Ganga Krishnakumar
I work in the technical documentation team of a Germany-based company and have been in Bangalore for a couple of decades. Though I once considered myself a hardcore Delhi-ite who could never really settle in any other city, I am in love with the greenery (yes, I am lucky to be staying in a place which has pockets of greenery around), the culture, and the people here. For someone who could not distinguish between the different dals when I got married, I have surely come a long way! To be honest, though I do salivate looking at the yum recipes on social media (more so during lockdown), I am a lazy cook happy churning out the regular fare. It is only on rare occasions that my culinary instincts get the better of me and I try something different. When it comes to cooking, the one person I am in awe of is my mother, who tirelessly prepares tasty treats even now with the same enthusiasm she had when we were kids. In the little spare time that I get, I love tending to my garden and catching up on reading and Netflix.
Chef's Recipes
Ingredients
- Kothavarangai (cluster beans): 300 gm
- Toor dal (split pigeon peas): ¾ cup
- Bengal gram: ¼ cup
- Dry red chillies: 2
- Green chillies: 2
- Turmeric powder: ¼ tsp
- Hing (asafoetida): a pinch
- Oil: 2 tbs
- Oil: 2 tsp
- Mustard seeds: 1 tsp
- Split urad dal: 1 tsp
- Curry leaves: Few
Kothavarangai (cluster beans) paruppu usili
Paruppu usili is generally considered a ‘festival’ dish among Tam Brahms and is usually served during weddings. For me, it is…