Bajji! (Batter-dipped fried vegetables)

Srilatha Indian, South Indian Leave a Comment

If you asked me what my most favorite snack is, I’d say bajjis! in a heartbeat. And my favorite weather is a breezy, cloudy, midly rainy day (but not so rainy that it’ll disrupt life). Put these two together, and you have the perfect day! It’s been raining for a week now, and I kept resisting frying something, trying to be healthy. But yesterday my resolve crumbled. Plus, I had these peppers I’m growing that were meant for bajjis! They were sad, and begged me to dip them in batter and plunge them in hot oil. Okay that’s going too far, but I did feel I was depriving them of their fateful destiny, and from reaching their full potential. (I resolved to walk extra when the weather got better)

Simple to make, ready in less than 30 minutes, and vegetables, whether fried or not, are still a good choice!

Eggplant Gothsu (Kathirikai Gothsu)

Srilatha South Indian Leave a Comment

Eggplant (kathirikai/vangi) gothsu is a tangy spicy side dish that pairs well with bland main dishes like pongal, dosai, idli. The traditional way of making this is to smoke the eggplant and cook it in a tamarind broth spiced with chilies, onions, and sambar powder. And this is the recipe I have made today, to serve with vennpongal.
On to the recipe!

Kadalai Paruppu Sundal (Chana Dal Sundal)

Srilatha Recipe, Salads, Sides, Snacks And Light meals, South Indian, Starters Leave a Comment

Sundal is the generic term for the South Indian protein/complex carb dish that is made mostly by (sometimes) soaking and then steaming legumes, and seasoning them mildly, and garnished with coconut, cilantro. Roughly they can be equated to salads. They pack a protein punch, and are made during the festival season of Navratri in the southern part of India, on all nine nights, with different legumes such as chana dal (Bengal gram), chick peas (white as well as the small brown kind), peanuts, green gram, etc. Most of them are made with salt and mild spices, but there are a couple of recipes which are sweetened with jaggery and coconut.
I made the one with chana dal for Ganesh chathurthi, which celebrates Ganesha, the god in Hindu mythology who removes obstacles. Sundal is considered one of his favorite foods.