Lemon Rice

For the first 10-12 years of my life, South indian food meant dosa, idli, sambar, chutney and rasam. Pretty much the basics. There was this restaurant called Naivedyam near our house (it still exists there) where we used to go fairly often and usually ordered the same standard food. The variations were limited pretty much to masala or plain dosa, paper dosa or smaller size dosa, rasam to start the meal or go straight to idli. Important decisions! 🙂 But we loved the food and these dishes became part of what we used to eat at home too.

Slowly as we started trying more things, at restaurants or friend’s houses, I got to know more about the beautiful food from the four south Indian states. I am still learning new things, new flavours, new names, new combinations and continue to fall in love with the cuisines even more. Helps that I am married to a Tamilian 🙂

One of the earliest things I tried, outside of the standard fare, was Lemon Rice. It was an easy thing to start with, given how much I love rice and lemon (Bengali-ness :)). It is light, delicious, textural and punchy. What’s not to love?

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Dal Tadka

Dal Chawal (Lentils with Rice) has got to be one of the most comforting, nostalgia-inducing meals for Indians. It is such a staple in every house, in almost every meal. There are many dals out there, made in various ways and each household has their go-to version of this happiness giving combo.

In our house, it was arhar (aka toor/split pigeon peas) dal. Made pretty much everyday. To date, this is my go-to comfort food. The simplicity, the flavour, the wholesomeness – unparalleled.

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Kasundi Broccoli

By now I have written quite a fair bit about my Bengali heritage and love for Bengali food. One of the Bengali recipes I posted was for Kasundi Chicken – this delicious, moist chicken curry with the characteristic Bengali mustard flavour. Happiness!

Today I am sharing another kasundi recipe. The awesome sauce (literally) deserves many ways to be added to your meals 🙂 It is also an amazing way to jazz up basic veggies and make them a lot more appetizing. In this case, broccoli. I like broccoli in many ways, in salad, with some masala or steamed with some garlic. But one of my favourites was when my aunt made broccoli with just panch phoron. I’ve based this recipe on my aunt’s, with the addition of the magic ingredient – kasundi!

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