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Entries tagged with 'South Indian'

Dal (Spiced Lentil Soup)

Serious Eats Max Falkowitz 3 comments

There as many versions of dal as there are Indian cooks. This is just one of mine, made with red split lentils and with no vegetable other than onions. The flavor is very South Indian, but the use of butter instead of oil (I actually use the spiced clarified butter niter kibbeh) and the inclusion of vadouvan at the end (to refresh the soup's flavor) take this out of strictly traditional territory. More

Kerala-Style Shrimp Curry

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] Curries from Kerala tend to be pungent, sour, and full of seafood. They're rich, not with cream or ghee, but with coconut milk. There isn't a ton of easily found English-language information on the dish, but after... More

Cooking with Asafoetida: Tomato Gravy and Cabbage Koftas

Serious Eats Max Falkowitz 2 comments

Learn more about Asafoetida here ยป Asafoetida lends itself best to saucy dishes and is often paired with cumin. This is a tomato gravy that takes well to stewing cauliflower and potatoes, but in this case is a last-minute sauce... More

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