Saturday, July 28, 2018

Dal/Kootu Varieities

Kootu, yet another delicious part of an elaborate southindian menu. Kootu is generally a non-tamarind based thick gravy, made with veggies and dal, though there is tamarind based kootu known as puli kootu also. Some like me, have kootu podi/spice powder for exclusively flavoring the kootu, makes the job more easy, some roast and grind spices while making the kootu to flavor them. 
Dal on the other hand, is a north-indian style kootu, made with simple spices, sometimes with veggies, sometimes without. Though Dal is typically northindian, now-a -days it is a common menu in many south-indian house holds too. I myself make dal almost 3-4 days in a week. 

Here is a collection of Kootu and Dal recipes from my kitchen.


Rasam Varieties

Rasam, a traditional south-indian style soup. A must include recipe in an elaborate south-indian lunch menu. RAsam is basiclly made using tamarind extract and spices like pepper and cumin. Like any other cuisine, there is a varieties of rasam that can be made with these base elements. If you keep Rasam Spice powder ready, you can make rasam in barely 10-15 minutes. 
I also use my Kootu podi/spice mix for making rasam, tastes amazing.
On days where you want to enjoy a light meal, that makes you feel warm and cozy, then rasam is the answer to that feeling!
Here is a list of rasam recipes from my kitchen, try and enjoy that warm feel!

Sambar/Kuzhambu Varieities

Sambar, Saambaar, Sambhar, spell it however you want, this is one ultimate dish that strongly identifies with south-indian cuisine. Idly-sambar, vada-sambar, Dosa-sambar and it goes on. A thick stew made with veggies in tamarid broth,usually thickened with mashed toor dal.Though it sounds pretty simple, there is much more to sambar, again the varieities, araichuvita sambar, thedeer/instant sambar, No tamarind sambar, tiffen sambar and sambar popular in some particular places/restaurants. 

Here is a small collection of Sambar & Kuzhambu varieities from my kitchen

SAMBHAR VARIETIES








KUZHAMBU VARIETIES





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