Diwali Dumplings

Dumplings are not only traditional but also universal preparations, they are ubiquitous in almost every cultural cuisine in various forms be it boiled, baked, steamed or fried. Chinese dim sum, Italian ravioli, Nepalese yomari, Jamaican fried dumplings, Polish potato plum dumplings, British herb dumplings, American apple dumplings, etc. are some of the old-fashioned adorable dumplings…

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Appala Kootu

Appalam making is a leading cottage industry prevalent in my maternal grand father’s village. As a kid I was completely awestruck watching women & girls in our neighbourhood kneading mountainous dough, rolling appalam at lightning speed, and stacking dried appalam like a tower.  Whenever I was upset with my cousins or siblings I used to…

Kadamba Sambar

Kadamba sambar is a traditional flavorful curry prepared with locally grown assorted vegetables & tubers. We prepare this delectable sambar on the day of Pongal, a harvest festival being celebrated in Tamilnadu in the mid January. On the day after Pongal left-over kadamba sambar used to be served as even more delicious pazhang-curry or sunda…

Sodhi with Inji Pachadi

Sodhi is an exotic Sri Lankan stew prepared with lentils and vegetables cooked in coconut milk. Although sodhi is not a spicy curry it has grown popular among people living in & around Tirunelveli. Meals with sodhi is a lavish spread in our wedding feasts comprising creamy sodhi, pungent ginger chutney, spicy potato fries, crunchy appalam, scrumptious…

Neivilangai

Neivilangai has always been featured in our family’s Deepavali menu every year. These melt-in-mouth lentil flour laddu are popular among Indians & Sri Lankans. North Indians use Bengal gram (Besan) flour & south Indians use green gram flour to make delicious laddu. Neivilangai prepared by our grandmothers were extremely delicious and aromatic as they used…

Thattai

Thattai (meaning flat disc) are inexorably delicious crackers prepared in our family for Deepavali. It is so astonishing to see numerous varieties of thattai made all over India using various spices, lentils & grains. Thattai found in every state, every district and even every family has its own distinct taste, flavour, texture or colour.  Also…

Pigeon Peas and Rice

Thuvaram paruppu sadham (rice with split pigeon peas) is a traditional flavorful one-pot meal popular in Tirunelveli. I prepare our favorite thuvaram paruppu sadam for lunch on a lazy weekend. It is so delightful when we pour coconut oil lavishly over the rice and relish with crunchy appalam or papadam (sun-dried lentil discs) & vengaya vadagam…

Grandma’s One-pot Meal

Kootanchoru is a traditional one-pot meal prepared for lunch by my maternal grand mother when we all gathered during vacation. She used to be prepare it with locally grown vegetables like drumsticks, drumstick leaves, raw banana, raw mango along with its seed (of course the seed will be discarded), jack fruit seeds, etc. and serve…

Breakfast with Eggplant Gothsu

Eggplant (brinjal) gothsu is one of our favourite accompaniments for idli & dosa and I usually prepare this for breakfasts on Sundays. It is a very unique gothsu prepared by people living in Tirunelveli and is called as kathrikai kichadi. We also make gothsu using yellow pumpkin (poosani) and ridge gourd (peerkangai), you may find the…

Avial

Any lunch meal in South India is incomplete without aviyal (Mixed Vegetables in Coconut Gravy). Most of the traditional Indian recipes use assorted grains, pulses, vegetables, or fruits. Nowadays nutritionists recommend to include variety of  vegetables/ pulses/ grains/ fruits in our diet as it prevents vitamin & mineral deficiency; hence it is a good practice to…