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, 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 or all Ginger dishes. Or explore our Late Summer dishes.
Continue reading “Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney”
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.
Continue reading “Vellarikkai Thayir Pachadi | Cucumber Yoghurt Salad | Cucumber Raita”
A sweet and sour yoghurt curry from the tropical lands of Kerala
Mambazha Kalan, or Mambazha Pulissery is a sweet and sour curry simmered in a yogurt and coconut sauce. It originates from Kerala, where mango curries are a real treat. It has the sweetness of the mango contrasted against the sourness of the yoghurt.
Mambazha Pulissery really is a signature Kerala dish, where ripe mangoes are plentiful and are cooked with tangy curd (yogurt) and coconut gravy. This sweet and slightly sour curry is also called Pazhamanga Pulissery in places in Kerala.
You might like to read How to Cook with Yoghurt.
You might also like to try Jicama and Green Mango Salad, Mango Lassi, or Mango and Lemon Rice. Browse all of our Mango recipes here and here, and the Yoghurt dishes here and here.
Continue reading “Manga Kalan | Mambazha Pulissery | A Kerala Sweet and Sour Mango Curry”
Pulse balls, or lentil dumplings, are added to the moar kuzhambu (spicy yoghurt gravy) to make a delicious South Indian dish.
S. Meenakshi Ammal’s Cook and See books have a Moar Kuzhambu (Buttermilk/Yoghurt spicy gravy), this time Moar Kuzhambu with Lentil Dumplings.
Moar (or Mor or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all to cook. This one includes the lentil dumplings and so takes a little longer. The base for this dish with the lentil dumplings is Moar Kuzhambu, but rather than add vegetables or vatral, balls of ground lentils and spices are made (pulse balls) and added to the base.
You might also like to try Avail – Veggies in a Yoghurt and Coconut Sauce, Yoghurt Curry with Drumstick Vegetables, Moar Sambar, or a host of different lassi drinks. You can find other Kuzhambu recipes here and here. All of our Indian recipes are here and here.
Continue reading “Pulse Ball Moar Kuzhambu | Buttermilk Gravy with Ground Lentil Balls | Yoghurt Curry with Lentil Dumplings”
Beaten yoghurt (Indian Buttermilk) Thin Curry with Vegetables. Both warming (from the spices) and cooling (from the beaten yoghurt) it is a dish for any time of the year.
Moar Kuzhambu is an Indian dish made with churned yoghurt. It can include vegetables, dried pea vatral, or bondas. Deliciously spicy, it is wonderfully cooling at the same time.
Moar (or Mor or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all to cook. It can be served with hot rice and a vegetable stir fry. Generally green or cluster bean paruppu usili is a wonderful accompaniment, as is a spinach dish such as spinach masiyal or spinach poriyal.
You might also like to try Avail – Veggies in a Yoghurt and Coconut Sauce, Yoghurt Curry with Drumstick Vegetables, Moar Sambar, or a host of different lassi drinks.
You can find Kuzhambu recipes here. There are more here.
Continue reading “Moar Kuzhambu | Buttermilk Gravy with Vegetables”
Yoghurt Curry with Drumstick Vegetables
After being given some drumsticks, home grown by a friend, Drumstick Kadhi was on the menu.
Kadhi is a slow cooked yogurt or buttermilk dish, thickened with besan (chana flour, chickpea flour) which is later tempered with spices. In Indian recipes the terms “curd”, “buttermilk” and “yoghurt” are used almost interchangeably.
You can use Western buttermilk especially if you are after that little sour tang that buttermilk provides. If you are using yoghurt, look for unsweetened natural yoghurt, eg Greek Yoghurt or yoghurt from your Indian grocery, and thin it a little.
You might like to browse the collection of yoghurt recipes here. and here. A favourite is Thick Yoghurt Tahina Dip with Herbs. Browse all of our Indian recipes here and here. Find inspiration in our Winter dishes here and here.
Continue reading “Drumstick Kadhi | Yoghurt Curry with Drumsticks”
Delicious and easy to make
This wonderful, refreshing, soothing sambar is made with buttermilk. It is utterly delicious and very easy to make. Called Moru Sambar, Moar Sambar or More Sambar, it can be made with either buttermilk or yoghurt.
Are you wondering what defines a sambar? You might like to read this post that answers that question. If you like to explore sambars, you could browse all sambar recipes, kuzhambu recipes. This sambar is different to the classical, seasoned sambars, being made of yoghurt or buttermilk.
For how to cook vegetables for sambar, read On cooking Vegetables for Sambar. For making sambar powders, go to Sambar Powders and a Simple Sambar. Finally this one will also help – Sambar – hot, sour or salty?. A lot of info for a simple dish
Continue reading “Moru Sambar | Buttermilk Sambar | Two Recipes”
Indian food is wholly and solely about the spices. Any other ingredient is simply a carrier for the spices.
A Yoghurt Curry, another wonderful spice dish where the flavours are carried on silky, beautiful yoghurt. How special this easy curry is. It is a fairly standard recipe, where a a double layer of spiciness is achieved through a spice paste for the yoghurt, and the tadka added at the end.
I love yoghurt and this dish is a firm favourite.
Explore more Indian Yoghurt curries and dishes here. You might like to see more yoghurt dishes here and here. Or browse our Indian Recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Kadhi | Yoghurt Curry”
Paneer in a lovely mint sauce
Mint Paneer is a variation on Palak Paneer, where the gravy is made from mint leaves rather than spinach. The paneer adapts remarkably well, being an adopter of flavours rather than a determiner of flavours.
You might like to browse our other Paneer recipes here. Or you might like our Indian recipes here and here. Be inspired by our easy Autumn recipes here and here.
Continue reading “Mint Paneer”