As a child, the vegetables I disliked made up a rather long list, and okra (or ladies’ fingers as we call them in India) was somewhere on the top. My parents despaired of making me eat my vegetables on some days more than others. As a way of ensuring we ate our quota…
Curries - Side Dish
I may be sounding biased but that’s only to be expected because I’m talking about the food that I grew up eating, and now cook for a large part of our everyday meals. The truth however, is that my native Palakkad Iyer cuisine is definitely amongst the healthiest vegetarian (also largely vegan and gluten-free) diets in…
Breadfruit is cooked with the minimum of spices and finished off with the addition of crushed coconut with green chillies. The oil of choice as for most Kerala style dishes is coconut oil, and while this is what enhances the flavour of this dish, any other unflavoured cooking oil can also be used. This is usually served on the side with rice and any gravy preparation like Sambhar or Rasam.
Isn’t it sometimes funny that the things we tend to like the most are really not very good for us? Chips and crisps, buttery cookies and cakes, cheese, creamy confections are a few that come to mind.
As someone who comes from the very warm and humid southern part of India, the northern parts of India closer to the Himalayas and the North Eastern states of India always seemed like a whole different world when I was a child.
Here Kohlrabi is cooked into a “kootu”, which is a Palakkad Iyer style of preparing certain vegetables (mostly of the gourd family) with lentils and a spicy coconut gravy.
This is another one of those more common Indian preparations from the north which is invariably on the menu of most restaurants, small or big, that serve Punjabi or north Indian food. Almost everyone who cooks it has their own recipe for it so I don’t know if there such a thing as an authentic Palak