More Kuzhambu/kozhambu is a simple gravy dish popular in South India with sour yogurt/buttermilk as the base, and is a staple in most Tambrahm festive/wedding lunches. It goes great with hot rice, and a side of potato fry!
Peanut Podi (Peanut Powder)
This is a quick, healthy powder (podi) that makes a great side for idli, dosa, methi paratha, and to mix with rice.
Jeera Rasam (Pepper Jeera Rasam)
This rasam is super easy, and requires no cooked dhal (toor dal is added to the spices and ground into a paste).
This is a very flavorful rasam that is highly recommended when you’re suffering from a cold, or have had a few days of heavy food, and need something light. It makes a wonderful soup, especially when the weather outside is chilly and yucky.
Sambar : The Traditional Way
Another staple in my kitchen – I have made sambar probably a thousand times or more, and can make it in under 30 minutes if I plan for it – have the dhal cooked and ready, and the vegetables cut or frozen. It’s then just a matter of making the spice blend, and boiling the sambar with the vegetables, spices and the dhal. Perfect for a sunday lunch with the ever popular potato roast (recipe to follow soon)!
Kootu Variety 2 – With Coconut, Jeera And Chilies
“Koottu” is an amazingly simple, nutritious, and wholesome dish and makes a complete meal when eaten with a raita. When my kids were little, they wouldn’t eat it if I said it was kootu. But they loved paruppu saadam with ghee (dhal chawal), and I used to trick them into eating it by mixing it myself, with a generous dollop of ghee on top, and calling it paruppu saadam. They loved it. Now it’s one of their most favorite comfort foods, and I have to make it whenever they come home.
This version is my daughter’s favorite. The other kootu with the toasted and blended spices is my son’s favorite.