Paati's Notebook: Quintessential South Indian Stories & Recipes

Previously, we had shared Girija Paati’s mixed vegetable sambar, which is the most common version made in most Tamil households. Arachuvitta Sambar is a fancier version that is thicker with coconut and a lot more spices. It goes especially well with classic South Indian tiffin items such as idlies, dosas and vadas.  

Rasam, a staple South Indian dish, is a paradox. Seemingly easy and straightforward to make, this is one dish that is the ultimate test of a cook’s patience and precision.

Here we share Girija Paati’s classic tomato rasam, that is the perfect combination of sweet, sour and spicy, a definite treat for the taste buds.

Sambar is one of the most well-known of South Indian dishes. 

Every South Indian state, actually every home in these states has its version of the ubiquitous dish. Girija Paati makes a number of Sambar versions herself, though the mixed vegetable version is the simplest and most popular.

Ah! the humble potato, the staple of many an Indian household, year round. Join us in a celebration of taste and try out this deceptively simple 50-year-old recipe today. 

Girija Paati’s Bisibela Bath, accompanied by her Masala Potato, is a favourite of her three brothers. Carry the magic of relaxed Sunday afternoons into your family with this one-of-a-kind Bisibela Bath recipe.