Dal & Kadhi

Maanga Paruppu

A Tamil Brahmin currently residing in Pune, Mr. Chandrasekharran says, “In my native place, we had a huge mango tree growing in our courtyard and made many varieties of pickles. So I can give you whatever recipe you like – […]

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Sindhi Kadhi

Kadhi is usually made with yogurt (curd), but I was surprised to learn that the main ingredient of Sindhi Kadhi is tomatoes. Bhagwanthiji, a great-granny from Chennai who shared this recipe, says that the correct way to eat this kadhi […]

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Maharshtrian Wadi Che Sambar

Dumplings made with lentils and spices, known as Wadi or Mungodi in North India, have many variations in Indian cuisine – specific to state, region or even family. They are often dried and preserved to be used in vegetables, dals […]

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Kurukku Kaalan (Kerala Kadhi)

In the tropical heat of South India, milk and milk products are highly perishable. Before the days of refrigeration, the only way to use leftover milk was to ferment it daily to make yoghurt. Yoghurt was churned in the morning […]

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