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”
A lovely light kitchari for recuperation, fasting or detox. Or just enjoy it at any time. I love it for breakfast.
Moraiyo, it sounds like a love song but is actually a millet, and it is a grain I have fallen in love with.
Since being introduced to Moraiyo (Barnyard Millet) by my Mahastrian friends, I have become a fan. It cooks up beautifully, and can be cooked to any texture you like, from separate grains, almost like couscous, to thicker, stoggy texture more akin to the South Indian style pongal. Add spices and perhaps some vegetables, and you have a meal – breakfast, lunch or dinner!
It is a quick and easy recipe to make – a no-fuss but loved breakfast item in this household.
This is also a fasting dish, for those who follow Hindu fasting practices.
Similar recipes include Moraiya Kitchari, Sago Kitchari, and Bhuna Kitchari with 5 Lentils.
You might like to explore other Moraiya dishes, or browse our Kitchari recipes. Our Indian recipes can all be found here and our Indian Essentials are here.. Perhaps some Spring recipes for you? Explore our Early Spring dishes.
Continue reading “Moraiya Kitchari with Yoghurt | Khichuri”
Moraiya Kitchari is a delightful dish, healthy and nourishing. It is regularly made for Navratri fasting, Ekadashi fasting or any other time of Hindu fasting as it is an easily digestible dish. It is delicious in its own right – lightly spiced and less vigorous of taste than many Indian dishes, but don’t put it aside because of that. Try it with a wet curry like a yoghurt or besan curry, even a Poritha Kuzhambu! You will enjoy.
Moraiya is composed of tiny, white, round grains. In India, cereal grains are not consumed during fasts. Hence, Moraiya is a popular alternative, especially during Navratri. It is often used in place of rice, although it does not cook into separate grains like long grained rice. It is quite sticky when it is cooked and the grains stick together somewhat.
Are you looking for other Kitchari dishes? Try Moraiya Kitchari with Yoghurt, Sago, Peanuts and Potatoes Kitchari, Maharashtrian Kitchari with Masoor Sprouts, and a Simple Parsi Kitchari.
You might like to check to see whether we have posted other Moraiya recipes. You can browse all of our other Kitchari recipes. Our Indian recipes are here and our Indian Essentials here. Or explore our Early Spring dishes .
Continue reading “Moraiya Kitchari | Barnyard Millet Kitdchari | Sama ki khichdi | Khichuri”
A classic dessert of Tamil Nadu
Sago Payasam is a classic dessert in Tamil Nadu in South India, along with Vermicelli and Rice Payasams. Payasams are sweet desserts, the milk condensing and thickening as it cooks and the sugar sweetens this thick mixture to a level almost beyond the experience of cooks outside of India. Hold back on the sugar to begin with if you do not have a sweet tooth.
You might also like our Payasam recipes here and here. Or our Sago recipes here and here. Explore our Indian Desserts here, or the more general Dessert recipes here and here.
Continue reading “Sago Payasam | South Indian Dessert”
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”
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.
You might like to browse our other Mung recipes here and here, and our other Goan recipes here and here. Try other Usili dishes, and sample our Indian recipes here and here.
Continue reading “Mung Dal Usli | Muga Dali”
A simple stirfry with coconut and spices turns cabbage into a dish you will come back for.
Cabbage is a much under rated vegetable, and it is so easy to cook. Take a couple of spices and work magic. Whoever thought that cabbage could taste so good? This can be served as an accompaniment to rice and curries, but I don’t mind eating it with rice and a salad as a quick meal.
Feel free to browse recipes our Thorans and Poriyals here and here, or other Fry recipes. You might also like our Cabbage recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Simple Cabbage Thoran | Spicy Cabbage Fry | Indian Style”
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.
Similar recipes include Green Beans with Freekeh, Walnuts and Tahini, Sweet Potato Poriyal, Spinach and Sweetcorn Bhurji, and Carrot Thengai Poriyal.
Browse our Thoran and Poriyal recipes, our Beans recipes, and our other Fry recipes. Our Indian recipes are here and our Indian Essentials here. Or explore all of the Early Autumn recipes.
Continue reading “Green Bean and Carrot Poriyal with Mung Dal and Coconut”
Navaratri – 9 nights dedicated to the Goddess
Millions of Hindus consider Navaratri the year’s central festival, the one they most deeply connect to. These nine days dedicated to Shakti, the Goddess, in her incarnations as Durga, Lakshmi and Saravati, provide an opportunity to seek blessings and commune with their own divinity. It is a time for sacred gatherings, austerities, selfless acts and intimate prayers. It also includes joyous worship, festivities, plays, feasting and dance—all venerating God as the loving Mother Spirit that gives life to everything.
Dishes for Navarathri
Like all Hindu festivals, food plays a large part. See below for the list. Or browse all of our dishes for Navarathri here.
Continue reading “Navarathri | 9 Nights for the Goddess | Devotion, Dolls and Food”
Turning a humble vegetable into a masterpiece.
Kerela food is so wonderful, full of the scent of coconuts and palm trees, spices and backwaters. So, blessed this week with large numbers of very large zucchinis, home and organically grown by my neighbour, this bland vegetable became a Thoran. Thorans are spicy dishes that turn mundane vegetables into a spicy delicious meal. How elegant the dish is!
Similar recipes include Spinach and Sweetcorn Bhurji, Cabbage Thoran, and Sweet Potato Poriyal.
You might like our other Thoran/Poriyal recipes, other Vegetable Fry recipes and other Zucchini recipes. Browse all our recipes from Kerala. Our Indian recipes are here and our Indian Essentials here. Or explore our Late Summer recipes.
Continue reading “Zucchini Thoran | Zucchini Stirfried with Green Chilli and Coconut”
Thankful to my friend for this wonderful dessert recipe
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 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 “Nachi’s Payasam”
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)”
A delicious dessert from a Parsi lady.
There is a fabulous cook in Sydney, a Persian (Irani) lady from the North of India, who cooks a mean yoghurt curry and this lovely dessert. She is an Ayurvedic healer and Bowen therapist and I love her work. You will enjoy this dessert.
You can browse our other Payasam recipes here and here, and the Dessert recipes here and here. Explore our Summer recipes here and here.
Continue reading “Sevai Kheer | Vermicelli Payasam”
A quick dish, great for when you need to eat healthy but don’t have a lot of time.
Sometimes life throws us curveballs. In such times, it is great to stay intent on what keeps use healthy and focused. Simple and great food that is full of goodness is the best way to go.
Eat well at any time, and lift it to the next level when life is tough.
You might also like to try Black Gram Sprouts Sundal, 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.
Explore all of the Sundal Recipes, they are all quick and gorgeous. 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 “A Simple Bean Sprout Stir Fry with Spices | Bean Sprout Sundal”
Sweet potatoes are a gorgeous Autumn vegetable that cries out to be part of your Autumn eating. Roasted, steamed, grilled or mashed, it is delicious change of season fare.
This dish is good to make from scratch, and also a perfect solution to the problem of left over roasted or steamed/boiled sweet potato. It briefly stirfries cooked sweet potato with spices.
Are you looking for similar recipes? Try Cauliflower Fry with Ginger, Garlic and Green Chillies, Sweet Potato Subzi with Yoghurt, Slightly Sweet and Sour Pumpkin Subzi, and Potato and Sweet Potato Spicy Curry.
Try other Subzis – Beetroot and Carrot Subzi, Carrots and Green Peas Subzi, and Potato and Spinach Subzi.
You might like to browse other Sweet Potato dishes, all of our Subzi recipes and our Thoran/Poriyal recipes. See all of our other Vegetable Fry dishes. Our Indian recipes are here. Or enjoy our Late-Autumn collection.
Continue reading “Sweet Potato Subzi | Sweet Potato Poriyal”