After going back and forth between different rice varieties, lentil variations, and fermentation methods I’ve finally come to a dosa recipe that creates a crispy and tangy flavor.
Sambar is made many different ways. In fact, different districts within South India all seem to have their own variation. From the types of vegetable used to the spice blends, the combinations are vast.
Another classic Onam Sadhya recipe is Pumpkin Erissery. It’s so delicious and simple to make! To make it, all you do is pressure cook white pumpkin and red beans. Then it gets cooked down with a coconut paste. Finally, it…
Red Beet Pachadi is another classic Onam recipe. When I sit down for a sadhya (feast), I always expect to see this beautiful, bright pink dish on my banana leaf. What I love most about this recipe is how simple…
Did you know you could use the seeds of a jackfruit to make delicious meals? That’s precisely what I used to make this Jackfruit Seed and Raw Green Mango Curry, otherwise known as Chakkakuru Manga Curry. Never had jackfruit seeds?…
You know, as a kid I wasn’t really crazy about uppumav. The sweet, salty, spicy crumbly and steamy plate my mom would serve with a banana had my tastebuds going wild. But the older I get, the more I find myself loving these old childhood dislikes.
One of the simplest South Indian side dishes to make is a thoran, which is a vegetable-based side dish made with a few spices and fresh grated coconut.
Rasam is one of the many simple, yet complexly-flavored dishes in South India. This spice blend can be made and stored for months.
Every now and then, I like to take a break from all-things-meat and fill up on fresh produce. One of my favorite ingredients to experiment with is veggie noodles. You can cook them up in so many ways and, even better, they can make you feel less guilty about your pad thai and pho addiction.
That’s right, I decided to put a vegan spin on a Nashville staple: hot chicken. Hopefully the locals don’t yell, “blasphemy!” at me.
There are so many recipes I want to create with these noodles, but my first venture was to recreate one of my favorite dishes, pad thai.
There are many varieties of payasum, but I love the version my mom makes: palada payasum with coconut milk. You can also make this vegan-friendly by using a butter sub like Smart Balance.