Poori is a small, light, crispy-fried, chapati! They are easy to make and fun to eat with a variety of your favorite curries and sides!
Ingredients
1 cup flour
1 tsp salt
1 tsp oil
water
1/4 cup oil
1. Mix flour, salt, oil, and enough water to make a dough. Knead for 8-10 minutes. Roll small amounts of dough into 3" rounds.
2. Heat oil; fry each round in oil until golden brown on both sides, turning once (fry about 30 seconds on each side). Drain on paper towels. Serve hot with your favorite curry!
I am an American married to a South Indian. I love the delicious food that my mother-in-law makes, but I can never seem to get my hands on any authentic South Indian recipes. This blog is simply a collection of dishes I have learned by watching Ammachi ("grandma") in the kitchen. From the heart of our home to yours, I hope you enjoy them as much as we do!
Tomato Curry
This curry is simple and piquant. Because it is easy to prepare and requires few ingredients, it is perfect for a last minute weeknight dinner.
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1/2 onion, chopped
1" piece of ginger, peeled and chopped
4 garlic cloves, chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp garam masala
1/4 tsp cumin
1 tsp salt
4 tomatoes, chopped
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and garlic; sauté until lightly browned. Add chili powder, coriander, garam masala, cumin, and salt; stir to mix. Add tomatoes; stir and cook 1 minute. Add 2 cups water; simmer until slightly thickened. Serve with rice or chapati.
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1/2 onion, chopped
1" piece of ginger, peeled and chopped
4 garlic cloves, chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp garam masala
1/4 tsp cumin
1 tsp salt
4 tomatoes, chopped
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and garlic; sauté until lightly browned. Add chili powder, coriander, garam masala, cumin, and salt; stir to mix. Add tomatoes; stir and cook 1 minute. Add 2 cups water; simmer until slightly thickened. Serve with rice or chapati.
Onion Bhajia
Onion Bhajia (ba-jee-a) is a yummy snack of sliced onion that is battered and fried crispy. I love it as a crunchy accompaniment to my meal!
Ingredients
1 onion, sliced
1 cup channa flour (chickpea flour)
1 tsp chili powder
1 tsp salt
1/4 tsp asafoetida powder
water
oil for frying
1. Mix flour, chili powder, salt, asafoetida powder, with enough water to make thick paste. Add onion; stir to mix well.
2. Drop Tbspfuls of the mixture into oil; fry until golden brown, turning as needed. Drain on paper towels. Enjoy as a snack or with a meal!
Ingredients
1 onion, sliced
1 cup channa flour (chickpea flour)
1 tsp chili powder
1 tsp salt
1/4 tsp asafoetida powder
water
oil for frying
1. Mix flour, chili powder, salt, asafoetida powder, with enough water to make thick paste. Add onion; stir to mix well.
2. Drop Tbspfuls of the mixture into oil; fry until golden brown, turning as needed. Drain on paper towels. Enjoy as a snack or with a meal!
Uttappam
Uttappam is a thicker, heartier version of the Rava Dosai. You can leave out the vegetables if you want to, but they do add a good flavor. Uttappam is filling and can be a light meal in itself. If you can't find the rava wheatlets at a local Asian/Indian store, you can use uncooked Cream of Wheat, it is the same stuff!
Ingredients
2 cups rava
water
1 tsp salt
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 Tbsp oil
1 tomato, chopped
handful cilantro
1. Mix rava, salt, and enough water to make a thick paste-y batter.
2. Heat oil in small saucepan, add onion, chili, ginger; sauté 3 mins. Add onion mixture to batter along with tomatoes and cilantro; stir to mix well.
3. Heat large skillet; melt a sliver of butter in center of skillet. Pour 1/4 cup of batter mixture into skillet, cook until golden brown on bottom. Flip uttappam and cook until golden on other side. Serve hot!
Ingredients
2 cups rava
water
1 tsp salt
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 Tbsp oil
1 tomato, chopped
handful cilantro
1. Mix rava, salt, and enough water to make a thick paste-y batter.
2. Heat oil in small saucepan, add onion, chili, ginger; sauté 3 mins. Add onion mixture to batter along with tomatoes and cilantro; stir to mix well.
3. Heat large skillet; melt a sliver of butter in center of skillet. Pour 1/4 cup of batter mixture into skillet, cook until golden brown on bottom. Flip uttappam and cook until golden on other side. Serve hot!
Egg Kima
Egg Kima (kee-ma) is basically scrambled eggs, South Indian style! My mother-in-law insists it is a lunch dish, but I think it'd be great for breakfast, too!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Fish Mole
Fish Mole (mol) is flavorful and mouthwatering! If fish isn't your thing, I think it would end up equally as appetizing with chicken.
Ingredients
1 Tbsp chili powder
1/2 tsp turmeric
2 Tbsp vinegar
1/2 tsp salt
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1" piece of ginger, peeled, diced
5 garlic cloves, diced
2 Tbsp coriander
1/2 onion, chopped
1 green chili, chopped
water
4 Tbsp oil
2 cups water
1/2 cup coconut milk
1. Mix chili powder, turmeric, vinegar, and salt; apply to fish and allow to marinate for 15-20 minutes.
2. Meanwhile, blend ginger, garlic, coriander, onion, and green chili into a paste in blender, adding water as needed. Set aside.
3. Heat oil in large pan; fry fish until flaky and cooked through, turning once. Remove fish from pan and set aside. To hot oil, add ginger paste; fry for 1 - 2 minutes. Return fish to pan, add water; cook on high 2 - 3 minutes. Reduce heat; simmer on low for 7 - 8 minutes. When sauce is thick, add coconut milk; stir to mix and heat through.
Ingredients
1 Tbsp chili powder
1/2 tsp turmeric
2 Tbsp vinegar
1/2 tsp salt
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1" piece of ginger, peeled, diced
5 garlic cloves, diced
2 Tbsp coriander
1/2 onion, chopped
1 green chili, chopped
water
4 Tbsp oil
2 cups water
1/2 cup coconut milk
1. Mix chili powder, turmeric, vinegar, and salt; apply to fish and allow to marinate for 15-20 minutes.
2. Meanwhile, blend ginger, garlic, coriander, onion, and green chili into a paste in blender, adding water as needed. Set aside.
3. Heat oil in large pan; fry fish until flaky and cooked through, turning once. Remove fish from pan and set aside. To hot oil, add ginger paste; fry for 1 - 2 minutes. Return fish to pan, add water; cook on high 2 - 3 minutes. Reduce heat; simmer on low for 7 - 8 minutes. When sauce is thick, add coconut milk; stir to mix and heat through.
Dry Coconut Chutney
This dry chutney is mouthwatering and full-flavored, a fabulous addition to any South Indian meal. It is quite salty (which is how I like it!), so you don't need a large quantity to bring a lot of flavor! It is tasty with Idli, Rava Dosai, Vada, and plain Chapati.
Ingredients
2 Tbsp oil
1 onion, minced
2" piece of ginger, peeled, minced
2 1/2 cups dry shredded coconut, unsweetened
2 Tbsp lemon juice
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp ground black pepper
1/2 tsp cumin
1. Heat oil in large wok or nonstick saucepan; sauté onion and ginger until dark brown, stirring constantly (this may take some time, be patient!).
2. Add coconut, stir to mix; cook 2 minutes. Add lemon juice, stir to mix; cook on low, stirring constantly until coconut is lightly browned and heated through.
3. Add chili powder, garlic powder, pepper, and cumin; cook, stirring constantly, for 2 minutes. Remove from heat and allow to cool for 5 minutes.
4. Puree coconut mixture in blender into a fine powder. Store in airtight container, and enjoy at every opportunity!
Variations:
* Mix 1 tsp of chutney with 1 Tbsp of plain yogurt for a savory dip.
* Mix 4 Tbsp of chutney with 1/2 cup of your favorite salsa to add a scrumptious layer of flavor!
Ingredients
2 Tbsp oil
1 onion, minced
2" piece of ginger, peeled, minced
2 1/2 cups dry shredded coconut, unsweetened
2 Tbsp lemon juice
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp ground black pepper
1/2 tsp cumin
1. Heat oil in large wok or nonstick saucepan; sauté onion and ginger until dark brown, stirring constantly (this may take some time, be patient!).
2. Add coconut, stir to mix; cook 2 minutes. Add lemon juice, stir to mix; cook on low, stirring constantly until coconut is lightly browned and heated through.
3. Add chili powder, garlic powder, pepper, and cumin; cook, stirring constantly, for 2 minutes. Remove from heat and allow to cool for 5 minutes.
4. Puree coconut mixture in blender into a fine powder. Store in airtight container, and enjoy at every opportunity!
Variations:
* Mix 1 tsp of chutney with 1 Tbsp of plain yogurt for a savory dip.
* Mix 4 Tbsp of chutney with 1/2 cup of your favorite salsa to add a scrumptious layer of flavor!
Vada
Vada (wa-da) is a savory fried dumpling made from the Idli batter. I usually use half of the batter to make Idli and then use the remainder to make this tasty snack.
Ingredients
Idli batter
2 Tbsp rava
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1. Mix rava, chili, onion, ginger, and salt into the Idli batter. Fry by Tbspfuls in hot oil until lightly golden. Drain on paper towels and enjoy!
Rava Dosai (Wheat Pancake)
Rava Dosai (ra-wa do-sa) is basically a thin wheat pancake cooked on a hot, buttered griddle until crispy and served with various jams and chutneys. Unlike traditional American pancakes, it is thin and savory, with a touch of cumin. Instant Rava Dosai packages may be found at local Asian/Indian stores. It is great for breakfast!
Ingredients
2 cups rava (uncooked wheat powder, similar to grits or cream of wheat)
1/2 tsp salt
1/4 tsp yeast
1/2 tsp cumin seeds
water to make batter
1. Mix rava, salt, yeast, and cumin in medium bowl. Stir in water by 1/2 cupfuls until a thin batter forms, mixing thoroughly. Set aside for 1 - 2 hours.
2. Stir batter. Heat large, flat skillet; spread sliver of butter over center of skillet; pour 1/4 cup of batter into center, moving outward in a circular motion as you pour, to form a thin round about 8" in diameter. Cook dosai for 2 - 3 minutes, or until underside is golden brown. Flip dosai and cook for another 2 - 3 minutes, or until lightly golden on the other side. Repeat for remainder of the batter. Relish your dosai by itself or with your favorite chutney!
Tips:
* Bubbles should appear immediately all around as you pour the batter into the skillet. If they don't, you may need to add some water to the rest of the batter and/or increase the heat under your skillet.
* Before you flip the dosai, gently place slivers of butter all around the top, this will help the second side cook more crispy and golden.
* When you can easily slide a spatula under the dosai without it tearing or sticking, then it is ready to flip.
* Don't forget to add fresh butter before pouring each round of batter.
Ingredients
2 cups rava (uncooked wheat powder, similar to grits or cream of wheat)
1/2 tsp salt
1/4 tsp yeast
1/2 tsp cumin seeds
water to make batter
1. Mix rava, salt, yeast, and cumin in medium bowl. Stir in water by 1/2 cupfuls until a thin batter forms, mixing thoroughly. Set aside for 1 - 2 hours.
2. Stir batter. Heat large, flat skillet; spread sliver of butter over center of skillet; pour 1/4 cup of batter into center, moving outward in a circular motion as you pour, to form a thin round about 8" in diameter. Cook dosai for 2 - 3 minutes, or until underside is golden brown. Flip dosai and cook for another 2 - 3 minutes, or until lightly golden on the other side. Repeat for remainder of the batter. Relish your dosai by itself or with your favorite chutney!
Tips:
* Bubbles should appear immediately all around as you pour the batter into the skillet. If they don't, you may need to add some water to the rest of the batter and/or increase the heat under your skillet.
* Before you flip the dosai, gently place slivers of butter all around the top, this will help the second side cook more crispy and golden.
* When you can easily slide a spatula under the dosai without it tearing or sticking, then it is ready to flip.
* Don't forget to add fresh butter before pouring each round of batter.
Sweet Lassi
Lassi is a smooth and heavenly yogurt drink! Great for cooling off the palate after the hot and heavy spices.
Ingredients
1 cup plain yogurt
1/2 cup cold water
3 Tbsp sugar
1/4 tsp salt
1 Tbsp sour cream
2-3 drops vanilla extract
1. Mix all ingredients together with whisk. Enjoy!
1 - 2 servings
Variations:
* Add 4 Tbsp mango juice for a Mango Lassi
* Omit sugar and vanilla extract for a Plain Lassi.
Ingredients
1 cup plain yogurt
1/2 cup cold water
3 Tbsp sugar
1/4 tsp salt
1 Tbsp sour cream
2-3 drops vanilla extract
1. Mix all ingredients together with whisk. Enjoy!
1 - 2 servings
Variations:
* Add 4 Tbsp mango juice for a Mango Lassi
* Omit sugar and vanilla extract for a Plain Lassi.
Idli
Idli (id-lee) are small savory steamed bread cakes made from rice flour and urad dal (black lentil) flour. To make it from scratch requires that the batter sit overnight to rise, for this reason I like to use the instant Idli mix from our local Indian store. To properly prepare Idli, you need an Idli steamer, which is a multi-layered steaming tray with about 18 2" molds for the small steamed cakes. Idli is very enjoyable with Sambar and/or your favorite chutney.
Ingredients
2 cups rice flour
1 cup urad dal flour
1/4 tsp baking soda
1/2 tsp salt
water to make batter
1. Mix flours, baking soda, and salt in medium bowl/container with lid. Stir in water by 1/2 cupfuls until a wet, thick, paste forms, kneading with fingers to mix thoroughly. Cover and set aside to rise overnight.
2. Stir batter. Boil 1" water in large stockpot. Lightly oil steamer molds, spoon 1-2 Tbsp of batter into each mold. Stack trays and place in boiling water; cover and steam for 7 minutes. Idli should be dense, soft, and cooked through. Remove from molds with a spoon and enjoy!
Ingredients
2 cups rice flour
1 cup urad dal flour
1/4 tsp baking soda
1/2 tsp salt
water to make batter
1. Mix flours, baking soda, and salt in medium bowl/container with lid. Stir in water by 1/2 cupfuls until a wet, thick, paste forms, kneading with fingers to mix thoroughly. Cover and set aside to rise overnight.
2. Stir batter. Boil 1" water in large stockpot. Lightly oil steamer molds, spoon 1-2 Tbsp of batter into each mold. Stack trays and place in boiling water; cover and steam for 7 minutes. Idli should be dense, soft, and cooked through. Remove from molds with a spoon and enjoy!
Urylkilnga Curry (Potato Curry)
Urylkilnga (ur-la-kil-inga) Curry is mild and earthy. Similar in flavor to the Mushroom and Egg curries, yet not nearly as spicy and far more subtle. As with the other, it is quite soup-like and is best enjoyed with rice and/or chapati.
Ingredients
1/2 tsp mustard seeds
1/2 onion, diced
1/2 green pepper, diced
1"piece ginger, peeled and diced
2 small potatoes, peeled and chopped
1 tomato, chopped
1 cup water
1/2 cup coconut milk
1. Mix turmeric, coriander, chili powder, cumin, garam masala, cinnamon, and salt with enough water to make a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, green pepper, ginger, and potato; sauté for 5-10 minutes, until potato is half-cooked.
3. Add spice paste; saute 1 minute, stirring constantly. Add tomato; saute 1 minute. Add water; stir to mix. Simmer, covered, until potatoes are fully cooked.
Variations:
*Replace potato with small cauliflower florets.
Ingredients
1/4 tsp turmeric
2 Tbsp coriander
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp garam masala
1/8 tsp cinnamon
1/2 tsp salt
2 Tbsp oil1/2 tsp mustard seeds
1/2 onion, diced
1/2 green pepper, diced
1"piece ginger, peeled and diced
2 small potatoes, peeled and chopped
1 tomato, chopped
1 cup water
1/2 cup coconut milk
1. Mix turmeric, coriander, chili powder, cumin, garam masala, cinnamon, and salt with enough water to make a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, green pepper, ginger, and potato; sauté for 5-10 minutes, until potato is half-cooked.
3. Add spice paste; saute 1 minute, stirring constantly. Add tomato; saute 1 minute. Add water; stir to mix. Simmer, covered, until potatoes are fully cooked.
Variations:
*Replace potato with small cauliflower florets.
Sambar (Dal and Vegetable Soup)
Sambar. Epitome of South Indian cuisine. Versatile. Distinctive. Satisfying. This dish is beloved by South Indians, and South Indians-at-heart, everywhere! The key is using a variety of vegetables to suit your taste. Feel free to add, omit, or substitute vegetables based on preference and/or availability. Sambar is tasty with chappati, rice, or idli (coming soon)...or any combination of the three! A few of the ingredients may not be found in a regular grocery store; check at a local Asian/Indian specialty store. Adding plain yogurt to individual servings adds a layer of flavor and cools off the heat, if it's too spicy. Delish!
Ingredients
1 cup toor dal (yellow split peas)
1/2 onion, sliced
5 - 6 baby carrots, quartered
1/4 eggplant, 1" pieces
1/2 cucumber, quartered
1 green banana (plantain), peeled and chopped
4 - 5 drumstick
2 - 3 cups water
dash turmeric
3 Tbsp sambar powder
1/2 tsp asafoetida powder (hing)
1 Tbsp garlic powder
1 Tbsp salt
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, diced
1 green chili, chopped
2 tomatoes, chopped
1. Cook dal, onion, carrots, eggplant, cucumber, green banana, drumstick, and water in pressure cooker on high pressure for 5 minutes. Add turmeric, sambar powder, asafoetida, garlic powder, salt, and tomatoes.
2. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and chili; saute until browned. Add vegetable mixture along with water to onion mixture; stir to mix. Simmer, uncovered 5 minutes. Serve with rice, chappati, or idli.
Ingredients
1 cup toor dal (yellow split peas)
1/2 onion, sliced
5 - 6 baby carrots, quartered
1/4 eggplant, 1" pieces
1/2 cucumber, quartered
1 green banana (plantain), peeled and chopped
4 - 5 drumstick
2 - 3 cups water
dash turmeric
3 Tbsp sambar powder
1/2 tsp asafoetida powder (hing)
1 Tbsp garlic powder
1 Tbsp salt
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, diced
1 green chili, chopped
2 tomatoes, chopped
1. Cook dal, onion, carrots, eggplant, cucumber, green banana, drumstick, and water in pressure cooker on high pressure for 5 minutes. Add turmeric, sambar powder, asafoetida, garlic powder, salt, and tomatoes.
2. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and chili; saute until browned. Add vegetable mixture along with water to onion mixture; stir to mix. Simmer, uncovered 5 minutes. Serve with rice, chappati, or idli.
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