All the dishes featured on this page are South Indian specialties; the dishes were prepared either by my late mother or my late spouse and written down: we do not claim originality, just variations on themes. When prepared, the dishes are meant to be partnered with rice but can be consumed by themselves without accompaniment.
A Glossay of condiments used in South Indian cooking will help you fill out your kitchen cabinets.
This month's recipe will detail the preparation of Kadi is pulusu (or soup, if you will); it can be eaten with rice, chapati, nan or plain bread.
Here is a list of previous entries in our Monthly Recipe offerings:
|Curry: Bitter Melon with Onions|
|Curry: Besan Flour|
|Curry: Banana Squash|
|Curry: Bengan Bharta|
|Chutney: Yogurt and Potatoes|
|Chutney: Yogurt and Cucumber|
|Chutney: Roasted Eggplant|
|Chutney: Yogurt and Black Mustard Seeds|
|Chutney: Yogurt with Mint and Onions|
|Chutney: Yogurt with Eggplant|
|Chutney: Yogurt with Coconut|
|Chutney: Toor Dal|
|Chutney: Yogurt with tomato|
|Chutney: split moong dal|
|Chutney: Powdered Karam Podi|
|Chutney: lemon cucumber|
|Chutney: Coconut with Mango|
|Dosa using flours|
|Masala For Vegetables|
|Wadappa: a tasty Andhra snack!!|