Discover the delightful flavors of vegetable pongal, a hearty South Indian dish packed with rice, lentils, and fragrant spices. Perfect for breakfast or a cozy meal!
Author: Kamala
Pineapple Sweet Pongal
This version of Pongal (rice) dish is made with pineapple and served as dessert.
Dry Fruits Pongal
Indulge in the rich flavors of Dry Fruits Pongal, a festive twist on South Indian cuisine with a delightful mix of dried fruits and nuts.
Celebrating Pongal: Meaning, Traditions, and Recipes
The harvest festival of south India (Pongal) is on January 15th, 2026. Check out the Sweet Rice Pongal, Pineapple Rice Pongal, Ven Pongal, Dry Fruits Pongal, Vegetable Pongal, Rawa Pongal and Oats Pongal recipes and Kolangal.
Maida Burfi
Indulge in the rich and flavorful world of Maida Burfi – a traditional Indian dessert perfect for special occasions like Diwali and weddings.
Kariveppilai Thokku
This Kariveppilai thokku is similar to Puzhi Kaichal and can be mixed with hot rice and served. This Kariveppilai thokku is also a great side dish for yoghurt rice (curd rice).
Onion Pakoda
This is the recipe for onion pakoda a common evening snack served with tea or coffee. See the recipe for quick onion pakoda also.
Jangiri
Indulge in the sweet flavors of South India with Jangiri, a crispy treat made with urad dal batter and sugar syrup. Perfect for festive occasions!
Cashew Nut Burfi
Indulge in the rich and nutty flavor of cashew nut burfi, a popular Indian sweet perfect for festivals and special occasions like Diwali and weddings.
Madras Mixture
Discover the flavors of South India with Madras mixture. This spicy and tangy snack combines crunchy nuts, lentils, fried gram, and spices for a perfect tea-time treat. Perfect for parties and festivities! #SouthIndianSnacks
Cashew Nut Pakoda
Indulge in crispy and delicious cashew nut pakodas, perfect for snacking with mint chutney or ketchup. A flavorful hit at any gathering!
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.