A mixed lentil s pack with some spices ground coarsely makes up as the basic mix which can be used to make Adai, Masala Vadai /fritter/dal vadas , Paruppu Usili the famous lentil crumble which South Indians are known to use with their veggies thus making it more healthier and protein rich and also koftas…
Spicy green raw tomato chutney is another great favourite side dish or dip for wholesome jowar bhakris or chapatis . I also like to have it with dosas and idlis . For…
Chayote is popular in South Indian cuisine. It is popularly referred to as “Bangalore brinjal (Bengaluru vankayya)”, called in Kannada as “seeme badanekai” – brinjal/eggplant/aubergine of the plateau. It is used in vegetable stews like “sambar” and “palya”. In Tamil cuisne it is popularly used in various kootu recipes with lentils , and also as…
Delicious ways to make tomato onion chutneys , very small differences in method yet tastes amazing both ways . I have also given a recipe for only onion chutney below and that also taste equally yummy . The third onion chutney was posted about 5 years ago, i have updated the same post with two…
Kathrikai Gothsu or Brinjal Gravy cooked in a spicy tamrind sauce is a most tasty popular accompaniment for Pongal. This humble dish has a history of more than 1000 years and is associated with the Temple town of Chidambaram the abode of Lord Nataraja in Tamilnadu . The priests of the temple known as Deekshitars…