Semiya Payasam was one of my favorite Kerala desserts as a kid and still is. There are a couple of different types of payasam varieties, but I love the vermicelli and milky, coconut taste of this version. And, it’s SUPER easy to make.
One of my all-time, favorite South Indian snacks is ethakka appam. It’s the perfect tea-time snack.
If you’re like me and use insane amounts of garlic and ginger, you’ll love this paste. It’s the most basic recipe in the world, but it saves you time when you just want to hurry up and eat!
I grew up under two, distinct types of southern: the sweet tea and biscuits kind and the puttu and pazham type. So, it’s natural a lot of my food concoctions end up colliding with my cultural identities. Not to mention, I look for just about any excuse to add the Indian ingredient, cardamom, to a recipe.
The way the spicy coconut milk soaks in to the eggs in this curry dish is so, SO good. I usually eat this with appam, but it’s good with rice. Or, spoon this over a bowl of quinoa for a salad with a kick.
Meatloaf. It’s one of those dishes that has always seemed unappealing, but is secretly delicious. I decided to put my own spin on the classic comfort food by, of course, adding South Indian flavors. Hope you like it!
Eggs are all over Instagram these days, especially runny eggs. And, nothing against a good runny egg, but if you want to change things up for breakfast/brunch, try this popular South Indian dish, Nadan Mutta (Egg) Roast – it’s one of my favs!
I can’t just make WALNUT COOKIES…where’s the fun in that? Check out my take on walnut cookies which includes wonderful flavors of cardamom, rose water, and coconut.
Moru (moh-ruh) curry, rice, and red fish curry is one of my favorite South Indian food combinations. To me, it’s the Indian equivalent to gravy for your mashed potatoes…it’s just one of those “musts.” Anyway, for such a simple dish, it packs a lot of flavor with its punches of cumin and fenugreek.
There are many varieties of payasum, but I love the version my mom makes: palada payasum with coconut milk. You can also make this vegan-friendly by using a butter sub like Smart Balance.