Background:
Poondu rasam is the somewhat distant cousin of the regular rasam I made. One that visited once in a blue moon. Being married to a person who’s definition of masala started with garlic, it is not easy to incorporate this pungent pod in most of my dishes. I would sneak it in sometimes in other […]
Continue reading about Poondu Rasam - a flavorful garlic soup with tomatoes and lentils
Background:
For a twist in the regular vatral kuzhambu, my mom adds ground nuts or kabul channa. As kids this was one of our favorite dishes. So, with amma visiting I figured this was the best time to record the recipe for later.
Stuff you will need:
Tamarind - the size of a small lemon soaked and juice […]
Continue reading about Kadalai Kuzhambu - Spicy tamarind soup with groundnuts
Background:
A good way to use up small amounts of dhals leftover. It is wholesome, nutritious and pretty filling. Goes well with rotis and or parathas. Also good as a hearty soup.
Stuff you will need:
A handful each of the following mixed, washed and soaked overnight or through the day.
Masoor dhal
Channa dhal
Kabuli channa
Cow eyed peas
Black whole urad […]
Continue reading about Rang birangi dhal - Mix of lentils simmered in a tomato onion gravy
