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Varutharacha Sambar

Sambar can be prepared in lot many ways. I usually prepare the Sambar without coconut. Ever since J returned from Kerala the last month, he couldn’t stop talking about this amazing Sambar he had, at a hotel. On enquiring, he was told that it is Varutharacha Sambar. I remember making this much before my marriage, under the guidnce of my maternal Grandmom. As I was making after such a long gap, I had to double check with my mother to see if I was on the right track. Pretty pleased with the results 🙂

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Bread Unniyappam

For a food blogger like me, the realisation that your camera isn’t working, is really unsettling. Here I was, all set to prepare the dish, and the camera chooses to act up 🙁 Truth be told, I almost gave up the idea of updating the blog. Upset, I took the phone to call J and it dawned on me….Why not use the phone? The picture quality may not be as good, still I should give it a shot. Just like experimenting with food, I might as well experiment with the pictures as well 😉 My sincere apologies to all for…

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Sambar- I

Sambar is a lentil dish commonly made in South Indian households. One can find a lot of variations in the preparation of this curry. Some like it watery, some like it thick, some prefer having lots of vegetables in it, while some prefer very less. The recipe I am sharing today is one of the few ways I prepare. Also, the Sambar I prepare is usually thick with less vegetables and not too sour, as per our liking. You may adjust the ingredients to suit your liking. If you like the sambar to be thin, you may use less lentil….

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Pesaha Paal

Pesaha Paal is a ‘must have’ accompaniment for Pesaha appam in traditional Kerala Christian household, on Maundy Thursday. One of the key ingredients of this recipe is coconut milk. If using fresh coconut, you should extract the milk of 1 big coconut. If using readymade coconut milk, use 2 cups of coconut milk with 1 cup water.

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Watermelon Rasam

A few days back, while going through Facebook, I came across an interesting post. What intrigued me was the title “Mountbatten Iyer’s Watermelon Rasam”. On reading further, I found out that this was a recipe developed by Mountbatten Iyer, a well known Chef in Chennai. Watermelon Rasam was something

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Unnakkaya (Banana Rolls with sweet Filling)

Unnakkaya is a popular snack in the Northern part of Kerala. It is mostly prepared during the Ramzan period. The banana used to prepare this dish is of the Nendran cultivar, easily available in the southern states of India. In the northern states, one could find these in grocery shops that cater to

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Sharkkara Unda (Jaggery based Rice flour balls)

After the previous post on Avalose Podi, I received quite a few queries about what could be prepared with it. The easiest thing would be to mix it up with some sugar and eat. Another option is to mix some grated coconut with grated jaggery and mix with avalosepodi. If you need something more filling

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Kozhukkatta (Rice Flour dumplings with Coconut and Jaggery)

Kozhukkatta is a popular snack item of Kerala. This was one of those snacks MOM made for us, when we returned from school, famished. At times she used to make Kozhukkatta using wheat flour instead of rice flour. Personally I preferred the wheat one to the rice flour.

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Kolmi No Patio- Parsi Style Prawn Curry

The other day, I was flipping through the book by Jiggs Kalra, looking for some Prawn recipe. I was intrigued by the name Kolmi No Patio, a Parsi prawn dish, which is a blend of tangy, sweet and spicy flavours. Somehow I felt that I need to look for more recipes on the net and found something I felt

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Watalappan (SriLankan Coconut Custard)

Watalappan (SriLankan Coconut Custard) Recipe by Mareena Jerrish

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Aval Vilayichathu

Aval Vilayichathu is a popular sweet snack of Kerala, made with beaten rice, coconut and jaggery. This is one snack I used to enjoy as a kid. The recipe I am sharing is the one I noted down while my Mom was preparing it. Here’s the recipe. Aval Vilayichathu Source: My Mom

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Sundakkai Vatral Kuzhambu/Vathal Kulambu

Relocation !! That’s a word most of the people dread. Inspite of relocating lot many times, I still dread the idea. My experimentation in cooking completely takes a back seat , when I am in the “relocating mode”. Yesterday, while relaxing, I decided to browse through my blog. Suddenly it dawned on m

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Bagara Baingan (Tempered Eggplants)

Bagara Baingan is an authentic Hyderabadi side dish, that goes well with Biryani, rice and even roti. Though I have stayed in Hyderabad for over 4 years, during different postings, I never really bothered to taste Bagara Baingan. It was more due to the fact that I had a dislike for eggplants/ brinja

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Idi Chammanthi/Chammanthippodi (Curry leaves Chutney powder)

Idi Chammanthi, also known as Chammanthi podi, is a much loved chutney powder in almost all households in Kerala. At the mention of Idi chammanthi, the first thought that comes to my mind is my childhood days at my mom’s place. The ladies of the house would dry roast the ingredients and pound them i

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Sweet Chutney

Here’s the recipe of Sweet Chutney, yet another sweet accompaniment to give the perfect touch to Chaat :-). Sweet Chutney

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Sukhiyan (Deep Fried Sweet Mung Bean Balls)

Sukhiyan is a popular teatime snack of Kerala. This snack is pretty easy to make.The recipe is taken from the book of the famous cooking expert of Kerala, the late Mrs K.M. Mathew This recipe yields approximately 20 sukhiyans Sukhiyan (Deep Fried Sweet Mung Bean Balls) Source: Mrs K.M. Mathew

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Parippu Payasam/ Parippu Pradhaman (Mung bean lentils cooked with jaggery and Coconut Milk)

Payasam or Pradhaman is one of the must have desserts of any Kerala Sadya, a vegetarian feast. There are varieties of pradhamans like Ada Pradhaman, Parippu Pradhaman, PaaladaPradhaman etc. The recipe I am sharing here is that ofParippu Pradhaman,made with Mung bean lentils cooked with Coconut mi

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Puliyinji/Inji Curry (Tangy,sweet and spicy Ginger Relish)

Onam, the harvest festival of Kerala is celebrated by all Keralites, irrespective of the religion. No Onam is complete without the Onasadya, a vegetarian feast comprising of rice and an array of dishes followed by desserts known as Payasam. The vegetarian dishes include Erissery, Pulissery, Kaalan,

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