Nellikai Murabba is a tangy and sweet gooseberry preserve that combines the unique flavor of gooseberries with aromatic spices. Perfect with chapati or bread!
Pickle
A collection of South Indian pickle recipes like Lemon pickle, Apple pickle, Ginger Thokku, Vendhaya Mango, Beetroot Pickle.
South Indian pickles are renowned for their bold, spicy, and tangy flavors, often using generous amounts of chili powder and regional ingredients. Unlike some North Indian pickles that use mustard oil, South Indian varieties traditionally rely on sesame oil (gingelly oil) for both flavor and preservation.
Tomato Thokku
Tomato Thokku is a tangy, spicy tomato relish simmered with tamarind, ginger, and jaggery until thick and glossy. Finished with mustard, asafoetida, and roasted fenugreek powder, it’s perfect with rice or dosa.
Narthangai Pickle
A pickle dish that is made with Citron (Narthangai) and fermented for weeks
Nellikkai Thokku
This thokku made with gooseberry (thokku) goes well with curd rice. You can mix it with hot rice and have it with grilled appalam.
Inji Puli
Discover the spicy and tangy flavors of the Kerala specialty, Inji Puli! Made with ginger, tamarind, and jaggery, it’s a must-try dish that pairs perfectly with curd rice.
Mango Thokku
Mango Thokku is a tangy and spicy South Indian condiment made from grated mango. It pairs well with curd rice.
Onion Thokku
This dish pairs well with curd rice or chapati. It can also be mixed with hot rice and served as variety rice.
Garlic Pickle
This pickle made with garlic goes well with curd rice
Instant Carrot Pickle
Instant Carrot Pickle is a quick, zesty condiment made by tempering spices in oil, tossing with chopped carrots, then finishing with salt, fenugreek, and lemon juice. Perfect with curd rice.
Beetroot Pickle
Beetroot Pickle is a tangy, spicy condiment made with salted beetroot pieces tossed in mustard-tempered oil, ground fenugreek and asafoetida, chilli powder, and lemon juice. Perfect with curd rice.
Vadu Mangai Pickle
“Vadu Mangai” is the pickle prepared from Maavadu (tiny baby mango). Traditionally, the tiny mangoes are plucked from the stems and castor oil is applied on each mango and then it is arranged in a ceramic jar in between salt layers and chilli and mustard powder is sprinkled over it.
Green Apple Pickle
This is similar to “Vendhaya Manga”. Instead of raw mango, we are using sour green apple and goes well with curd rice.