When South Indian was Cuisine of the Quarter, I added a few new recipes to my repertoire and my favorites.
LEMON RICE – I had only ever eaten this from a temple in Queens, so I found a recipe to learn to make it myself. Just lovely on its own (with some yogurt and crunchy papad or potato chips), or as an accompaniment (so good with salmon).
BLACK-EYED PEA CREPE / DOSA aka ALASANDALA / BOBARLU ATTU – I’ve got this batter in the fridge right now, it’s so easy because it requires no fermentation, and very flavorful because of the black-eyed peas.
VEN PONGAL aka Khichdi aka lentil & rice risotto – Delicious and comforting. Different flavor profile and technique than the khichdi I grew up with. Lovely on its own or as an accompaniment.
Plus the Kerala fish cakes I already mentioned above.
