This simple potato curry would figure at the top of any Tamilian’s favorite things to eat! Simple, versatile soul food. Indulging once in a while is good!
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!
Sambar : The Traditional Way
Another staple in my kitchen – I have made sambar probably a thousand times or more, and can make it in under 30 minutes if I plan for it – have the dhal cooked and ready, and the vegetables cut or frozen. It’s then just a matter of making the spice blend, and boiling the sambar with the vegetables, spices and the dhal. Perfect for a sunday lunch with the ever popular potato roast (recipe to follow soon)!