In this post, I talk about typical South Indian meals, the flavors and preparations, and how I have come back to these simpler flavors - the reason why I started this series.

I reflected a lot about what to title this post/series; Calling it another Indian recipe did not seem sufficient, since my intent with this post was to break away from the stereotype of Indian cuisine often seen, well, outside India, viz. curries and spices. In the end, I decided to call it neither 'everyday' nor 'real' or 'regular' because, well, it is none of those in my present context. I decided to go with 'Progressive' because whether you are an Indian living abroad or a non-Indian falling in love with the cuisine, cooking the simpler dishes is actually more a labor of love and courage than the standard issue curries. 

Today's recipe is a throwback to the nostalgic memories of uncountable varieties of leafy greens that we consumed on a daily basis in various simple preparations. Recently, I found a bunch of red veined and red leafed greens at the neighborhood Indian store. Understandably, I got super excited. I remembered this type; it was one of my favorites. It was called Mulaikeerai, Amaranth Greens. So, I made a Poriyal of it with boiled chana dal.