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.
(Raw Banana Tangy Stew) Print Recipe Vazhakai Pulippu Kootu This is a recipe my aunt Pappu Athai makes and it’s …
This is yet another variation of the more/moar kozhambu, made with buttermilk. The first variety is a simple buttermilk recipe blended with coconut, green chilies, and jeera and tempered with coconut oil. This one is a slightly more elaborate version of it, with soaked dals, toasted urad dal and chilies, methi seeds, and of course coconut and green chilies! The name varutharacha (varuthu + araicha) gives away the recipe – varuthu is to fry, and aracha means ground. Other than the frying of spices which takes a few minutes, this is a quick recipe just like the first variety. This recipe is from the collection of “Samaithu Paar” Volume 2, by Meenakshi Ammal.
Does anyone not like or know about dosa? There is not much introduction needed for this much loved universally known delicious fermented “pancake” from the Indian peninsula. Without much ado, I’ll share my recipe that I’ve tweaked over 25 years with several insights from my own experiments, and advice from family members.
Need something in under 15 minutes? This is my go to recipe for a quick simple vegetable dish that is as delicious as it is simple. You can make this curry, a rice and a rasam in 30 mins for a nutritious and satisfying meal.
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