Chinna Vengaya Kuzhambu or in kannada we call this as Chikk eerulli sambar , very fragrant , very flavorful and do you know when this tastes best ? 4 days after its preparation ;D . I made this kuzhambu a day before leaving to Bangalore for our annual family get-together , and when I came back home
Iyengar Style Vendakai Mor-Kuzhambu Iyengar style Vendakai Mor kuzhambu is a variant to the regular Pooshanikai Mor- Kuzhambu. I'd call this as south Indian version of "Bhindi Kadhi". Our version of kadhi / mor-kuzhambu does not require garam masala or garlic. The specialty in our cuisine is without these ingredients we can prepare an
Restaurant style Gobi Mattar Masala.Recipe Courtesy : Mallika Badrinath , I learnt this recipe from one of her books named "Vegetarian Gravies". An excellent accompaniment for chappathi or Malabar Parotta.
Mysore Saathumadhu is a different kind of preparation compared to the regular Tomato Saathumadhu. This is very famous in my mother's side of the family , generally they make this saathumadhu on festival days or for weddings. In this particular saathumadhu we add coconut to the regular rasam powder
This is a very mild version of the regular garlic rasam that is served in hotels. We at home like it only for the flavor. This can be taken with rice like a regular rasam or can be served as soup during cold winter season.
Thakali Gotsu / Tomato Gojju Thakali Gotsu or Tomato Gojju is an excellent accompaniment for Rava Pongal or Venn Pongal. This can also be eaten with plain rice or you can make this gojju and store it in an air-tight container and refrigerate it . A very simple and slightly sweet dish. The one I'm going to post about is "No Onio
Tomato rasam or Thakalli Sathumadhu , is an integral part of south indian platter. A feast without sathumadhu or rasam is incomplete. It is generally served after sambhar rice and before curd rice. The rasam helps in digesting the food , hence it is served in between the meal. In the Iyengar jargon