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, 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”

Eliappe, Sweet and Delicious Pikelet-like Dosa

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”

Green Bean and Carrot Poriyal with Mung Dal and Coconut

Poriyals, from Tamil Nadu, and Thorans, from Kerala in India, are quick dishes where vegetables are stirfried with spices and coconut, turning ordinary vegetables into something amazing. They can form part of a meal, or can be eaten alone with roti or chapatti.

Our Thoran and Poriyal recipes are here and here, or try our other Fry recipes here.  Are you looking for Indian recipes? Browse here and here. Or perhaps search our Beans recipes here and here. Autumn recipes can be found here and here.

Continue reading “Green Bean and Carrot Poriyal with Mung Dal and Coconut”

Coriander and Coconut Fresh Chutney

A fresh South Indian Chutney made from pureed coconut and coriander.

This is a simple Indian chutney. There are three varieties of chutney: fresh chutneys, cooked chutneys, and dry chutneys. Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other dishes which have at least some degree of cooking.

Chutneys add zing to a meal and are an essential part of a South Indian meal time. They can be prepared with a limitless variety of ingredients.

Are you looking for chutneys? There are a range of Eastern and Western Chutneys here and here. Browse our Coriander dishes here and here. Or explore Indian recipes here.

Continue reading “Coriander and Coconut Fresh Chutney”

Manga Kalan | Mambazha Pulissery | A Kerala Sweet and Sour Mango Curry

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”

Avial | Aviyal | Vegetables in a Coconut and Yoghurt Sauce | From Kerala, India

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”

Keerai Poriyal | Stir Fried Spinach with Coconut and Spices

A quick spinach and coconut dish.

Poriyals are generally finely chopped vegetable dishes that are tasty and easy to make. It takes only a few minutes, and coconut is added at the last moment.

You might also like to try Spinach Curry, Spinach, Miso and Tofu Napoleons, and Aloo Palak – Potatoes in Spinach Gravy.

Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. You might also like our Spinach recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Autumn recipes here and here.

Continue reading “Keerai Poriyal | Stir Fried Spinach with Coconut and Spices”

Thengai Saadham | South Indian Coconut Rice

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.

Check our different Coconut Rice Recipes. You might also like to try Urad Dal Garlic Rice, Peppered Rice, Tamarind Rice or Mango Rice. Or simply browse all of the rice dishes.

There are several ways to cook rice – Absorption method, Steaming or Oven Finished Rice.

Continue reading “Thengai Saadham | South Indian Coconut Rice”

Carrot Thoran | From Kerala

Colourful coconut-y carrot goodness.

Thorans are dishes from Kerala that go with anything. A side dish to any meal of any cuisine, a lunch by itself or with a green salad, a meal with some rice and perhaps some dal.

The beauty of this mighty coconuty dish is that it can be made with almost any vegetable. There are traditional vegetables, of course – cabbage and carrot, to name a couple. But try thinking tender asparagus stalks. Jicama. Turnip. Snow Peas. The beauty of Thorans is that they enhance the vegetable, and do not overwhelm it with spices.

You might also want to try other dishes from Kerala, such as Avail, Aubergines in Coconut Milk, Cabbage Thoran and Neyyum Parippum.

You might like to browse all of our Kerala recipes are here and here. Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. Explore our Carrot recipes here and here. Or you might like to browse Indian recipes here and here, and be inspired by our Spring recipes here and here.

Continue reading “Carrot Thoran | From Kerala”

Du Puy Lentil Sundal | French Black Lentil Sundal | Stir Fried Black Lentils with Coconut

Du Puy lentils add an international flavour to this Sundal.

This is the 7th Sundal in this season’s collection of such dishes.

This Sundal is made using a lentil not commonly known in India, the Du Puy Lentil (use any black or green French lentil). It has a great result. The flavours are darker than the usual Sundal, but the gorgeous semi-firmness, semi-mushiness of the lentil made a great dish.

You might also like to try Red Lentil (Masoor Dal) Sprouts Sundal, Sprouted Green Gram (Mung Bean Sprouts) Sundal, Coconut, White Peas and Green Mango Sundal, and Rajma (Kidney Beans) Sundal. Or you can make a sundal with Chickpeas or some Urad Lentils, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.

Continue reading “Du Puy Lentil Sundal | French Black Lentil Sundal | Stir Fried Black Lentils with Coconut”

Mung Dal Sundal | Stir fried Mung Dal with Coconut

Mung/Moong Dal can be confusing when reading Indian recipes, but it is a versatile lentil. When it is whole it is called mung or moong, or mung bean or green gram or pachha payarru, when the mung is split it is known as mung dal or pasi paruppu.

Sundals 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.

You might also like to try Urad Sundal, Channa (Chickpea) Sundal, Rajma (Kidney Beans) Sundal, and Coconut, White Peas and Green Mango Sundal. Or you can make a sundal with Sprouted Green Gram or some White Peas, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.

Continue reading “Mung Dal Sundal | Stir fried Mung Dal with Coconut”

Urad Dal Sundal | Karuppu Ulundu Sundal | Black Gram Sundal | Stir Fried Black Lentils with Coconut

Made with split urad dal or whole Urad, this sundal is delicious.

This season there will be 9 Sundals, one for each day of Navarathri. 7 are made already.

Sundals 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.

Today it is an Urad Sundal. You can use whole or split Urad.

You might also like to try Adzuki Bean Sundal, Du Puy Sundal, Mung Dal Sundal, and White Pea Sundal. Or you can make a sundal with Chickpeas or some Rajma (Kidney Beans) , equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.

Continue reading “Urad Dal Sundal | Karuppu Ulundu Sundal | Black Gram Sundal | Stir Fried Black Lentils with Coconut”

Rajma Sundal | Kidney Bean Sundal

Deep dark red with flashes of green, the joy of rajma sundal \ red kidney bean sundal.

Kidney beans (rajma) are perfect for a sundal. While you can add chopped green coriander to most sundals, the colour of the rajma really welcomes that hit of greenness, alleviating the dark sombre notes of the beans.

Sundals 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.

You might also like to try Urad Dal Sundal, Channa (Chickpea) Sundal, Sprouted Green Gram Sundal, and White Peas Sundal. Or you can make a sundal with Coconut, White Peas and Greeen Mango or some mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.

Continue reading “Rajma Sundal | Kidney Bean Sundal”

Coconut-y Rice Flatbread | Tandlachi Bhakar | Roti from Goa

A typical Goan Roti

I have such good memories of Goa from many trips over the years. Sitting on a beach, being pampered, eating local food – you can imagine the wonderful heaven I was in.

This is an easy Rice Flat Bread that is common in Goa. They were not pretty roti as the dough is hard to roll out, but they were very very tasty.

Browse some Goan recipes here and here, and also Dosa recipes here and here. Explore our Spring dishes here and here.

Continue reading “Coconut-y Rice Flatbread | Tandlachi Bhakar | Roti from Goa”

Pancha Kajjaya | Sweet and Crunchy Poha | Flattened Rice with Coconut, Banana and Honey

Sweet food is always a blessing, satisfying to the soul, spirit and body.

Sweet food is always a blessing, satisfying to the soul, spirit and body. It balances our more savoury foods, especially hot and/or sour foods. In moderation, and in a good mindful balance with other foods, sweet dishes are not the toxic enemy that many proclaim.

In our household we are not great sweet eaters, preferring unadorned fruits, nuts and cheeses. It is the occasional pastry with coffee, a piece of cake or biscuit when visiting friends, sometimes dessert if eating out. It is rare to make anything sweet at home (sometimes icecream in summer).

That attests to the wonderful nature of this dish. Made with a form of rolled rice, poha, it is light yet satisfying. Poha is easily obtainable from your Indian shop. There are several different thicknesses – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, it is important that you use a paper or thin poha.

You might also like to try some of our rare sweet dishes – Besan Payasam, Blueberry Shrikhand, and Payasam Kheer by Nachi.

Browse all of our Poha recipes here, and our Banana recipes here. Explore all of our Dessert recipes. Our Indian recipes are here. Or be inspired by our Early Spring recipes. Continue reading “Pancha Kajjaya | Sweet and Crunchy Poha | Flattened Rice with Coconut, Banana and Honey”