04
Curd Based Kootans
With Rice
Kootan - a curd-based South Indian side dish eaten with rice
Curd-based sides with vegetables and spices, eaten mixed with rice.
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AMMAMMA'S NOTES.
Avial
A medley of mixed vegetables simmered together and finished with a coarsely ground coconut-chilli paste, coconut oil, and curd - a Kerala classic served with rice.
Arachakalki
A smooth raw mango, coconut, and green chilli paste blended into curd and finished with a mustard-methi tempering - a tangy side for rice.
Kalan
A thick, tangy Kerala curry of sour buttermilk reduced with turmeric and pepper, blended with a ground coconut-chilli paste and roasted methi powder.
Morukutaan
Ash gourd (or yam) simmered soft and blended with a ground coconut-chilli paste, then finished with buttermilk and a mustard-methi tempering.
Kozhambu Varieties
Two kinds of kozhambu — tamarind gravy with dal and spices, eaten mixed with rice.
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Rasam Varieties
Rasam - essence, juice, or extract; a spiced, tangy broth central to South Indian meals
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THE MORE TRADITIONAL RECIPES, ONES THAT ONLY APPEALED TO ME LATER ON — THEY CARRY AUTHENTIC FLAVOURS, YEARS AND MILLIONS OF TRIES AND PRACTICES. SHE WASN'T ONE FOR EXPERIMENTATION LIKE AMMA (WHO USES ORANGE PEELS IN VATHA KOZHAMBU) — STICKING TO THE CORE IS WHAT MADE THEM SO WONDERFUL.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026