Gastronomy
Kala Chana Sundal
Boiled black chickpeas tossed in a mustard, urad dal, red chilli and curry-leaf tempering, then finished with grated coconut and lemon juice.
Notes onclarity, practice, meaning, change
Short pieces on the distinctions that change how a thing is seen — written by the people doing the work.
Gastronomy
Amla Chutney
A tart amla chutney blended from fresh gooseberries, grated coconut, curry leaves, cumin and red chillies to a semi-coarse texture.
Gastronomy
Sodhi
Drumstick, potato and tomato simmered in thin coconut milk with ginger and spices, then finished with thick coconut milk, mustard seeds and curry leaves.
Gastronomy
Fenugreek Kuzhambu
A tamarind kuzhambu with fenugreek seeds, a mustard and dal tempering, sambar powder and turmeric, simmered until reduced by half and finished with gingelly oil.
Gastronomy
Pakoda Kuzhambu
Chana dal pakodas with ginger, fennel and carrot, fried until golden and simmered in a spiced tomato gravy with coconut milk and cashew paste.
Gastronomy
Ridge Gourd Koottu
Ridge gourd cooked with tomato, separately cooked moong and chana dal, and a coconut, cumin and red chilli paste, with a mustard and curry-leaf tempering.
Gastronomy
Okra Masala
Crisp-fried okra in a buttery tomato gravy with ginger, cumin, turmeric and chilli, enriched with cashew and coconut pastes.
Gastronomy
Palak (Spinach) Subzi
Spinach cooked soft and puréed, then sautéed in ghee with cumin seeds, garam masala, ground spices and a cashew paste.
Gastronomy
Amaranth Fry
Amaranth leaves cut into ribbons and sautéed with mustard seeds, urad dal, cumin, red chillies and sambar powder, then finished with coconut and curry leaves.
Gastronomy
Groundnut Capsicum Subzi
Groundnut Capsicum Subzi combines roasted peanuts, capsicum, sesame, cumin, gram flour and a touch of sugar in a savory stovetop vegetable dish.
Gastronomy
Karnataka Vegetable Subzi
Cauliflower, tomato and green peas cooked with a mustard tempering, then finished with a freshly roasted powder of dals, coriander, cumin, chillies and whole spices.
Gastronomy
Stuffed Okra
Slit okra stuffed with roasted groundnut powder, ginger, gram flour, garam masala, jaggery and lemon, then fried until crisp.
Gastronomy
Aviyal (Mixed Vegetables)
Aviyal brings boiled ash gourd, plantain, beans, drumstick, carrot and yam together with a coconut-cumin-chilli paste, coconut oil, curry leaves and curd.
Gastronomy
Snake Gourd Koottu
Snake gourd cooked with moong dal and a paste of coconut, roasted urad dal, red chillies, peppercorns and cumin, with mustard seeds, curry leaves and coriander.
Gastronomy
Beans Dal Fry
French beans cooked and sautéed with a coarse chana and toor dal paste, red chillies and a mustard and curry-leaf tempering.
Gastronomy
Banana Flower Dal Fry
Steamed banana flower sautéed with a coarse toor and chana dal paste, a mustard and curry-leaf tempering, and fresh coconut.
Gastronomy
Urad Dal Palm Sugar Kali
A sweet kali of urad dal flour cooked in palm sugar or jaggery syrup with gingelly oil and cardamom, finished with cashews roasted in ghee.
Gastronomy
Wheat Bisibelebhath
Broken wheat and toor dal pressure-cooked with vegetables, tamarind, tomato and bisibelebhath powder in a mustard and curry-leaf tempering.
Gastronomy
Broccoli Fry
Broccoli florets cooked with curry leaves, fenugreek and cumin seeds, finished with black pepper and lemon juice; garam masala is optional.
Gastronomy
Agathi Leaves - Sweet and Salty
Agathi leaves cooked soft, then tossed with jaggery and a coarse powder of roasted rice, red chilli, peppercorns and chana dal for a sweet-salty side.
Gastronomy
Moar Kali
Rice flour whisked into buttermilk with turmeric and cooked into a thick kali in gingelly oil seasoned with roasted curd chillies, mustard, urad dal and curry leaves.
Gastronomy
Agathi Leaves Fry
Agathi leaves are boiled with turmeric, softened in the pan, then finished with a mustard, fenugreek and urad dal tempering, red chilli and fresh coconut.
Gastronomy
Karnataka Puliyodhara
Karnataka-style tamarind rice: cooked rice mixed with a tamarind and jaggery base, a freshly roasted spice powder, groundnuts, sesame and copra.
Gastronomy
Wheat Rice
Broken wheat pressure-cooked with water, a little oil and salt, and served in place of cooked rice.