Thursday, November 15, 2012


Deepavali, or Diwali, or Divali - however you say it, it's arguably the best Indian festival. New clothes, fireworks, lamps, colorful rangoli designs, family and friends - it combines some of the most enjoyable aspects of any holiday.

And the food.... Sweets galore! Boxes of homemade goodies. Salty snacks. Food fit for wedding, or even a king.

I was inspired - what a great opportunity to use some of my CSA produce, and make some delectable somethings. Just don't get carried away...

Too late. Here's the menu (leftovers anyone?)

Divali marundhu - literally "Divali medicine" this black paste is a concoction of herbs, ghee/vegan-butter and jaggery (super-raw sugar) said to counteract the ill-effects of the rest of the day's overindulgence!

Rice - a staple. Plain brown, white, and some mixed in with yogurt and seasoning.

Appalam - also known as paapad, a crispy chip-like thing made of lentils or rice flour.

Sambar - a liquid curry with dal, tamarind, and spices. I added red daikon cubes from the box.

Rasam - another liquid curry served over rice, made with tamarind, tomatoes, spices, and dal. I added some pineapple guava pulp from a neighbor's tree.

Kootu - a liquid vegetable with dal. This was moving dal and Indian mustard greens from the farmer's market.

Cabbage - another CSA find, this was lightly sautéed with a few FM grapes.

Potatoes - FM yellow, red, new, sweet, all mixed and oven-roasted with turmeric and salt and pepper.

Thohaiyal - a paste made with mixed dals, tamarind, coconut, and in this case Indian store ridge gourd (peel and all), made as a chutney or to mix in rice.

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