You know, as a kid I wasn’t really crazy about uppumav. The sweet, salty, spicy crumbly and steamy plate my mom would serve with a banana had my tastebuds going wild. But the older I get, the more I find myself loving these old childhood dislikes.
With its nostalgic, bright red color, tangy tamarind flavor, and perfect level of heat, this classic Kerala Red Fish Curry recipe is truly a pot of joy.
My all-time favorite South Indian food combo is these cripsy-edged appams paired with a ladle full of tangy, sweet chicken curry poured on top of the pillowy center. Growing up, this was my breakfast. My brunch. Our special occasion table special for holidays like Christmas and Easter. Nothing beats eating this, except being able to make it from scratch!
One of the simplest South Indian side dishes to make is a thoran, which is a vegetable-based side dish made with a few spices and fresh grated coconut.
There are several varieties of cutlets including vegetable and fish, but the one I ate most often as a kid was the beef cutlet. This crispy, flavorful, savory appetizer is something I would either dunk into a pool of Maggi’s Spicy Ketchup or eat with sarlas, a simple onion salad.
Sambar is made many different ways. In fact, different districts within South India all seem to have their own variation. From the types of vegetable used to the spice blends, the combinations are vast.
After going back and forth between different rice varieties, lentil variations, and fermentation methods I’ve finally come to a dosa recipe that creates a crispy and tangy flavor.