south indian recipes

Kale Kootu

Mullai June 17, 2008 8135 9 Comments
Accompaniments

Kale is one tough leafy vegetable with woodsy stalks and chewy leaves similar to Murungai Keerai, leaving us with few recipe options. Cooking this with lentils was considerably easy for intake with minimal effort. Tried this with Bengal gram, following traditional kootu preparation and had no problem with picky eaters.  Fresh kale (green or purple) belong to the Wild cabbage / Broccoli family, rich in anti-oxidants with high nutrition content. These type of veggies usually get a red carpet welcome in my kitchen and will be honoured with lentil studded crown.

ASPARAGUS CHUTNEY RECIPE – Easy Chutney Recipes – Thuvaiyal recipes

Mullai May 5, 2008 10959 11 Comments
Accompaniments

Asparagus is one veggie which is very versatile, though the appearance may look weird and rugged they always seemed humble, bowing to suit your culinary needs. If you remember, I've always compared the taste of this vegetable to that of raw peanuts… and that induced me to make this chutney, which tasted similar to raw peanut chutney with slight appearance and smell of Ridge gourd thuvayal.

Asparagus Thogayal / Chutney / Thuvayal / Asparagus Masiyal / Asparagus Dip

Ragi Dosai – Fermented Ragi Dosa – Finger Millet Dosa

Mullai March 19, 2008 9355 16 Comments
Breakfast

Finger millet / Ragi is widely consumed in Karnataka, popular in rural Andhra Pradesh and Tamil Nadu. Mostly its used in porridge or Mudde / kali preparations. Due to its high nutritional content its getting significant importance recently and people have started inculcating it in many day to day dishes too. Here's one from my kitchen…

Englsih       ~ Finger Millet

Tamil         ~ Kezhvaragu

Telugu       ~ Ragi

Kannada    ~ Ragi

Hindi         ~ Ragi, Nachani, Bajra

Malayalam ~ Panjapule

Pakoda Kurma – Chettinad Pakoda Kuzhambu

Pakoda Kurma
Mullai July 3, 2007 14629 1 Comment
Accompaniments

Pakoda kurma is a lentil based sauce which is decadently creamy. Small deep fried lentil dumplings cooked in rich coconut milk gravy. This recipe might sound very unfamiliar to many, as its confined only to certain communities in Tamil Nadu. Quite hard to find online, as it sparingly shows up on searches. There are a couple of ways of making it, here's how we make it in our family. Quite a lengthly process, that's why I guess they make it only during special occassions. Ghee is a must as far as the original recipe goes, but its Ok to substitute with oil. (Padoka Kuzhambu / Pakora Korma / Pakora Kurma )

Page 2 of 212