Anyone wishing to explore the wide and creative arrays of colors, flavors and textures that make up south Indian cuisine could not do much better than to pick up a copy of Chandra Padmanabhan's lavish and informative Dakshin cookbook. A large assortment of exotic and beautifully illustrated dal, rice and vegetable dishes are clearly explained and … most importantly … delicious every time.
|Recipe by Lisa Turner|
Adapted from Dakshin: Vegetarian Cuisine from South India
Cuisine: South Indian
Published on February 27, 2009
Simple, warm and spicy cabbage cooked south Indian style