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Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan

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Notes about this book

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Notes about Recipes in this book

  • Ordinary sambar (Kuzhambu)

    • michalow on January 01, 2013

      Easy (infinitely more so if you opt for tamarind paste, not pulp) and so, so good.

  • Bean poriyal

    • michalow on January 01, 2013

      A little citrus zest perks this up.

  • Potato masala (Potato paliya)

    • Yildiz100 on January 03, 2019

      Really delicious, even though I had to omit the curry leaves and asafoetida. Did not use the optional tomatoes either.

  • Bitter gourd pitlay (Paavakkai pitlay)

    • cedarmakesthings on February 12, 2017

      Tried this recipe on a whim, since I had never tried bitter gourd and found some in the Indian market. The name says it all, bitter. This recipe turned out delicious though, I used canned coconut milk and a little extra jaggery, as well as significantly less peppers so my kids would eat it, and they did! The sauce was amazing, I am not sure I love bitter gourd though.

  • Tomato rasam (Thakkali rasam)

    • cedarmakesthings on February 12, 2017

      This recipe is so simple, and so flavorful. It comes together quickly (once the toor dal is cooked), but has such impressive flavor. I could eat this daily.

  • Ordinary dosai (Dosai)

    • cedarmakesthings on February 12, 2017

      I had been previously using a dosa recipe by Julie sahni, which was delicious, but this one blew it out of the park.

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  • ISBN 10 9625935274
  • ISBN 13 9789625935270
  • Linked ISBNs
  • Published Sep 22 1999
  • Format Paperback
  • Page Count 176
  • Language English
  • Edition New edition
  • Countries Hong Kong
  • Publisher Periplus Editions (Hong Kong) Ltd


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