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
Dry Red Chili
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
A delightful and unique set of flavors from Kerala and the southwest of India is presented by guest chef VVS Murari.
Soups have been a wonderful source of creativity for me. Like a golf game, no two soups are ever alike. The ingredients, combinations, proportions and methods all offer the possibility of infinite variation in flavor, color, consistency and texture. My mother would make a vegetable soup in India with a fresh tomato base and lentil … Continue reading
My maternal grandmother would make the best iddli milagaipodi. It was unmistakeable. The rich dark color and the perfect texture. Not too coarse and not too fine. Add sesame oil and it was the best accompaniment to jasmine soft steamed iddli or her pattu dosai. My aunt Vijaya had her own recipe. A bit spicier … Continue reading