Celebrating Passion for Food
We visit restaurants few times a month for our lunches or dinners. It serves us in couple of different ways. While it does provides us with much needed break from the monotony of cooking on a daily basis, it also renders us with an opportunity to explore different cuisines at different places in the city.
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Dear readers, if you have a relaxed leisurely look through the ‘accompaniments’ section on this channel, you may find several exciting and different recipes that may stimulate your taste buds with chutneys and raitas.
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Sundal is one of those recipes originating from Southern India that is primarily prepared during festivities of Navratri. It is prepared as a part of ‘prasadam’.
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In my last post Mozzarella Cheese Sticks I declared how the fried food is gradually inching up in my list of “food that I crave for”. It’s a pretty volatile list that alters itself with the changing season with the fried items making it to the top in monsoons.
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While it’s true that a perfectly cooked Hyderabadi Biryani is a stand out performer and could steal hearts on its own, but an ideal companion like Burani Raita could give a different dimension to your Biryani experience.
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The one item from Indian cuisine that constantly excites me, tantalizes my senses and tickles my taste cells more than anything else is chutney (chatni).
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Chutney-the anglicized form of Hindi word chatni refers to relishes and condiments in Indian cooking. India, being such a vast country, diversity is a part of our lives and it has found its way into every aspect of our lives.
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For few years now, it’s been our Saturday ritual to have our morning breakfast at one of the restaurants close-by that serves delicacies from Tamil Nadu.
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We are in the mid of March and I can clearly see the mercury soaring to new levels with every passing week. I shudder to think of how nature will unravel itself in the months of April-May, which have been the conventional ‘hot months’ in India.
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We came across this recipe in one of the Tarla Dalal cookbooks on South India cuisine. I do not recollect the title but what struck me was a bold assertion by the author that this recipe is so unique and delicious that your guests would ask for the recipe when you serve them this chutney.
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