South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
A collection of South Indian vegetarian gravy recipes.
The Brinjal (Kathirikai) Gothsu paired with Samba Sadham (Pepper and Cumin Rice) is a traditional dish offered to Lord Nataraja at the Chidambaram Temple. While the conventional method involves grilling the brinjals, some prefer to sauté them in a touch of oil. For this renowned Chidambaram Gothsu recipe, I have […]
This gravy made with pavakaai (Bitter Gourd) and ellu (sesame seed) are served with rice
This brinjal thokku is made with brinjal (egg plant) and other common Indian spices. It can be served mixed with hot rice or with chapati/bread.
“Tomato Dhal” is an Andhra spcial and it is prepared with Thuvar dhal and tomato cooked together. I tried it with Green Gram dhal and tomato puree. Taste is good and goes well with rice and chapati.
Mango dhal is a classic Andhra dish served with rice.
This vegetable Saagu is made from a mix of Carrot, Beans, Green Peas, Potato, Chow Chow and Capsicum This gravy can be served with Poori, Rawa Idli, Appam and Idiyappam.
Karamani is a versatile legume that can be used in various dishes. It is also known as cowgram or black-eyed peas in English. In this blog post, I will show you how to make a delicious karamani curry that is rich and creamy. This curry is perfect for pairing with […]
This gravy made with Ridge Gourd (Peerkankai) and green gram dhal is served with steamed rice.
This tamarind dhal served with hot rice is made of tamarind and green gram dhal.
Kongunadu dhal is prepared like regular dhal with the addition of a teaspoon of castor oil in the dhal and cooked in open vessel