Thorans are delightfully delicious, simple and quick dishes from the South of India that can form part of a meal, or can be eaten just with rice. Today our recipe is for Drumstick Leaf (Moringa Leaf) Thoran. The recipe is the same as all thorans – a tadka, some onion perhaps, the vegetable and some coconut. Delicious.
Similar recipes include Spinach Thoran, Cabbage Thoran, Green Tomato Bhajji, and Zucchini Thoran. And have a look at our collection of Thoran recipes.
Also try Moringa Leaf Dal.
Browse all of our Moringa Leaf dishes and all of our Thorans. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Moringa Leaf (Muringayila) Thoran | Drumstick Leaf Stir Fry”
You can’t help but love this Chutney. It goes well with dosa and dosa-like dishes such as idli, paniyaram and uttapam. It can also accompany any Indian or Sri Lankan meal. A typical Sri Lankan meal will consist of various curries, rice, roti and several sambols and side condiments, all served together to create a lovely layered blend of tastes. In many ways Sri Lankan Tamils took the Tamil Nadu cuisine and made it their own.
This sambol is coconut-y for sure, with a little heat, gingery and some sourness from the tamarind. It is divine!
Are you looking for chutneys and sambols? Try Carrot Sambol – a Jaffna-Style Salad, Red Radish Chutney, and Coriander and Coconut Fresh Chutney.
Or do you want Sri Lankan dishes? Have a look at Mung Dal with Coconut Milk | Sri Lankan Style, Red Radish Chutney, and Fenugreek Kuzhambu.
You can find some more Indian Chutney recipes here, and other Sri Lankan dishes here. Browse other Coconut recipes. All of our Indian dishes are here and our Indian Essentials here. Or take time out to explore all of our easy Mid Summer recipes.
Continue reading “Thosai Sambol | Sri Lankan Coconut and Tamarind Sambol | Coconut and Tamarind Chutney”
These Pol Roti are very popular in Sri Lanka, are eaten at all meals by many, and are particularly loved for breakfast. Pol Roti pairs well with curries, and Sri Lankan sambols, pickles and chutneys. They are even delicious with butter and jam!
A tawa is perfect for cooking them, but you can use any flat pan, griddle, hot plate or BBQ.
Pol Roti can be made thin or thicker. We have made them thick here, but you can choose to roll them out to a thinner roti. Chop the onions or chilli into smaller pieces for thinner roti.
Similar recipes include Quick Roti, Roti from Goa, and Adai.
Our Roti recipes are here or explore other Indian/Sir Lankan breads. Have a look at other Sri Lankan recipes, or browse our Indian dishes. Or simply check out our easy Early Summer recipes.
Continue reading “Pol Roti | Coconut Roti | Sri Lankan Flatbread”
Pulse balls, or lentil dumplings, are added to the moar kuzhambu (spicy yoghurt gravy) to make a delicious South Indian dish.
Moar (or Mor, More or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all. 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.
S. Meenakshi Ammal’s Cook and See set of books has 2 Moar Kuzhambu (Buttermilk/Yoghurt spicy gravy) with Lentil Dumplings made from ground lentils.
This Pulse Ball Moar Kuzhambu differs from the first version of this dish. The ground lentil balls are simpler and cooked in the buttermilk and coconut gravy rather than steamed. It is very delicious.
You might also like to try Avial – Veggies in a Yoghurt and Coconut Sauce, Yoghurt Curry with Drumstick Vegetables, Moar Sambar, and Okra Moar Kuzhambu.
You can find other Kuzhambu recipes here. If you would like to browse them, all of our Indian recipes are here. Or take some time to explore our Late Autumn recipes.
Continue reading “Pulse Ball Moar Kuzhambu | Buttermilk – Coconut Gravy with Ground Lentil Balls | Yoghurt Curry with Lentil Dumplings”
Green Mango season brings such a welcome addition to the menu. Coming in Spring, its tang is a delight after the heavier flavours of Wintery cold weather. For this dish I chose a sweet-sour green mango, and it is perfect. A sour green mango would work well too.
Are you after other Green Mango dishes? Try Mung Dal with Green Mango, Jicama and Green Mango Salad, Green Mango and Lemon Rice, and Vermicelli and Green Mango Salad.
Are you after other dishes from Kerala? Try Sweet Surnoli Dosa, Sweet and Sour Mango Curry, and Cabbage Thoran.
If you are after all of the Green Mango recipes, explore here. We also have other recipes from Kerala to browse. You might like to read more about Green Mangoes. Our Indian recipes are here, and our Indian Essentials here. Or take some time to browse all our Mid Summer recipes.
Continue reading “Spicy Green Mango in Coconut Milk | A Classic from Kerala”
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: Bitter Melon Pachadi, Spinach Pachadi, Carrot Pachadi, Boohdhi Pachadi, Eggplant 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.
Continue reading “Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney”
Enjoy the flavours of Malaysia with this easy vegetable dish.
Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.
You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.
How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, Chilli Cabbage, Ladyfingers Masala, and Olan.
Or explore some spicy soups – Curry Laksa with Fried Tofu, Tomato Rasam, Pepper Rasam or Indian Dal Soup.
Please browse other Malaysian recipes, and S. E. Asian recipes. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.
Continue reading “Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth”
A seriously deliciously Thoran from Kerala
Spinach Thoran is an everyday side dish for rice which is generally cooked in an Indian wok or Kadhai. In this style of Thoran from Kerala, the main ingredient is stirfried or wilted, then pushed aside while a coconut and spice paste is placed in the centre of the wok. This is covered by the main ingredient and it is allowed to cook gently. This method leads to dishes that are light and delicious.
In this recipe a little rice is used as a spice adding a little texture and a lovely nutty flavour.
If you are looking for a Spinach-Coconut dish, try this Spinach and Coconut – Keerai Poriyal from Tamil Nadu which is next door to Kerala. Another way to use Spinach is in a simple Aloo Palak Subzi – Potatoes and Spinach Dry Curry.
Thorans can be made from almost any vegetable. Cabbage, for example, or Green Beans, Carrot, or Zucchini. Try Green Tomato Bhajji. You might also like Cauliflower Fry with Ginger, Garlic and Green Chillies.
You might like to browse all of our Thoran and Poriyal recipes here and here, other Fry recipes, and our Spinach recipes here and here. Browse all of our Indian recipes here and here. Find inspiration in our Autumn dishes here and here.
Continue reading “Spinach Thoran | Spinach Stirfry with Coconut”
Another beautiful Mung Bean recipe, a soup from Jaffna in Sri Lanka.
Sri Lankan in its origins, this Mung Dal recipe from Jaffna is quick and lovely. The recipe is from that lovely cookbook of South Indian and Jaffna / Sri Lankan cooking – A Monk’s Cookbook by the monks from the Hindu Aadheenam on Kauai in Hawaii (you can download it here).
Mung in all of its forms is a favourite of ours – whole beans, split dal, hulled or unhulled. The gentleness of its texture and flavour always makes one feel loved and nourished. With a flavour that is just a little on the sweet side, even hardened lentil-haters will love Mung.
Similar recipes include Mung Dal with Green Mango, Mung Dal with Cumin and Spinach, Mung Dal with Ghee, Simple Indian Mung Dal Soup, and Simple and Gentle Mung Soup.
Are you looking for other types of Mung recipes? Try Mung Sprouts Sundal, Sweet Mung Dal Kitchadi, Mung Dal Sundal, or Stir Fried Mung Bean Sprouts.
Or simply browse all of our Mung recipes, and our Dal recipes. Our Indian recipes are here and Indian Essentials here. Or take some time to explore our Late Spring recipes. Continue reading “Mung Dal with Coconut Milk | Sri Lankan Style”
A delicious, surprising Indian pancake style dish
This recipe is adapted from Festival Cookbook by Vilma Patil. Eliappe recipes vary wildly. Some cook Eliappe in molds, some in a wok, some cook them free-form. Some ferment the batter, some do not. Some cook over a very hot pan, some cook them more slowly. Some include additional ingredients.
This is my interpretation of Eliappe, sweet and delicious pikelet-like dosa snacks. If you cook it differently, I would love to hear. If you like this, you should also check out the Goan Surnoli.
This is especially good for Pongal Festival in South India.
You might also like to browse all of our Desserts. Or you might be interested in our Poha (flattened rice) recipes. Explore our Dosa recipes too.
Continue reading “Eliappe, Sweet and Delicious Pikelet-like Dosa”