This is a simpler version of the very traditional moru kuzhambu, quite commonly made in many south Indian homes and at wedding feasts.  My friend Revathi Subramaniam shared her recipe with me. Being lazy, I have made it quite a bit simpler and easier to serve as a hearty soup, though one could argue it is really … Continue reading

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

the simple rasam

As the title implies, this is a quick shortcut to making that ubiquitous South Indian comfort food, rasam.  The name itself means, nectar, essence or ambrosia.  In the hands of the right cook, it is quite clearly the latter.  I have included several rasam recipes, but there is always one more. There are as many … Continue reading

Sautéed Spinach with Green Tomato

A delicious blend of flavors that will have your family enjoying spinach.  A couple of tablespoons of this packs a powerful punch of nutrition with a meal. It’s a snap to make and stores well in the refrigerator for several days.  

Rasam Powder

Fresh rasam power adds a great deal of aroma and flavor to your rasams and to many other dishes you can make with recipes found in this collection.  It’s always been a bit intimidating to venture into the ‘grind your own spices’ space. This was the exclusive preserve of grandmothers and mothers.  I remember going … Continue reading

Spicy Vegetable soup with penne

This dish should really be called vegetable rasam and it’s a perfect one pot dinner for a small family.  I am not sure why I made it last night. I think it was because I was craving some spicy rasam flavors but didnt feel like making rice and a vegetable separately. I also had a … 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