VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE Here is an easy South Indian kurma with a rich coconut gravy made from scratch. The beans used here, black-eye peas, are readily available in stores. Use any beans preferred. South Indian gravies are always vegan. We do not use any dairy products unlike North Indian curries, which use butter and cream… Continue reading South Indian Black-eye peas kurma
VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE HAPPY SPRING ! 🌹🌼🌺🌷 One of the best dishes from Southern USA that we have enjoyed is ‘fried Green tomatoes’. This compares to the ‘bajji’ of Southern India where we slice vegetables and dip them in a chickpea batter and deep fry. We make potatoes, plantains, onions, eggplant etc.Southern Fried Green… Continue reading Green Tomato dal – paccha thakkali kootu
Egg curry is usually boiled eggs simmered in an authentic Indian gravy. Some preparations slice the eggs in half and some keep the boiled eggs whole with slits cut into the white part to soak up the curry flavors. There are many variations of the gravy within India, even within the South Indian states there… Continue reading South Indian Egg curry
Kurma is a very popular dish in South India often served in restaurants as a side for a variety of breads such as parotta, chapathi, dosa etc. It is predominantly a mixed vegetable melange with a rich creamy gravy often made with coconut as the base. The south indian kurma is off-white in color and… Continue reading South Indian mixed vegetable kurma
Jump to Recipe Onion chutney is very popular in South India to go with Dosa. Dosa is typically served with an array of chutneys, onion chutney is one of them. Mostly the key ingredients are onion and tomato. As I attempt to elevate this dish, I try to choose ingredients which add protein content while… Continue reading Spicy Onion chutney dip
