Pudina Dal Chutney is a coarse, minty chutney made by frying dals, red chillies, tamarind, and hing, then grinding with salt. Finish with a mustard–urad dal tempering.
Author: Kamala
Kara Puttu
A dish made with rice flour and served with any “Thuvaiyal” or Pickle.
Brinjal Gojju
The brinjal gojju goes well with Curd Rice. Also it can be served with “Rice Upma”, “Upma Kozhukattai” and even with idli/dosa.
Parangikai Jaggery Halwa
Parangikai Jaggery Halwa is a delightful Indian sweet made with grated yellow pumpkin and jaggery.
Rajma Pakoda
A crunchy snack made with rajma beans, besan flour and other spices. It is served with evening tea or coffee.
Moong Dal Javvarisi Payasam
Moong Dal Javvarisi Payasam is a creamy dessert where roasted, pressure-cooked moong dal is simmered with soft sago, jaggery syrup, and milk, then finished with ghee-fried nuts, raisins, and cardamom.
Thinai Dosai
Thinai Dosai or Foxtail Millet Dosa, is a nutritious and gluten-free variation of traditional dosa. This pairs well with onion chutney.
Peanut (Verkadalai) Rice
This peanut (verkadalai) rice is made with peanut podi and garnished with curry leaves.
Verkadalai Podi
Peanut (Verkadalai) Podi is a quick, flavorful coarse powder made by dry-roasting peanuts, sesame seeds, asafoetida, and red chillies, then grinding them together with salt.
Rajma Kuzhambu
Rajma Kuzhambu is a delightful fusion dish that combines the creamy texture of rajma (red kidney beans) with the tangy and spiced flavors of South Indian kuzhambu.