Uppumav/Upma (Spiced Semolina)

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.

Kerala Red Fish Curry

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. 

Carrot Thoran

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.

South Indian Beef Cutlets

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 (a south indian vegetable stew)

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. 

Dosa (South Indian Crepe)

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 (a South Indian soup)

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.