Recent questions in South Indian Dish Queries

by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 15 views

How do you make Puttu that is soft and crumbly, not a single dense cake, in the 'puttu kutti' steamer?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 14 views

My Adai batter is too coarse/gritty. How fine should the lentils be ground for the perfect texture?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 13 views

What is the best stage to add the freshly grated coconut to a poriyal to retain its flavor and texture?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 16 views

When making a vegetable 'poriyal' or 'thoran', how do you cook the vegetables so they are tender-crisp and not mushy?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 18 views

What are the essential spices in a traditional Bisi Bele Bath powder that distinguish it from Sambar powder?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 14 views

My Bisi Bele Bath becomes hard and dry after it cools down. How can I ensure it stays moist?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 6 views

What is the ideal consistency for the dough for Idiyappam to pass through the press easily without being too sticky or too dry?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 15 views

How do you make Idiyappam (string hoppers) that are soft and don't clump together after steaming?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 5 views

What is the difference in outcome when using yeast versus toddy for fermenting Appam batter?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 13 views

My Appams are soft in the center but the edges are not thin, crispy, or lacey. What is the problem with my batter or the 'appachatti' pan?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 11 views

What is the key to balancing the heat of black pepper with the tang of tomato and tamarind in a classic Rasam?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 3 views

How do you achieve a clear, non-cloudy Rasam that is still intensely flavorful?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 15 views

What is the purpose of using roasted chana dal (pottukadalai) in coconut chutney?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 10 views

My coconut chutney turns a dull grey or brown after a few hours. How can I maintain its fresh white or green color?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 11 views

How do you cut the vegetables for Avial to ensure they cook evenly and maintain their shape?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 15 views

When making Avial, what is the correct consistency it should have, and how do you prevent the coconut-yogurt base from splitting?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 17 views

What is the correct stage to add the 'tadka' (tempering) to Sambar for maximum aroma, and should it be covered immediately after?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 16 views

How do you balance the flavors of tamarind (sour), jaggery (sweet), and sambar powder (spice) for a perfectly rounded taste?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 12 views

Why is my Sambar often watery and lacking body? How can I thicken it authentically without using cornflour?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 13 views

How do you get the characteristic hole in the center of a Medu Vada without the batter sticking to your fingers?

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