Cooking for me is very stimulating. It combines equal portions art, science and adventure! Every new dish I prepare is like a journey of discovery which I feel like sharing with others, and hence this blog.
I’ve always loved cooking, first with my mother and then since marriage, with my mother-in-law. Both of them have taught me many of the dishes I’ve cooked and also encouraged my interest in learning about these dishes. While my mother’s cooking was mainly from south Karnataka, my mother-in-law’s is from the coast, mainly the Udupi/Kundapura region.
Since moving to the US, I’ve also been exposed to many other cuisines from around the world. Trying them at home, and making them a success has been a very satisfying experience.
I’ve modified many of the recipes that I’ve come across, either to make them vegetarian, or to make them easier to make, or even to make them more flavorful. Sometimes for all three!
As you have noticed, this blog is called “beLe saaru”. For those who don’t know, “beLe” means lentil in Kannada, and “saaru” is broth (also known as “rasam” in Tamil and “chaaru” in Telugu). This is the most common preparation in South India and is cooked in almost every home. It is simple to prepare, nutritious and most importantly, is very tasty! This is the ultimate comfort food for me, and symbolizes the essence of South Indian cooking.