A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.
Make this super-simple zucchini raita – yogurt relish, which pairs well with any variety rice and parathas. Honestly, you don’t need to pair it with any other recipes. It is a great relish/dip/sauce on its own. Check out the detailed video recipe of this zucchini raita.
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A vibrant, healthy and easy to make Kerala style Kichadi with beets and that’s what I am going to share today. This mildly sweet kichadi (not to confuse with upma kichadi or North Indian style kichadi) – yogurt relish is a must on Onam Sadya feast. Check out how I prepared it with beets in this post. Jump to Recipe | Print Recipe
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Coconut-Cilantro Raita / Pachadi is a delicious side for any variety rice or for sambhar rice. I personally love this with BisiBeleBath. The highlight of this recipe is that, it can be prepared in a jiffy. All you need to do is grind coconut and cilantro along with green chilly and add to yoghurt/curd and temper it. It’s as simple as that.
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Daanger or Danger or Daunker is a simple urad dal raita and it is very famous in Tanjore side. If you have the urad dal powder ready, this can be prepared within 10 minutes. It is a great side for Vathal Kuzhambu. There are couple of variations in this raita and this is one is the roasted urad dal raita. I had the roasted ural dal powder that I prepared for Janmashtami. You need this urad dal powder for Seedai, Thattai and for murukku. Prepared this urad dal powder is simple too. Just dry roast urad dal without adding any oil and grind them coarsely and store them in an air tight container.
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Under the theme “Family recipes” here is one more. Mine and my appa’s favorite -Puli milagai or puli milahai. It is like Bevu Bella and pretty much has all the six tastes but it is not raw. We need to cook this one thought. It is a spicy and tangy recipe with the hint of sweet and goes well with curd rice. I make it either thin to thick consistency depending upon the day. (err I should say mood) With thin consistency you can mix it with rice and make it as a rice accompaniment. The best thing about this recipe it has about one week of shelf life without refrigeration. So this was one of the staple dishes that I used to take to my hostel along with other snacks.
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Here I am with the Blogging Marathon group post. This is my other food bloggers group where we post recipes based on a theme for 3 days continuously for 4 weeks. This month I am planning to participate only for two weeks. So the next three recipes including today will be under the theme “Family Recipes”. I picked this theme because Amma is here is with me now and I learnt lot of family based recipes which I haven’t tried by myself. With Amma’s supervision this time I tried this by myself and here they are…
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I love cucumber in any format be it in raita or in pachadi or in pickles or in sandwich or just as plain. Its a very light veggie loaded with water and its a perfect coolant. Tzatziki is a famous Greek dip served along with their main course. I just love it and the addition of dill add more flavor to it. I feel like dill has the flavor of fennel leaves but both are unique. I love dill and just add it in upma and variety rice. In Tamil its called Sada Kuppi but we have never used it in when I was in India. I started using dill only after coming to US. My two favorite things in a sauce it can’t go wrong right? Here is the simple Tzatziki sauce recipe. Its a no stove recipe.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Loading InLinkz ...This weekend is going to a festive weekend for all. Its onam on 28th and also VaraLakshmi Vratham and on 29th it’s Raksha Bhandan. As I have already posted Varalakshmi Vratham recipes last year I thought, why not post some onam recipes this year? Let me explain about Onam and Sadya in my next DFT post (that’s going to be an onam special recipe too :-)) but in this post let me explain the influence of Kerala cuisine/traditions in mine. Seems like my mom’s maternal side relatives and cousins were in Kerala for some time. She learnt the Palakkad style cooking from them and of course she passed those recipes to me too and I had couple of undergrad friends from Trivandrum and got to know more about vishu, onam and other celebrations. To my surprise M has similar influence too. Err I should say more than mine. And now my music teacher is from Kerala and every Monday I don’t know if me and Vaandu learn music or not, but we taste her food for sure. So be it food or Mammooka or Lalettan’s movie, both me and M were able to connect to them right away. :-)
This year January blogging marathon introduced me lot of other great bloggers and one such blogger is Vayadi Pennu or Pins and Ashes. Love her movie review and photography. During that marathon she wrote about songs with food lyrics, and introduced me to this kappa TV. I got hooked to that channel right away.
Ok now back to recipe. When I listened to the ayala song, I want to try all the vegetarian recipes mentioned in that. I even got couple of recipes from Pins and Ashes. But it took a long time to post them here. I think I was waiting for the perfect timing and with ONAM in 5 days I can’t wait any longer right?
Here is the simple yet delicious Vellarikai / Cucumber Pachadi:
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That’s it. Coconut flavored cucumber pachadi is ready.
When Deepika, posted this recipe, I wanted to try it right away. I love raitas and pachadis. It goes very well with variety rice. And when I made bisi bele bath, I thought I can try this okra raita. Just followed exactly her recipe, no modifications. It came out really well. The crunchiness of okra in cumin powdered flavored raita, yummmm. Thanks Deepika for this wonderful recipe.
Here is the original recipe link
http://tastefortongue.wordpress.com/2014/08/14/bendekai-raita-fried-okra-in-yogurt/
Here is a simple cool raita prepared with cucumber with fresh ground coconut which is then mixed with yogurt. A great side for biryanis and variety rice. It is pretty much similar to tomato curd pachadi. Instead of tomatoes, we are using cucumber that’s it. For this pachadi, the tempering/tadka/Thalippu is very important. Just taste the pachadi before doing the tempering and after tempering. Mustard seeds and hing tempered in oil makes this dish heavenly and it adds a unique taste.
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A quick and straightforward tomato raita prepared with freshly ground coconut-green chilly paste and curd/yogurt. It is a great side for sambar rice and also for other variety rice recipes. You can find this recipe on marriage thali’s, and even we prepare this on all major festivals. But for me, when I can’t make dry curry or gravy curry (kootu) this is the best bet, and this is my to go option on those days. I know onion raita is pretty easy and simple. But this a great alternative and I love the fresh ground coconut green chilly paste.
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