Alu Rasdar

My maternal grandfather worked for the Indian Civil services and spent most of his career in North India with short stints in places like Korea. I often wonder how Ammamma, who was an out-n-out traditional Andhra, managed in places like Jabalpur with four young children in the 1930s. All I

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Tomato Onion Curry

This is one of those simple curries that I make when I am rushed or then am not in a mood for elaborate cooking. It is a great accompaniment for rotis and is very simple to make. Best of all it does not need to many ingredients! Ingredients Tomatoes –

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Kadala Curry (Horse Gram Curry)

Kadala Curry is one of those all-time Kerala dishes that can be eaten with rice, roti, appam, and of course, the traditional favourite, puttu. It is simple to make and oh-so-flavourful that I could eat Kadala Curry by itself. Ingredients Kadala, Senagalu, or Horse Gram – 2 Cups Madras Onions –

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Thotakura Vepudu (Amaranth Stir Fry, Maath ki Bhaji)

Yesterday, my father got two very large bunches of oh-so-fresh-and-tender Thotakura. While making Thotakura Pulusu was the top of my agenda, I was wondering what to do with all the kura that will be left over. That is when I realised I could make Thotakura Vepudu, which we could have with rotis. I love

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Teeyal

This week I fulfilled a life long dream of going to Kerala. Strange as it is, while I have travelled a great deal within India and across the world, I have never been to Kerala. To make up, I will be going to Kerala 3 times in 4 months this

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Poosanikai Kootu (White Pumpkin or Ash Gourd with Bengal Gram in a Coconut Gravy)

Poosanikai Kootu (White Pumpkin or Ash Gourd Kootu) is a must at most Tamil and Kerala weddings. It is very simple to make, tastes great and is a favourite in my home. Ingredients White Pumpkin, Ash Gourd, or Pooshanikai – 1/4 Kg Bengal Gram or Chana Dal – 1/3 Cup Green Chillies

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