What started out as a personal site is now a resource pool for lovers of Indian vegetarian foods. You will find recipes of authentic healthy and tasty Indian foods, a whole range of southern Indian flavors in particular. Some are a mix and match of spices I grew up with new ones I have discovered. Over time, this site will expand to other cuisines, all vegetarian.

Delve in. Explore these pages of Vidya Swamy's Kitchen to understand this intricate cuisine of all times. Get inspired!

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Kathirikai Murungakkai Poritcha Kootu

Eggplant and drumstick with spiced coconut gravy

Pointer 1: Both fresh and frozen drumsticks work for this recipe. Fresh eggplant, either long or the small rounded tender ones with no seeds.


  • 1/2 cup shredded coconut, fresh or frozen
  • Two drumsticks, cut to 3"-length
  • 2 long eggplants or about 6-8 small ones
  • 1 1/2 cups moong dhal
  • 2 tsps. turmeric powder
  • 3 red chilies
  • 2 tsps. peppercorn
  • 1 Tbsp. urad dhal
  • 2 tsp. sambaar podi
  • 2 Tbsps. oil canola oil
  • Salt to taste

For garnish

  • 2 tsps. mustard seeds
  • 1 Tbsp. urad dhal
  • 1 sprig curry leaves

Cut the two vegetables and set aside. Cook dhal with turmeric under pressure or over stove until it is soft to touch and not too mushy. The dhal will cook more along with the vegetables, so not being too soft will work best.

Add the vegetables to the cooked dhal. After they are half cooked, add salt and sambaar podi. Roast the chilies, peppercorn, and urad dhal in a tsp. of oil until peppercorns start to pop and the dhal turns golden brown.

Grind red chilies, urad, and peppercorn along with the shredded coconut. Add to the vegetables that are cooking on the stove. Let the spices blend in well and stay in medium heat for about 8 minutes.

Remove from stove and garnish. Use the remaining oil, add mustard seeds. When they start spurting, add the urad dhal and let it turn brown. Finally add the curry leaves. After turning it a couple times, pour the garnish on top of the dish. Close with a lid to seal the aroma.

Tastes best with rice. Works with chappathis too.

Last recipe posted - Beetroot Pacchadi.

WoksSpice Box

Balti (wok) and Idli pan

The woks you see are the most used for cooking, sauteing and frying. They are usually available in cast iron, stainless steel or heavy anodized aluminum.

The spice box on the right is a must in a kitchen that desires Indian food.

Order: Contact me via the contact form or email me at vswamy@verizon.net for these or any other utensils or spices you come across on this Web site.

This area will have the recipe or subject matter most discussed in the blogs.

Being a vegetarian has its advantages and disadvantages. To focus on the benefits, visit my blog. Understand what you have gained in terms of health, energy; and for women in particular, good looks.

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Must have spices and herbs in the kitchen. Read.

The recipes you see on this site will give you the taste of home cooked food, natural and wholesome. There are no additives or preservatives of any kind. Hence the taste will be different from the restaurant foods that are more overwhelming in their spices, greasy and have loads of MSG and, other taste enhancers.

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