Purslane (Ghol in Marathi, Kulfa in Hindi) grows prolifically in my garden and is a powerhouse of goodness. It grows around the world, used mainly by Persians, in India cuisines, and by the Australian indigenous people. It is perfect in salads or cooked in stir-fries and bhajis. It is a seasonal plant which has a unique tangy taste.
This dish is a Maharastrian style curry usually eaten with steamed rice or rotis. It can be made with Purslane, green Colocasia, sorrel leaves, red amaranth, spinach leaves and other greens. It has a lovely texture with peanuts and channa daal. The dish is typically made with a medium thin yoghurt base.
Similar dishes include Kadhi (Yoghurt Curry), Kadhi with Okra, and Pulissery.
Also browse How to Use Purslane in Salads.
Browse all of our Purslane dishes and all of our Indian Yoghurt recipes. Or explore our Late Summer dishes.
Continue reading “Ghol Takatli Bhaji | Maharashtrian Purslane in Yoghurt”
India does yoghurt better than any other country IMHO. In particular, and the focus of this collection of dishes, are the dishes where yoghurt forms a delectable sauce. The sauce is either the dish itself or the base element of the dish. We are looking particularly at Kadhi, Pulissery and Mor Kuzhambu.
Similar articles include 50 Garlic Recipes, Very Special Turmeric Recipes, and Indian Dishes for Summer.
Browse all of our Yoghurt Curry Recipes, and all of our Collections. Or explore our Mid Summer recipes.
Continue reading “Collection: Spicy Yoghurt Recipes from India”
My first ever yoghurt curry experience was from a Parsi lady from India. It was a life changing experience – the creaminess of the yoghurt with the spices is a wonderful pairing, and once you’ve had a yoghurt curry, there is no looking back. This recipe is very very simple – few spices, and not much chilli. It lets the yoghurt shine.
I recommend reading these posts before cooking with yoghurt or buttermilk:
Note that Indian Buttermilk is very different to the product called Buttermilk outside of India. Confused? Read the second of the two links above.
Browse all of our Yoghurt Curries, and all of our Yoghurt recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Continue reading “Kadhi | Yoghurt Curry”
Okra and yoghurt are a common pairing and here is another such recipe, flavoured with mustard oil and red and green chillies. The okra is fried until crisp and then served with the kadhi or yoghurt curry.
It is a typical dish from Odisha. Odia cuisine uses less oil and is less spicy than many other parts of India while nonetheless remaining flavourful. Mustard oil is often used as the cooking medium.
Similar recipes include Sauteed Okra with Ginger and Garlic, Kadhi, Okra and Cumin with Yoghurt Sauce, Ladyfinger Masala, and Kurkuri Bhindi.
Browse all of our Okra dishes and all of our Yoghurt recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Yoghurt Curry (Kadhi) with Okra”
Mor (or Moar or More) Kuzhambu is a yoghurt based dish of South India, forming a wonderful spiced yoghurt gravy that is delicious served over rice. In this recipe, ladyfingers (okra) are sauteed until crisp and then added to the yoghurt sauce. It is a flavoursome use of okra, and the crispiness contrasts beautifully with the silkiness of the yoghurt sauce.
The yoghurt is flavoured with a coconut flavoured spice paste which also contains rice flour. The rice flour helps to stabilise the yoghurt so it doesn’t split, and will slightly thicken the yoghurt sauce.
Find out what Kuzhambu is here.
Are you after similar dishes? Try Mor Kuzhambu with Lentil Dumplings, Moar Kuzhambu with Vatral or Vegetables, and another version of Mor Kuzhambu with Lentil Dumplings.
Similar Okra dishes include Sri Lankan Okra Curry.
Or browse all of our Kuzhambu recipes, and all of our Indian dishes. All of our Okra dishes are here, and our Yoghurt recipes are here. Or spend some time browsing our Mid Winter collection of dishes.
Continue reading “Vendakkai Mor Kuzhambu | Okra in a Spicy Yoghurt Sauce”
Vendakka Khichdi is a delicious and common side-dish from Kerala. It is crispy fried okra in yoghurt flavoured with a green chilli-cumin-coconut sauce. It is often included as a part of Onam or Vishu Sadya. Otherwise, it is often served with Sambar and beautiful Indian pickles.
The okra is sliced and fried and then mixed into a yoghurt base flavoured with mustard seeds, cumin, green chill and coconut. It is one delicious dish, served warm.
This dish, which is a Khichdi, should not be confused with Kitchari – the Indian dish of rice and lentils. Khichdi is a Kerala yoghurt-based style of dish, similar to a Pachadi or a Raita.
Similar recipes include Avial, Tomato Pachadi, Sri Lankan Okra Curry with Coconut Milk, Bhindi Raita, and Okra in a Spicy Yoghurt Sauce (you can use okra in place of pineapple).
Or browse all of our Okra dishes here, and all of our Indian recipes too. And explore our Mid Winter series of recipes.
Continue reading “Vendakkai Khichdi | Okra in a Coconut Yoghurt Sauce | Ladyfinger Pachadi”
A Yoghurt Curry, beautiful in its simplicity.
Puliseri, or Pulissery, is a yoghurt curry with simple spicing and thickened slightly with rice flour, designed to eat over rice. It can also be eaten as a soup, but this is non-traditional.
Pulissery is often associated with Kerala on the West coast of India, where it is also often cooked with vegetables. This recipe is from its neighbour, Tamil Nadu, and is kept simple without any additions.
The recipe is another from Meenakshi Ammal’s Cook and See books, full of traditional Tamil recipes. This one is from a recipe in Volume 3, and she calls it the Raw Variety of Pulissery.
Similar recipes include Kadhi, Yoghurt Curry with Okra, Plain Pulissery, Pineapple Pulissery, Pineapple Pulissery with Green Peppercorns, Mango Pulissery, Pulse Ball Mor Kuzhambu, and Yoghurt Curry.
Check out all of our other Pulissery recipes, our Yoghurt dishes, and all of our Indian recipes. Our Indian Essentials are here. You might also like to browse our recipes for Early Spring.
Continue reading “Pulissery | Simple Yoghurt Curry”
This is another recipe from my cooking session in Kovalam in Kerala. My scribbled notes have recently come to light again – Chef cooked and I helped and observed and tried desperately to copy down the recipes.
This recipe can be made with okra, Indian cucumber, green mango and plantain (green banana), but today we use pineapple. It is easy to make, and so very delicious – I am sure that you will love it.
Pineapple Pulissery is a delicate dish with aromatic flavours of mustard seed, cumin seed and curry leaves with chilli and black pepper. It is from Kerala, that beautiful tropical state on the West Coast of India. Pineapple curry is also a traditional dish from the Sri Lankan cuisine, and there it is also a delightful sweet and spicy curry.
Are you looking for other Pineapple dishes? We don’t cook with it very often so don’t have anything to offer you right now. But check back here in the future – I am sure there will be more.
Would you like more Pulissery dishes? Try Plantain Poriyal, Plain Pulissery, Pineapple Pulissery with Green Peppercorns, and Mambazha Pulissery – a sweet and sour Mango dish. Why not also try Crispy Okra in Yoghurt (Pachadi).
Our other Kerala dishes include Green Mango in Coconut Milk, Simple Cabbage Thoran, Olan and Avial. Or try Mango and Pineapple Salad.
Similar dishes include Bhindi Raita.
Browse all of our Pineapple dishes, Pulissery recipes, Kerala dishes and all of our Indian recipes. Our Indian Essentials are here. Or if you would rather, explore our Late Autumn dishes.
Continue reading “Pineapple Pulissery | Pineapple in a Spicy Yoghurt Sauce from Kerala”
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.
Are you looking for similar recipes? Try Plain Pulissery, Pineapple Pulissery, and Pineapple Pulissery with Green Peppercorns.
You might also like to try Jicama and Green Mango Salad, Mango Lassi, or Mango and Lemon Rice.
Browse all of our Pulissery dishes, Mango recipes, and our Yoghurt dishes. Our Kerala recipes are here, all of our Indian dishes here and our Indian Essentials here. Or simply explore all of our Late Summer recipes.
Continue reading “Manga Kalan | Mambazha Pulissery | A Kerala Sweet and Sour Mango Curry”
Pulse balls, or lentil dumplings, are added to the moar kuzhambu (spicy yoghurt gravy) to make a delicious South Indian dish.
Moar (or Mor or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all to cook. 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 second version of this dish. The ground lentil balls are a little different, and steamed rather than cooked in the buttermilk and coconut gravy.
Are you looking for other Yoghurt recipes? Apart from the other Moar Kuzhambu with Lentil Dumplings, try Moar Kuzhambu, Moar Sambar, Avail – Veggies in a Yoghurt and Coconut Sauce, and Mushroom Curry with Yoghurt Sauce.
Or try other Kuzhambu recipes: Okra Moar Kuzhambu, Green Chilli Kuzhambu, Masala Kuzhambu with Gram Flour Vadai, and Lentil Balls in a Spicy Kuzhambu Gravy.
You might also like to try a host of different lassi drinks.
You can find all of our Kuzhambu recipes here, and all of our Indian recipes here. Or explore our collection of Mid Autumn dishes.
Continue reading “Pulse Ball Moar Kuzhambu | Buttermilk Gravy with Ground Lentil Balls | Yoghurt Curry with Lentil Dumplings”