are cooling, so it makes it a special dish for hot weather, but this does not mean that you need to forgo it on cooler days. An essential part of an informal gathering, Cucumber Raita always wins over your guests.

You might like to read more about Pachadi. Browse our Pachadi recipes here and here. Or explore our Yoghurt recipes here and here. Our Indian dishes are here and here. Be inspired by our Summer dishes here and here.

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A Simple Bean Sprout Stir Fry with Spices | Bean Sprout Sundal

A quick dish, great for when you need to eat healthy but don’t have a lot of time.

Sometimes life throws us curveballs. In such times, it is great to stay intent on what keeps use healthy and focused. Simple and great food that is full of goodness is the best way to go.

Eat well at any time, and lift it to the next level when life is tough.

You might also like to try Black Gram Sprouts Sundal, Sweet Corn Sundal, Adzuki Bean Sundal, Sprouted Green Gram Sundal, and White Pea Sundal. Or you can make a Sundal with du Puy Lentils or some Mung Dal, equally as delicious.

Explore all of the Sundal Recipes, they are all quick and gorgeous. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.

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A Fresh Indian Cucumber Salad | Cucumber and Mung Kosumalli, Version 4 | Vellarikkai Kosumalli

Fresh and inviting

It is rather rare to have raw ingredients in South Indian cuisine. At the least, most ingredients are sauteed. There are a couple of exceptions. This is a Kosumalli, closer to a Western version of a salad than, say, Sundals and Pachadi dishes which are often referred to as salads but differ from their Western counterparts.

While Western salads depend on their dressing – primarily oil, vinegar, mayonnaise and herbs – to make the collection of raw ingredients interesting, Indian Kosumalli use crunch from the fried lentils, the taste of coconut, the tang of lime or lemon juice, and spices.

This vesion of the salad Kosummali is fresh and lively with the ever present hit of chilli. You will love it. The smell of the cucumber after the hot ghee hits it is divine.

This recipe is the 4th version (so far) of Cucumber Kosumalli on our site, each one different to the others.

Are you looking for other Kosumalli recipes? Try Cucumber Kosumalli with Sesame (V1), Cucumber Kosumalli (V2), and Cucumber Kosumalli (V3). You will love them all.

Are you after other Cucumber Salads. Try Cucumber Salad with Capers and Ricotta, Cucumber and Red Radish Salad, and Simple French Cucumber Salad.

You can see all Kosumalli Recipes here.  Or explore all of our Cucumber Salads. We have a wealth of other Salad recipes too, so feel free to browse our complete collection. You can also browse all of our Indian recipes, or simply check out our Late Autumn dishes.

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Brown Lentil Sprouts Sundal | An Indian Salad

Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads” but there isn’t really a Western equivalent.

I found some unidentified brown lentils in the pantry, as one does, and so sprouted them. They were difficult to sprout, taking their time indeed. Yet some days later I had a bowl of wonderful sprouts and crunchy lentil bases.

The sprouts were made into a Sundal.  Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked unless it is soft enough to use raw. These are quickly sauteed with spices – black mustard seeds, asafoetida, ginger, red and green chillies. Sundals are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries.

You can use any sprouts for this recipe.

You might also like to try Mung Sprouts Sundal, Sprouted White Pea Sundal, Sprouted Green Gram Sundal, and Masoor Dal Sprouts Sundal. Also explore Sweet Corn Sundal, Adzuki Bean Sundal, Sprouted Green Gram Sundal, and White Pea Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious.

Explore all of the Sundal Recipes, they are all quick and gorgeous.

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Mung Sprouts Sundal | Mung Bean Sprouts Salad, Indian Style

Simple and spicy, sundals are delicious no matter how you serve them.

A wonderful, healthy sundal, simple and spicy, it is delicious no matter how you serve it. I always associate Sundal with Festivals, so they make me happy at any time of the year.

You might also like to try Black Gram Sprouts Sundal, Sprouted White Pea Sundal, Sprouted Green Gram Sundal, and Masoor Dal Sprouts Sundal. Also explore Sweet Corn Sundal, Adzuki Bean Sundal, Sprouted Green Gram Sundal, and White Pea Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious.

Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.

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Cucumber Salad, Indian Style | Cucumber Kosumalli – Version 2

Enjoy a special cucumber salad on a hot summer day. Or any time.

Kosumalli/ Kosambari is a very simple salad, one without many spices and made with raw vegetables. It is often made with cucumber but can be made from a variety of vegetables such as plantain stem, radish, carrot, sweet corn and zucchini. It may include soaked split green gram (split mung) or split channa (split chickpeas), coriander leaves, grated coconut, chilies and lemon juice. It can be tempered with black mustard seeds and perhaps some asafoetida.

This is a little different Cucumber Kosumalli to some other ones posted earlier (eg this version and this version)  You can see all Kosumalli Recipes here.

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Cucumber Kosumalli, Version 3 | Indian Cucumber Salad

You can never have too many cucumber salads.

Meenakshi Ammal in her Cook and See Vol 1 book has a slightly different Cucumber Kosumalli to the ones posted earlier (this version and this version) with coconut and few spices. This version has more spices and a delicious dish.

You can see all Kosumalli Recipes here. Or check all Cucumber Salads here and here. Browse all of the Indian recipes here.

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Peas and Bengal Gram Flour Sundal | Mochai Kottai Sundal

An unusual dish – a Sundal with Gram Flour

This Sundal is a little different to other Sundals, those quickly stirfried salads of south India. A Gram Flour mix is poured over the Sundal towards the end of cooking. This recipe comes from Meenakshi Ammal’s Cook and See Part 2. It is unusual to say the least, but delicious and filling. It could almost be an Usili, although Amma includes it under Sundals.

You might also like to try Red Lentil (Masoor Dal) Sprouts Sundal, Coconut, White Peas and Green Mango Sundal, Channa (Chickpea) Sundal, and Mung Dal Sundal. Or you can make a sundal with Adzuki Beanes (Red Chori) or some White Pea Sprouts, equally as delicious.

Feel free to browse our many Sundal recipes. If you are new to Sundals, these posts will also introduce you to this wonderful, stirfried, lentil-based dish from Tamil Nadu, South India.So explore them all, they are all quick and gorgeous. All of our Indian dishes are here, and our Indian Essentials here. And try our White Pea dishes. Or take some time to explore our Mid Spring collection of recipes.

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Sprouted White Pea Sundal

A surprisingly wonderful sundal.

With white pea (pattani) sprouts sitting patiently in a jar in the fridge, I made Sprouted White Pea Sundal one morning for breakfast. I am quite a fan of white peas.

If you are new to Sundals, they are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.

There is quite a list of Sundals – please click here for the complete list. You might like to particularly try: Black Gram Sprouts Sundal, Coconut, White Peas and Green Mango Sundal, and Urad Dal Sundal. We recommend Sweet Corn Sundal, Adzuki Bean Sundal, and Sprouted Green Gram Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious.

Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.

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