How did you cook the rice itself?
Washed, boiled like Pasta, drained and then put a lid back on it and let it stream itself to finish. As soon as it is just tender spread out to cool.
I meant how big a pot 
So not how but in what 
Big! 40? 60? Quart I do not really recall.
KERALA PORK CHILLI FRY / Nadan Panni Erachi / Ularthiyathu
I was trying to find something new to try. I’ve never eaten a pork dish from Kerala, so here we are.
Looked at this, this, and this.
Potatoes are really good in this kind of dish — they absorb the flavors and are a nice foil to the masala.
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BLACK EYED PEA DOSA
ALASANDALA / BOBARLU ATTu
I love black-eyes peas and was soaking them for something else, then I thought I’d look to see if they’re ever used to make a type of dosa, as many other types of beans are.
Yep! Here’s a recipe.
Mine was a bit simpler — well-soaked black-eyed peas, TJs zhoug for herbs and aromatics, and a little grated ginger bec zhoug doesn’t contain it. Then finely chopped onions sprinkled over while cooking.
This turned out way more delicious than I imagined, and beautifully crisp too!
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Cool.
I also found that most all Bean/Dal Dosa are quite crispy.
Was the Batter fermented?
No, it’s an unfermented batter like most non-urad batters (eg pesarattu / moong dal).
That’s why it’s quick — just have to remember to soak the beans.
And no rice.
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Those are beautiful! I love black-eyed peas and dosa but my attempts at making dosa in the past were a spectacular failure.
So you didn’t use the 1/2 cup of brown basmati rice the recipe calls for?
No, I just used soaked black-eyes peas.
Try a non-rice dosa (often called chilla or pooda in the north, attu in part of the south) — art of spreading isn’t as much of a factor.
And with the dal-only crepes, I like to cover them for a few minutes to cook through, and also flip at the end, which isn’t usually done with classic dosa.
They can also be thick or thin to your preference, so as long as it looks like a crepe and is to your taste, you’re good!
ETA: instead of dosa try making Uttapam — they’re much more forgiving. Like pancakes. (And you can buy dosa batter from one of the indian stores near you.)
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KERALA STYLE FISH CUTLETS / FISH CAKES
Referenced the recipes here and here.
Fish and potatoes are flavored with cooked aromatics (onion, ginger, garlic), curry leaves, fresh green chilli, and garam masala, then crumb-coated and fried.
I used canned (actually packet) tuna, and skipped deep frying, but did bread them using panko and a cornflour slurry.
Fish cakes are fabulous, I don’t know why I don’t make them on repeat. Good on their own, good in a sandwich, good hot, good cold, I mean, I really don’t know why I don’t make them all the time.
One note here — the curry leaves add a lot, that’s why there is no cilantro. If you don’t have curry leaves, I’d use cilantro for a different herbaceous note.
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CHICKEN ROAST
This is the mild version of this dish, which has the confusing name of roast even though it has a gravy.
Lots of aromatics and chicken cook together slowly. That’s it. Also — ghee!
Very comforting and delicious.
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Yum. Will make this week.
I had to look up the location of Pondicherry because I’m an idiot.
I’m going to make something from Pondicherry, first. For people like me who don’t know much about India’s history, Pondicherry was a city that has a French Colonial past, and French influence in some dishes.
https://www.bindugopalrao.com/franco-tamil-food-of-pondicherry/
Puducherry / Pondicherry is a city with a French Colonial past.
So would Hyderabadi tomato chutney be South Indian? I put that ish on everything.
Check out my bhuna!
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I believe Hyderabad is in what is considered the South if that is what you are asking.
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Padma Lakshmi makes curd rice
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I saw this recently, sent it to my friends saying don’t we all dress like this when we’re cooking in our kitchens.
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Ha Ha. Way too much skin exposed to potential burns and dripping for me. I’m clumsy and we do have air conditioning.
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