Mysore Rasam

The aroma of freshly ground spices in this Mysore Rasam will enchant your taste-buds like no other South Indian Rasam ever has!

Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut    Wait, did I just indicate that this Rasam is the BEST rasam in the world? Yea-huh, I think I just did. Of all the flavorful broths in the South Indian cuisine, Mysore Rasam (in my opinion) is the King.

Made with freshly ground spices and coconut in a tamarind based stock, this rasam served with hot rice and some crispy stir fried potatoes makes an awesome lunch or dinner meal. Even if you want to avoid the carb in rice, you can drink this lentil soup like broth as is… It is an instant energizer! In almost every South Indian function, you’d find this Mysore Rasam as a part of the meal.  (more…)

Paal Payasam

Smooth, creamy, delicately sweet Paal Payasam is the star of many a festival menus in India… Now you know how easy it is to make this dessert! 🙂

Paal Payasam Recipe | Rice Kheer | South Indian Risotto Pudding Sweet 4 ingredients. That’s all you need to make this dessert.

It is as easy as throwing all of them together in a pot and cooking them for 45 minutes until all the flavors come together to make a hearty bowl of paal payasam.

Which brings me to the word “paal payasam“. For all my non-south-Indian friends out there, it loosely translates to “milk sweet“. But that doesn’t really give out much information about the dessert itself because off the top of my head – I could give you 10 other sweets made with milk. (Hellllooo… remember Rabdiiiii??) But it is what it is. I don’t know much about its nomenclature. But I could tell you that making this milk & rice dessert could not be easier.  (more…)

South Indian Curd Rice

The climax to every meal is the South Indian Curd Rice…. you know, for us South Indians anyway! 😉

South Indian Curd Rice Recipe | Thayir Sadam / Daddojanam / Perugannam

For most South Indians, Curd Rice is the customary end to every lunch and dinner meal. We can indulge in the spiciest of all dishes, but we like to end the meal with something that is easy and light on our stomach. It aids in digestion, cools off any revolt that is happening in there as a result of spicy foods and gives us the much needed calcium and protein.    (more…)

Capsicum Pakoda

Deep fried capsicum pakoda is the perfect hot snack you should be eating on a cold winter day… or whenever, really! 😀

Capsicum Pakoda Recipe | Deep fried Capsicum Chickpea Flour Fritters Did you know that there are a section of South Indians who don’t eat Onions or Garlic? People call them hardcore-conservative-Brahmins while I call them weirdos. Despite the fact that I am one, I can’t imagine living without onions or garlic! I mean, come on. Garlic makes everything taste good!

My grandma is one of “those”. She has given up on these 2 basic ingredients to pledge her faith (or whatever it is that the elderly do!) to Vaisnavisim. Now, why did I tell you this long, boring story of TamBrahms and their weird relationship with onions & garlic?

Because, they have learned to make do without either of these ingredients. They have such amazing recipes that you would not feel the need to spruce it up with a dash of garlic… This Capsicum Pakoda is one such recipe passed on from a TamBram cook to my Grandma.  (more…)