Ellu Urundai is a delicious and easy-to-make Prasad that is traditionally prepared for Vinayaka Chathurti and Krishna Jayanthi Festivals.
Author: Kamala
Fried Modak
Discover the delicious and indulgent Indian sweet dish, fried modak. Learn how to make this crispy treat, perfect for festivals or special occasions.
Karunai Kizhangu Kuzhambu
Karunai Kizhangu Kuzhambu is a flavorful South Indian dish made with yam and a tangy tamarind base. Serve with hot rice. Grilled Appalam is the best combination for this Kuzhambu and rice.
Acchu Murukku
Acchu Murukku also known as Achappam or Rose cookie is a mild sweet Murukku, normally prepared during Christmas time.
Mochai Kottai Stir Fry
Mochai fry can be made with fresh beans seeds or with the dried beans (Mochaikottai). This will go with any rice dishes and also with Chapati.
Vendaikai Thayir Pachadi
Vendaikai Thayir Pachadi combines crispy fried okra with a creamy curd-coconut paste, finished with a mustard, red chili, hing, and curry leaf tempering for a tangy, spiced side.
Seppankilangu Fry
Seppankilangu Fry features pressure-cooked colocasia slices coated with chili, asafoetida, and corn flour, then fried until golden and crisp, finished with curry leaves—perfect with rasam rice or sambar rice.
Beetroot Sweet Pachadi
Indulge in the delicious and unique flavors of beetroot sweet pachadi, a festive dessert rich in ghee, cashews, and raisins, with a hint of cardamom.
Brinjal Pirattal
Learn how to make Pirattal, a delicious Tamil stir fry curry made with brinjal, besan, and spices. Perfect with chapati or rice dishes.
Thalicha Idli
When we have over fermented or left over idli batter, normally we make Dosa, Oothappam etc. Instead, we can season the batter and make this spicy idli.
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.
Vegetable Saagu
Vegetable Saagu is a creamy, mildly spiced mixed-vegetable curry made by simmering cubed veggies in a fragrant ground masala paste. Serve it hot with poori, rawa idli, appam, or idiyappam.