As we head into another heatwave, thoughts turn again to cooling dishes. One of the most nutritious and cooling is yoghurt rice, also called curd rice. It tastes cool and refreshing on the hottest of summer days.
Yoghurt rice is made from rice cooked until mushy, then cooled and mixed with yoghurt and spices. It can be garnished in various ways, including with fruit, cucumber, onion, herbs and pomegranate. Today we have kept it simple. It can be eaten as-is or accompanied with a papad and pickle. Yum!
This dish is also often used in Temples as Naivedyam and Prasadam. We have made it quite thick here – just add more yoghurt to get a thinner texture.
Similar dishes include Sri Lankan Yellow Rice with Yoghurt, Yoghurt Curry, and Jeera Rice.
Browse all of our Indian Rice dishes, and all of our Yoghurt dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “Cooling Yoghurt Rice | Curd Rice | Thayir Sadham”
Sakkarai Pongal is short grained, raw rice cooked in jaggery and milk with mung dal, simmered until thick and then garnished with ghee, cashew nuts and raisins. It is not the traditional Milk Pongal cooked completely in milk, but is a definite favourite. It is a distinctive dish from Tamil Nadu, and also cooked in Sri Lanka and some other states in South India.
Pongal is a festival in January where we thank the Sun for the bounty that it brings us. Sakkarai Pongal is cooked in the morning as the sun rises and is presented as part of the devotions. Read more about the Pongal Festival here. And all of our dishes for the Pongal Festival are here.
But Pongal, the dish, can be made at any time. There are sweet versions like this one (called sakkarai), and you might like to try the other versions: Sakkarai Pongal from Jaffna; and Sakkaria Pongal without Milk. Check to see if we have since posted other version. Or explore some Kitchari dishes like Buttery Steamed Kitchari.
And there is are savoury versions, and we have a couple of versions of Ven Pongal. You can see recipes here.
Otherwise, browse all of our Rice dishes, and all of our Indian dishes. You might like to take some time and browse all of our Mid Summer recipes.
Continue reading “Sakkarai Pongal | Sweet Pongal with Milk”
A tangy and aromatic rice
Lemon Rice is one of the staples of South Indian homes and of Temples for their Prasadam. It is a special rice indeed, with the tang of lemon/lime juice and the crunch of peanuts and lentils fried off in the tadka. You can make lemon rice with freshly cooked rice or with left over rice. It keeps well at room temperature and also makes a great packed lunch.
Similar dishes include Sri Lankan Yellow Rice with Yoghurt, Green Mango and Coconut Rice, and Carrot Rice.
Browse all of our rice dishes. Our Indian recipes are here, and our Indian Essentials here. You might like to look for Prasadam recipes too. Or explore our collection of Late Summer recipes.
Continue reading “Lemon Rice | Elumichampazha Saadham”
A dish for Thai Pongal especially, but also wonderful at home.
Pongal is a creamy rice and mung dal dish from South India (and from the Tamil cuisine in Sri Lanka) which can be made savoury and sweet. In many ways, pongal is similar to the kitchari dish of North India.
Sweet pongal is made at home, but also made as naivedyam and prasadam – gifts to the gods during the different festivals. It is the essential dish for Thai Pongal, a festival each January where families cook sweet pongal over an open fire (if possible).
I love it for breakfast, particularly in the coldness of Mid Winter.
You might like to browse other Pongals, and some Kitcharis. Have a look at our other Naivedyam and Prasadam dishes, and other Thai Pongal dishes. Read about Thai Pongal, or browse other Rice dishes.
Continue reading “Sakkarai Pongal | Sweet Pongal from Jaffna (without milk)”
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.
Continue reading “Mung Sprouts Sundal | Mung Bean Sprouts Salad, Indian Style”
Avial is a gentle dish from Kerala, made with vegetables and coconut.
Avial is a gentle dish from Kerala. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. In essence, the vegetables are boiled or steamed and then dressed with the coconut-cumin-yoghurt sauce. Each family’s sauce is different from the next family’s. In our recipe today we are using cumin in the sauce.
Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. It is commonly made with elephant yam, plantain, pumpkin, carrots, beans, Eggplant, cucumber, drumsticks and snake gourd. Carrots and beans are recent but delicious introduction. Bitter gourd can be included in some regions also.
Continue reading “Avial | Aviyal | Vegetables in a Coconut and Yoghurt Sauce | From Kerala, India”
A beautiful sweet dish for Pongal, or any time. Enjoy!
A great dish at any time, sweet, nourishing and comforting, and especially good for the South Indian Thai Pongal Festival and similar festivals in other parts of India, in January. A mixture of rice and mung dal sweetened with jaggery, it is a warming and comforting dish.
You might be looking for other Pongal recipes. There are sweet versions (sakkarai), and you might like to try the others: Sakkarai Pongal from Jaffna; Sakkarai Pongal with Milk and Sakkaria Pongal without Milk.
And there is a savoury version, called Ven Pongal. You can see that one here.
Or browse all of our Kitchadi recipes here, and our Rice recipes here. Have a look at all of our Indian dishes. You might like to take some time and browse all of our Mid Summer recipes.
Continue reading “Sweet Pongal | Sakkarai Pongal without Milk”
Try this coconut rice from Sth India with your next curry.
In Australia, rice as a savoury dish was rare until perhaps the 1990’s. We grew up rarely eating rice – in fact I can’t really remember my mother cooking it other than as a sweet dish. And as Australia adopted rice as an accompaniment to savoury dishes, it was always plain boiled rice to soak up sauces – the occasional curry, English stews, vegetable braises etc. Times have changed and we have been influenced by our Asian and Indian migrant populations, and many families would now own a rice cooker.
This is a South Indian Coconut rice dish from Tamil Nadu. There is a Balinese Coconut Rice also, Nasi Lemak, you can see it here. The Balinese one is made with coconut cream, while this recipe is made with fresh/frozen coconut.
Similar recipes include Kiribath – Sri Lankan Coconut Rice, Green Mango and Coconut Rice, and Balinese Coconut Rice.
You might also like to try Urad Dal Garlic Rice, Peppered Rice, Tamarind Rice and Mango Rice.
There are several ways to cook rice – Absorption method, Steaming or Oven Finished Rice.
Check our different Coconut Rice Recipes. Or simply browse all of the Rice dishes. All of our Indian recipes are here, and our Indian Essentials here. Or take some time to explore our Late Summer recipes.
Continue reading “Thengai Saadham | South Indian Coconut Rice”
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 White Pea Bhatura, 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.
Continue reading “Peas and Bengal Gram Flour Sundal | Mochai Kottai Sundal”
The sweetness of the Adzuki adds something special to this Sundal.
Adzuki beans are generally known for their sweet qualities, but they carry savoury flavours very well.
This sundal is once more a beautiful but simple dish that enhances the flavour of the base lentil or bean with a simple flavouring of spices and coconut. There are certainly a lot of alternative names for adzuki beans – Red Chori beans, Red Cow Peas, and they are a type of Karamani.
You might also like to try Mung Dal Sundal, Du Puy Sundal, Sweet Corn Sundal, and Sprouted White Pea Sundal. Or you can make a sundal with White Peas or some mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
Continue reading “Adzuki Bean Sundal | Red Chori Sundal”