Suraikai Karamani Kootu is a comforting South Indian stew of pressure-cooked bottle gourd and karamani, simmered with a spicy coconut paste and finished with a mustard-onion curry leaf tadka.
Author: Kamala
Payaru Keerai Poriyal
Payaru Keerai Poriyal combines soft-cooked green gram with finely chopped greens, sautéed with mustard, urad dal, cumin, garlic, and onion. Finished with coconut gratings for a fragrant, hearty stir-fry.
Vegetable Halwa
Vegetable Halwa blends steamed pumpkin, beetroot, and carrot into a smooth paste cooked with ghee-roasted wheat flour, sugar, and cardamom until glossy. Garnish with cashews and serve warm.
Aval (Poha) Urundai
Aval (Poha) Urundai is a crisp, ghee-roasted poha and nut laddoo blended with cardamom and jaggery, then shaped into lemon-sized balls for a quick sweet snack.
Puttu Podi Urundai
Puttu Podi Urundai are lemon-sized steamed rice-flour balls made by cooking puttu podi with salted coconut water into a soft dough, then steaming. Serve with a spicy chutney.
Wheat Rawa Usili Upma
Wheat Rawa Usili Upma is a fragrant, pressure-cooked upma made with roasted wheat rawa and dhal, tempered with mustard, curry leaves, red chillies, and asafoetida. Finished with coconut for extra flavor.
Carrot Capsicum Poriyal
Carrot Capsicum Poriyal is a quick stir-fry of carrots, capsicum, and soaked green gram tempered with spices, then cooked until tender and finished with curry powder and coconut.
Vella Aval (Sweet Poha)
Vella Aval (Sweet Poha) is a quick sweet snack made by soaking washed aval, then mixing in jaggery and cardamom. Finish with coconut gratings and serve.
Sweet Potato Halwa
Sweet Potato Halwa is a rich, ghee-roasted dessert made by mashing cooked sweet potatoes and stirring them with jaggery, cardamom, and crunchy fried cashews until glossy and fragrant.
Potato Capsicum Fry
Potato Capsicum Fry combines golden-fried potatoes and sautéed capsicum tossed with cumin-garlic, onion-tomato masala, sambar powder, and herbs, then briefly steamed for a flavorful finish.
Potato Brinjal Butter Beans Curry
Potato Brinjal Butter Beans Curry combines pressure-cooked potatoes and butter beans with sautéed brinjal in a mustard-tempered, sambar-spiced masala, finished with coriander—perfect with rice or roti.
Milagai Killi Potta Sambar
Milagai Killi Potta Sambar blends tangy tamarind and cooked thuvar dal with a fragrant tempering of mustard, dals, cumin, fenugreek, and broken red chillies. Simmer with onions, tomatoes, curry leaves, and green chillies until flavorful.