Literally translates to Eggplant gravy in oil. As the name suggests, this requires a generous amount of oil, sesame oil preferably. You can take care of the guilt by eating with a light keerai (spinach) masiyal or paruppusili.
A few podis that I cannot live without. I make these once in about 2 months in small quantities to retain freshness. I used to get these from my mom, but she’s older now and I’m older haha, so started making rasam podi and molagapodi on my own, and slowly started making pretty much all the podis. Especially with the covid situation!
Kanchipuram Idli – spiced with ginger in fresh and dried forms, pepper, cumin, kariveppelai (curry leaves), cashew nuts, and tempered in gingelly oil (nallennai/sesame oil) – just reading the description makes me almost drool. So named for its origins in (from who knows when) the temple kitchen (madapalli) of the Kanchipuram Varadaraja Perumal kovil, it’s been enjoyed by millions as a temple prasadam and in homes around the world. I was introduced to it quite late in my life when I got married and had it at my husband’s aunt’s place. I’ll admit – I wasn’t a huge fan initially. But my husband loves it to pieces. So, over the years, I’ve learned to make it (not frequently enough for him), and have grown to like, even love it. I simply love that it’s a temple prasadam. The temple kitchen uses only raw rice but at home we use an equal measure of raw and parboiled rices. Here’s the recipe.
I love Kripal Singh’s Food Lovers TV where he spotlights older, unique, out of the way establishments mostly in Bengaluru. One of these episodes featured The New Modern Hotel (not sure of the name) in Bengaluru, and their homestyle cooking and thaali. Now, if I must choose someone to eat on my behalf, if that ever happens, I would choose Kripal. The way he experiences the food and relates the experience, the way he enjoys it – he is the BEST! The food featured was South Canara cuisine, I think it’s coastal karnataka, satvik food, plenty of coconut, and jaggery, and just everything good! I fell in love with this episode, and the side dish of okra gojju that he used the pooris to dip in. Googled the recipe, and I came up with what I think is the dish featured. From my research, it’s very similar to the pagarkai gojju made with a unique masala paste made of sesame seeds and coconut, in addition to the dals and red chilies. I had to make it immediately. Like the same evening. But I waited to serve it with with the pooris, along with a hodge podge thaali I made up with various leftovers, as I was craving a Woodlands style thaali. Here is the recipe!
Avial is one of the trademark Kerala recipes. Mild, stew-like, lush with juicy vegetables, creamy with yogurt, and flavored with fresh coconut and chilies ground to a paste, and tempered in coconut oil with curry leaves. Tastes great on rice, as a side dish for adai and pongal, and puliyodarai, and coconut rice. Requires a bunch of vegetables, but that’s it. Real simple to make.