Expériences Culinaires

 ﷽  This is a simple and delicious yoghurt curry which goes well with plain rice. This was my favourite curry while growing up. A simple, easy and delicious curry . Recipe : Ingredients   1 Tablespoon Coconut oil 1 Teaspoon mustard seeds 1 Teaspoon chilli flakes ( dry red chilli) ½ Teaspoon cumin seeds ½ Teaspoon fennel seeds A pinch hing 2-3 Shallots finely chopped 5-6 Curry leaves ½ Teaspoon ginger paste ( or finely chopped ginger) ½ Teaspoon Turmeric Powder Salt as needed 1½-2 Cup yoghurt whisked well Directions In a pan add coconut oil, when its hot add mustard seeds, chilli flakes, cumin and fennel seeds and hing. Add in curry leaves, ginger and shallots and mix well. When it is cooked lower the flame and add in turmeric powder and salt. Add in whisked yoghurt and mix well and cover Cook on low flame for 5-10 min. >Turn off when it is hot enough and just start to boil. >Don't over cook as yoghurt will curdle >Measurements are approximate and can be adjusted ...

﷽   Aviyal is a traditional south indian curry usually seen with sadhya or south indian tali meals. It is usually seen as a dry side dish. But we like it as the main curry with plain rice. I am not sure whether this is the authentic way to make aviyal, but we enjoy it this way. Steps are similar, but I've adapted it according to our taste preference.  Recipe: Ingredients To cook Vegetables 1 drumstick cut in sticks 2-3 Lady fingers cut in sticks A piece of pumpkin cut in cubes 1 carrot cut in sticks  A piece of Raw mango ( optional) Half onion roughly cut Half tomato roughly cut Water enough to cover the vegetables Salt 1 teaspoon turmeric powder Use Vegetables  according to your preference. For Coconut Masala 1/3 cup grated coconut 2-3 shallots ( Or a small piece of onion) Fennel seeds ( optional) Cumin seeds 1/4 cup Yoghurt  Green chilli ( optional) >If using small chutney grinder add only 2-3 tablespoon yoghurt enough to grind the coconut and add the rest ...

  ﷽ Traditional South Indian Sambar with Roasted Coconut Sambar is a beloved South Indian stew that brings together the goodness of lentils, seasonal vegetables, and a tangy tamarind base — all made extra special with aromatic tempering and a roasted coconut paste. This recipe is close to my heart: it’s how I make sambar at home, filled with bold flavors, nourishing ingredients, and a touch of personal tradition. Whether you pair it with rice, idli, dosa, or even chapati, this version promises comfort in every bite.  🌿 Ingredients Lentils A handful each of (Approximately 2-3 Tablespoon):    Masoor Dal    Chana Dal    Toor Dal Vegetables 1 Carrot – cut into sticks 1 Drumstick – cut into sticks A few cubes of Pumpkin 2–3 Ladies Finger (Okra) – cut into sticks ½ slice Raw Mango – cut into sticks (optional) 1 Onion – roughly cut ⅔ Tomato – chopped (reserve ⅓ for tempering) Spices & Seasoning Sambar Powder Turmeric Salt 1–2 Tbsp Jaggery (adjust to...