BEST DOSA EVER
The itinerary for the Mysore trip was simple. Sample the best dosas in Mysore and fulfill my life’s goal of finding the best dosa ever.
We did the usual Zomato and TripAdvisor research and came up with a list of 3,4 places.
The first one we went to was Dosa Point in Devaraja Urs Road and that was it.
We didn’t have to go anywhere else.
Crispy on the outside, soft on the inside topped with most ridiculously tasty coconut powder and potato masala and a dollop of butter.
I am drooooooooling just thinking about it.
I don’t think any other dosa can beat it. There I said it.
Might put a trip just for this dosa.
This month is dedicated to South Indian food since my cravings again led me to @naivedyam_restaurant for this delicious South Indian thali.
Spread smile and happiness...20% of what we make goes to provide mid day meals to children 📸Click the Link in my BIO .
Follow for more stories 👇
Food @hereartigoes .
Poritha Kuzhambu is a delicious dish defined by the addition of coconut and cumin seeds. Many of our recipes for this dish have been made without tamarind, but today’s recipe includes that wonderful, sour tang. The recipe is on the blog today.
What makes Poritha Kuzhambu different from Sambar and Pitlay is its ground masala with coconut, cumin and urad dal (black gram dal). Some households use black pepper instead of cumin. Poritha Kuzhambu with Tamarind can be made with a medley of vegetables or a single one, often with the addition of a legume. Meenakshi Ammal always suggests using only one vegetable for Poritha Kuzhambu and a mixture of vegetables for Kootu. Although in this one, when listing the vegetables, she seems to relax that rule just for a moment for this recipe, suggesting that vegetables can be used in combination, but later instructions imply again that for Kuzhambu, one vegetable is best.
Another feature of Poritha Kuzhambu with Tamarind is that it often includes lentils and/or beans together with the traditional toor dal (red gram dal). We have made this with toor dal and chickpeas. Delicious!
This recipe is indeed one of Meenakshi Ammal’s from the first volume of Cook and See. This recipe is a tangle! Like the first ones in the book, for Sambar, this recipe definitely takes some detective work to untangle. Thoughts have been put down without logic and structure, so I have done my best to add sequence and process to the instructions. I do hope that you enjoy.