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!
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!
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.
Wet Coconut Chutney
This side is mildly spicy and a fabulous accompaniment to many curries. It is best enjoyed with Idli and/or Sambar.
Ingredients
1 cup shredded coconut, unsweetened
1 green chili, chopped
1" piece ginger, peeled and chopped
1 garlic clove, chopped
1/2 cup yellow split peas
1 Tbsp coconut oil
1 tsp mustard seeds
1. Blend coconut, chili, ginger, garlic, and yellow split peas into a course paste in blender/food processor (add water in small amounts if needed).
2. Heat oil in small saucepan; add mustard seeds. When seeds start to pop, remove from heat. Pour oil over coconut paste and stir to mix. Chill.
Ingredients
1 cup shredded coconut, unsweetened
1 green chili, chopped
1" piece ginger, peeled and chopped
1 garlic clove, chopped
1/2 cup yellow split peas
1 Tbsp coconut oil
1 tsp mustard seeds
1. Blend coconut, chili, ginger, garlic, and yellow split peas into a course paste in blender/food processor (add water in small amounts if needed).
2. Heat oil in small saucepan; add mustard seeds. When seeds start to pop, remove from heat. Pour oil over coconut paste and stir to mix. Chill.
Korzhi Curry (Chicken Curry)
This korzhi (kor-d-hee) curry is savory and distinctive! It works well with drumsticks, thighs, or boneless chicken. This dish is great with chappati and a vegetable side, such as the Beetroot Curry or Vada (coming soon).
Ingredients
1" piece ginger, peeled and diced
2-3 garlic cloves, diced
2 Tbsp oil
1/2 tsp mustard seeds
1 handful curry leaves (if available)
1 tsp salt
1 lb boneless, skinless chicken, cut into 3" chunks
2 cups water
1/2 cup coconut milk
1. Mix coriander, chili powder, turmeric, cumin, cinnamon, and garam masala with enough of the water to form a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, garlic, ginger, and curry leaves; sauté until lightly browned. Add salt to speed browning process.
3. Add spice paste; cook for 2 minutes, mixing well. Add chicken; stir to coat. Add water; simmer until chicken is cooked through and no longer pink in center (about 10-15 minutes). Add coconut milk; mix well and heat through. Serve with rice and/or chapati.
Ingredients
2 Tbsp coriander
1 tsp chili powder
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp garam masala
2 Tbsp water
1/2 onion, diced1" piece ginger, peeled and diced
2-3 garlic cloves, diced
2 Tbsp oil
1/2 tsp mustard seeds
1 handful curry leaves (if available)
1 tsp salt
1 lb boneless, skinless chicken, cut into 3" chunks
2 cups water
1/2 cup coconut milk
1. Mix coriander, chili powder, turmeric, cumin, cinnamon, and garam masala with enough of the water to form a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, garlic, ginger, and curry leaves; sauté until lightly browned. Add salt to speed browning process.
3. Add spice paste; cook for 2 minutes, mixing well. Add chicken; stir to coat. Add water; simmer until chicken is cooked through and no longer pink in center (about 10-15 minutes). Add coconut milk; mix well and heat through. Serve with rice and/or chapati.
Naiappam
Naiappam (n-eye-app-um) is a slightly sweet fried batter, similar to a doughnut. It is a perfect snack on a cold day along with a cup of coffee or tea. Plan ahead, though, because the batter must sit overnight. Look for the rice flour in a local Asian/Indian specialty grocery store.
Ingredients
2 cups rice flour
1/4 cup suger
1/2 tsp baking soda
water
4 - 5 whole cardamoms, shelled and ground
1/4 cup coconut powder, unsweetened
pinch salt
pinch cumin
5 Tbsp oil
1. Mix rice flour, sugar, and baking soda with enough water to form a thick, wet, paste. Cover and let sit overnight.
2. Add cardamom, coconut, salt, and cumin; stir to mix. Let sit for another 2 hours.
3. Fry in oil by Tbsp-fuls until golden brown and crispy on outside. Drain on paper towels and enjoy! Makes about 15 pieces.
Ingredients
2 cups rice flour
1/4 cup suger
1/2 tsp baking soda
water
4 - 5 whole cardamoms, shelled and ground
1/4 cup coconut powder, unsweetened
pinch salt
pinch cumin
5 Tbsp oil
1. Mix rice flour, sugar, and baking soda with enough water to form a thick, wet, paste. Cover and let sit overnight.
2. Add cardamom, coconut, salt, and cumin; stir to mix. Let sit for another 2 hours.
3. Fry in oil by Tbsp-fuls until golden brown and crispy on outside. Drain on paper towels and enjoy! Makes about 15 pieces.
Pickled Shrimp
I am usually not one for pickled foods, but this is just too good to resist! It is tangy, spicy hot, and simply addictive! The longer you allow it to sit, the more the flavors mingle. If you aren't a regular with the pickling process (and thus don't have the glass canning jars lying around), you will find that a cleaned out jam jar will work just fine for storing this yummy side! It is good hot or cold.
Ingredients
5 garlic cloves, slivered
Ingredients
3 Tbsp oil
1 tsp mustard seeds
3" piece of ginger, peeled and diced5 garlic cloves, slivered
1/2 onion, diced
1 Tbsp fenugreek seeds
1 1/2 Tbsp coriander
1 tsp chili powder
1/2 tsp turmeric
1 tsp pepper
2 cups shrimp, cooked, tailed, and deveined
1 tsp fish sauce
3 tsp vinegar
1. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, garlic, and ginger. Fry until lightly browned.
2. Add fenugreek, coriander, chili powder, turmeric, and pepper; stir to mix. Add shrimp; saute 1 minute. Add fish sauce and vinegar; stir to mix.
3. Enjoy one serving immediately, if desired. Store the remainder in airtight glass jar for several days to pickle.
Egg Curry
Another house favorite, this delectable curry is suitable for any meal. I love how the eggs soak up the rich flavor of the sauce! When preparing this, start off with one hardboiled egg per person. If you need more, simply add them in and let them sit in the sauce for a few minutes to heat and soak up flavor before serving. Great with chappati and/or rice.
Ingredients
hardboiled eggs, one per person
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
2 - 3 garlic cloves, diced
2 tomatoes, chopped
2 Tbsp oil
salt to taste
1 tsp mustard seeds
1/4 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
2 Tbsp coriander
1 tsp chili powder
2 cups water
1/2 cup coconut milk
1. Peel eggs; poke eggs repeatedly with fork on all sides (this allows the curry sauce to deeply flavor the eggs). Set aside.
2. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, green chili, ginger, garlic, and salt; saute until browned.
3. Add tomatoes, garam masala, cumin, turmeric, coriander, and chili powder; saute 2 minutes. Add water; stir to mix.
4. Add eggs; allow to simmer until curry thickens, turning eggs occasionally to cover all sides. Add coconut milk; stir to mix. Serve hot and enjoy!
Ingredients
hardboiled eggs, one per person
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
2 - 3 garlic cloves, diced
2 tomatoes, chopped
2 Tbsp oil
salt to taste
1 tsp mustard seeds
1/4 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
2 Tbsp coriander
1 tsp chili powder
2 cups water
1/2 cup coconut milk
1. Peel eggs; poke eggs repeatedly with fork on all sides (this allows the curry sauce to deeply flavor the eggs). Set aside.
2. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, green chili, ginger, garlic, and salt; saute until browned.
3. Add tomatoes, garam masala, cumin, turmeric, coriander, and chili powder; saute 2 minutes. Add water; stir to mix.
4. Add eggs; allow to simmer until curry thickens, turning eggs occasionally to cover all sides. Add coconut milk; stir to mix. Serve hot and enjoy!
Avial (Vegetable and Coconut Stew)
Avial (a-vee-al) changes every time you make it depending on what vegetables you have on hand. It is a traditional and beloved South Indian dish, served on holidays and festivals. This recipe is how we made it once, if you want to omit, add, or substitute vegetables, feel free to make it your own! It is great just by itself, but can also be eaten with chappati.
Ingredients
1 potato, peeled and chopped into 1" pieces
1/2 eggplant, chopped 1" pieces
1 green banana (plantain), peeled and chopped into 1" pieces
6 - 7 drumstick
5 - 6 baby carrots, quartered
5 - 6 cauliflower florets
2 cups water
1 cup shredded coconut, unsweetened
1/2 onion, chopped
1 green chili, chopped
2 tomatoes, chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1 Tbsp coconut oil
Fresh cilantro
1. Boil potato, eggplant, green banana, drumstick, carrots, and cauliflower in water until half-cooked.
2. Add onion, chili, tomatoes, garlic, cumin, salt, and turmeric; stir to mix. Add coconut; cook until vegetables are soft. Add coconut oil; stir to mix. Garnish with cilantro and enjoy!
Ingredients
1 potato, peeled and chopped into 1" pieces
1/2 eggplant, chopped 1" pieces
1 green banana (plantain), peeled and chopped into 1" pieces
6 - 7 drumstick
5 - 6 baby carrots, quartered
5 - 6 cauliflower florets
2 cups water
1 cup shredded coconut, unsweetened
1/2 onion, chopped
1 green chili, chopped
2 tomatoes, chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1 Tbsp coconut oil
Fresh cilantro
1. Boil potato, eggplant, green banana, drumstick, carrots, and cauliflower in water until half-cooked.
2. Add onion, chili, tomatoes, garlic, cumin, salt, and turmeric; stir to mix. Add coconut; cook until vegetables are soft. Add coconut oil; stir to mix. Garnish with cilantro and enjoy!
Chapati (Unleavened flatbread)
Simple, easy, and delicious, chapati is a staple part of the daily South Indian diet, much like tortillas are to Mexicans. To properly enjoy chapati, you should tear off a small piece and dip it in the curry, using it to wrap and pick up the chunks of vegetables, meat, etc. For a yummy snack, spread a freshly cooked chapati with butter, sprinkle with sugar, and roll it up (my son's favorite!).
Ingredients
3 cups flour
pinch salt
water
1. Mix flour and salt together in medium bowl. Add water by 1/2 cupfuls until a firm dough forms, kneading in between to mix.
2. Knead for 8 minutes.
3. Make 1-2" diameter balls, flatten slightly and coat with flour. Roll out into 6" rounds, sprinkling with flour as needed. (It is helpful to use a long, thin French rolling pin)
4. Place one chapati on hot griddle for 5 seconds then flip, allow small bubbles to form; flip again and allow large bubbles to form, pressing lightly around chapati with spatula. Remove to container and spread with a little butter. Repeat for remaining chapatis, placing the cooked ones in a single pile in container to keep warm. Serve hot with your favorite curry!
Ingredients
3 cups flour
pinch salt
water
1. Mix flour and salt together in medium bowl. Add water by 1/2 cupfuls until a firm dough forms, kneading in between to mix.
2. Knead for 8 minutes.
3. Make 1-2" diameter balls, flatten slightly and coat with flour. Roll out into 6" rounds, sprinkling with flour as needed. (It is helpful to use a long, thin French rolling pin)
4. Place one chapati on hot griddle for 5 seconds then flip, allow small bubbles to form; flip again and allow large bubbles to form, pressing lightly around chapati with spatula. Remove to container and spread with a little butter. Repeat for remaining chapatis, placing the cooked ones in a single pile in container to keep warm. Serve hot with your favorite curry!
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