Mon_Apr_15_08:01:25_PDT_2019
The myriad cuisines of India all love their vegetables! Veggies are diced and sliced, grated and mashed, stir-fried and curried into hundreds of vegetable dishes
In this series, the A to Z of Indian Vegetables, we take an alphabetical journey through the various avatars of vegetables relished in Indian cuisine. For each letter, we will make a tasty vegetable dish that illustrates one manner in which vegetables are savored in India.
Welcome to the second half of our alphabetical journey...
The "N" of Indian Vegetables
The letter N inspired f ourteen novel Indian flavors! Truly, the entries in this round-up are extra-creative, no two are alike, with bloggers making the most of a pretty challenging letter...
Let's start with an N flower...the Neem Flower. The neem tree is a beautiful evergreen with great medicinal value and a plethora of uses. But I had no idea about the culinary use of the neem flower! Suganya of Tasty Palettes shows us how sun-dried neem flowers can be used to make a flavorful Neem Flower Rasam. Suganya is a new blogger, and looking at her beautiful posts and pictures, I am looking forward to more of her posts!
The two N vegetables are rather unusual ones.
First up, we have the lotus root, known in Hindi as Nadur or nadru. An uncommonly beautiful vege table (I think of it as Nature's artistic cutwork), the nadur is used extensively in some Northern regions of India, but is a completely new vegetable to me. Bee and Jai of Jugalbandi share a traditional way of making the lotus root, a delicate yogurt-based preparation called Nadur Yakhni.
The second N vegetable is Nuggekayi, the Kannada (language of Karnataka) word for
In this series, the A to Z of Indian Vegetables, we take an alphabetical journey through the various avatars of vegetables relished in Indian cuisine. For each letter, we will make a tasty vegetable dish that illustrates one manner in which vegetables are savored in India.
Welcome to the second half of our alphabetical journey...
The "N" of Indian Vegetables
The letter N inspired f ourteen novel Indian flavors! Truly, the entries in this round-up are extra-creative, no two are alike, with bloggers making the most of a pretty challenging letter...
Let's start with an N flower...the Neem Flower. The neem tree is a beautiful evergreen with great medicinal value and a plethora of uses. But I had no idea about the culinary use of the neem flower! Suganya of Tasty Palettes shows us how sun-dried neem flowers can be used to make a flavorful Neem Flower Rasam. Suganya is a new blogger, and looking at her beautiful posts and pictures, I am looking forward to more of her posts!
The two N vegetables are rather unusual ones.
First up, we have the lotus root, known in Hindi as Nadur or nadru. An uncommonly beautiful vege table (I think of it as Nature's artistic cutwork), the nadur is used extensively in some Northern regions of India, but is a completely new vegetable to me. Bee and Jai of Jugalbandi share a traditional way of making the lotus root, a delicate yogurt-based preparation called Nadur Yakhni.
The second N vegetable is Nuggekayi, the Kannada (language of Karnataka) word for
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