This subzi is a quick okra dish, ready in less than 20 mins, and layered with spices. Its a great tiffin dish and can be served with rice and a chutney for a quick meal. Or afternoon snack.
This Kothsu (Gothsu, Kosthu) is a tamarind based South Indian (Tambrahm) curry that is made by roasting and mashing eggplant and popping it into a spicy tamarind gravy.
Some people get this dish confused with Chidambaram Brinjal Kothsu, but it is different. Chidambaram Brinjal Kothsu is made with toor dal and without tamarind. This Brinjal Kothsu is made without any dal, and includes tamarind. There is only a little gravy which is thickened with some rice flour, so it just coats the eggplant. You can see that the two dishes are quite different.
It is a quick dish to make once the eggplant is roasted. The aroma of the roasting is a wonderful smell. I do it outside on the BBQ grill, and I am sure that all neighbours must suddenly become hungry, due to the aroma.
Also try Sodhi.
Or browse all of the Kothsu dishes, and all of the Eggplant dishes. Meenakshi Ammal’s recipes are available here, all of our Indian recipes are here and our Indian Essentials here. Or simply explore our Late Autumn dishes.
Pulse balls, or lentil dumplings, are added to the moar kuzhambu (spicy yoghurt gravy) to make a delicious South Indian dish.
Moar (or Mor, More or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all. 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 first version of this dish. The ground lentil balls are simpler and cooked in the buttermilk and coconut gravy rather than steamed. It is very delicious.
For millennia, dates have been considered an energy giving tonic by many cultures. Taken to the next level by Ayurveda (the Indian traditional medical system), dates are combined with other healing and energy giving substances – ghee, saffron, cardamom, cinnamon and ginger. Rich and sweet, Dates and Saffron Soaked in Spiced Ghee is said to nourish and revitalize your deepest tissues. This mixture is a classic rasayana, a tonic for rejuvenation. It is also an ancient love potion! Whether you want to love another person, or your life, or just find more happiness in your day, this is definitely or you.
Healing and love making, what more is need from a tonic that is more like a snack than medicine? It is said to strengthen immunity as well as aid digestion.tes and Alm
Okra, or Ladyfingers, are best when cooked fresh. They can be stuffed with a tangy masala, deepfried to crisp (great with peanuts), made into raita, cooked in coconut milk or a spicy gravy, or batter-fried as pakoras. They are even great when dried and served with spices as a snack.
Okra pairs well with sour tastes – for example, lemon juice or amchur (dry mango powder). Always buy young, bright green, crisp pods free of bruises, tender but not soft, and definitely not if they are wilting. There are a range of varieties – long and thin, short and fat, even red and orange varieties.
Kurkuri means crisp and Bhindi (or Bindi) is Okra. This recipe is very common in parts of North India, especially in Rajasthan from Jaipur to Udaipur and beyond. They are definitely a great snack served with drinks, and are also served as an accompaniment to rice and curries. The spices used with the okra are varied – here we have used chilli powder, cumin, chaat masala and amchur – but more complex, or simpler combinations can be used.
The okra can be cooked on its own, as we do here. But you can also tart them up somewhat by including slivers of onion (yum), ginger (tangy) and red peppers.
Are you interested in Okra recipes? Read more about Okra here. And try Slightly Charred Okra with Chilli, Garlic and Thyme, Stir Fried Okra with Sesame Seed, Ladyfingers Recheio, Avial, and Whole Fried Okra.
The joy of yoghurt is beautifully expressed in this flavoursome recipe for Cucumber Raita. Cucumber Raita is a dish known all over the world, and if you must equate it, it is the Indian version of Tzatziki. The combination of cucumber and yoghurt, in what ever form or from what ever cuisine, is well known all over the world. Both ingredients are cooling, so it makes it a special dish for hot weather, but this does not mean that you need to forgo it on cooler days. An essential part of an informal gathering, Cucumber Raita always wins over your guests.
You might like to read more about Pachadi. Browse our Pachadi recipes here and here. Or explore our Yoghurt recipes here and here. Our Indian dishes are here and here. Be inspired by our Summer dishes here and here.
Advice for perfecting sambar
Meenakshi Ammal in her books Cook and See, talks about Sambar tastes, which she says are personal preference.
Sour, Salty, Hot?
Some prefer their sambar a little sour, some a little hot and some more salty. Sometimes, some varieties of tamarind are more sour than others, some chillies are hotter than other chillies. Experience, personal taste and discretion should determine the amount, the number and the quality.
Green chillies are not compulsory and may be substituted by red ones.
Lentil crumble with vegetables, delicious.
This dish showcases a delightful crumble made from coconut and lentils. There are actually three different types of crumble mentioned in Meekakshi Ammal’s books Cook and See. The Green Bean Paruppu Puttu, is one example. Paruppu Puttu is another. And this is the third.
In this dish the longer coconut shreds were used, but traditionally grated or powdered coconut would be used.
You might also want to try Bean Paruppu Usili, and Dhal Puttu. All Lentil Crumble dishes are here. 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. Or explore our Indian recipes here and here. Other Winter recipes can be found here and here.
Eggplant like you have never tasted before. Deep fried with chilli and tamarind.
We make two versions of Brinjal Fry – one that is sauteed, and this one which is deep fried. Both are incredible, even tho they are easy, no fuss recipes.
You might like to browse our eggplant recipes here and here. Our favourites are Baingan Kabharta – Eggplant Curry, Eggplant with Sesame and Soy, and Tender Eggplant. Browse all of our Indian recipes here and here. Find inspiration in our Autumn dishes here and here.
A satisfying and easy curry.
Indian potato recipes are some of the best in the world. From mashed potato to deep fried potato, to potato in toasted sandwiches, the addition of spices something special from these dishes made from humble ingredients. This recipe is a lovely, home cooking, comforting dish of potatoes in milk.
Many cuisines combine milk or cream with potatoes – the French in Potatoes Dauphinois, Germany has Potato Salad made with cream, the Danish love Brændende Kærlighed, and then there is English Mashed Potato and French Mashed Potato, both with milk or indulgent with cream. Potato and milk is definitely a thing.
A great dish from Ol’ Madras, in South India.
I have a good friend, Narasimhan, who used to live in Adelaide. He is from Tamil Nadu but resides in Bangalore. When he was in Australia, he would regularly arrive at my place, bearing this curry and a bunch of roses, asking only that I cook some rice and maybe (under his guidance) some payasam. This curry is so easy and so good, or maybe it is the smell of the roses that biases my tastebuds.
Narasimhan, I miss you. Thank you for this recipe, and the tons of roses.
Sauce-free Indian curries like these are really just slightly-more-elaborate vegetable sautés—toast spices in ghee, coconut oil or Indian sesame oil, add in your vegetables, and finish with salt and sometimes a touch of sugar to season the simple, healthful spicy glaze that coats the vegetables.
Making spice powders at home is simple
Sambars are those beautiful unctuous creamy soupy dishes quintessentially South Indian. A sambar consists of pureed toor dal lentils cooked with fresh vegetables, tamarind and spices. Eaten daily, the spice mixes used vary in content and flavour from house to house. Everyone claims to have the best recipe, and of course they are right. It is a very important dish to all South Indians, and vada sambar and idli sambar are popular breakfast foods.
Sambar Powder is a fairly warming masala or mix of spices blended to particularly suit Sambar, an addictive dish that usually consists of toor dal and vegetables. I say usually, because there are variations.
Sambar powder can also be used in place of Rasam Powder when making Rasam.
You might also be interested in the following articles:
You can find all of our Sambar Recipes here and Sambar information here. Browse our other Spice Mix recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes. If you are looking for information on spices, our spice articles are here.
An Indian eggplant dish with a wonderful smoky flavour.
There are so many way to cook eggplants – it is such a versatile vegetable. Although it can definitely stand on its own (eg steamed eggplant dishes), it often prefers to be a part of a larger dish than stand on its own.
This recipe is an Indian dish where the eggplant is grilled until cooked through, and the flesh is mixed with spices. Many cuisines have recipes that treat the eggplant in similar ways but vary the ingredients. Baba Ganoush is one example.
Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. Baingan Bharta is so popular, though, versions exist in several states of India.
See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes here and here. You might also like to browse our other Eggplant dishes. Our Indian recipes are here. Perhaps browse our Indian Essentials. Or find some inspiration in our Early Spring recipes.
The masala (spice mix) that adds tang to Indian snacks.
Chaat Masaa is a very special spice mix from India, full of wonderful, contradictory flavours. There are many ways to use it, and it is an essential ingredient to many street foods, including the wonderful Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. You will also find it on Watermelon Salad, Borlotti Bean Chaat, Spicy Vegetable Sticks and Chickpeas and Young Ginger Salad.
Chaat or Chat are appertisers, teasers or small bites eaten as a snack. They are flavoured with this very special spicy and tart spice mix that pairs well with vegetables, lentils and fruit. It is particularly used to flavour fried pastries, potato dishes, chickpeas and tomato based salads.
This is an amazing curry that is both gentle and strong.
Love Zucchinis! Juicy, fresh and luscious. Amazing vegetables that can be baked, grilled, char-grilled, steamed, fried, sauteed, boiled, mashed, and eaten raw. Full of seeds, but no-one minds. Not when the zucchini are fresh and young. Such soft, gentle seeds.
Zucchini is in season now and for the summer months, here down-under in Australia. Zucchini are prolific bearers, so with many of them in the kitchen I turn to this amazing curry that is both gentle and strong.