In this traditional Kerala dish, the Kootu means a mish mash of locally grown vegetables like raw banana/plantain, yam , yellowpumpkin along with dry beans
Being a coastal region, plenty of coconut is used in Kerala Cuisine. The vegetables are usually grated or finely chopped and is cooked along with grated fresh coconut
Karuveppilai Kuzhambu | Curry Leaves Curry from Thanjavur. Though there are few more variations in making this Kuzhambu , I am shaing the Thanjavur style of making this Kuzhambu that I learnt from my MIL
So, it is a fool proof recipeand a delicious one too. Apart from using the Orange peels for your face mask, hair and as a mosquito repellent, are you also eating them
Heat the same pan , heat the remaining oil and temper with mustard seeds andcurry leaves. Add some fresh curry leaves in the tempering for additional flavour
When the oil is hot, temper with mustard seeds, channa dal andcurry leaves. Potatoes are delicious and are universally loved by children and adults alike
In a pressure cooker, heat oil over low flame and add the tomatoesandcurry leaves. Heat a ladle with coconut oil/sesame oil and temper with ingredients given
Potoler Dolma ( Bengali Style Stuffed Pointed Gourd Curry). I always wanted to explore, learn and cook the traditional dishes from various parts of our country and the world
Though the Idli/ Dosa batter recipe that I have shared before can be used tomake dosai by diluting the batter with water, today I am sharing an exclusive dosai batter recipe
Manthaga/Pumpkin is a healthy and easy version of Erissery which also is an integral part of Kerala Onam sadya but somehow I never liked it much as a kid, but over the years I have developed a liking for it due to the simplicity of this dish and loads of health benefits of "Pumpkin/Mathanga" and I try to include pumpkin weekly once or twice in the diet in any form
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