This is one of those perennial favorites and classics that is deceptively simple to make. Try as one might, it is difficult to get the right flavor and consistency that brings back childhood memories of eating masala dosa at a genuine Udipi restaurant – called them hotels in the day. I have added this recipe … Continue reading

It’s mid-July again and gardeners know what happens. There comes a day when the tomatoes all begin to ripen together. After what seems like months of waiting and peeking at them eagerly every day, they all decide it’s time to change color. Reds, orange, yellow and rust brown, the plants are covered with ripening fruit.  Neighbours … Continue reading

Okra is one of my all time favorite vegetables.  No vegetable stall we frequented in India would be without this ubiquitous ancient mallow.  In curries, in sambar, and in other assorted sauces with fresh cocunut, okra was just delicious.  My mother would make the best dry okra curry with thin slices of okra sauteed in … Continue reading

Navarathiri is always a time for interesting snack. For most South Indians it is a time to make different kinds of sundal which is a sort of high protein salad with made with a variety of lentils and beans and with spicy, flavorful garnishes.  Here is my all-time favorite; a variation on the coconut, raw … Continue reading

Masala dosa.  This seeming simple dish conjures up childhood memories of those rare occasions when we would go out to eat. The two family favorites were Dasaprakash an Woodlands which were both Udipi style restaurants in the Chennai of my childhood days.  Big crispy dosa would be brought out with a flourish and served with … Continue reading

This common and easy to make fare is often scoffed at by expert cooks.  Perhaps it acquired this reputation from Kuchela (aka Sudama). This poor peasant goes to visit his childhood friend Krishna with nothing more than a handful of aval as a gift. Krishna, by then the king of Dwarka, receives his friend with … Continue reading

My grandmother used to make this stew/soup when the kitchen was a bit bare. If nothing else was available in the kitchen, she would make what she called moru rasam accompanied by slices of bread toasted on an open flame using a steel wire contraption that would hold four slices of bread.  Nothing could equal … Continue reading

Sambar is a quintessential South Indian dish. There was not a day when we did not have sambar at home and sometimes twice. It’s pungent piquancy and its flavor can equally be an accompaniment to rice or to idlis or dosai. Just add a different vegetable and it is quite different. I still remember my mother’s spinach … Continue reading

Splutter mustard, cumin a few black peppercorns, and urad dal in 1/2 canola and 1/2 sesame oil. Sauté onions, green chillies, chopped ginger. Add turmeric and sambar powder. Curry leaves, a few baby carrots cut into sticks and some potatoes cut into stick (small 1/4 inch by 1 inch) 🙂 . Chopped cilantro and a … Continue reading