Mixed Beans Poriyal is a comforting South Indian stir-fry of broad beans and French beans, tempered with mustard and curry leaves, then finished with toasted rice-chilli powder and grated coconut.
Recent Recipes
Vegetable Vadai
Vegetable Vadai blends a coarse, spicy lentil batter with chopped veggies and coconut, shaped into ring vadais and deep-fried until golden. Serve hot with coconut chutney or tea.
Beetroot Pickle
Beetroot Pickle is a tangy, spicy condiment made with salted beetroot pieces tossed in mustard-tempered oil, ground fenugreek and asafoetida, chilli powder, and lemon juice. Perfect with curd rice.
Samba Sadham (Pepper, Cumin Rice)
Discover the delicious and traditional “Samba Sadham” (Pepper and Jeera Rice) served as an offering to Lord Nataraja at Chidambaram Temple.
Potato Jamun
Potato Jamun is made by shaping mashed potato, khoya, and ghee-roasted wheat flour into soft balls, then deep-frying until golden. Soak in cardamom-scented sugar syrup for a juicy finish.
Orange Skin Pachadi
Enhance your meal with this vibrant Orange Skin Pachadi recipe, full of flavor and easy to customize spice levels. Perfect with rice or chapati!
Thiruvathirai Kali
Learn how to prepare the traditional South Indian dish “Thiruvathirai Kali” and the modern techniques to make it even easier. Serve it with delicious Mixed Vegetable Kootu for a complete meal.
Pudalankai Poriyal
Pudalankai Poriyal is a simple stir-fry of salted, drained pudalankai cooked until tender with turmeric-softened bengal gram dhal, then finished with coconut and a mustard-urad dal tempering.
Red Aval Kozhukattai
Red Aval Kozhukattai is a steamed, oval dumpling made by kneading soaked poha with salt, tempered spices, green chillies, curry leaves, and coconut. Serve hot with chutney or idli milagai podi.
Asoka Halwa
Asoka Halwa is a rich, ghee-laden sweet made by combining mashed cooked dal with roasted wheat flour, then simmering with sugar, food color, and cardamom. Finish with cashews until the ghee separates.