Salad,Sundal & Kosambri
South Indian salad varieties
Corn Sundal
Festivals are a time to attend poojas, meet the family and have good food. By good food I mean authentic, traditional recipes that have been handed down from many prior generations. Most of such dishes call for long and tedious processes. Yet, that does not stop many homes from preparing them all with great enthusiasm.
Kosambri
Time and time again salads crop up in our everyday menu. They are either welcomed or looked down upon. Most of times its the later. They are assumed to be without the ‘taste’ element. But in fact salads can be quite the opposite. They need not be coated with creamy dressing for them to be appealing. A simple blend of ingredients topped with South Indian tempering can make a really delicious salad. I am talking about the dish from Udupi Brahmin cuisine – Kosambri.
Hesaru bele Kosambri or Moong dal salad, a speciality of Udupi Brahmin cuisine.
De-skinned and split green gram aka moong dal
The breakfast debate..
The breakfast debate and ‘who’ or ‘what’ finally won??
It all started with a simple question, “What`s for breakfast tomorrow?” A question that arises regularly in our home followed by “What`s for lunch”? or “What`s for dinner?”. But that day was different.
Chana Sundal
The question is normally raised and amma or I decide what the menu is, depending on who is doing the cooking. But that one day, one question put forth as usual and there unraveled a host of discussions. Different memebers had different views. And the dilema was in finding an option that was acceptable by all!