The Humble Onion: A Tribute to Vincent van Gogh and the Flavours of Dal
Onions are a fundamental ingredient in many Indian recipes, including dal. But have you ever stopped to think about the significance of onions in our cooking? From adding flavour and texture to representing health and wellness, onions play a vital role in our culinary traditions.
Did you know that onions have also been a source of inspiration for artists? Vincent van Gogh’s beautiful painting, ‘A Plate of Onions’, is a testament to the humble onion’s ability to evoke emotions and spark creativity.
Painted in 1889, ‘A Plate of Onions’ is a still life that displays Van Gogh’s unique post-Impressionist style. The painting features a simple plate of onions, surrounded by everyday objects like a teapot and a book. Yet, despite its simplicity, the painting conveys a sense of warmth and comfort.
As I chopped onions for my favourite dal recipe, I started wondering… what’s the story behind this humble ingredient? How does it grow? What makes it so flavourful?
In this next post, I’ll share my own journey of discovery as I learn more about onions. From observing how they grow in my garden to exploring their different varieties and uses, I’ll take you along with me as I uncover the fascinating world of onions.
Uncovering the Geography and Heritage of India’s States
Dear readers,
We are thrilled to have completed our culinary journey through India’s states, with our last dal post from Telangana going live last Wednesday. This epicurean adventure took us from the northeastern state of Arunachal Pradesh to the southern state of Telangana, and what a fascinating ride it has been!
As we delved into researching dal recipes from different states, we discovered that the evolution of a recipe is deeply rooted in the state’s geography, cultural exchange, and history. The state’s landscape – whether nestled between rivers, bordered by seas, or mountains, or perched on hills and plains – plays a significant role in shaping its local ingredients and cooking techniques. Moreover, the neighboring states, countries, traders, travelers and immigrants – have all contributed to the tapestry of its culinary legacy.
This culinary journey through India’s states has been a great learning experience, helped us to discover the rich diversity and culinary traditions of our country.
We are deeply grateful to all of you who have accompanied us on this journey, sharing your valuable comments, cooking the recipes, and sending us pictures. Your enthusiasm and encouragement have meant the world to us!
Although, Dal Across India: The dal from every state of India, project comes to an end, Dal on the Table will still be around, sharing thoughts and recipes with you. Until next time… with love, blessings, and gratitude.
Located in south-central India, Telangana is aptly nicknamed ‘South of North and North of South’. Situated on the Deccan Plateau, it shares borders with Maharashtra and Chhattisgarh to the north, Karnataka to the west, and Andhra Pradesh to the south, east, and northeast. The vibrant city of Hyderabad serves as the capital of Telangana.
Telangana, India’s youngest state, is a treasure trove of history, culture, and natural beauty. It’s home to historic monuments like Golconda Fort and Charminar, and is famous for its pearl and diamond trade. The state is also known for its delicious Hyderabadi cuisine and stunning natural wonders like waterfalls and hills. With its rich handicrafts and thriving IT hub in Hyderabad, Telangana is a unique and fascinating place.
What impressed us most when we visited Hyderabad was the ingenious acoustics of Golconda Fort. This 16th-century fortress boasts a sophisticated sound alarm system, designed by Iranian architect for King Ibrahim Quli Qutb Shah. The dome’s unique architecture amplifies and echoes sound waves, while strategically placed buildings redirect sound to specific locations, secretly alerting the royal family to potential threats. Visit Golconda Fort to marvel at this ancient innovation and uncover the secrets of India’s rich history.
Pulse farming in Telangana
Pulse farming is a significant part of Telangana’s agriculture. The state’s fertile soil and favorable climate make it an ideal location for growing a variety of pulses, including red gram, green gram, and black gram. In fact, Telangana has several initiatives aimed at promoting pulse farming and supporting farmers. These pulses are not only a vital source of protein for the population but also contribute significantly to the state’s agricultural economy
Food:
Telangana’s cuisine is a vibrant reflection of its rich cultural diversity, with rice-based meals being a staple. The region’s bold and spicy flavors, achieved through the liberal use of chilies, turmeric, and coriander, are a hallmark of its culinary tradition. Influenced by Mughal, Turkish, and Arabic cuisines, Telangana’s food scene is a fascinating blend of flavors.
Today, we’ll explore Pesara Pappu, a beloved dal dish from the region. Made with yellow-green moong dal (split and husked), this simple yet delicious recipe displays the essence of Telangana’s culinary heritage.
Pesara Pappu (Moong Dal)
This recipe is remarkably simple, easy to make, and incredibly popular. What’s more, it requires minimal spices – just ginger, garlic, and onion. It’s comforting flavor profile makes it perfect for serving as a warm, soothing bowl of soup.
You need:
100 gm moong dal (split and husked green gram)
2 cups water
½ tsp turmeric powder
1 green chili
½ tsp salt
Tempering
1 tablespoon ghee or oil
1 small onion, chopped
2 cloves garlic, grated
1 inch ginger, grated
1 teaspoon cumin seeds
1 sprig curry leaves
Chopped coriander leaves, for garnishing
Method:
Wash and soak the moong dal for 10 minutes.
2. Transfer the soaked dal to a pressure cooker.
3. Add salt and turmeric powder to the dal, followed by the washed and stemmed chili.
4. Pour in 2 cups of water.
5. Close the lid of the cooker and cook over high heat. Once the cooker emits one whistle, reduce the flame to a minimum and simmer for 1 ½ minutes.
6. Switch off the heat and let the cooker cool down naturally.
7. Peel and wash the onion, ginger and garlic.
8. Finely chop the onion and grate the ginger and garlic.
9. Wash the curry leaves and coriander.
10. Wash the curry leaves and coriander.
11. Remove the curry leaves from their stem and chop the coriander leaves finely.
12. Once the pressure cooker has cooled, open it and mash the dal thoroughly.
13. Add 2 cupd of warm water and stir well.
14. Transfer the dal to a larger pan and bring it to a boil.
15. Reduce the heat to a simmer and let it cook gently.
16. Heat oil in a pan over medium heat.
17. Add cumin seeds and let them sizzle for a moment.
18. Add the chopped onion and sauté for a few seconds, until slightly softened.
19. Then, add the grated garlic and ginger, stirring constantly to prevent burning.
20. Add the curry leaves and fry until the onions are translucent.
21. Add the fried spices to the dal and mix well.
22. Adjust the salt and the consistence of the to your taste.
23. Bring the dal to a boil once more.
24. Cover the pan to allow the spices to infuse.
25. Uncover the pan and garnish with chopped coriander leaves.
Serve hot alongside steamed rice or roti. Enjoy your delicious and comforting Pesara Pappu!
Tamil Nadu is located in the southern part of India, on the southeastern coast of the Indian Peninsula. It is bordered by the Bay of Bengal to the east, the Indian Ocean to the south, the state of Kerala to the west, and the states of Karnataka and Andhra Pradesh to the north. The capital of Tamil Nadu is Chennai (formerly known as Madras), which is located on the coast in the northeastern part of the state.
Kanyakumari, located at the southernmost tip of Tamil Nadu, is a unique confluence where the Arabian Sea, the Bay of Bengal, and the Indian Ocean meet. Interestingly, some observers have even spotted the distinct colours of the three bodies of water blending together at this remarkable intersection. But we missed witnessing this beautiful sight, personally.
Tamil Nadu is a treasure trove of ancient temples, displaying the state’s profound cultural and spiritual legacy. These majestic structures, crafted by illustrious dynasties like the Pallavas, Cholas, and Pandyas, are celebrated for their intricate carvings, soaring towers, and ornate mandapams. Beyond the temples lie enigmatic sites, such as Mahabalipuram and Rameswaram which continue to shroud the region in mystique.
The Ramayana epic tells the story of Lord Ram’s Bridge to Lanka (now Sri Lanka) to rescue his wife Sita from Ravana. According to myth, Rama and his army of monkeys built the bridge using limestone boulders inscribed with Rama’s name.
While historians and scientists question this story, they can’t explain the mysterious ‘floating stones’ found in Rameshwaram, which locals believe are remnants of Rama’s Sethu Bridge. The bridge is visible by naked eyes.
Krishna’s Butterball, a massive granite boulder in Mahabalipuram, defies gravity as it precariously balances on an inclined slope. Despite numerous attempts to explain this phenomenon, scientists remain baffled. In 1908, the Governor of Madras even enlisted seven elephants to try and move the boulder, but it remained stubbornly in place.
Locally known as ‘Vaan Irai Kal’ or ‘Sky God’s Stone’, this enigmatic wonder continues to intrigue visitors and scientists alike.
Pulse farming in Tamil Nadu:
Tamil Nadu is a significant producer of pulses in India, with major crops including black gram, green gram, cowpea, and horse gram. The state’s fertile soil, favorable climate, and extensive irrigation network support pulse cultivation. The state government is implementing initiatives to promote organic farming, improve crop yields, and enhance farmer livelihoods. The government also provides subsidies and support for pulse farmers, enabling them to adopt modern farming techniques and improve productivity. Additionally, Tamil Nadu’s pulse production contributes significantly to the country’s food security and nutritional requirements.
Food:
Tamil Nadu’s cuisine is known for its rich flavors, aromas, and textures, reflecting the state’s cultural diversity. Traditional Tamil cuisine is characterized by the use of rice, lentils, vegetables, and spices. Popular dishes include Idli, Dosa, Sambar, Rasam, and Pongal.Coastal regions enjoy a variety of seafood dishes.
Today, we’re going to cook Paruppu Kadaiyal. In Tamil, toor dal is known as ‘thuvaram’, and it’s the most popular and preferred dal in Tamil Nadu.
By the way, did you know the word ‘kari'(in Tamil) is the origin of the English word ‘curry’!
Paruppu Kadaiyal
Paruppu Kadaiyal is a delightfully easy and simple recipe that’s sure to warm your heart. This soothing and comforting dish is a true pleasure to cook and savor. We thoroughly enjoyed making and devouring it, and hope you’ll share the same experience. With just a hint of hotness from the chillies, this spice-free recipe is a gentle delight.
The union territory of Puducherry consists of four regions, namely Puducherry, Karaikal, Yanam and Mahe. All these regions are geographically located separately from each other.
Puducherry and Karaikal are in Tamil Nadu state on the eastern coast and surrounded by Bay of Bengal, while Yanam is also in the eastern coast of Andhra Pradesh and surrounded by Bay of Bengal. Mahe is on the western coast of Kerala state and surrounded by Lakshadweep Sea, which is a part of the Arabian Sea.
Puducherry is inTamil Nadu on the eastern coast and surrounded by Bay of Bengal. It was a French colonial settlement established in 1674 known as Pondicherry then. The French East India Company founded the city, and it became a major trading center. Over the years, Pondicherry changed hands several times, with the British and Dutch competing for control.
However, the French ultimately maintained their hold until India gained independence in 1947. Pondicherry officially became part of India in 1954.
Pulse farming in Puducherry
Puducherry is a significant producer of pulses, particularly black gram, green gram, and cowpea. The region has fertile soil and favorable climate.
Food
The culinary landscape of Puducherry is a fascinating blend of French, Tamil, and Telugu flavors. Rice and seafood form the backbone of the local cuisine, while vegetarian options abound, displaying a good range of lentils, vegetables, and fruits.
Karaikal is also inTamil Nadu on the Coromandel Coast. In 1739, the French established it as trading post which eventually grew into a full-fledged town. It remained under French control until 1954 before becoming a part of Indian Union territory.
Pulse farming in Karaikal
Karaikal is known for its cultivation of black gram, green gram, and horse gram. The region relies on rain-fed irrigation which impact pulse yields during drought years.
Food
Karaikal’s cuisine is deeply rooted in Tamil traditions, with seafood being a staple ingredient.
Mahe is on the western coast (Malabar) of Kerala state and surrounded by Lakshadweep Sea, which is a part of the Arabian Sea. It was a French trading post established in 1721. The French built a fort and a town, which became an important center for the export of spices, particularly pepper. Mahe remained a French enclave until 1954, when it joined the Indian Union.
Pulse farming in Mahe
Mahe’s pulse cultivation is mainly focused on black gram, green gram, and cowpea. The region has limited land and has high labor costs.
Food
Mahe’s gastronomic identity is shaped by Malayali and French influences, with seafood playing a starring role.
Yanam, located in the Godavari delta region, was a French colonial outpost established in 1723. It was a major center for the production and export of salt, rice, and other commodities. The town remained under French control until 1954, when it, along with the other French enclaves in India, became part of the Indian Union.
Yanam is a significant producer of black gram, green gram, and horse gram. Here the farmers rely on canal irrigation.
Food:
Yanam’s cuisine is characterized by its strong Telugu heritage, with seafood featuring prominently.
Today, we’re excited to share with you a classic Puducherry Sambar, crafted in the distinctive style of this captivating region.
Puducherry sambar
Puducherry sambar is a remarkably flavorful and aromatic sambar recipe. What sets it apart is the distinct blend of spices, which lends it a unique character that distinguishes it from other sambar recipes.
You need:
For the dal
150 gm toor dal
½ tsp turmeric powder
½ tsp salt
Ingredients to be added to the cooked dal
1 medium size tomato
1 medium size onion
2-3 clove of garlics
150 gm pumpkin (you can add any vegetable of your choice)
1 small size lemon Tamarind
1 tsp jaggary powder
2 tsp samber powder
1 tbsp refined oil
Sambar masala (Roast and grind)
1 tsp peppercorn
1 tsp cumin seeds
1 red chilies
1 sprig of curry leaves
Tempering:
1 tsp black mustard
1 sprig of curry leaves
2 Green chilies
1 tbsp refined oil
Method:
Wash and soak the dal for about 10 -15 minutes.
Transfer the dal to the pressure cooker.
Add salt and turmeric. Add 1 cup of warm water.
Cook on high heat till the first whistle, then reduce heat to minimum and cook for 2 minutes more. Let the cooker cool by itself.
While the dal cooks, let’s prepare the additional ingredients.
5. Soak 1 teaspoon of jaggery and a small lemon-sized piece of tamarind in hot water for about 15 minutes.
6. Once the water cools, squeeze out the tamarind juice and set it aside.
7. Finely chop the fresh tomatoes after washing them.
8. Wash and prep the pumpkin by removing the seeds, but leave the tender skin intact – it helps maintain the shape of the pumpkin pieces during cooking.
9. Peel, wash, and chop the onion, and grate the garlic.
For the masala
10. Heat a pan over medium heat. Roast the peppercorns, cumin seeds, dried red chilies (seeds removed), and curry leaves until the curry leaves turn crispy.
11. Remove the pan from the heat and let it cool.
12. Then, grind the roasted spices into a fine masala and set it aside.
13. Once the pressure cooker has cooled, stir the dal until it reaches a mushy consistency.
14. Add about 1 cup of warm water and set aside.
To bring out the full flavor of the dal, we’ll sauté the vegetables briefly. Simply boiling them can result in a slightly bland taste.
15. Heat oil in a large pan over medium heat.
16. Sauté the onions for a few seconds, followed by the grated garlic.
17. Add the tomatoes and sauté until they’re softened
!8. Add the pumpkin pieces and a pinch of salt.
19. Mix well, cover the pan, and let the pumpkin cook partially, stirring occasionally.
20. Once the pumpkin pieces are partially cooked, add 2 tsp of the ground masala and the tamarind water and mix well.
21. in the cooked dal.
22. Add a little warm water to achieve your desired consistency.
23. Bring it to boil and cook for about 2 minutes
24. and slit the top of the chilies.
25. Wash and remove the curry leaves from the stem.
26. Heat 1 tablespoon of refined oil in a pan over medium heat.
27. Once hot, add the mustard seeds and let them splutter.
28. Add the split green chilies and curry leaves, sautéing for a few seconds.
29. Pour the tempering mixture over the cooked dal and gently stir.
30. Cover for a minute to allow the flavors to infuse. Serve hot with rice or idli – it’s absolutely delicious! Give it a try and experience the flavor for yourself.
Lakshadweep, a union territory of India, is a group of islands situated approximately 400 kilometers off the southwestern coast of India, in the Arabian Sea. Its capital is Kavaratti.
Lakshadweep, a tranquil and stunning group of 36 coral islands with its pristine beaches, crystal-clear waters, and vibrant coral reefs, is a tropical paradise, perfect for relaxation, snorkeling, and diving. The islands’ rich cultural heritage, influenced by Arab and Indian traditions, is reflected in their unique cuisine, folk music, and colorful festivals, making Lakshadweep a fascinating destination for tourists.
Pulse farming in Lakshadweep:
Lakshadweep has a sandy terrain which makes traditional farming impossible. The islands rely heavily on imports from mainland India for essential staples like dal and pulses. Rice and dal are considered as luxury items in Lakshadweep.
The people of Lakshadweep always depended on Kerala for fruits and vegetables. However, with government help, they’ve initiated small-scale farming in pots and on rooftops, ensuring a steady supply of homegrown produce during the monsoon season, when connectivity with Kerala is almost cut off.
Despite these challenges, Lakshadweep still presents a unique and delectable cuisine. The islands’ restaurants often serve traditional Kerala dishes with a local innovative touch, making their cookery, a truly unforgettable experience.
Today, we’ll be trying out this flavorful Lakshadweep-style dal. The dish is very popular in Lakshadweep and called Kadala Parippu. “Kadala” means chickpeas or gram, and “Parippu” means dal.
Soak the following ingredients separately in water for about 30 minutes: – dal, dried red chilies, coriander seeds, cardamom and black peppercorns, as in the picture.
2. Drain the soaked dal and transfer it to a pressure cooker.
3. Add salt, turmeric powder, and 2 cups of water.
4. Place the cooker on the stove and cook on high heat until the first whistle.
5. Reduce the flame to minimum and cook for 2 minutes.
6. Switch off the heat and let the cooker cool down naturally.
While the dal is cooking, prepare the ingredients to be ground.
7. Wash and remove the curry leaves from the stem.
8. Wash and chop the green chili. Other ingredients such as dried red chili, cardamon and black peppercorn, coriander seeds are already been soaked.
9. Place all the ingredients in a grinder and grind them into a fine paste, using as little water as possible.
10. Transfer the ground spice mixture to a bowl and set aside.
Once the pressure cooker has cooled down,
11. Open the lid and gently mash the cooked dal with a spoon to break it down slightly.
12. Prepare the ingredients for tempering by – removing curry leaves from its stem and breaking dried red chilies into 3-4 pieces and discarding the seeds.
13. Heat oil in a pan over medium heat.
14. Then, add rai seeds to the hot oil and let them crackle.
15. Add the curry leaves and dried red chilies.
16. Sauté for a few seconds.
17. Add the prepared spice paste. Continue sautéing.
18. Stir and fry the spice paste until the oil starts to separate and ooze out.
19. Then, add the cooked dal and mix everything together well.
20. Adjust the consistency of the dal by adding water as needed.
21. Bring the mixture to a boil, then reduce the heat to low.
22. Simmer the dal for 3-5 minutes. Switch off the heat.
23. Serve the delicious dal hot with steaming rice!
Kerala is located in the southwestern region of Inda. It is bordered by Tamil Nadu to the east, Karnataka to the north and Arabian Sea to the west. Thiruvananthapuram (also known as Trivandrum) is the capital of Kerala.
Kerala is a tropical paradise renowned for its breathtaking natural beauty, rich cultural heritage, and warm hospitality. Dubbed “God’s Own Country,” Kerala is a treasure trove of lush green landscapes, meandering backwaters, rolling hills, and pristine beaches. The state’s diverse landscapes offer a unique merger of adventure, relaxation and spirituality, from the tranquil tea plantations of Munnar to the vibrant city life of Kochi, and from the majestic elephants of Thekkady to the serene waterways of Alleppey. Furthermore, Kerala is also the birthplace of Ayurveda, the ancient Indian system of traditional medicine, which has been an integral part of the state’s culture and heritage for centuries.
Kerala has many interesting, vibrant and diverse festivals which are definitely worth experiencing! Onam, is one of the most iconic festivals. It is held annually over 10 days, to mark the Malayalam New Year and also their harvest festival. It also commemorates the homecoming of King Mahabali, a legendary ruler who brought peace and happiness to his kingdom.
Pulse farming is a vital part of Kerala’s agriculture, with main crops including black gram, green gram, cowpea, horse gram, and pigeon pea. These crops are typically sown during the southwest monsoon season and harvested during the post-monsoon period. To overcome challenges like low productivity and inadequate irrigation, the government is supporting farmers in adopting sustainable and organic practices, ultimately enhancing their income and livelihoods.
Food:
Kerala’s cuisine is a unique blend of traditional, cultural influences and geographical location. Rice is the staple food, often served with a variety of side dishes, including lentils, vegetables, and seafood. Coconut and spices are fundamental ingredients in Kerala’s cooking.
Today, we’re going to prepare Parippu Curry, a classic Kerala dish. “Parippu” means lentils in Malayali. For Parippu curry, normally split moong dal is used, but one can use any other dal of one’s choice.
Parippu Curry
The moong dal cooks smoothly and blends well with coconut milk, making the dish creamy and slightly nutty. The spices add a mild and sweet flavor, making the curry comforting and delicious. I loved cooking this dish and hope you’ll enjoy it too!
You need:
For the dal:
100 gm moong dal
¼ tsp turmeric powder
½ tsp salt
To be added to the cooked dal:
1/4 cup coconut milk
For tempering:
1 tbsp ghee (clarified butter)/ refined oil
½ tsp cumin seeds
½ tsp rai seeds/mustard seeds
¼ tsp red chili powder
2 dried red chilies
2 green chilies
1 medium size onion
1 sprig curry leaves
Method:
Wash the dal and transfer it to a pressure cooker.
Add turmeric powder and salt. Add just enough water to cover the dal.
Place the cooker on the stove and cook on high heat until you hear the first whistle. Then, reduce the flame and cook for another 1.5 minutes.
Switch off the heat and let the cooker cool down naturally.
5. Open the cooker and stir in the coconut milk.
6. Add a little water to achieve your desired consistency.
7. Simmer the mixture for 2-3 minutes, stirring occasionally to prevent the dal from sticking to the bottom of the pan.
Prepare the following ingredients on a plate as follows:
8. Wash and chop the green chilies.
9. Wash and pluck curry leaves.
10. Peel, wash and chop the onion finely.
11. Break the dried red chilies into smaller pieces and remove the seeds.
12. Heat oil in a pan over medium heat.
13. Once the oil is hot, switch off the flame.
14. Immediately add the rai seeds and let them splutter.
15. Add the cumin seeds, followed by the green chilies and curry leaves.
16. Sauté for a few seconds, until the mixture becomes fragrant.
17. Add the chopped onion and red chili powder to the pan, mixing well.
18. Saute until the onion turns golden brown.
19. Then, stir in the cooked dal, combining it with the onion mixture.
20. in the fried spices and cover the pan for a few minutes, allowing the flavors to meld together.
21. Serve the Parippu curry hot with steamed rice and enjoy!
The state of Karnataka is in southwest India. Its capital is Bengaluru (formerly Bangalore). Karnataka was earlier known as Mysore state.
The state is bordered by Lakshadweep-sea to the west, Goa to the northwest, Andhra Pradesh to the east, Tamil Nadu to the southeast and Kerala to the southwest.
Karnataka is known as the “Silicon Valley of India.” The state effortlessly blends tradition and innovation creating a beautiful cultural landscape. Beyond its successful tech industry, the state also displays its impressive cultural heritage through its stunning temples, majestic monuments, and the iconic Mysore Palace. The exquisite temples of Belur and Halebidu exemplify Karnataka’s rich heritage, featuring intricate carvings and masterful architecture. Moreover, the state’s diverse wildlife sanctuaries and national parks offer a glimpse into its stunning natural beauty, making Karnataka a treasure trove of diversity and wonder.
Festivals of Karnataka:
Yugadi, also known as Ugadi, heralds the arrival of the Kannada New Year, typically celebrated on the first day of the Chaitra month, which usually falls in March or April. This significant festival in Karnataka marks the beginning of a new cycle, filled with hope, renewal, and joy. As the festivities unfold, homes are meticulously decorated, and people adorn themselves in new attire, symbolizing a fresh start.
The exchange of gifts adds to the merriment, while traditional delicacies like pachadi, a sweet and sour dish crafted with raw mango, jaggery, and neem flowers, and holige, a sweet flatbread, are carefully {since you used meticulous earlier] prepared and shared with loved ones, strengthening bonds and creating lasting memories. As the celebrations reverberate across Karnataka, the atmosphere is filled with laughter, music, and an unwavering sense of community.
Pulse farming in Karnataka
Karnataka plays a vital role in India’s pulse production, contributing around 15% to the country’s overall pulse production. The main pulse crops grown in Karnataka are: Toor (Red gram), Bengal gram (Chickpea), Green gram (Mung bean), Black gram (Urad) and Cowpea. These crops form a significant part of Karnataka’s agricultural landscape.
Food
Karnataka claims one of India’s oldest and most enduring culinary traditions. The state’s diverse cuisine is a vibrant tapestry of regional and cultural influences, woven together by various communities and geographic areas. This rich culinary heritage encompasses a wide range of vegetarian and non-vegetarian dishes. In the coastal regions, seafood and rice are staples, while lentils, vegetables, coconut, tamarind, chilies, and jaggery are essential ingredients that add depth and flavor to Karnataka’s distinctive cuisine.
Let’s Explore a Karnataka classic recipe – Muddi Palya. It is a traditional recipe widely enjoyed in Karnataka and also other parts of South India. In Kannada, “Muddi Palya” roughly translates to: “Muddi” means “lump” or “mash” and “Palaya” means “side dish”.
So, Muddi Palya refers to a mashed side dish, which accurately describes the recipe’s consistency and preparation!
Muddi Palya
Muddi Palya is a most loved and traditional South Indian dal dish, cherished for its exceptional nutritional value and delectable flavor. Typically served as a side dish, it pairs perfectly with rice, roti or idli. This iconic dal recipe is a staple in Karnataka and is widely savored throughout South India.
You need:
For the dal:
100 gm toor dal
25 gm chana dal
¼ tsp turmeric powder
½ tsp salt
To be added to the cooked dal:
1 ½ cups finely chopped spinach
1 tbsp finely chopped fenugreek leaves (optional)
1 tbsp finely chopped coriander leaves
To be grounded:
2 tbsp grated coconut
½ inch ginger piece
1 green chilies
1 sprig of curry-leaves
1 tsp jeera seeds
2 tsp coriander seeds
A small marble size tamarind
For tempering:
2 tbsp refined oil
1 tsp of mustard seeds
1 dried red chili
A pinch of hing
1 sprig of curry-leaf
Method:
Wash and soak the chana dal for 20 minutes, because chana dal takes longer to cook.
2. Soak coriander seeds, cumin seeds and tamarind in three separate bowls as in the picture.
3. Mix both the dals and wash well. 4. Transfer the dal to the pressure cooker.
5. Add salt, turmeric and 2 cups of water. Close the lid and place the cooker over high flame.
6. After the first whistle lower the flame and cook for 2 minutes.
7. Allow the cooker to cool down by itself.
While the dal cooks, prepare the additional ingredients.
8. Wash and chop finely spinach, fenugreek and coriander leaves.
Gather all the ingredients to be ground on a plate.
9. Wash and chop the ginger and the chili.
10. Rinse and drain cumin and coriander seeds separately.
11. Wash and pluck curry leaves.
12. Extract the pulp from the tamarind and 2 tablespoons of grated coconut.
13. Place all the above ingredients in a grinder and grind finely.
14. Add water if necessary.
15. Transfer the grounded spices to a bowl.
16. Open the lid of the cooker and check if it is cooked.
17. If cooked transfer the dal to a bowl.
18. Heat oil in a pan over medium heat. Once hot, switch off the flame. 19. Add mustard seeds and let them splutter.
20. Add curry leaves and asafoetida (hing).
21. Break the dried red chili into halves, remove the seeds, and add to the pan.
22. Sauté for a few seconds, until fragrant.
23. Finally, add the ground spices and mix well.
24. Continue frying the spices until they turn aromatic and the oil starts to separate, oozing out from the mixture.
25. Add the chopped fenugreek leaves and stir well to combine.
26. Add the chopped spinach leaves and sauté for a few minutes, until the leaves wilt and blend with the spices.
27. Add the cooked dal to the pan and mix well to combine with the spices.
28. Add a small amount of water and bring the mixture to a boil.
29. Reduce the heat and simmer for about 2 minutes, allowing the flavors to meld.
30. Switch off the flame. Stir in the chopped coriander leaves. Cover the pan for a minute to allow the flavors to infuse. Serve hot with steaming rice, roti or idli. Enjoy !
Andhra Pradesh a state in the southeastern part of the country. Its capital is Amaravati.
The state is bordered by Bay of Bengal coastline in the east, Tamil Nadu in the south, Karnataka, Telangana in the west,Chhattisgarh and Odisha in the north.
Andhra Pradesh is a beautiful state that has a mix of majestic mountains, rolling hills and serene beaches displaying the diverse landscape as it unfolds across coastal plains, hills, and valleys. The state is steeped in rich cultural heritage. It’s home to numerous ancient temples that display its historical past. The forests are home to many animals and birds. The waterfalls and lakes add to the state’s natural charm. As the sun sets over the ocean, the sky turns golden and red, making Andhra Pradesh a treat for the eyes.
Festival of Andhra Pradesh
Andhra Pradesh is a vibrant state that celebrates multiple festivals, each with its own unique charm. One of the most significant and iconic festivals is the Srivari Brahmaotsavam, which displays the state’s rich cultural heritage.
The Srivari Brahmaotsavam is a nine-day festival held annually at the revered Tirumala Venkateswara Temple in Andhra Pradesh. Taking place in September-October, this grand celebration draws millions of devotees from across India. During the festival, the temple is transformed into a vibrant spectacle, adorned with intricate flower arrangements, dazzling lights, and colorful rangoli designs. The main deity, Lord Venkateswara, is taken out in a majestic procession on various ornate vahanas (vehicles), accompanied by the chanting of sacred Vedic hymns and the rhythmic beating of traditional drums.
Steeped in history, the Tirumala Venkateswara Temple has been shaped by the contributions of various dynasties and rulers. Today, the temple is managed by the Tirumala Tirupati Devasthanams (TTD), which has been entrusted with its care since 1933.
Pulse farming in Andhra Pradesh:
Andhra Pradesh is one of the leading producers of pulses in India, with chickpeas, pigeon pea, black gram, and green gram being major crops. Pulses are grown in over 50% of the state’s agricultural land. Overall, pulse farming plays a vital role in Andhra Pradesh’s agriculture and economy, providing income and employment opportunities to many farmers.
Food:
Andhra Pradesh, fondly known as the ‘Rice Bowl of India’, takes great pride in its culinary heritage. Rice is the staple food of the region, and the local cuisine has been shaped by a rich blend of Telugu, Tamil, Kannada, and Muslim influences. The liberal use of tamarind and chilies is a hallmark of Andhra cuisine, infusing dishes with a perfect balance of sour and spicy flavours.
Today, we’ll explore the world of Andhra cuisine with a simple yet flavourful recipe.
Tomato Pappu
Tomato Pappu, or Tomato Dal, is a timeless Andhra classic that beautifully blends fresh tomatoes with toor dal (pigeon pea lentils). This aromatic dish is a masterpiece of flavors that will delight your senses and leave you craving for more.
You need:
For the dal:
150 gm toor dal (pigeon pea lentils)
½ tsp turmeric powder
½ tsp salt
To be added to the cooked dal:
200 gm ripe tomatoes finely chopped
1 medium size onion finely chopped
2-3 green chilies
1 tbsp of chopped coriander leaves
1 tbsp tamarind paste
1 tbsp refined oil
For tempering:
2 tbsp oil
6-8 clove of garlics
½ tsp cumin seeds
½ tsp rai/ black mustard seeds
2 dried red chilies halved
1 sprig of curry leaves
A pinch of hing (asafoetida)
Method:
Wash and soak the dal for about 10 -15 minutes.
Transfer the dal to the pressure cooker.
Add salt and turmeric.
Add 1 cup of warm water. Cook on high heat till the first whistle, then reduce heat to minimum and cook for 2 minutes more.
Let cooker cool by itself.
While the dal cooks, prepare the additional ingredients.
6. Finely chop washed chilies, tomatoes, onion and coriander leaves.
Once the pressure cooker has cooled:
7. Stir the dal until it reaches a mushy consistency, then add about 1 cup of warm water and set aside.
Southern India is bounded by Indian Ocean in the south, Arabian Sea and Goa in the west and Bay of Bengal in the east, and Maharashtra, Chhattisgarh and Odisha in the north. Lakshadweep Islands which are also a part of South India lies in the Arabian Sea to the west.
South India, comprising the states of Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh, is a treasure trove of rich cultural heritage and natural beauty. The region is home to ancient temples, such as the Brihadeshwara Temple in Thanjavur and the Meenakshi Amman Temple in Madurai, which display exquisite Dravidian architecture. The scenic backwaters of Kerala, the picturesque hill stations of Ooty and Kodaikanal, and the pristine beaches of Marina and Kovalam are just a few examples of South India’s breathtaking natural landscapes. The region is also famous for its vibrant classical music and dance forms, such as Carnatic music, Bharatanatyam, and delicious cuisine, which includes popular dishes like idlis, dosas, and sambars.
Kanya Kumari is the southern most tip of mainland India, where the India Ocean, Bay of Bengal and Arabian Sea meet. Sometimes one can see the three different colors of the three different seas.
Wonders of the States:
Andhra Pradesh – Visakhapatnam harbor.
Karnataka – Shri Murudeshwara Temple.
Kerala – Back waters.
Lakshadweep Islands – Beach.
Puducherry – Matrimandir, Auroville
Tamil Nadu – Meenakshi Temple
Telangana – Golconda Fort
Pulse farming in South India
Pulse farming is important in South India. Pulses like tur, chickpea, and urad are grown in states like Karnataka, Tamil Nadu, and Andhra Pradesh. Farmers face challenges like less rain, poor soil conditions and pests. But with good farming practices and government help, pulse farming has been successful and farmers are able to earn a good living.
Food:
South Indian cuisine is a masterpiece of flavors, with popular dishes like Idlis, Dosas, Vadas, Sambars and Rasam. Rice is their staple food. Coconut, spices and curry leaves are used extensively in their cuisine. They even use chana dal and urad dal as spices.
Let’s cook the unique dal dishes from each state: Andhra Pradesh, Karnataka, Kerala, Lakshadweep Islands, Puducherry, Tamil Nadu and Telangana.
Dal On The Table 