Samagni

Samagni

A food blog mostly about traditional Kerala recipes.

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March 13, 2018October 20, 2018 samagniblog

Keerai Mashiyal – Mashed Greens with Lentils

February 7, 2018October 20, 2018 samagniblog

Milagu Kuzhambu / Spicy Pepper Gravy for Rice

October 25, 2017October 20, 2018 samagniblog

Persimmon and Pomegranate Salad

October 10, 2017October 20, 2018 samagniblog

Coconut Chammanthi – An Accompaniment for Kanji

October 6, 2017October 20, 2018 samagniblog

Mixed Vegetables and Lentils Curry

July 29, 2017October 20, 2018 samagniblog

Mung Dal (Cheru Parippu) Curry – A Side Dish for Dosa and Idli

July 28, 2017October 20, 2018 samagniblog

Water Spinach Dry Subzi (Vayal Cheera Thoran)

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The making of jackfruit papad. I received this as a WhatsApp forward but considered it worth sharing. The song (is it Tulu?) is a bit loud so please lower your volume before you listen. This papad is commonly sold in South Canara stores and Mangalore stores and is a delicious snack/accompaniment. Ain't jackfruit truly a community fruit? It can feed a big family. And the kind of things you can make with it during its various stages is endless! #jackfruit #jackfruitpapad #papadmaking #southcanarafood #southcanara
An ideal summer breakfast - Pazhanganji or pazhaya soru. An item considered as poor man’s food, unfit to be offered to guests, and reserved to be given off to the house maid. At a time when refrigerators were uncommon, pazhanganji was an inevitable byproduct in the Malayali kitchen where rice is cooked every day. At night, some water would be poured over leftover rice and would be kept aside. The simple cooked rice when stored in water overnight, would get slightly fermented and get rich in nutrition and gut-friendly bacteria. This was eaten for breakfast the next day along with crushed shallots/onion and green chilies. This rice gruel is not only comfort food for the stomach during this sweltering heat, but also saves time and effort while providing you with a daily dose of iron, calcium, and essential vitamins such as B12. #pazhankanji #pazhanganji #leftovers #kanji #staplebreakfast #keralafood #traditionalpractices #traditionalfood #chaddiannam
Making the best of Summer - curd chilies or mor milagai. Normally made with this variety of green chilies but can be made with any hot and pungent variety. Wash, pat dry, and slit the chilies vertically, remove their seeds and marinate them in sour curds and salt. Dry them in the sun until all the moisture of the chilies and the curds vanish and the chilies become dry. Store in an air tight container. Deep fry in oil as necessary and use as a garnish for curd rice or rice sevai. One of my cousins loves to have them as an accomplishment with dosa, crushed and mixed with coconut oil. Curd chilies sold in the market are far inferior in taste compared to homemade ones because of the care involved in the sun drying and marinating process. #summerrituals #curdchilies #chilies #greenchili #peppers #mormilagai #milagu #indiansummer #summer
Inspecting my plants soon after I wake up in the morning gives me immense happiness. Watching the new seed sprouts, saplings that have grown taller, signs of new buds, flowers in bloom - hardly anything else can match the joy of observing these happenings. This musk melon is one of my favorite type of melons (and there are so many varieties!). The beautiful rust orange skin, the yellow ribs with fuzzy edges, the soft flesh and the sweet aroma when you cut into the melon, so much to admire! One of the melons bought for consumption turned out overripe and turning bad inside. I buried this melon in a pot precisely four days ago and in just four days I have numerous melon saplings. They will eventually need to be transplanted but for now, let me marvel at Mother Nature's bounty and benevolence. #muskmelon #melon #gardening #balconygarden #cantaloupe #summerfruits #indianfruits #saplings
Not everyone likes okra because of its slimy nature. But okra can be really tasty when stir fried/deep fried. Even okra haters would like it in this form, Vendakka (Okra) pachadi, which is stir fried okra pieces in a lightly simmered gravy of coconut, jeera, chilies, and yoghurt with a tadka of mustard, urad dal, curry leaves, and red chilies. Easy to make, impossible to go wrong with, and a definite crowd pleaser. You can substitute okra with bitter gourd also. #keralafood #keraladishes #keralarecipes #pachadi #okra #Vendakka #vendakkapachadi #bendekai
Straight lines - a study. Basic kolams fascinate me the most. They may seem simple but as you make them, you realize your strengths and limitations. This simple 8x8 kolam is nothing but straight lines. The center shape represents, Theppakulam (sacred temple pond) or the pushkarini. I thought of giving it a border and the kavi and white interspersed compound walls of South Indian temples came into mind. Although I had seen temple walls colored this way since childhood I never knew the reason behind it until @suyoggaidhani shared this in his post (pictures 2 and 3). Thank you Suyog for your enlightening posts. Pictures 4 and 5 are from Hampi. 5 - The pushkarini at Virupaksha temple, Hampi. #kolam #theppakulam #templepond #rangoli #simplekolam #hampi #templewall #hindutemples #temple #indiantemples #pushkarini #virupaksha #virupakshatemple #sacredpond #sacredgeometry

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