South Indian dishes explained
Pongal: the ghee, pepper and rice dish and the festival
Pongal is a Tamil rice and moong dal dish seasoned with pepper, cumin and ghee, and also the name of a harvest festival. How the dish is made and how it is eaten.
South Indian dishes explained
Plain-English explainers for the dosas, idli, vadai, uttapam, sambar and rasam on a South Indian tiffin menu, and how each one is made and eaten.
All guides in South Indian dishes explained
South Indian dishes explained
Uttapam explained: the thick South Indian pancake
Uttapam is a thick South Indian pancake of fermented rice and urad dal batter with toppings cooked in. Its toppings, how it differs from dosa and what goes with it.
South Indian dishes explained
Sambar: what it is and why it goes with everything
Sambar is a South Indian lentil and vegetable stew soured with tamarind. What goes in it, how it differs from rasam and kurma, and the dishes it is served with.
South Indian dishes explained
Idli explained: the soft steamed rice cake and how it is eaten
Idli is a soft steamed cake of fermented rice and urad dal batter. How it is made, how it is eaten, its common types and the idli dishes on the Maruthi menu.