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Nice, where is this from and when it was taken?Has your breakfast ever been delivered by helicopter? View attachment 647033
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Nice, where is this from and when it was taken?Has your breakfast ever been delivered by helicopter? View attachment 647033
Nice, where is this from and when it was taken?
Has your breakfast ever been delivered by helicopter? View attachment 647033
New Recruit
thotakoora imo is underrated, if cooked properly(read fried ), it'd be awesome. Some times I feel, greens that are good for health, shouldn't be promoted as such. I've observed, people in general have this deep rooted psychology -'something good for health, will have to inevitably taste bad'.Thotakoora koora
Palli?(ground nut) Kandi?(toor) or Kobbari?(dried coconut)Podi
I prefer sesame oil (cold pressed) with podi, ah! the flavour!not oil
Sure Joe, that's a full meal! truly bliss.Bliss!
Oh now, what have you done! I'll have to eat ulli pachadi! I'll eat for tomorrow's breakfast.If an academic grade of A++ were permitted, this one would scoop it up left-handed.
I wouldn't call it carrot pachadi anymore! it is indeed 'carrot aavakaya'.25 red chillies and 1/2 a cup - 1/2 a cup! - of mustard seed, but those are doing their 4 hour soak and I will finish it today
Same with my mum, couple of years back, she observed her joint pains are linked to potato/chama(taro) eating, she stopped completely. I seldom eat, nothing beats rice, sambar with deep fried potato as side though (Sambar rice with chicken fry side comes close).Bangaladhumpa koora; I'm not allowed potatoes, but once might not kill me
Interesting! Would love know more about this writer.This lady's recipes work, every single one of them
Andhra-Karnataka
thotakoora imo is underrated, if cooked properly(read fried ), it'd be awesome. Some times I feel, greens that are good for health, shouldn't be promoted as such. I've observed, people in general have this deep rooted psychology -'something good for health, will have to inevitably taste bad'.
Palli?(ground nut) Kandi?(toor) or Kobbari?(dried coconut)
I prefer sesame oil (cold pressed) with podi, ah! the flavour!
Sure Joe, that's a full meal! truly bliss.
Oh now, what have you done! I'll have to eat ulli pachadi! I'll eat for tomorrow's breakfast.
I wouldn't call it carrot pachadi anymore! it is indeed 'carrot aavakaya'.
Same with my mum, couple of years back, she observed her joint pains are linked to potato/chama(taro) eating, she stopped completely. I seldom eat, nothing beats rice, sambar with deep fried potato as side though (Sambar rice with chicken fry side comes close).
Interesting! Would love know more about this writer.
I love uggani-bajji and bisi bele bath especially from namma Karnataka recipes.
I prefer sesame oil (cold pressed) with podi, ah! the flavour!
This sesame oil or gingelly oil was never part of the cuisine, and I am just discovering it now.
Yes, this is the best. Brings back some very fond memories for me too at dinner table... my dad always made it point to get my mom to bring this stuff (yennai kondu-vaa!) if she forgot...yennai of course meant nalennai (gingelly). In fact I remember the specific sound of the spoon in the jar of oil even.
His favourite was and is kollu podi (horsegram) which we just call "paruppu podi", and I am more predisposed to puliyodharai (I am a sucker for the sour taste in general)...but it simply must be gingelly oil...nothing else really brings out the best flavour.
Toor dal we prefer to have cooked rather than powdered....it is very acceptable to have simple mashed toor dal with rice as 1st course (instead of podi 1st course), with a little "televu" (top clearest layer before mixing) rasam and ghee poured on it.
Toor dal (tuvaram paruppu) of course is our standard dal to be used in the kozhambus and sambhars too and all manner of dal recipes in general (beans paruppusuli etc).....iyengars prefer pasi paruppu (moong)...that one is too weak taste for us iyers it is said....but I quite like it too.
Haha...welcome to the top tier of taste.