7 Kari Kootu (7 Vegetable Kootu)

Srilatha Main Dish, South Indian Leave a Comment

This kootu, also known as thiruvadirai kootu is a medley of a minimum of 7 vegetables, made on the day of Arudra darshan in the month of margazhi/December, in honor of lord Shiva. Traditionally it’s accompanied by a sweet rice dish called Kali. It’s made with the freshest produce of the season, which is the winter season, and includes squashes, gourds, and root vegetables. This recipe is sourced from Meenakshi Ammal’s Samaithu Par book. It is a completely balanced dish, loaded with vegetables, protein (dal), fat (coconut), spices and tamarind for sourness. On to the recipe now!

Kuzhambu (Paruppu Kuzhambu)

Srilatha Main Dish, South Indian Leave a Comment

Kuzhambu means a thick mix/slurry. True to its name, this kuzhambu is a spicy thick gravy with a tamarind base, with a few vegetables, and dal. The difference between vathal kuzhambu, kara kuzhambu and this is that this has cooked dal added to it. Then why is it not sambar? Good question. We use a pre-made spice powder to season this dish, whereas for sambar, we freshly roast and grind spices to make the masala. Also, this is a bit thicker than sambar.
So, as far as tamarind based gravies go, there are mainly 3 kinds in Tamil (brahmin) cooking:
Vatha kuzhambu/kara kuzhambu: no dal, limited vegetables, more oil and almost like a pickle
Sambar: Tamarind, dal, vegetables, freshly roasted and ground masala
Kuzhambu: Thick tamarind gravy, premade masala/spice powder, dal, limited vegetables.

Potatoes In Tomato Gravy (Aloo Tamatar Subzi)

Srilatha Breakfast, Sides Leave a Comment

A simple side for pooris/chapathis/rotis. Minimal ingredients, no fuss, rustic side dish. This can quickly become a go to dish, it’s vegan, and needs no garlic or onions. All you need is potatoes, tomatoes and a few staple spices that most pantries would have.