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.
This easy pasta recipe only takes about 30 minutes to make and is EVERYTHING (but the bagel).
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.
Semiya Payasam was one of my favorite Kerala desserts as a kid and still is. There are a couple of different types of payasam varieties, but I love the vermicelli and milky, coconut taste of this version. And, it’s SUPER easy to make.