Tomato Pongal blends creamy rice and roasted moong dal with tangy tomato purée, finished with a fragrant ghee tempering. Serve warm with coconut chutney.
Author: Kamala
Udupi Neer Chutney
Udupi Neer Chutney is a creamy coconut-peanut chutney with green chillies, tamarind, ginger and coriander, finished with a fragrant mustard and curry leaf tempering.
Pudina Kothamalli Thuvaiyal
Pudina Kothamalli Thuvaiyal is a coarse, aromatic chutney blending sautéed mint, coriander, lentils, coconut, tamarind, chillies, onion, garlic, and asafoetida.
Tomato Coconut Chutney
Tomato Coconut Chutney combines sautéed tomato, green chillies, lightly browned urad dal, and coconut. Fry briefly, then transfer the mixture to a plate to cool.
Pumpkin Carrot Poriyal
Pumpkin Carrot Poriyal is a tender, mildly spiced vegetable stir-fry tempered with mustard, urad dal, chillies, curry leaves, and finished with grated coconut.
Karuppu Ulundhu Puttu
Karuppu Ulundhu Puttu is a steamed puttu made from dry-roasted black gram and rice flour, moistened to a crumbly texture. Toss with ghee, jaggery, and coconut for serving.
Mango Kesari
Mango Kesari is a rich, fruity semolina sweet made by cooking roasted rawa in mango purée and sugar until thick, then finishing with ghee, cardamom, and golden cashews.
Karuppu Ulundhu Idli Podi
Karuppu Ulundhu Idli Podi is a flavorful coarse powder made by lightly frying black urad dal, Bengal gram dal, spices, red chillies, and curry leaves, then grinding with salt. Store airtight for a handy idli accompaniment.
Suraikai Karamani Kootu
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.
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.