South Indian Cooking 101

After wondering a while on a good starting point, I have decided to start close to my heart. Home cooked South Indian meals..more specifically mouth watering tamil vegetarian fare that amma makes. Sambhar, rasam, vathakuzhambu, morekuzhambu, porichakuzhambu , porichakootu (aka milagootal by the palakkad-influenced!), kari...the list is endless. Each of these items has at least 2-3 ways of preparing them and the permutations and combinations lead to endless possibilities. For instance, sambhar can be prepared normally with tuar dhal (thuvaram paruppu), or by adding masoor dhal (the orange variety of dhal). You can have an araichuvitta (with coconut) sambhar or a varutharaicha (powdered roasted spices added) sambhar. Then there is sambhar thats prepared as an accompaniment to idly, vadai , dosai and the likes.

For those who are not very familiar with South Indian food, at home, a weekend lunch would consist of white rice with sambhar or some kuzhambu (gravy), along with one kari (sautéed vegetables) and one kootu (veges in a semi-gravy) followed by rasam with white rice and finally rice plain yoghurt with a side of some pickle. Deep fried appalaam (or pappad) was served with sambhar. On festive occassions, a dessert (payasam or kheer) would be served.

Eating south indian food is as much a science as cooking it. The perfect combinations of kuzhambus and karis enhance one's dining experience. For instance, vathakuzhambus taste better with karis of certain vegetables - potato, okra(ladies finger), french beans, but not as good with Cabbage or Eggplant. However, cabbage prepared in a semi-gravy form (kootu) tastes good with vathakuzhambu. Confusing?? well, you'll get the hang of it in no time!


Spices and Dals (Paruppus) used in everyday cooking

* pics dedicated to Siam... i know its kinda late..but i've kept my promise of making u a scrapbook of spices...albeit online!