My aunt B was blessed with incredible green thumb. No matter the time of the year there always were vegetables to be harvested from her backyard – pumpkins, amaranth, elephant foot yam, long beans , okra .. the list goes on. A visit to aunt B’s home meant that we could skip the weekly vegetable run.Read more
Olan is another essential part of sadya dishes. It is quite simple to make and very mild in taste. It might surprise many to learn that very many of the south Indian dishes are nothing like what the rest of the world knows as “Indian Food”. Olan is served as a side dish for the carb ofRead more
Pradhaman is a sweet dish prepared with jaggery and coconut milk. It is sweet , like a custard and tastes absolutely earthy and divine. This is the vegan version of Palada, if you substitute the little amount of ghee with coconut or any flavorless oil .
Parippu literally translates to split beans or dal . Mildly flavored Mung dal curry , usually referred to as Parippu, is the first course in a traditional Kerala Sadya (feast). This is a light way to start the meal that winds its way through multiple courses of spiced and sweet dishes. This dal with aRead more
Some things in life are beautiful in their simplicity. Palada does this for deserts. Just a few ingredients – rice , sugar, milk, a little ghee and a pinch of cardamom – that is all it takes to make this popular Kerala sweet treat. Bakeries along the streets of Ernakulam usually displays “Palada” signs. The number of signsRead more
Palada and Ada Pradhaman are the most loved deserts to end a Kerala feast with . The main ingredient of bath are wafers made of rice flour , known as Ada. Traditionally these were made and used on the same day. The process of making Ada was a bit involved , hence usually reserved onlyRead more