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.
Rasam is a simple soup with very complex flavors. It’s tangy, spicy, with a touch of sweetness. It’s the perfect soup to make when you have a sore throat or just crave a warm and comforting meal.
Rasam is one of the many simple, yet complexly-flavored dishes in South India. This spice blend can be made and stored for months.
Parippu payasam is another version full of delicious flavor. It’s made using green gram (moong dal) and sabudana (tapioca pearls) with ghee-roasted coconut, raisins, and cashews then stewed in jaggery and coconut milk.