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”
A lot of deliciousness in a small bowl. Perfect for Navarathri.
I re-read something I wrote years ago, and it hit a chord, so I thought I would repeat it.
The weather is gorgeous and I am so grateful for so many things in my life. From my teachers and mentors throughout my life, to the birds that sing me awake in the morning, the kookaburras which made an unscheduled stop in our neighbourhood, to the gardeners and garbage men who keep things spick and span around this area.
I am grateful for the simplicity and nourishment of food, and of course for the great tastes.
Today I am making a Sundal from horse gram sprouts. Horse gram sprouts are a little trickier to grow – I found the cheese cloth method the best. And they are tough little sprouts so need simmering or steaming before use. They are highly nutritious and worth cultivating.
Read more about Horse Gram (aka Kulthi Bean). It is easily purchased in Indian shops.
Similar recipes include Horsegram Thoran, Black Gram Sprouts Sundal, Sprouts Usal, and Sprouted White Pea Sundal.
Browse all of our Sundals and all of our Horse Gram recipes. Or explore our Early Autumn dishes.
Continue reading “Sprouted Horse Gram Sundal | Horse Gram Sprout Salad”
Across India there are many versions of rice cooked with lentils, called various names such as kitchari (and variations on this) and pongal. In Andra Pradesh, it is called Pulagam and is made with short grain rice and mung dal.
It is a very pared-back version of pongal, without any tempering and with only turmeric as spice. But it is surprisingly delicious, mixed with a little ghee and well seasoned.
It is often used as naivedyam in festival such as Sankranti and Varalakshmi Puja.
You might want to browse our 25 or so Kitchari recipes, collected together for you.
Similar dishes include Moth Bean Kitchari, Ven Pongal, Goan Bisibelebath, and Masoor Sprouts Kitchari.
Browse all of our Kitchari and Pongal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
Continue reading “Pulagam | Telegu Ven Pongal / Kitchari | Ghee Pongal”
It is interesting to compare the Madhur Jaffrey version of Kerala’s Aviyal (delicious) with this traditional Tamil version from Meenakshi Ammal (also delicious). Madhur Jaffrey wrote for Western audiences, and used commonly available ingredients and vegetables, while Meenakshi Ammal wrote for Indian wives using locally available produce. There will also be regional differences. The first thing I noticed is that Ammal specifically excludes okra from the recipe list, while Jaffrey includes it. (I did put a few in this time, I quite enjoy them.)
The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Avial can be made with a liquid sauce of coconut and yoghurt, or the sauce can remain thick and just coats the vegetables. It is generally eaten with rice.
The word aviyal (aka avial) is also used to denote ‘boiled’ or ‘cooked in water’ —this sense being derived from the way the dish is made. They say that the origins of this recipe is from the Nambudiri cuisine but it is now common throughout South India.
Similar recipes include Chow Chow Kari, Kerala Aviyal, Pulissery, and Pineapple Pulissery.
Browse all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Aviyal | Avial | Vegetables in a Coconut and Yoghurt Sauce”
A celebration dish from Sri Lanka
Tropical countries around the globe have their own versions of coconut rice. This one is from Sri Lanka, and is different to our other Coconut Rice dishes in that the rice is allowed to over-cook and become very soft and tender. It can be served hot, but if allowed to cool it solidifies and can be cut into diamond shapes.
Sri Lanka has a beautiful red rice which is often used to make this dish. It is nutty in taste, but is much softer than brown rice. This coconut rice is an auspicious dish in Sri Lanka, being made on every important day, festivals, celebrations and on the first day of each month to mark to symbolise luck and happiness.
Similar dishes include Sri Lankan Pineapple Curry, Sri Lankan Ghee Rice, Yellow Rice with Yoghurt, Green Mango and Coconut Rice, and South Indian Coconut Rice.
Have a look at our other Coconut Rice dishes, and explore our Sri Lankan dishes. All of our Rice Recipes are here. Or simply browse our Late Spring recipes.
Continue reading “Kiribath | Sri Lankan Coconut Rice”
Urad Sprouts make a delicious Sundal
Sundals, from Tamil Nadu in South India, are quick, stir-fried lentils or beans with spices and coconut. Not only are they quick, they are delicious and healthy.
Sprouting the lentils adds another layer of nutrition and flavour. In this recipe, whole urad lentils are sprouted and then stirfried.
Similar recipes include Bean Sprout Sundal, Brown Lentil Sprouts Sundal, Sprouted White Pea Sundal, and Urad Dal Sundal.
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 “Black Gram Sprouts Sundal | Quick Urad Lentil Stirfry with Coconut”
I do love the Keralite classic Mung Dal with Ghee (Neyyum Parippum), and its offshoots – Mung Dal with Cumin and ISKON Mung Dal. Maharashtra has a dish that exhibits the same simplicity, but it is made with toor dal (and not quite so much ghee). Toor dal is the lentil that gives Sambar (from Tamil Nadu) its creamy, flowing consistency.
Simply spiced, the dish highlights the flavour of the lentils. The dish is served with rice, and is a variation on its simpler ancestor, Varan Bhaat which literally means Lentil Curry-Rice. In many Maharashtrian households, this dish or the simpler Varan is cooked every day and it is a comforting and nourishing dish. It is also made as naivedyam/prasadam for Ganesha Chathurthi. It is particularly simple to make. (If you are after other recipes for Ganesha Chathurthi, browse here.)
You might also like to try the Mung Dal dishes above, Aamti with Drumsticks and Coconut, or our range of Sambars. Or try Dal Tadka, Eggplant and Toor Dal, Plain (Toor) Dal Rasam, or Poritha Kuzhambu.
Explore all of our recipes for Toor Dal here, and our Maharashtrian recipes here. Take some time and browse all of our Indian recipes. Or simply try our Mid Summer collection.
Continue reading “Aamti Bhaat | Maharashtrian Lentil Curry with Rice”
Mung dal is a perfect dish – an eat anytime dish but also very good for those sensitive times. Here it is roasted then cooked with coconut for a flavoursome breakfast or side dish.
A dry spicy dish of mung dal is very popular with the people of the mid West Coast of India, for example, Goa and further south into Kerala. It is easy to make and brings the beautiful and gentle taste of mung dal to the fore.
Mung dal is very easily digested and so is a favourite ingredient in Ayurveda and also for invalids. But there is no need to wait until you are on an Ayurvedic regime or are unwell, this is a dish that can be eaten any time. Often served for breakfast, it is also used as a side dish at a Konkani meal. It is also very good as a snack with chapathi too.
Similar recipes include Hara Mung Dal Taka.
You might like to browse our other Mung recipes, and our other Goan recipes. Try other Usili dishes, and sample our Indian recipes.
Continue reading “Mung Dal Usli | Muga Dali”
An amazing Kitchari from Bengal
This dish is a powerful, multi flavour-layered experience, created from the humble rice and mung dal, and that leaves one feeling so wonderfully warm for hours after. It doesn’t take long to cook – but does take a little thought to keep all of those spices in order!
The Mung Dal and rice are dry roasted, imparting a lovely warm aroma and taste to the khichdi
Similar recipes include A Collection of Kitchari Recipes, Norom Shada Khichuri, Bhuna Kitchari with 5 Lentils, and Moraiya Kitchari with Yoghurt.
Browse all of our Kitchari Recipes. Our Rice dishes are here. Browse our Indian recipes here and our Indian Essentials here. Or take some time to explore our Early Summer dishes.
Continue reading “14-Spice Kitchari | Bengali Bhog Kitchari | Khichuri”
I have had this recipe since forever. It is the kind of dessert you want to eat on a night you are feeling a little vulnerable and out of sorts with the world. It will make you feel great again.
It is so easy, so simple, very wonderful, especially after a hot Indian meal. Given to me by an Indian friend, I believe this recipe is much much better than one published in a recent popular large book on India and Indian food. It is very special.
Nachi made this often and taught me to make it, although he was never too keen to have me cook it for him. He was very particular, and I was still learning, particularly about the precision needed in traditional Indian dishes. One cardamon pod either way, and you could spoil the dish. I had to lose my free-form, flexible Australian ways. We also often made his favourite vegetable dish, Sweet Potato, Eggplant and Spinach Madras Curry.
Are you after more Payasam recipes? Try Kasa Kasa Payasam, Besan Payasam, Sago Payasam, Nachi’s Payasam, and Bengali Rice Kheer. You get two Payasams for one, here – Sago and Vermicelli.
You might like to browse our Payasam recipes here. Or our other Desserts here. All of our Indian dishes are here. Or simply explore all of our Late Winter dishes.
Continue reading “Vermicelli Payasam”