Seppankizhangu Roast, also known as Yam Roast, is a delicious South Indian dish featuring crispy, spiced yam slices. To prepare, peel and cut seppankizhangu (elephant foot yam) into thin rounds or cubes. Boil the pieces until partially cooked, then drain and let them cool. In a bowl, mix rice flour, chili powder, turmeric powder, salt, and a little oil to create a spice coating. Toss the yam pieces in this mixture until well coated. Spread them on a baking tray or pan and roast them in the oven or on a stovetop until golden brown and crispy. Serve hot as ...
Vazhakkai (Raw Banana) Curry is a flavorful South Indian dish, known for its crispy texture and bold spices. To make it crispy, slice the raw banana into thin rounds or cubes and parboil them briefly. Drain and coat the pieces with a mixture of turmeric, red chili powder, coriander powder, and salt. Shallow fry in oil until they turn golden brown and crispy. In a separate pan, temper mustard seeds, curry leaves, and dried red chilies, and toss the fried banana pieces in the tempering for extra flavor. This crispy Vazhakkai curry is perfect as a side dish for rice ...
Ν.V.K. Special Kara Kuzhambu is a spicy and tangy South Indian gravy made with a tamarind base, perfect for pairing with rice. To prepare, sauté mustard seeds, curry leaves, and fenugreek in oil. Add onions, garlic, and tomatoes, and cook until soft. Stir in spices like sambar powder, turmeric, and chili powder, followed by tamarind extract. Vegetables such as drumstick, brinjal, or okra can be added for extra flavor. Simmer until the gravy thickens and the vegetables are cooked. The bold flavors of this dish make it a popular comfort food, often enjoyed with papad or roasted vegetables!
Beans Paruppu Usili is a traditional South Indian side dish made with steamed, crumbled lentils and sautéed green beans. To prepare, soak chana dal (split chickpeas) and toor dal (pigeon peas), grind them with red chilies and asafoetida into a coarse paste, then steam the mixture until cooked. Crumble the steamed dal and sauté with finely chopped beans in oil, along with mustard seeds, curry leaves, and turmeric. The dish has a delicious combination of textures, with the crunchy beans and the crumbly lentils, and it pairs perfectly with rice and sambar!
Mango Sweet Pachidi is a tangy and sweet South Indian dish made with ripe mangoes, jaggery, and mild spices. To prepare, cook peeled and diced mangoes with a little water until soft. Add jaggery, a pinch of salt, and a dash of turmeric, and simmer until the mixture thickens. Temper mustard seeds, dried red chilies, and curry leaves in oil, and pour it over the mango mixture. This flavorful pachidi pairs well with rice and savory dishes!
Paruppu Poli is a traditional South Indian sweet flatbread made with chana dal (split chickpeas) and jaggery. To make it, cook chana dal until soft, mash it, and mix it with jaggery and cardamom. Prepare a dough using all-purpose flour, oil, and water. Roll out small portions of dough, stuff them with the sweet chana dal mixture, and flatten them into discs. Cook on a heated tawa with ghee until golden on both sides. Serve warm for a delicious treat!
Ada Pradhaman is a traditional Keralite dessert, especially made during festivals like Onam and Vishu. It’s a rich and creamy payasam made with **Ada** (rice flakes), jaggery, and coconut milk, with layers of coconut milk added in stages for depth of flavor. Slow-cooked with ghee, cardamom, and garnished with fried cashews, raisins, and coconut slices, Ada Pradhaman is known for its luxurious texture and caramel-like sweetness. This dish holds cultural significance, symbolizing prosperity and hospitality, and is a key part of Kerala’s festive feasts.
