Southern Slurp Podcast
1) Soft Inside, Crunchy Outside: How Crispy Vadai Became A Much-Loved Snack
If I must tell you the story of the vadai, I must begin in ancient India. And then go backwards from there! Vadais have been in vogue since 500 BC, the Vedic age. Listen to the story of the medu vadai...Show More
2) Dosa - The Truly Global Tamil Recipe That's Older Than The Idli
Welcome to a crispy, fragrant and flavourful episode of Southern Slurp. One that's properly Tamil - and I'm talking Sangam era, 2,000 year old recipe - but is also definitely global. What goes aroun...Show More
3) Avakaya! The Mango Pickle of the Telugus that Sailed the Armadas!
Welcome to the spiciest episode of Southern Slurp thus far! Do you know how old the recipe for Avakaya, the mango pickle of the Telugus is? No one does. BUT, what we do know, is that the Arabs fro...Show More
4) Do You Like Your Mysore Pak Soft and Velvety or Hard and Crumbly?
The war zones are laid out, and the camps are split into the Crumbly Hard side to the right, and the soft melt-in-the-mouth side to the left. Welcome, to the great MYSORE PAK Dessert Battle! Th...Show More
5) Uppu Mutton Kari to Crab Rasam: The History of Tamil Nadu's Chettinad Cuisine
Chettinad cuisine can't be reduced to a one liner. It's got recipes that would sit well in a desert in Rajasthan. But also, some of the finest versions of fish gravies and prawn curries. You could ded...Show More
Uppu Mutton Kari to Crab Rasam: The History of Tamil Nadu's Chettinad Cuisine
15:19 | Feb 8th, 2020
6) Happy Pongal! Here's How Tamil Nadu Whipped Magic With the Dal-Rice Combo
Pongal is a festival. And it's also Tamil Nadu's original, authentic, ancient recipe. In fact, for millions of Tamilians across the globe today, Pongal - the dish - is a daily driver. It's what oils t...Show More
7) Puliogare - The Story of Tamarind Rice is About Alchemy and Emotion!
This is a story about Puliogare. Tamarind rice. And alchemy. And a culinary war that continues till today. Kannadigas call it PuLiogare. The Telugus call it PuLihOrA. In Tamil land, it's called Pu...Show More
8) How Papad is Not the Same as Appalam is Not the Same as Pappadum!
Papad/Appalam/Pappadum! The one food item that announces the beginning of a South Indian feast. And when there's nothing to eat, except some rice, and maybe buttermilk, it becomes a substitute fo...Show More
9) Hyderabadi Biryani is the Best South Indian Biryani - Or Is It?
Ask any Hyderabadi, and he will tell you that his Biryani is BAE. Ask a layman on the streets of Chennai, and he'll swear by Dindugul Biryani, or say Ambur Biryani is the original Biryani. Travel to K...Show More
10) Taste the Bonda: South India's Original Golden Globes!
The 'Bonda' is a round, savory fried snack that's been a part of South Indian kitchens for centuries. Perfected and patronised by the kings of Karnataka, influenced by the Mughals, and praised the wor...Show More