Lakshmi Kalyanraman's Articles - Indian Recipes South Special, North Curries

Lakshmi Kalyanraman's Articles

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Idli Uppma "Idli Uppma" is a typical south indian dish found out when the idli flour becomes sour and usable.Its a modern tamilian dish .Since idlis cannot be directly used when the idli flour becomes very sour,Uppma is made out of idli which makes it tastier. Wheat Rava uppma "Wheat rava uppma" is popular among the people who diet .Its main ingredient is wheat rava (rava is made of maida whereas wheat rava is made of wheat) and so it has very meagre quantity of sugar content but rich in carbohydrates,so diabetic patients are often recommended to consume this dish. Vada "Vada" is a typical south indian dish made on festive occassions or during celebrations.Its main ingredient is Full-sized black gram dhal which is rich in proteins. It exists from the nineteenth century. Curd Vada "Curd Vada" is a typical south indian dish made on festive occassions or during celebrations.Its main ingredients are Full-sized black gram dhal which is rich in proteins and curds rich in fat and yeast.It exists from the nineteenth century. Sambar "Sambar is a typical south indian dish especially (Tamil nadu) taken with plain boiled rice.It is used as a side dish for dosas ,idlis also.Its main ingredient is dhal rich in proteins.It exists from the nineteenth century. Coconut Chutney "Coconut chutney" is a south indian side dish for Idlis,dosas,pongal or bajji .It is rich in cholesterol and fat as its main ingredient is coconut. Dhal rasam (paruppu rasam) "Dhal rasam" (paruppu rasam) is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer and proteins respectively. Rasam Powder "Rasam powder" is an important ingredient in the preparation of rasam,as it adds flavour and fragrance to rasam.It is easy to prepare. Pepper Rasam "Pepper rasam" is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer.Pepper has got medicinal value . Coconut Rice "Coconut rice" is a famou south indian dish especially in kerala.Its main ingredient as the name suggests is coconut which is rich in cholesterol and fat.Hence diabetic and heart patients stay away.It is easy to prepare. Carrot Halwa "Carrot halwa" is the most famous north indian sweet item rich in vitamin A as its main ingredient is carrot and fat as its secondary ingredient is ghee and milk.Vitamin A is good eyes . Mango Pickle "Mango Pickle" is a popular pickle variety in the south indian state Andhra Pradesh.It is usually taken with curd rice but the andhra people mix this pickle with rice and take it with plenty of ghee. Ripe Mango Milk Shake "Ripe Mango Milk Shake" is rich in Fibre content and vitamin A.It is usually available in the summer seasons in India.It is a popular and highly preferred fruit in Andhra Pradesh.It gives heating effect and therefore ,too much of mango consumption creates stomach problem.However, the milk content in the milk shake reduces the heating effect. Coconut kheer "Coconut kheer is a popular Brahmin (south indian-Palakadd) dish prepared on festive as well as auspicious occassions.Its main ingredient is coconut rich in fat.So,diabetic and heart patients stay away! Rava Laddoo "Rava Laddoo" is a popular tamilian (south indian - Thanjavur ) sweet.Its prinicipal ingredient is bombay rava and ghee.It exists from the nineteenth century. Laddoo "Laddoo" is typically a popular Indian sweet prepared on festive occassions and also served as Prashad in the Hindu temples of india.Its principal ingredient is bengal gram flour Tamarind curry "Tamarind curry" is a popular south indian dish (especially in the state Tamil nadu).Its main ingredient is tamarind which is rich in tanic acid which helps in digestion if taken in limited quantity.Children please avoid this. Vermicilli Uppma Vermicilli Uppma or kitchdey is a popular Indian tiffin item rich in maida.It exists from the nineteenth century.It tastes really good . Curry Leaves Chutney Curry Leaves are rich in iron and good for hair growth.It provides good flavour and odour to the food prepared.Mostly all south indian dishes are either cooked with curry leaves or garnished with them.Curry leaves chutney taken be taken with idlis,dosas or plain rice or curd rice. Cabbage Chutney Cabbage is rich in vitamin k.Most of the people hate cabbage for its odour.When cabbage chutney is prepared,the dish is really out of its odur but still remains healthy.This is used as a side dish for idlis,dosas or can be taken with plain rice. Yellow Pumkin Chutney Yellow Pumkin Chutney is taken usually with idlis,dosas or mixed with plain rice.Yellow has got medicinal value as it improves the disgestive capability.This is a typical south indian dish. Mint chutney Mint Chutney is a healthier side dish for uppmaas,idlis or dosaas.In the North India,this is used as a side dish/ingredient for all Chat Items like Bhel Puri,dhai puri,Pani Puri or even for Normal Puris. Above all ,Mint is good for health as it improves digestion. Tomato Chutney Tomato Chutney is a popular side-dish usually served with Idlis and dosas.The South Indians cannot do without these for idlis or dosas.Tomato is good for health and the chutney's main ingredient is tomato. Bisi - Bela Badh "BISIBELABADH" is a popular kannada dish made by kannadigaas (people of karnataka are kannadigaas).It is a heavy lunch as its main ingredient is Dhal with vegetables.It exists from the 19 th century. Wheat Dosa "Wheat Dosa" is one of the popular dosa varieties and it is quick to make as like the usual dosa that is made of rice flour and Black gram dhal ,this one need not be grinded in a wet grinder and one need not wait till the yeast is formed and the dough becomes sour enough to taste.It originated very recently. Rava Dosa "Rava Dosa" is a popular south Indian Dish typically made out of "Bombay Rava" ."Rava" is an extract of maida ,whereas "Chamba Rava" is an extract of wheat.Generally, rava dosai is made out of "Bombay Rava" only and not using "Chamba Rava".The same "Bombay Rava " is usually used to make kichdis or uppmaas. Rava Dosa "Rava Dosa" is a popular south Indian Dish typically made out of "Bombay Rava" ."Rava" is an extract of maida ,whereas "Chamba Rava" is an extract of wheat.Generally, rava dosai is made out of "Bombay Rava" only and not using "Chamba Rava".The same "Bombay Rava " is usually used to make kichdis or uppmaas. Onion Dosa "Onion Dosa" is a popular South Indian tiffin item.It is quite heavy and made of fresh onions (onions purify the blood).It exists from the 19th century.It is easy to make if one knows to make the plain dosas. White Pongal "Ven Pongal" is a popular dish made for TamilNadu's most popular festival "PONGAL" (celebrated as Mahar Shankranthi in the North India).It is a widely preferred breakfast dish taken with coconut chutney.It is rich in carbohydrates (rice) and fat (ghee).It exists from the 17th century as PONGAL is a farmer's festival. Sweet Pongal "Sakkarai Pongal" is a popular dish made for TamilNadu's most popular festival "PONGAL" (celebrated as Mahar Shankranthi in the North India).Its main ingredient is jaggery rich in Iron and therefore is a healthy but heavy food.It exists from the 17th century as PONGAL is a farmer's festival. Tomato Rice "Tomato Rice" is a popularly made south Indian dish.In the modern era,most of the working women prefer cooking this dish as the simplest of all dishes and consumes very less time and of course the main ingredient is tomato which is very easily available in the market ! Lemon Rice "Lemon rice" has the uniqueness of being the traditional as well as modern recipe liked by the younger generation as well.It is one of the most important dishes in South Indian Marriages.Lemon is rich in Vitamin C and therefore it is good for health.But Ulcer patients be away from it as lemon increases acidity in empty stomach. SAMBAR POWDER "Sambar Powder is one of the most vital ingredients used in most of the South Indian Dishes like Sambar,Rasam,and even in fried curries.It exists from the 19th century only .Prior to this , red chillis with grinded Dhaniyas or coriander seeds were used in the dishes.But use of Sambar powder increases the taste and flavour of the recipes made out of it. BRINGAL CURRY 'Bringal Curry' popularly known as 'Bringal Pitla' is a favourite dish even for Bringal haters in the down south India(Tamil Nadu) .The Pitla is made with Bringal .It exists from the 19 th century. Grinded Coconut Sambar 'Grinded Coconut Sambar or kulambu' is frequently or almost daily made recipe in the state of kerala in Tamil Nadu.It is taken with plain boiled rice and ghee.It is not advisable everyday for heart patients as it consists of cholestrol,however once in a while can be taken . BITTER GUARD CURRY 'Bitter Guard Curry' popularly known as 'Pavakkai or Parkka Pitla' is a favourite dish even for Bitter Guard haters in the down south India(Tamil Nadu) .The Pitla is made with Bitter Guard but does not taste bitter and thats why it is liked . Bitter Guard has medicinal value and solves stomach related problems. PEPPER CURRY 'Pepper Curry' popularly known as 'Milagu Kulambu' is a must sidedish for people suffering from gastric problems.It is a popular sidedishin the Brahmin (IYER) family of South India (Tamil Nadu).It exists from the middle 18th century.This dish has got medicinal values and is taken by women after their labour delivery period for a few days. CURD CURRY 'Curd Curry' popularly known as 'Mor kulambu' in tamil is a must sidedish in every marriage celebration and festival in the Brahmin (IYER & IYENGAR) family of South India (Tamil Nadu).It exists from the middle 18th century.This dish tastes good with Dhal Beans / Cabbage Curry. DHAL BEANS/CABBAGE CURRY 'Dhal Beans/Cabbage Curry' popularly known as 'Paruppu Usili' is a must sidedish in every marriage celebration and festival in the Brahmin (IYER & IYENGAR) family of South India (Tamil Nadu).It exists from the middle 18th century. TAMARIND DHAL BALLS CURRY 'Tamarind Dhal Ball Curry' is traditionally called as 'Puli Paruppu Urundai Kulambu' in the down South Indian state ,TamilNadu.This is a typical South Indian Dish to be taken with plain rice(boiled/unboiled variety).This recipe exists from the 18th century in ancient South India.

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