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.
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.
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 one of the many simple, yet complexly-flavored dishes in South India. This spice blend can be made and stored for months.
Every now and then, I like to take a break from all-things-meat and fill up on fresh produce. One of my favorite ingredients to experiment with is veggie noodles. You can cook them up in so many ways and, even better, they can make you feel less guilty about your pad thai and pho addiction.
That’s right, I decided to put a vegan spin on a Nashville staple: hot chicken. Hopefully the locals don’t yell, “blasphemy!” at me.