The festive cheers to invite King Mahabali back to Kerala have begun, signaling the start of Onam, the most celebrated festival in the state. Onam, a harvest festival held in the Malayalam month of Chingham, blends cultural heritage with mythology. It’s a time when the entire state, regardless of religion, unites in celebration, reflecting Kerala’s rich history and values.

The Legend of King Mahabali

Onam’s mythology centers around the benevolent King Mahabali, whose rule brought peace and prosperity to Kerala. His generosity is celebrated through a centuries-old song that recounts how people thrived without theft or deceit under his reign. According to legend, Lord Vishnu, impressed by Mahabali’s devotion, tested him by appearing as a dwarf Brahmin named Vamana. Mahabali granted Vamana three steps of land, but Vamana expanded to cover the earth and heavens in two steps. With no more land left, Mahabali offered his head for the third step. Vishnu, moved by Mahabali’s humility, granted him the boon to visit his kingdom once a year, which is celebrated as Onam.

Onam Festivities

Onam marks the end of the monsoon season and the beginning of the harvest. It’s a tribute to farmers’ hard work, with the entire community gathering to celebrate the bountiful harvest. The saying, “Kaanam vittum Onam unnanam” (one must have Onam lunch even by selling one’s land), highlights the festival’s significance.

The ten-day festivities begin with Atham, leading up to the main day, Thiruvonam. On Atham, people start creating intricate floral decorations called Pookkalam, which grow in size each day until Thiruvonam. These designs honor Mahabali and add to the festive atmosphere.

Traditional Attire and Sadhya Feast

Onam is also a time for new clothes, with the traditional kasavu mundu and saree in off-white and gold symbolizing peace and prosperity. The Onam Sadhya, an elaborate feast served on a banana leaf, is an essential part of the celebration. It includes 20 to 30 dishes, reflecting Kerala’s culinary traditions. Uthradam, the day before Thiruvonam, is filled with last-minute preparations and excitement, as Mahabali is believed to arrive on this day.

Games and Pulikali

Traditional games like Vadamvali (tug of war) bring people together, fostering team spirit. Another highlight is Pulikali, a folk-art performance where participants paint themselves as tigers and dance to lively music. Pulikali, performed on the fourth day of Onam, adds a colorful spectacle to the celebrations.

Snake Boat Race

Two days after Chathayam, the Aranmula Vallamkali (snake boat race) takes place in the heritage village of Aranmula. This ancient and revered boat race is deeply rooted in Kerala’s mythology and history, drawing thousands of spectators.

As Onam concludes with Chathayam, everyone bids farewell to King Mahabali, looking forward to next year’s celebrations. Enjoy this Onam with your loved ones, dressed in traditional attire, sharing a grand Sadhya, and cherishing the cultural heritage that defines Kerala. May the year bring you prosperity and harmony!

• What are prawn pickles?

Prawn Pickle, or ‘Chemmeen Achar’ in Malayalam, is a traditional Kerala delicacy that involves marinating fresh prawns with a blend of spices, including garlic, ginger, chillies, and oils. The slow-cooking process allows the flavours to meld, creating a spicy and zesty condiment.

• How to make Prawn Pickle?

Making Kerala Prawn Pickle is a multi-step process. The first step involves marinating fresh prawns with spices like garlic, ginger, chillies, gingelly oil, and coconut oil. The marinated prawns are slow-cooked, allowing the spices to infuse the seafood, creating a symphony of taste and aroma. The process blends the flavours over time, resulting in a delectable Prawn Pickle.

• What are the traditional ingredients for Kerala Prawn Pickle?

Traditional Kerala Prawn Pickle includes fresh prawns, garlic, ginger, chillies, gingelly oil, and coconut oil for shallow frying. The marriage of these ingredients, combined with slow cooking, creates the signature taste of this coastal delicacy.

• Can I use frozen prawns for making Prawn Pickle?

While fresh prawns are traditionally used for authentic flavour, frozen prawns can be used if fresh ones are unavailable. Ensure proper thawing and consider the potential difference in texture and taste when using frozen prawns.

• How long does Prawn Pickle last?

Properly stored in airtight jars, homemade Prawn Pickle can last for several weeks or even months. The longevity may vary based on storage conditions. Keeping it exposed or using a wet spoon may affect the longevity and can get spoiled quickly. Regular checks for any signs of spoilage and adherence to storage guidelines contribute to its lasting freshness.

• Is Prawn Pickle spicy?

Yes, Prawn Pickle is known for its fiery flavor. The spiciness comes from the blend of chillies and spices used in marinating the prawns. The level of spiciness can be adjusted based on personal preferences, making it suitable for varying spice tolerances.

• Can I buy Prawn Pickle online?

Yes, Prawn Pickle, including authentic homemade versions, can be found on online platforms like Tocco. Ensure to choose sources that provide genuine homemade options to experience the true coastal flavours.

• How to store Prawn Pickle and how long do they last?

Properly stored in airtight jars, homemade Prawn Pickle can last for several weeks or even months. The longevity may vary based on storage conditions. Store in a cool, dry place away from direct sunlight. Properly sealed containers help retain the flavours. Regular checks for any signs of spoilage and adherence to storage guidelines contribute to its lasting freshness.

• Are there different variations of Prawn Pickle recipes?

Yes, there are variations of Prawn Pickle recipes that cater to different spice preferences. Some may include additional ingredients or alter spice levels, offering a variety of options to suit individual tastes.

• Can I make Prawn Pickle without oil?

While oil is a traditional component, there are alternative recipes that use less oil or substitute it with healthier options. However, oil plays a crucial role in preserving and enhancing the flavours in the traditional preparation.

• What are the health benefits of Prawn Pickle?

Prawn Pickle offers health benefits as prawns are rich in protein and omega-3 fatty acids, promoting heart health. The spices used, including garlic and ginger, bring additional health advantages, such as aiding digestion and possessing anti-inflammatory properties.

• What are the unique flavours and spices in Kerala Prawn Pickle?

Kerala Prawn Pickle boasts a unique blend of spices like garlic, ginger, chillies, gingelly oil, and coconut oil. The slow-cooking process allows these flavours to meld, creating a distinctive taste profile that captures the essence of Kerala’s coastal heritage.

• How to prepare prawn pickle in Kerala style?

To prepare Prawn Pickle in Kerala style, marinate fresh prawns with garlic, ginger, chillies, gingelly oil, and coconut oil. Slow-cook the marinated prawns, allowing the spices to infuse the seafood, creating the authentic fiery and zesty taste of Kerala Prawn Pickle.

Summer brings a double dose of excitement – vacations and mango season. The sight of plump mangoes gleaming in the sun and their aroma filling the air heralds the start of mango season. Kitchens get busy with preparations to make various mango varieties for family and friends, with mango pickle being a highly coveted choice. Beyond its role as a condiment, this pickle celebrates tradition and the art of preservation cherished in homes for generations. There are numerous methods for making mango pickle, each offering unique flavors and techniques. Let’s uncover the layers of flavor, explore the history, and understand why Cut Mango Pickle is more than just a side dish—it’s an enriching journey in every jar.

History of Mango Pickle 

Mango pickling is an age-old craft deeply rooted in Indian homes, especially in Kerala and other southern regions. This ancient practice, ingrained in family recipes, served not only to preserve seasonal abundance but also as a tradition passed down through generations.

In times when refrigeration was a luxury, people ingeniously ensured their favorite mangoes were always available by transforming raw, green mangoes into a delectable pickle capable of withstanding time. Sliced into pieces and combined with a variety of spices, these mangoes underwent a transformation into a tangy, spicy delicacy. As summer days waned, jars of cut mango pickle proudly adorned pantry shelves, carrying not just the fruit’s essence but also the warmth of familial connections.

Same, Yet Uniquely Different 

The methods of making mango pickle vary greatly across India. Travelling from the north to the south reveals diverse preparations distinguished by choice of oil, cutting styles, spice levels, gravy thickness, and more. In northern and northwestern India, pickles typically feature mustard oil, seen in Aam ka Achaar and Gujarati Methia Keri. Southern varieties like Andhra’s Avakaya and Kerala’s Kadumanga or nurumanga achaar favor gingelly or sesame oil. Beyond oil selection, regional spices play a crucial role in defining each pickle’s distinct flavor profile. Some variations, such as Gujarati and Goan styles, incorporate a hint of sweetness from jaggery or sugar. Most mango pickles use firm raw mangoes, but specific varieties like Kerala’s kannimanga achaar use young, tender mangoes harvested early in the season, offering an intense flavor that harmonizes perfectly with the added spices.

Every household presents a unique mango pickle recipe handed down through generations, each accompanied by its own set of cherished stories.

Crafting the Perfect Cut Mango Pickle 

While methods vary, certain key spices are essential in mango pickle preparation alongside regional variations. It all begins with selecting raw, green mangoes—the star ingredient. After washing and carefully slicing them into bite-sized pieces, mangoes are set aside to reduce excess moisture. A spice blend of mustard seeds, fenugreek, asafoetida, and red chilies is prepared, coating each mango slice in a rich amalgamation of flavors. A final drizzle of gingelly or mustard oil enriches and binds the flavors into a harmonious blend. The jar is then sealed, allowing the pickle to mature into a culinary masterpiece. Each family’s preparation method adds a unique touch to this timeless delight, making it a fascinating culinary journey.

Pairing Possibilities 

Cut Mango Pickle transcends its role as a mere condiment, enhancing a variety of dishes. It complements piping hot parathas for a burst of tangy goodness and adds depth to rice or dal with just a spoonful. It elevates sandwiches from ordinary to extraordinary and pairs delightfully with dosa or idli, providing a crunchy contrast to their textures. From curries to snacks, Cut Mango Pickle effortlessly transforms everyday meals into exceptional culinary experiences. For an extra comfort, I enjoy it alongside kanji (Kerala-style porridge) and chammanthi on a weary or sick day.

Health Benefits of Cut Mango Pickle 

Rich in antioxidants from raw mangoes, this pickle supports immune health and provides essential vitamins. Fenugreek aids digestion, while mustard seeds contribute healthy fats and minerals. The fermentation process in homemade versions introduces gut-friendly probiotics, promoting digestive well-being. Homemade Cut Mango Pickle ensures controlled salt usage and avoids artificial preservatives, highlighting the wholesome goodness of natural ingredients. As with any food, moderation is key to enjoying its benefits.

Crafting Cut Mango Pickle is more than following a recipe; it’s a cherished ritual. Whether savored with a simple meal or part of a grand feast, each spoonful honors tradition. Indulge not only in its taste but in the stories woven into each jar—a testament to the enduring charm of this timeless delight.

Pickle is one of the most loved sides to the meals in Indian households. There are many varieties of pickles one may make, making every kind distinct to each other due to its spice level, texture, and the main ingredient that’s ‘pickled’. And every now and then, people keep experimenting with different kinds of ingredients to come up with a unique flavour. In the heart of Kerala’s culinary traditions lies a beloved treasure: prawn pickle. Small prawns fried to perfection and made in a flavourful gravy; prawn pickle is a usual in the central part of Kerala. This delightful fusion of summer vibes and seafood flavors is a true culinary gem that captures the essence of Kerala’s vibrant food culture.

Origins and Heritage:

The story of prawn pickle traces back to ancient times, where the Dutch term “pikel” and the Persian influence of “Achar” merged to create the flavorful tradition, we know today. India’s love affair with pickles dates to 2030 BC. Kerala and Goa stand out for their unique prawn pickle variations like Chemmeen Achar and prawn balchao.

Crafted with Love and Tradition:

Prawn pickle, fondly known as ‘Chemmeen Achar’ in Malayalam, is more than just a condiment—it’s a legacy passed down through generations. The art of preparing this delicacy involves a meticulous process of marinating fresh prawns with a variety of Kerala spices, and the taste blends very well with any meal.

Versatile Delight for Every Palate:

Beyond its standalone appeal, prawn pickle is a versatile companion that elevates a variety of dishes. Whether paired with steaming hot rice, crispy dosas, fluffy appams, or even sandwiches, this spicy and savory delight adds a zesty punch to every meal. While savouring the prawn pickle, biting on small pieces of prawns is the highlight. Depending on the texture and spice level of the pickle, there are some who even have it as a curry because just the prawn pickle can serve the purpose of a complete meal.

Health Benefits Wrapped in Flavor:

While prawn pickle tantalises your taste buds, it also offers a range of health benefits. Prawns, packed with protein and omega-3 fatty acids, promote heart health, while the medley of spices in the pickle brings digestive and anti-inflammatory properties to the table, making it a wholesome addition to your diet. Homemade pickle will always stand out in quality and health benefits compared to the industry made pickles due to the preservatives used in the latter. While it can be addictive, it’s always great to make it a practice to consume it in moderation. If you are allergic to prawns, it’s advised to stay away from consuming it and opt for some alternate options such as tuna pickle, or cut mango pickle etc.

Preserving Culinary Traditions:

The love for prawn pickle goes beyond its taste—it’s about preserving cultural traditions. One of the usual scenes we have grown up seeing is how Amma used to sit with a bowl of prawns washed thoroughly and extracted out of its skin neatly. The technique is very satisfying to watch, and it takes a skilled pair of hands to clean the prawns the right way, also devening it. Passed down through generations, each jar of prawn pickle holds not just flavors but stories and techniques safeguarded and cherished, offering a taste of Kerala’s coastal heritage in every bite. Whether enjoyed as a standalone delight or paired with a meal, prawn pickle invites you to explore the vibrant tastes and cultural richness of Kerala’s culinary tapestry.

1. Are jackfruit chips healthy?

Yes, jackfruit chips can be a healthy snack option. They are rich in fiber, which is essential for digestive health. Additionally, they contain essential vitamins and minerals such as vitamin C, potassium, and magnesium. Homemade jackfruit chips, made with quality ingredients and minimal oil, can be a wholesome alternative to traditional fried snacks.

2. How are jackfruit chips made? 

Jackfruit chips are made by thinly slicing unripe jackfruit, removing seeds and fibrous sections, and then deep-frying the slices until they turn golden. Traditionally, coconut oil is used for frying, imparting a hint of tropical essence to the chips. The process involves sun-drying the slices to eliminate excess moisture before frying, resulting in crispy chips with a balanced flavor of natural sweetness and a touch of salt.

3. Are jackfruit chips vegan? 

Yes, jackfruit chips are vegan. They are made from the unripe fruit, and the preparation involves slicing and frying without the use of any animal-based ingredients.

4. What do jackfruit chips taste like? 

Jackfruit chips have a savory-sweet taste with a subtle crunch. The natural sweetness of the fruit combines well with a hint of salt, making them a flavorful and satisfying snack. The versatile flavor profile allows them to be enjoyed on their own or paired with various dishes.

5. Are jackfruit chips gluten-free? 

Yes, jackfruit chips are gluten-free. The preparation involves slicing and frying the unripe jackfruit without the use of any gluten-containing ingredients.

6. Where can I buy jackfruit chips? 

You can find jackfruit chips at local stores, supermarkets, or specialty food stores. Additionally, you may explore online platforms that offer regional delicacies, like gotocco.com, where fresh homemade jackfruit chips made by tocco’s chef are available.

7. How many calories are in jackfruit chips? 

The calorie content in jackfruit chips can vary based on factors like the thickness of slices and the amount of oil used. Generally, homemade jackfruit chips can be a relatively lower-calorie snack compared to traditional fried snacks, especially when prepared with moderation.

8. Can I make jackfruit chips at home? 

Yes, you can make jackfruit chips at home. The blog above provides insights into the traditional process of preparing homemade jackfruit chips, including selecting the right type of jackfruit, slicing, sun-drying, and frying. Making them at home allows you to control the quality of ingredients and ensure a healthier snacking option.

9. How long do jackfruit chips last? 

The shelf life of jackfruit chips can vary based on storage conditions. When stored in an airtight container in a cool, dry place, homemade jackfruit chips can last for a few weeks. However, it’s essential to consume them within a reasonable time to ensure freshness and optimal flavor.

10. What are jackfruit chips ingredients? 

The main ingredient for jackfruit chips is unripe jackfruit. The preparation involves slicing the fruit into thin pieces and frying them. Traditionally, coconut oil is used for frying, adding a tropical essence to the chips. The simplicity of ingredients contributes to the authentic and natural flavor of the snack.

11. Which oil is used to make jackfruit chips? 

Traditionally, coconut oil is used to fry jackfruit chips. This not only imparts a unique tropical flavor to the chips but also aligns with the culinary practices in Kerala, where coconut oil is widely used in cooking.

12. Which jackfruit is best to make jackfruit chips? 

The thenvarikka variety of jackfruit is most preferred for making chips. This variety has firm flesh bulbs and is well-suited for the slicing and frying process, resulting in crispy and flavorful chips. Different jackfruit varieties may be used for various culinary purposes.

13. How to keep jackfruit chips crispy? 

To keep jackfruit chips crispy, store them in an airtight container in a cool, dry place. Avoid exposure to moisture, as it can affect the crispiness. Homemade chips, when properly stored, can retain their crunch for an extended period.

14. Can we prepare jackfruit chips with ripe fruit? 

Jackfruit chips are typically made with unripe jackfruit, as it has a firmer texture and is well-suited for slicing and frying. Ripe jackfruit tends to be softer and sweeter, making it less suitable for the chip-making process.

15. Which is the jackfruit season? 

The jackfruit season in India, especially in Kerala, typically aligns with the summer and monsoon months, generally from March to June or July. The exact timing may vary slightly based on the region. Jackfruit trees require warm temperatures for optimal growth and specific weather conditions for flowering and fruit development.

Summer and Kerala are a joyous combination. The heat may soar, but the anticipation for mangoes and jackfruits that blooms in the season never fades. When jackfruit starts to make its appearance, the home kitchens also prepare themselves to make a variety of delicacies made with it from snacks to sides and sweets. Jackfruit chips, also called chakka chips or chakka varuthathu in Malayalam, made with unripe jackfruit thinly sliced and fried in coconut oil is a favourite snack to many. In this blog, we will explore the origin, flavour profile, preparation process, serving suggestions, and nutritional advantages of these popular chips made from Kerala, India’s tropical treasure find.

Kerala’s own delicacy

Known as the “king of fruits,” jackfruit is an incredibly versatile fruit mostly grown in the South and Southeast Asia. In India, the jackfruit season typically aligns with the summer and monsoon months, generally from March to June or July, varying slightly depending on the region. The fruit requires warm temperatures for optimal growth and typically needs a dry period for flowering followed by slight rain for the fruit to develop. In South India, especially Kerala, jackfruit blooms in abundance during these months. You can spot at least one jackfruit tree in most houses along with the other cultivated trees. In each tree, there are many jackfruits that grow which are consumed by that household in the form of chips, main course, accompaniments, chakka varattiyathu which typically is a sweet jam, or a steamed dish made with it called the Ada. It is also a fruit that’s shared with other people nurturing a culture of sharing and love. Not all jackfruits can be used to make the chips. There are many varieties of the fruit such as Koozha chakka (soft flesh bulb), thenvarikka (firm flesh bulb), idichakka, kadachakka which are used for different purposes and thenvarikka is the most preferred one for making the chips.

This tropical fruit is hand-selected to make chips because of its big seeds encased in thick bulbs. The ripe sections of the fruit are carefully cut into thin slices, making sure that the seeds and fibrous inner sections are removed. These slices undergo a sun-drying process, eliminating excess moisture and preparing them for the final transformation into jackfruit chips.

Prepared to perfection

After the slices are carefully prepared, they are deep-fried in hot oil until they turn golden. Traditionally, chips are fried with coconut oil, which gives the chips a hint of its own tropical essence. And the outcome? A chip that captivates the palate with a balance of the natural sweetness of the fruit and a little hint of salt. The subtle crunchiness of the chips goes well with the combination of flavours, and easily satisfies the craving for having more.

Versatile flavours and combinations

Pairing jackfruit chips is an adventure in flavours. Their savoury-sweet taste makes them an excellent standalone snack, perfect for munching on lazy afternoons. They also complement various dishes splendidly, adding a crunch to salads or serving as a side to savoury curries and rice dishes. While the classic salted version remains a favourite, there are various flavours available, some enjoy them spiced with chilli for a fiery kick, while others savour the tanginess of a zesty seasoning. There are even sweet variations for those with a penchant for a sugary twist.

Favourite seasonal snack

Jackfruit is a seasonal fruit; hence it is more desirable because jackfruit chips lovers look forward to the season to have the best version of it. Each mouthful is a treasured memory, a reminder of the fruit’s abundance during its season, due to their uniqueness and link to the fruit’s natural cycle. They offer a unique snacking experience with their exotic flavour profile. Moreover, they’re a wholesome alternative to typical potato chips, carrying a natural sweetness without any artificial preservatives.

A Wholesome Snack

Aside from their delicious taste, jackfruit chips offer health benefits too. Fibre, which is abundant in jackfruit, is crucial for preserving digestive health. Consuming a diet rich in fibre can help lower cholesterol, minimise the risk of colon cancer, and prevent constipation. They are packed with essential vitamins and minerals like vitamin C, potassium, and magnesium. Potassium is necessary for controlling blood pressure and cardiac function, while vitamin C is crucial for preserving a strong immune system. Additionally, being a natural snack option, they are often lower in fat compared to traditional fried snacks. However, it is recommended to have it in moderation.

Going to weddings in Kerala is about enjoying the grandeur celebrations, reuniting with loved ones and of course the grand feast that follows. Religious weddings not only differ in the format of rituals but also the food that’s served. For example, a traditional Hindu wedding is often followed by the Sadhya, which is a Kerala Thali served in banana leaf. Similarly Muslim weddings often have Biriyani to treat its guests. Christian weddings often start with Cutlet and wine, Appam and stew and there will be rice, and some specific set of sides we usually see at these weddings.

Speaking of Christian weddings and the sides that’s served with the Kerala double boiled rice, in a bowl is kept, ‘Chemmeen podi’ or what it translates to as Dried prawn chutney powder, which adds a lot of flavour to the entire meal.

Origin of Chemmeen podi and its influence in Christian families

Chemmeen Podi hails from the southern Indian state of Kerala, known for its rich culinary heritage and vibrant flavors. Kerala is renowned for its abundant seafood, and this spice mix is a perfect example of how regional spices and ingredients are used to enhance the natural taste of the prawns. Although in weddings, this is a usual sight, it’s not just during then, chemmeen podi is often seen in the kitchens of Christian families in Kerala, especially being made at home.

Especially those in coastal regions, they often have a strong emphasis on seafood in their diet. Shrimp and prawns are readily available and have become a staple protein source in many Christian households. Chemmeen Podi is a convenient and flavorful way to enhance these seafood dishes. It’s important to note that while Chemmeen Podi may be more commonly found in Christian homes in Kerala, it is not exclusive to this community. It is appreciated by people of various backgrounds and culinary preferences, thanks to its unique and delicious flavor profile.

Preparing Chemmeen podi at home

Chemmeen podi can be very easily prepared at home. The key ingredient of the chutney powder is the dried prawns, and the rest of the ingredients are commonly seen in the kitchen – grated coconut, dried red chillies, shallots, ginger, curry leaves and tamarind. All the products are dry roasted one by one and mixed to blend into a powdered form. The key is to dry roast the ingredients without letting them to burn. Each ingredient in the recipe has its own unique flavour and when blended, brings an aromatic side to your dishes. In every household, people may improvise it by changing the quantity of the ingredients used or adding a few additional steps to this process.

If you don’t prefer to make this at home and instead look for options to buy online or in store, there are many choices including homemade Chemmeen podi too.

Accompaniment to your meals

The best combination of Chemmeen podi is when it’s served with rice. You may also choose to have it with Rotis, or snacks. It can be an ingredient to some of your preparations if you want to bring a variety of flavour to your dish.

Healthy eating practices

Dried shrimp are a good source of protein. Protein is essential for muscle growth and repair, and it provides a feeling of fullness, which can help control appetite and support weight management. Some of the spices in Chemmeen Podi, like red chilies, can temporarily boost metabolism due to their capsaicin content. This may lead to increased calorie expenditure, which can be beneficial for weight management. As the preparation involves dry roasting, it will be generally low in oil, hence a better dietary choice.

It’s important to note that the health benefits of Chemmeen Podi are primarily associated with the ingredients it contains, and not only attributed to dried shrimp itself.  The quantity of Chemmeen Podi typically used in consumption is relatively small, so it may not provide significant health benefits, however, replacing an unhealthy side with a homemade shrimp powder can be beneficial for healthier eating. As with all spices and seasonings, moderation is key. While Chemmeen Podi can enhance the flavor of your dishes and offer potential health benefits, it should be used as part of a balanced diet to fully appreciate its culinary and potential health advantages.

Chemmeen Podi is a must-try for seafood enthusiasts and those who appreciate the nuances of Indian spices. This versatile spice mix is a gateway to the rich and diverse flavors of Kerala’s cuisine.

Origin of Sambar

Sambar is a popular South Indian dish that is believed to have originated in the southern region of India, particularly in the state of Tamil Nadu and the state of Kerala. Its history is closely tied to the rich culinary traditions of these regions. The exact origin of sambar is somewhat debated, but it is widely believed to have been developed by the Marathas (a community from western India) who settled in the southern regions of India during the 17th century. These settlers adapted to the local cuisine and ingredients, incorporating toor dal (pigeon pea lentils) and a variety of vegetables to create a unique dish, which eventually became known as sambar. The name “sambar” is thought to have originated from the Tamil word “champaaram” or “champu,” which referred to a mixture or combination of various ingredients. Over time, this term evolved into “sambar,” reflecting the essence of the dish.

Each state, different taste

Sambar is a popular South Indian dish, and while it shares some common characteristics across the southern states of Kerala, Karnataka, Andhra Pradesh, and Tamil Nadu, there are distinct regional variations in the way it’s prepared and its taste.

Kerala sambar often includes grated coconut, which gives it a distinct creamy texture and flavor. It may also feature locally grown vegetables such as yam and drumstick.

Karnataka Sambar or Mysore sambar as it’s called features a unique blend of spices, including fenugreek seeds, grated coconut, and a specific spice mix known as “Mysore sambar powder.” Vegetables like brinjal (eggplant) are commonly used in Karnataka Sambar. It’s slightly more on the sweeter side.

Andhra Sambar is known for its fiery spiciness. It incorporates a generous number of red chilies and tamarind, resulting in a distinctly hot and tangy flavour. Dried red chilies are ground into a fiery chili paste. The spiciness and tanginess of Andhra Sambar set it apart from other variations.

Tamil Nadu Sambar typically uses a sambar masala that includes spices like coriander, cumin, and red chilies. It is often made with a base of toor dal and tamarind pulp. A wide variety of vegetables are used, with common choices including shallots, drumstick, and brinjal. It has a balanced, savoury flavour profile with a tangy kick from tamarind.

Each state’s Sambar reflects the local ingredients, culinary traditions, and flavor preferences.

Sambar in the meals

If Sambar is served on the menu, that would be more than enough for a meal. Be it any state, a full course traditional rice meal is incomplete without Sambar. For breakfasts, dosa or idli is a staple in some south Indian states, and sambar is a must to have side with it. Dishes are named after Sambar to speak of its importance such as Sambar vada, Sambar rice, basically vada or rice immersed in sambar. Apart from having as an accompaniment to meals, Sambar is also served as a soup for sambar enthusiasts to savour.

The popularity of Sambar has grown nationwide that it’s not just consumed in the southern states, but also many north Indian states have sambar sometimes with their meals.

Sambar masala, the differentiator

In the olden days, Sambar masala was freshly prepared at home by the elders, and they use the ingredients that are a must have and others to improvise the taste according to how they please. Even now, some prefers preparing them at home, whereas others resort to packed ones available in the market.

Ingredients such as Coriander seeds, dried red chillies, split yellow lentils, split chickpeas, turmeric powder, cumin seeds, black peppercorns, fenugreek seeds, asafoetida, curry leaves are used in the recipe. Dry roast all the ingredients, mix well and grind them together to make a fine powder. Sambar masala is ready.

Storing the masala

Transfer the sambar powder to an airtight container. Make sure the container is clean and completely dry to prevent moisture from getting in. Store the container in a cool, dry place, away from direct sunlight. Keep the container tightly sealed when not in use. Exposure to air can cause the spices to lose their flavor more quickly. When scooping out sambar powder, make sure to use dry, clean spoons or measuring utensils to prevent any moisture from being introduced into the container. Properly stored, sambar powder can retain its flavor and potency for several months to a year. Homemade sambar powder without any added preservatives ideally last for 3-4 months.

1. How do I make curd chilli at home?

Preparing homemade curd chillies is a simple process. Begin by selecting fresh medium-sized green chillies, washing and drying them. In a bowl, combine curd with salt and any desired powdered spices for extra flavor. Coat the chillies with this mixture. Place the marinated chillies on a clean, dry surface in direct sunlight, ensuring ample sunlight for even drying, which can take several days to weeks. Once dried, they will turn a light brown shade. To check if they are sufficiently dry, touch them; some may have a slight odour when dried, but this is natural and dissipates when fried. For frying, heat your preferred oil and deep-fry the curd chillies until they become dark brown, being careful not to overcook or burn them. Enjoy this flavorful condiment with your meals!

2. What are the ingredients needed for curd chili?

Handpicked medium sized good quality green chillies, salt, and curd are the only ingredients required for marination and good amount of sunlight for drying. You may also choose to add powdered spices of your preference if needed. For frying, use any oil for deep frying of the sun dried chillies.

3. Can I use any type of chili for curd chili?

Green chillies are used for preparing curd chillies, but unlike the regular thin green chillies bought for household use, it would be ideal to choose slightly bigger chillies.

4. Is curd chili spicy?

Yes, sun-dried curd chillies are typically spicy. The level of spiciness can vary depending on the type of green chillies used and how long they are dried in the sun. Curd chillies are often paired with curd or any curry that’s less spicy, so it balances out the spiciness when had with a meal.

5. How long does curd chili last?

Curd chillies are sun dried and can last for many months if stored in an airtight container. For frying, take the required quantity, and the fried curd chillies may last for a day.

6. What are the health benefits of curd chili?

Sun-dried curd chillies are packed with antioxidants like vitamin C, which can protect your cells and reduce the risk of diseases. They can also boost your immune system and make you feel happier by releasing mood-enhancing chemicals. These chillies can temporarily speed up your metabolism, potentially helping with weight management. Some studies suggest that eating chillies with meals can affect your weight and lower the risk of heart problems. However, the benefits can vary from person to person and depend on your overall diet. Adding sun-dried curd chillies to your food can add flavor and a little spice while offering potential health advantages. Just remember to enjoy them in moderation and as part of a balanced diet for the best results.

7. Can I store curd chili in the refrigerator?

It is not required to store curd chili in the refrigerator. Instead, you can store them in airtight containers in a cool, dry place, and take the required quantities for frying, whenever needed.

8. Are there any variations of curd chili?

The most common variety and the basic concept is the sun-dried curd chilli, also known as mulaku kondattam, where chilies are coated with a seasoned yogurt or curd mixture and then sun-dried. Sometimes green chilies are slit and stuffed with a mixture of yogurt, spices, and sometimes other ingredients like besan (gram flour).

Sun-dried curd chilies can also be used to make a type of pickle by adding oil, spices, vinegar, or lemon juice, which preserves them for a longer shelf life. Different regions and communities may have their unique variations, adding local flavors and ingredients to the preparation. For example, some might use different types of chilies or unique spice blends.

9. Can I use curd chili as a condiment for other dishes?

Curd chillies can be enjoyed as a condiment to spice up your meals. They pair wonderfully with rice, roti, or even as a side with dal. It can also be added to curries and stir-fries especially when tempering for a burst of flavours. It’s a great addition to your snacks such as vada paav, paav bhaji or even pakoras.

10. How to eat curd chillies?

Curd chillies are sun-dried and stored in ready to fry format. When required to have with your meals, take the needed quantity and deep fry them in oil. You can have the fried curd chillies with curd rice, dal rice, roti by mixing them in the meals.