Click the image on the left to see the cookbook. This cookbook lists 10 simple recipes that make a traditional South Indian Thali. These 10 recipes can be cooked in 30 minutes by anyone. The following recipes are listed in this cookbook
1.: Andhra Pappula Podi
2.: Andhra Nuvvula Podi
3.: Kerala Thenga Chammandi
4.: Karnataka Shunti Tambli
5.: Tamil Thayir Pachadi
7.: Kerala Mezhukuperatti
8.:. Papad / Vadam
9.: Peerkangai Kootu
10.:Chettinadu Kara Kulambu
South Indian Cuisine : Building Blocks
Lentils, Tamarind, Yogurt and Coconut – this is all you need to cook up a huge array of South Indian curries. Let us see how each building block translates into recipes.
Podi (Dry lentil powders) : Blend roasted lentils with chilies and salt.
Thenga Chammandi (Blended coconut curry): Blend coconut tamarind and green chilies to a thick paste. Eat mixed with rice. Called Thenga Thpogayal in Tamilnadu, this is a idiot proof recipe.
Kootu : Blend coconut, green chili, cumin & salt to a paste. Mix in boiled vegetables. Simmer for a few minutes.
Thayir pachadi : Raw yogurt curry.
Mix in grated veggies, chopped green chlies and salt with yogurt.
Yogurt + Coconut:
Aviyal : Blend yogurt, coconut, green chili, cumin & salt to a paste. Mix in boiled vegetables. Flavour with coconut oil and crushed curry leaves.
Tambli: Blend yogurt, coconut, green chili, salt and a variety of additives to a paste.
Kulambu: Mix tamarind paste with water. Add sambar/ kulambu powder and salt. Mix in boiled vegetables.
Add one cup pf rice and two cups of water to a pressure cooker. Close and pressure cook on medium heat for three whistles. Let cool and open.
Universal Garnish for all southie curries:
Heat a spoon of oil. Add two pinches of mustard seeds, a few curry leaves and a pinch of asafetida.