indian
Avial
Mixed vegetables cut into batons, barely steamed, then bound with coarse coconut and sour curd. Raw coconut oil goes in at the end.
- Time
- 50m
- Serves
- 6
- Effort
- Moderate
#south-indian
12 entries filed under this tag.
Recipes
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-
indian
Bisi Bele Bath
Rice, toor dal and vegetables cooked past the point of separateness, held together by a roasted masala and finished with ghee-fried cashews.
- Time
- 1h 15m
- Serves
- 6
- Effort
- Involved
-
indian
Cabbage Thoran
A dry Kerala stir-fry of finely shredded cabbage with coconut. Fifteen minutes, and the coconut goes in raw at the end.
- Time
- 27m
- Serves
- 4 as a side
- Effort
- Easy
-
indian
Coconut Chutney
Fresh coconut, roasted gram and a green chilli, ground loose. Five minutes, and it goes with almost everything from a South Indian kitchen.
- Time
- 13m
- Serves
- about 1 1/2 cups
- Effort
- Easy
-
indian
Curd Rice
Overcooked rice mashed with milk, cooled, then stirred through thick curd and tempered. The last thing eaten in a South Indian meal.
- Time
- 1h 5m
- Serves
- 4
- Effort
- Easy
-
indian
Idli
Steamed cakes from the same fermented family as dosa, but ground thicker and steamed rather than griddled.
- Time
- 20h 42m
- Serves
- 20 idli
- Effort
- Involved
-
indian
Lemon Rice
Cold rice folded through a tempering of dal, peanuts and curry leaves, with the lemon squeezed in off the heat so it stays sharp.
- Time
- 25m
- Serves
- 4
- Effort
- Easy
-
indian
Masala Dosa
A fermented rice and lentil batter spread thin on a hot griddle, wrapped around spiced potato. The fermentation takes a day and does all the work.
- Time
- 21h 10m
- Serves
- 10 dosas
- Effort
- Involved
-
indian
Pesarattu
A green moong crepe from Andhra, ground from soaked beans rather than fermented, with raw onion pressed into the wet side.
- Time
- 4h 40m
- Serves
- 4
- Effort
- Moderate
-
indian
Rasam
A thin, sour, peppery broth. Never let it boil once the tamarind and dal water are in — it goes cloudy and dull.
- Time
- 40m
- Serves
- 4
- Effort
- Easy
-
indian
Sambar
A tamarind and lentil stew with mixed vegetables, finished with a mustard seed tempering. The tamarind goes in after the dal, not with it.
- Time
- 1h 5m
- Serves
- 6
- Effort
- Moderate
-
indian
Upma
Semolina toasted dry, then hydrated with boiling water. Fifteen minutes, and the toasting is what keeps it from turning to paste.
- Time
- 35m
- Serves
- 4
- Effort
- Easy