• Magazine Web Edition
  • February 1979


    South Indian Meals

    Lunch is our big meal of the day. We eat fresh fruits in the morning and a light dinner. So lunch is abundant - made up usually of rice, sambhar, rasam, yogurt (or buttermilk), a couple of vegetable curries and perhaps a pappadam (a light chip). Chutneys can be included, either sweet, sour or hot, for a savory touch. Often the yogurt and rasam are served with the second course. The yogurt is a nice way to end the meal.

    When it seems that too much rice is being eaten, millet is a good substitute. It is lighter, and more importantly it is alkaline producing and good for the family's health. Other substitutes include roti (a kind of unleavened bread) and uppuma (a cream of wheat dish) and dals.

    Each of these categories will be explored and learned along with the sweets we all love so and a few other traditional dishes. Hints will be offered on how best to cook rice and dals, on where in the West to shop for the unusual ingredients called for in the recipes, and more. Much more. Our very special thanks goes out to the wonderful Ammas, the Indian mothers, from whom the contents of our little cookbook have come - especially to Sivayogam Vinayagamoorthi and Kausaiya Hart.


    One medium potato

    1/2 pound each of fresh green beans & peas

    1 carrot and 1 small onion

    3 tbls ghee

    1 cup of yogurt

    1 tsp cardomon/2 tbls coconut

    1 tsp salt/1 tsp cumin/1/4 ounce fresh ginger

    1. Dice all the vegetables rather small.

    2. Steam vegetables together until done.

    3. Grind in a blender the coconut, cumin, ginger (one hot green chili optional.

    4. Heat the ghee (butte is fine) and add above mixture, putting in cardomom at very end as it burns very easily.

    5. In a contained blend the above mixture with

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