Cabbage Beetroot Poriyal is a quick South Indian stir-fry where blanched cabbage and beetroot are tossed with mustard, urad dal, cumin, curry leaves, and green chillies, then seasoned with salt.
Recent Recipes
Chocolate Burfi
Indulge in a delicious chocolate burfi recipe that combines maida, sugar, and milk powder. Get creative with different flavors and colors!
Bittergourd Pachadi
Bittergourd Pachadi is a tangy, tomato-tamarind gravy simmered with tender bitter gourd, spices, and a fragrant mustard-jeera tempering. A touch of jaggery balances the bitterness.
Thengai Thuvaiyal
Thengai Thuvaiyal is a thick coconut chutney made by frying asafoetida, dals, tamarind, and red chillies in oil, then grinding with coconut and salt using minimal water.
Rice Upma
This rice upma is made with rice rawa and served with any chutney or sambar. This rice upma will take more time to cook than ordinary Bombay rawa upma.
Kathirikai Kadalai Kootu
Kathirikai Kadalai Kootu is a comforting South Indian stew of tender brinjal simmered with green gram dal and pressure-cooked peanuts, finished with kootu podi and a fragrant mustard-cumin tadka.
Carrot Puliyodharai (Tamarind Rice)
A classic lunch dish with a twist. This version of Puliyodharai is made with grated carrots. You can also add chopped beans, green peas and other vegetables along with carrot and make vegetable Puliyodharai.
Kothavarangai Thuvatal
Kothavarangai Thuvatal blends 3/4-cooked green gram dhal with tender cluster beans simmered in sambar powder, turmeric, and salt, then tempered with mustard, asafoetida, and curry leaves. Finish with coconut gratings.
Green Gram Dal Okkarai
Discover the flavors of South India with green gram dal okkarai. Packed with protein and aromatic spices, this dish is a perfect side or snack.
Wheat Flour Laddu
Wheat Flour Laddu is a fragrant, ghee-roasted sweet made by toasting wheat flour until aromatic, then mixing in powdered sugar, cardamom, and fried cashews. Add warm ghee gradually and shape into lemon-sized balls.