A kuzhambu made with palakottai (jackfruit seed), sambar powder and tamarind.
Kuzhambu
Kuzhambu is a quintessential South Indian dish, known for its bold and tangy flavors. Made with a tamarind base and a variety of vegetables, spices, and sometimes lentils, it offers a rich and aromatic gravy that pairs perfectly with steamed rice. Whether it’s the spicy puli kuzhambu, the creamy mor kuzhambu, or the hearty paruppu kuzhambu, each variation showcases the diversity and depth of South Indian cuisine. Tempered with mustard seeds, curry leaves, and aromatic spices, kuzhambu is a comforting and flavorful addition to any meal.
Chow Chow Poricha Kuzhambu
Chow Chow Poricha Kuzhambu is a traditional South Indian dish featuring chayote squash in a coconut-based gravy. The rich curry, enhanced by roasted and ground spices, pairs well with steamed rice or dosa. This recipe highlights the flavorful culinary heritage of South India, inviting you to savor its unique taste.
Mango Sambar
Mango sambar is a South Indian cuisine prepared from ripe mangoes and lentils. It can be served hot with steamed rice or idli, and also makes a delightful side dish with dosa or chapati. It invites the palatable experience of homemade cooking.
Vatha Kuzhambu
This tangy gravy is made with garlic, tamarind and vathal is served with rice.
Vendhaya (Fenugreek) Kuzhambu
Indulge in the traditional South Indian delight of Vendhaya kuzhambu, a flavorful and nutritious dish that pairs perfectly with rice or idli.