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No South Indian house is without this wonderful masala called rasam powder. Once a year, in every household rasam powder is made and kept for a year. Rasam powder varies a little bit community by community as well as region by region. Rasam powder is used in different dishes (like Gojju). Rasam means dal cooked in lots of water with this special powder added to that. We can have the rasam recipe for another day. But today we will just do the rasam powder recipe. Continue Reading »

When we were growing up, before going off to school we ate thairu saadu. Yogurt rice filled our stomach well and we were ready to walk more than a mile or so to school and ready to learn. This is also one of the delicacies of South India. In South India, lunch or dinner is never complete without eating yogurt rice as the last item. Children usually come to know this and then if they do not want to eat anymore, they say they ate yogurt rice already.

In South India, we have a well balanced diet. Yogurt rice gives us our dairy (with plenty of protein and natural cultures) requirement for the day. Continue reading for the full recipe. Continue Reading »

Gojju is a speciality of our community, Hebbar Iyengars. The aroma of gojju brings back lots of pleasant memories for me.

Fenugreek (methi) is one of the main ingredients in our cooking.

Methi (Fenugreek) Seeds

Methi (Fenugreek) Seeds


Methi is used in leaf form, seed form and also roasted and powdered form. Methi is good for diabetes. I also heard that methi is good for a mother who is nursing the baby as methi increases milk supply. Methi is very bitter. But it gives a delicious taste when added in the right proportion.

Gojju can be prepared with many different vegetables. Continue Reading »

Cuisine from Cauvery is very easy if you have all the ingredients at home. If you know the basic method of preparing a dish, then you can add, delete the ingredients and make a new dish. The other thing with our cooking is that four people can make the same dish and each one will taste a bit different, but delicious still,  because we do not measure the ingredients exactly.

ginger

Ginger - a key spice for Indian cooking

Ginger is a root and is a very essential ingredient in many of our dishes. There is no need to peel the outer layer before chopping. Ginger tea is good for colds and fevers. Chewing on ginger and just keeping ginger in the mouth helps with nausea. You can even use ginger Continue Reading »

 

Toor Dal

Toor Dal - uncooked

 

As I always say, dal is one of the main items on our everyday menu. We are strict vegetarians. Growing up on the Cauvery, bringing eggs into the home was unheard off and forget talking about fish or meat! Only vegetable sellers would come near our homes. Meat markets were far away from our homes.


Dal gives us protein. There are many different dals which can be prepared in various ways. This dal recipe uses Toor dal (also called Toovar Dal). All the dals can be cooked on the stove or in the pressure cooker. You can choose which method to use depending on what you want to do.  Today we will use the stove method.

 

Turmeric root and powder

Turmeric - a spice for health and taste

 

A quick note on Tumeric -which you will see in this recipe and many others on this blog. Turmeric is an auspicious spice for us as well used in our cooking. None of our spiritual functions start without turmeric. These events can be anything from bringing home a baby from the hospital, naming the child ceremony, coming of age ceremony for both boys and girls, birthdays and weddings. We use the turmeric root Continue Reading »