Experimenting with the tried and tested

More Kozhambu / Majjige Huli, literally translates to a stew(?!) made of curds. This is a dish usually made with vegetables like pumpkin or okra. I had to substitute with zucchini.

Short recipe: Soak a spoonful of toor dal till it is slightly soft and grind with a small piece of coconut, green chili and an onion. Meanwhile, cook your vegetable of choice with salt and turmeric. When the vegetable is cooked, pour in this ground mixture and boil. When this is done, set the vessel off the stove and let it cool. Pour in a few spoons of sour curds.

Well, I took the recipe from my sister, but again my measurement of things was off. I put in too much of dal and didn't get the taste I had hoped for.
That's the thing with the tried and tested. Unless you make it perfect, you can never be satisfied. May be that's why I like wild experiments; it is nicer to be surprised than disappointed.

Move over Mom!

Vangi bath.
A ground mixture of fried red chilies, coriander seeds, cloves and a bit of coconut.
Chop brinjal and a small onion and fry in oil, put in the ground mixture and washed rice. Add salt and water and allow to cook.

I am almost certain this recipe is not what the traditional one is like.
Yet..
Move over mom! My vangi bath rocked!

Portions

Brown rice and boiled dal with radish - chopped and fried with chilies and chopped parsley.
Simple, easy, yet delicious. I had initially thought of grinding radish to make a kind of chutney, but it would have been such a waste of this beautiful colour on the plate!

There is a certain kind of art form that allows you to cook with as few vessels as possible. This is a rare and difficult form that requires you to stand upside down and literally go without food for days. To cook this simple meal, I used all the various utensils I have with me.