Samagni

A food blog mostly about traditional Kerala recipes.

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Tag: thoran

July 28, 2017October 20, 2018 samagniblog

Water Spinach Dry Subzi (Vayal Cheera Thoran)

July 5, 2016October 20, 2018 samagniblog

Raw Papaya Stir Fry (Thoran)

December 5, 2015October 21, 2018 samagniblog

Punarnava – The Neglected Medicinal ‘Weed’

May 31, 2009January 11, 2019 samagniblog

Idichakka Thoran(Tender Jackfruit dry subzi)

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A banana plant is a must-have in every Malayali home along with the few other mandatory trees like coconut and moringa. For a Malayali, fruit is synonymous with banana. Such is their love for this fruit, the plant, and its various parts. Every part of the plant is used for a variety of things, consumption being just one its uses. In the market we come across limited varieties such as Elakki / Rasa Kadali, Palayamkodan, Chenkadali (red banana), Robusta, Monthan kaya (ones used for bajji) and the Kerala variety of Nendhra from which the famous banana chips are made. But there are so many other types of banana which you get to savor in small towns and villages. One variety that we have at home is the Chara poovan or Karpuravalli. Chara poovan gets its name from the slightly greyish tint present on its peel. The Let us hope these indigenous banana varieties are preserved for our future generations. #banana #keralabanana #charapoovan #pazham

Moringa leaves were part of an average tropical Indian village diet before they were in vogue across the globe. Neer dosa with Moringa leaves. Just another simple breakfast at home. 🤩 #dosa #neerdosa #moringaleaves #moringa #dailygreens #greens #breakfast #foodculture #foodstagram #keralafood

Thai poosam special kolam for Murugan. #thaipoosam #kolam #rangoli #starkolam

Karuppu kavuni arisi or Black Burma rice is rich in antioxidants, zinc, and is packed with nutrients. Ever since I got introduced to this rice, I have been trying to use it in various dishes. The latest experiment is using it to make modakams with jaggery and coconut filling. Since black rice is glutinous and sticky in nature, I used it in combination with white rice. The color of the rice at various stages is an absolute treat to behold! When soaked in water it turns burgundy. After it was ground with white rice, the paste looked lilac and after steaming it turned deep purple. The whole process was so enjoyable and not just the looks, tastes amazing too. Since the rice is sticky, it was difficult to mould the dough into perfectly shaped modakams but who cares for perfect shapes when the health benefits are so many! #modakam #modak #steameddishes #steamedrecipes #indiansweets #sweets #blackburmarice #blackrice #rice #karuppukavuni #kavuniarisi #arisi #indianfood #foodstagram #foodpics

आदिदेव नमस्तुभ्यं प्रसीद मम भास्कर | दिवाकर नमस्तुभ्यं प्रभाकर नमोऽस्तु ते Aadi Deva Namasthubhyam Praseeda mama Bhaskara Divakara Namasthubhyam Prabhakara Namostutey Ratha Saptami kolam dedicated to the source of all energy on our Mother Earth. #rathakolam #rathasaptami #saptami #surya #sungod #indianfestivals

Another seasonal item - Mango ginger (Aam Haldi, Manga Inji, Curcuma Amada) is a unique spice that resembles ginger but tastes and smells like raw mango. It is an important spice in Ayurveda and has antibiotic, appetizer, diuretic, expectorant, laxative, and aphrodisiac properties among many others. Despite being a ginger hater, I am completely hooked to the distinct smell of this rare spice. Mango ginger is much milder compared to ginger with a light smell and flavor of raw mango. It is also not as fibrous, pale in color (both outside and inside), and has a much smoother and more regular outer surface compared to ginger and turmeric. You can make a delicious pickle out of this amazing spice. #mangoginger #aamhaldi #aamchur #seasonal #eatseasonal #eatlocal #wintervegetables

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