Masiyal is a South Indian dish made from dal and vegetables. It can be made with toor dal or mung dal, or a mixture of both. It can contain tamarind (but not always) but will always include lots of vegetables. There are no ground or powdered spices, it is only seasoned with a few selected spices.
The recipe is another from the doyen of TamBram cooking from South India, Meenakshi Ammal, in the first volume of Cook and See. It is in the chapter of Poritha Kuzhambu, and is one member of the family of toor-dal based vegetable dishes.
This same recipe can be made with a range of green leaves – fenugreek leaves, radish tops, etc, or with ridged gourd. I guess in these modern times we could use beetroot leaves too. You can make it thin as a Kuzhambu, or thick as a Koottu, depending on personal preference.
You could also try these other dishes from Meenakshi Ammal that are very similar – Brinjal Chidambaram Gothsu, Pitlai, and Poritha Kuzhambu with Amaranth Leaves.
Or alternatively, check out all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here. You might like to browse our Indian Essentials. Or take some time to explore our Early Autumn collection of recipes.
Continue reading “Amaranth Leaves Masiyal | Dal with Amaranth Leaves, Green Chillies and Cashews”
As I mention often, my preferred way to char or roast eggplants is on our covered BBQ. It cooks them so much better than over a flame on a stovetop or in the oven. And recently I have started smoking vegetables while they cook in the BBQ, using some rice, tea and herbs – it gives the eggplants a smoky flavour, just as though they have been roasted over a wood fire. To do this, layer some rice, a Tblspn or so of tea leaves and some herbs in a foil pan, and allow to heat with the BBQ. When it begins smoking, add the eggplants. If it smokes too much, add a sprinkling or two of water. Remove the smoking pan from the BBQ after 10 – 15 minutes. It can be left for longer if only smoking a little.
This recipe is Smoky Roasted Eggplant in Yoghurt, a typical South Indian dish, one of many Tamil Pachadi recipes which are generally a cooked and mashed vegetable mixed with yoghurt and spices. It is a South Indian version of the North Indian Raita. Eggplant pairs particularly well with yoghurt. Use it as a side dish or like you might use a salad, for any meal, particularly South Indian meals.
Similar recipes include Crispy Okra Pachadi, Boondhi Pachadi, and Cucumber Pachadi.
Browse all of our Pachadi recipes and all of our Eggplant dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.
Continue reading “Sutta Kathirikkai Thayir Pachadi | Smoky Roasted Eggplant in Yoghurt”
Here is another Poritha Kootu – Mung Dal with vegetables – for a quick and delicious meal. This version is not spicy, very little spice is added, just chillies and cumin with coconut. It celebrates the taste and textures of the dal and the vegetables.
Sometimes Poritha Kootu is called a Lentil Vegetable Stew. It is a reasonable description, as it is thicker than Poritha Kuzhambu, and contains multiple vegetables rather than just one.
Are you after other Kootu recipes? Try Poritha Kootu without Tamarind, and Poritha Kootu with Sambar Spices.
Or perhaps you prefer Mung Dal recipes. We recommend Amaranth Leaves Masiyal, Mung Dal with Cumin and Spinach, Gentle Mung Soup, and Mung Soup with Amaranth Greens.
You can find all of our Kootu recipes here, all of the Sambar and Kuzhambu recipes here, and all of our Mung recipes here. Our Indian Dishes are all here. Or simply explore our Early Autumn dishes.
Continue reading “Poritha Kootu with Simple Spices”
This is a recipe for a tonic (kashayam) that is like a tea, but is called a coffee. Indeed some recipes actually include coffee powder, but the version that we make will leave that as an option. The reason that it is called a coffee, we believe, is that a powder is made and then a teaspoon or so of the powder is used to make the hot drink. Just like making instant coffee.
It is a South Indian recipe, and is excellent to drink at any time (once per day), and 2 or 3 times a day if you are ill. It is good for a number of ailments – colds, nasal congestion, fever, headaches, and digestion issues.
The amount of dry ginger (Sukku) in the drink may be too much for first time users. The Malli (coriander seeds) tempers it, but reduce the amount of powder used until you get used to the heat.
Similar recipes include Yogj Chai, Ayurvedic Chai, and Ginger and Tulsi Tea.
Browse all of our Indian drinks, and all of our Drinks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Sukku Malli Coffee | Chukku Kaapi”
There are a lot of Drumstick Leaves (Moringa Leaves) available now, so we have been buying them and painstakingly stripping the leaves from the stalks. When Moringa Leaves become the next superfood, remember that India has been using them for centuries. (Turmeric too.) And the leaves are very tasty – a slight bitterness adds a delightful flavour note to dishes.
Tonight we made a dal with Mung and added Moringa Leaves. Usually Moringa Leaves are used with Toor Dal, but as we have already make Sambar with them, tonight we chose split yellow mung. The sweetness of the mung with the bitterness of the leaves is a delightful combination.
Similar recipes include Drumstick Leaves Sambar and Poritha Kootu.
Browse all of our Drumstick Leaf recipes and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Moringa Leaf Dal | Dal with Drumstick Leaves”
Green tomatoes have a sturdiness that red tomatoes don’t have. This means that they will not collapse in dishes the way a red tomato will do, and so they can be used in Indian dishes as a vegetable rather than a sauce. We are so lucky that our Green Grocer stocks them, and they are plentiful in Summer and into Autumn.
In this dish, the tartness of the green tomatoes pairs well with the sweetness of the jaggery, and dal is added to the tadka for a crunchy textural element. The spices are freshly roasted to bring out their flavour. Pair the dish with rice or roti, or serve as an accompaniment to your dal-rice.
Similar dishes include Sweetcorn and Spinach Bhaji, Spinach Thoran, and Sweet Potato Subzi.
Also try Green Tomato Salsa with Coriander and Chilli.
Browse all of our Bhaji recipes, and all of our Green Tomato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Green Tomato Bhaji”
Rasams, the ubiquitous Tamil dish, have traditionally played the role of stimulating the appetite, aiding digestion and balancing the body’s health with the spices used Not a pre-cursor to meals as in the Western sense, Rasams are drank with the rest of the meal, tipped over rice and/or used to moisten drier curries.
As the Indian cuisine globalises, some less spicy rasams are becoming more popular. These dishes can be eaten Western style (as soup), or in the traditional Indian style (with rice). They are not the Indian Soups in the true sense, they still sit squarely under the Rasam category, but perhaps are a little less spicy.
This Rasam is peppery, rather than chilli-hot. It is strongly tomato-flavoured, and is definitely a wonderful dish. Enjoy it by the small bowlful as a soup, or as a gentle rasam in the traditional way.
Are you after other Rasams? Try Kottu Rasam, Garlic Rasam, and Pepper Rasam. A different Tomato Lentil Rasam can be found here. Or browse our collection of dozens of Rasam recipes.
Have a look at our Indian Soups as well. Try South Indian Beetroot Soup, Creamy Indian Tomato Soup, and South Indian Cauliflower Soup.
Browse all of our Rasams, all Indian Soups, and indeed, all of our Indian recipes. Or explore our Late Autumn dishes.
Continue reading “Gentle Tomato and Dal Rasam | Indian Tomato Pepper Broth”
Yoghurt is as important in our kitchen as it is in general in Indian cuisine. Desi yoghurt is used all over India, in different ways, of course, in the different regions. This recipe brings together one of our much loved vegetables – okra – with yoghurt and spice to form the South Indian version of Raita, called Pachadi. There is something very special about okra with yoghurt. Divine.
This recipe takes okra slices and sautés them (which eliminates the sliminess) until crisp before mixing with the yoghurt. This is a great dish for Festival days too. It is a simpler version of this Vendakkai Thayir Pachadi.
Are you looking for other Pachadi recipes? Try Teeny Dried Okra Vathal, Ginger Coconut Pachadi, Nilgiri’s Carrot Pachadi, Eggplant Pachadi, and Spinach Pachadi.
Or try other Yoghurt dishes – Aryan, Green Peppers in Yoghurt, and Yoghurt Curry with Lentil Dumplings.
Browse all of our Yoghurt recipes and all of our Pachadi and Raita dishes. All of our Indian dishes are here. Or try our Late Autumn collection of recipes.
Continue reading “Vendakkai Thayir Pachadi | Crispy Sautéed Okra in Yoghurt”
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”
This recipe is a variation of this other Kurkuri Bhindi recipe. Instead of carefully removing the seeds, this time the seeds are left in place, and the okra are halved or quartered rather than carefully splintered.
In this Rajasthani recipe, the okra slices are marinated in spices and, just before frying, are coated in chickpea flour and rice flour. The flours form a self-battered coating on the okra. After frying, they are a crispy snack that can be eaten with a meal or any time that you have the munchies.
Are you interested in Okra recipes? Read more about Okra here. And try Teeny Dried Okra Vathal, Crispy Okra in Yoghurt, Salad of Charred Okra with Tomato, Ladyfingers Recheio, Avial, and Spicy Dried Okra.
Or are you looking for Rajasthani recipes? Try Urad Tomatar Dal. We have more recipes planned, so check back here in the future.
Why not browse all of our Okra recipes, and all of our Indian dishes. Our Indian Essentials are here. Have a look at our range of snacks. Or simply explore our Early Autumn dishes.
Continue reading “Kurkuri Bhindi | Crispy Spicy Fried Okra”
Baingan Bharta is the well known, Punjabi, wonderful Indian eggplant puree, easy to make, full of spicy flavours and so versatile in its use. This is its rustic cousin from Bengal, less well known than Baingan Bharta but no less well loved. This has the tastes of Bengal and is totally different in flavour to its cousin.
Make both! This one is almost salsa-like in its rustic composition. Wrap it in a roti and bliss out.
Are you after Eggplant recipes? Try Babaganoush, Saffron and Rose Scented Eggplant, and Japanese Baked Eggplant.
Or perhaps you would like other Bengali dishes. Try Bengali Vegetable Kitchari and Bengali Rice Kheer.
Have a look at all of our Eggplant recipes, and all of our Bengali recipes. Perhaps you want more Indian dishes. Or simply explore our Early Autumn feasts.
Continue reading “Begun Pora | Bengali Eggplant Puree | A Rustic Cousin of Baingan Bharta”
Green beans are a delight through Summer, fresh, green and crispy. They are great in salads, or even cooked for long periods of time in a gorgeous tomato sauce.
The recipe today is an Indian dish, in the style of the state of Gujarat, which sautés beans with garlic, chilli and spices. How delicious!.
Similar recipes include Avial, Green Beans with Freekeh, Walnuts and Tahini, and Bean Paruppu Usili.
Browse all of our Green Bean recipes and all of our dishes from Gujarat. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.
Continue reading “Gujarati-Style Green Beans”
We have been posting some Poritha Kootu recipes recently and (at least for a while) this is our last recipe for a Poritha Kootu that does not include tamarind. In the future we will post a few recipes that do contain tamarind, but for now our focus has been with those that don’t, as it is the most common way to make this dish.
This version uses toor dal for a change. Our previous recipes have used mung dal, but Meenakshi Ammal recommends toor dal for this one as it is a better fit for the flavours used.
Are you after other Kootu recipes? Try Poritha Kootu with Simple Spices, Poritha Kootu without Tamarind, Poritha Kootu with Simple Spices and Poritha Kootu with Sambar Spices.
Are you after Sambar and Kuzhamu recipes? Try Moar Kuzhambu (with yoghurt), Fenugreek Kuzhambu, and Paruppu Urundai Kuzhambu (Lentil Balls in Spicy Gravy). Try these Sambar recipes: Classic Seasoned Sambar Version 1, Version 2, Version 3 and Version 4. You can also try a Buttermilk/Yoghurt Sambar.
Browse all of our Kootu recipes, all of the Sambar and Kuzhambu recipes, and all of our Toor Dal recipes. Our Indian Dishes are all here and our Indian Essentials are here. Or simply explore our Early Autumn dishes.
Continue reading “Poritha Kootu”
A delightfully quick okra dish where okra is sauteed with turmeric and other spices and mixed with yoghurt. There are a lot of dishes originating in India that combine okra and yoghurt in some way. It is such a special pairing. This is another recipe that celebrates that combination.
It is a really quick dish. By the time you have the yoghurt ready, the okra have nearly finished cooking. This time I have used the tiny Egyptian Okra that I get from my local Afghan grocery, no bigger than a thumb nail, and I use them whole. If using the larger okra, halve them lengthwise.
Similar recipes include Kurkuri Bhindi, Okra and Coconut Milk, and Okra Pakora.
Browse all of our Okra dishes, and all of our Indian recipes. Our Indian Essentials are here. We have some Yoghurt dishes. Or explore our Mid Spring collection of recipes.
Continue reading “Quick Okra with Coconut and Yoghurt | Okra Raita”
Recently Tamarind Leaves made an appearance in my local Asia grocery, much to my delight. Not only are they tasty, but they have many health properties. This is especially so for the Liver, or so it is claimed. Tamarind leaves are considered by some as the most effective treatment for liver problems.
Health benefits aside, today we are using the beautiful flavour of the leaves ground into a paste to coat eggplant (brinjal), producing a great side dish or light meal dish to be eaten with rice. Yum! The eggplant is first sauteed for a few minutes and then steamed with a little water, so it is achingly soft. This dish can be described as hot, a little salty, and a little sour, a delicious combination. You know those Indian dishes that have a flavour party in your mouth? This is one of those dishes.
Just as a point of interest, tamarind leaves do not weigh very much. Stripping leaves from the bag of leaves, I ended up with just enough for this dish.
Similar recipes include Brinjal Chutney, Poritha Kootu (use eggplants), Roasted Eggplant with Garlic Sauce, and Aubergines in Coconut Milk.
Browse all of our Eggplant recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Silky Soft Eggplant in Tamarind Leaf Paste | Brinjal with Tender Tamarind Leaves”