AkkaraAdisil

Srilatha Dessert, South Indian Leave a Comment

Akkara adisil is the quintessential Iyengar dessert, and there are no two opinions about how it should be made – it’s basically rice and moong dal cooked in lots of milk and ghee, and a healthy dose of jaggery or unrefined sugar.
The key to this dish is to cook the rice and dal in a mix of water and milk, preferably whole milk.
Story behind the dish:
Legend goes that Andal (Gotha Devi, the lone female among the 12 Aazhvars) longed to become one with Krishna. She obsereved a nonbu (penance, fast) during the month of Margazhi and offered him neivedhyam every day. On the 27th day, she made this dish, cooked rice and dal in milk, sweetened with jaggery, and dripping with ghee, and offered as neivedhyam. She was granted her wish on this day, which is known as Koodaravalli. Yestreday, our local temple performed Andal Kalyanam, and I had taken this as prasadam.

Podi Uthappam (Out of Idli Batter)

Srilatha Breakfast, Snacks And Light meals, South Indian Leave a Comment

While uthappam has its own traditional recipe, two day old idli or dosai batter makes wonderful uthappam, which is a slightly thick dosai. I dislike calling it pancakes – pancakes are more melt in your mouth, not much subtance/texture. Uthappam is a robust, spongy in the center and crispy in the edge, thick, smaller dosai. This version is spiced up with molagapodi (idli podi) and topped with onions and cilantro.

Gongura Chutney/Pachadi (Roselle chutney)

Srilatha Chutneys, Sides, South Indian Leave a Comment

You say gongura and I say Andhra! It’s The king of Andhra cuisine. The one and only gongura pachchadi. This chutney made with the sour leaves of the roselle plant is an absolute favorite dish, and I’ve always thought the store bought one was too oily and oversalted. So this year, I got a couple of plants at a plant sale. And it’s doing extremely well in the Florida weather. I harvested about 8 cups of leaves today, and set to work making this yummy chutney. My husband and I had it for lunch with hot steaming rice, and a dollop of ghee. Heaven! I researched several recipes, and used the Guntur recipe, the way it’s made in Guntur in Andhra.