More Kozhambu (Buttermilk gravy)
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!
Adai (Spiced Rice And Lentil Crepes)
Adai is a bit difficult to describe – it’s like dosai, but totally different in its composition (more hearty with the dals), taste (has some spice and heat to it) and presentation (not as thin). Maybe a rustic cousin of dosai? A high protein, wholesome and complete meal that doesn’t take hours of prep, no fermentation required, and is almost instant except for the soaking time of 2 hours required for the rice and the dals. I like to soak them at lunch, and it takes less than 30 minutes to grind, add the vegetables, and to have dinner on the table!
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.
Black Bean Burger
I had some leftover black beans from the weekend enchiladas, and 1 beetroot. I typically make patties with beetroot, potatoes and carrots for snacks, and been wanting to make them a little heartier, and add some protein. And this burger was born! I wasn’t sure how it would turn out, but it exceeded my expectations. I used a mix of ghee and oil to shallow fry them on the tawa/pan but it can just as easily be made with just oil, and completely vegan!