Broad Beans Poriyal (Avarakkai Poriyal) is a simple stir-fry of chopped avarakkai cooked with sambar powder, turmeric, and tempered spices, then finished with green gram dal and grated coconut.
Recent Recipes
Potato Peas Kurma
Potato Peas Kurma is a creamy coconut-based curry where tender potatoes and green peas simmer with aromatic spices and a ground nut-coconut paste, finished with a bright squeeze of lemon.
Brinjal Chutney
Discover the delicious flavors of brinjal chutney, a popular South Indian condiment made with roasted eggplant, onions, and spices. Perfect with rice or dosa!
Uthappam
Uthappam is a thick, fluffy South Indian pancake made from a fermented rice-and-dal batter, cooked on a hot tawa with oil until golden on both sides. Top with onions, tomatoes, chillies, or veggies and serve with coconut chutney and sambar.
Tomato
Tomato is a versatile, mildly acidic fruit commonly treated as a vegetable in cooking. Its bright color, juiciness and tang make it a staple in many cuisines worldwide.
Vegetable Sodhi
Sodhi also known as Sodhi Kuzhambu or Thengai Paal Kuzhambu (Coconut Milk Kuzhambu) is a common stew prepared in weddings and festivals in the Tirunelveli region vegetarian Homes.
Quick Curry Leaves Rice
Quick Curry Leaves Rice is a speedy, aromatic dish where roasted curry leaves and spices are ground into a coarse powder, then tossed with cooked rice and ghee-fried cashews. Perfect for using leftover rice.
Vella Sevai
Vella Sevai is a sweet idiyappam dish tossed with jaggery syrup boiled to one-string consistency and scented with cardamom. Mix the syrup in gradually, rest briefly, then serve.
Mixed Grain Sundal
Mixed Grain Sundal combines separately soaked and cooked grams with a fragrant mustard-chilli tempering, then is tossed with golden-fried coconut and finished with fresh coconut garnish.
Sweet Thukkada
Sweet Thukkada is a crisp, deep-fried maida snack coated in one-string sugar syrup with cardamom until it crystallizes. Cool and store the sugar-coated pieces in an airtight container.