Arachuvita Sambar/Idi Sambar

Sambar or lentil stew is a famous South Indian accompaniment to rice/rice pancakes. The term ’arachuvita’ translates to being freshly ground whereas ’Idi’ means pound and so. On the whole it is a lentil stew made with freshly roasted and ground spices and coconut which gives a complex combination of robust flavors and tantalizing taste. I am a straight right fan of this sambar and I m  sure that this is going to be a keeper in your household too when you try it so here is the recipe. Do try it and let me know how it turned out for you!

Pakoda Kuzhambu-Chettinad Style/Fried Lentil Dumplings in gravy

I am here again with another dumpling in the curry.  Now it is our South Indian style and it has unique combination of flavors from an array of spices and condiments. It’s a traditional recipe from Chettinad cuisine and I have done my best to maintain the authenticity but I can’t guarantee though. We generally make urundai kuzhambu which is another dumpling in a curry but that uses tamarind base gravy/kuzhambu.  Amma makes this once in a while and I make them often as I like those flavors. Here is the recipe, do try it and let me know how it turned out for you!

Ivy Gourd Stir Fry/Kovakkai/Tindora Poriyal-With Coconut

There are days when you don’t want to get into the kitchen, just sit back in the couch cozying with a cuppa coffee and a book or a remote, and just use up all those left-over food, thatz eating up your refrigerator space. I often have this feeling on Monday as our Sunday brunch tends to be elaborate and Monday makes me feel lazy and anxious to get done with the meal time for name sake. On such days stir fries come to my rescue and one such in tindley, nothing special but sure is comfort.

Mushroom Kola Urundai/Savory Mushroom Bites

Kola Urundai is one of the traditional recipes from Chettinad cuisine that makes many drool over. Now how kola urundai made with mutton/minced lamb is gonna feature in a vegetarian blog? Well it’s gonna transform into mushroom kola urundai just so even vegetarians can get a bite of this drool worthy dish. Having said that it’s a drool worthy dish the looks may not be that inviting but sure when you take a bit you ll get to know what I mean.

Vendakkai Pachadi/Okra Pachadi

M loves okra in any forms. Even my son A is a huge fan of okras. By this I mean to say I cook okras atleast twice a week and have tried quite some variety of recipes. The only thing that puts me off while making the okra is the chopping part! They really mess my knife and chopping board and thatz the reason I have kept a cheap plastic board and (free for something) knife for okra sake!

Aubergine/Egg Plant Tawa Fry/Kathirikkai Varuval

Aubergines are those big, purple veggies that sure make your heads turn to take a look in the fresh market. I make a lot of brinjal dishes but mostly I use small /baby brinjals. Occasionally I buy these for making Baingan bhartha, baba ghanoush,mutabbal or mousakka. Its set in my mind that these bulgy beauties will find their way into my kitchen only through these dishes.

Avarakkai Kondakadalai Kootu

This is another dish I made for lunch menu 3 and so here I am with the recipe. It’s a healthy combination and an interesting choice for a change from the regular kootu varieties. M liked it a lot and the recipe found its way here.

Aviyal/Avial

I Wish a Very Happy and Prosperous New Year 2015 to All ! 2014 has been a good year for me yeah! There has been a few downs as well. But hey! I started a blog which I have been dreaming off for a long time, I have lost a few pounds which was in my resolution list for almost past 3 years and I have initiated it this year which means I have taken some effort, I have taken the first step and I have done something right of course with the constant support from my family without which nothing would have been possible. So it was a wonderful year and I wish 2015 has better things in store for me.

Vazhakkai Varuval/Roasted Raw Plantain

M loves raw plantain/kachcha kela. I make this roast often as they are super easy and taste good. They are crispy & spicy outside and soft inside. They taste yum when served hot with rice and rasam.

Beetroot Usili/Beetroot Poriyal

Beets are one of my favorite vegetables. Having grown up in a place like Coimbatore I was fortunate enough to taste some of the freshest vegetables right from soil to the bowl.  Unlike other fuzzy kids who whine over food, I was more than happy to eat greens and bittergourd, weird right? But thatz how I was.

Baby Potato Fry/ Urulai Kizhangu Varuval

Hiya!

Well where am I supposed to start after a loooooong break? Indeed it was way bit too longer than expected. I was on a break, to take care of some issues that needed the fullest of my attention.

Seppankizhangu Varuval/Colocasia/Arbi Fry

Seppankizhangu/colocasia is another tuber that tastes excellent in stir-fries and fries. Earlier this week i made chenai stir-fry, so thought of making deep fried Colocasia as M likes this too and he likes deep-fries better!

Senai Kizhangu Poriyal/Elephant Yam Stir-Fry

Senai Kizhangu Poriyal is a rare sight in our household. That’s b’coz i m allergic to yam. Its recent. I still remember those days when Amma used to make the Senai Fry which will keep vanishing little by little if it’s a holiday.