Recently we went on a fairly longish holiday to South India to visit family and offer our thanks at some temples. I describe a period of two months as 'longish' as this is a luxury when compared to our usual sojourn of 2 to maximum of three weeks once in three or four years. A majority of the time was distributed between the states of Kerala and Tamilnadu, and I have included the recipes I had the pleasure of tasting over this time.
Some of these recipes were taken down from the person after the meal, some as I was helping around in the kitchen, I would quickly note down what I was observing.
A very good friend took the trouble of sending me her recipes following my praise for a certain rasam and knowing how interested I was in learning of regional variations. So thanks Sabrina!
I am a firm believer that most cooks are capable of recreating a recipe with basic instructions and ingredients. It is not imperative to stick rigidly to exact measurements as what I may describe as 4 large onions may not be the same as 'your' 4 large onions; and lets face it how many of us weigh out precise quantities of ingredients to be used? Most of it is done through acquired skill and estimation. Some of the recipes given here are just the skeleton or framework, which I leave to your capable hands to flesh out and do what you do best.
I am starting with my Mother in laws recipes which I had whilst in Kerala...
Valayudham's Rasam
Bittergourd Fry
Ingredients
Bitter gourd sliced into thin rounds
Crushed pepper and garlic
Turmeric, salt, lemon juice
Method
Marinate the bitter gourd slices in a mixture of crushed garlic, pepper, salt, turmeric and lemon juice.
Pour a generous amount of oil in a wide bottomed vessel like a fry pan or an urili.
Fry the bitter gourd in the hot oil, spreading the slices out to form a thin layer in the base of the pan.
Turn the pieces over so they are evenly cooked, remove when golden brown in colour.
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