South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
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.
Pachai payaru kuzhambu is a traditional South Indian curry made with green gram lentils in a tangy tamarind sauce. It’s popular in Tamil Nadu, served with rice or dosa. The preparation involves soaking lentils, cooking them, and adding aromatic spices. This dish offers a flavorful, nutritious option for meals.
Mambazha Sambar is a tangy-sweet South Indian sambar where whole slit mangoes simmer in spiced tamarind water, then get enriched with mashed thuvar dal and a mustard-curry leaf tempering.
Sodhi also known as Sodhi Kuzhambu or Thengai Paal Kuzhambu (Coconut Milk Kuzhambu) is a common stew prepared in weddings and festivals in the Tirunelveli region vegetarian Homes.
Garlic Brinjal Puzhi Kuzhambu simmers brinjal with whole garlic and onions in a spiced tamarind broth. Cook covered until the vegetables turn soft and oil separates for a tangy, flavorful gravy.
Discover a flavorful and aromatic garlic onion gravy, perfect for pairing with steamed rice. Learn how to create this delicious dish today!
Brinjal Masala Kuzhambu is a tangy, spiced tamarind gravy where slit brinjals are sautéed with aromatics, then simmered until soft and finished with a rich coconut-cashew poppy seed paste.
Araithuvitta Sambar is a flavorful South Indian lentil stew simmered with tamarind, drumstick, onions, and tomatoes, then enriched with a freshly ground coconut-spice paste and finished with mustard and curry leaves.
Experience a burst of flavors with this traditional South Indian Pepper Kuzhambu recipe made with black peppercorns, cumin, and mustard seeds. Perfect with rice or dosa!
Mangai Murungai Palaakottai sambar blends soft-cooked thuvar dhal with drumstick, mango, and tender jackfruit seeds simmered in tamarind and spices, finished with a fragrant mustard-onion tempering.
Keerai Sambar blends soft-cooked thuvar dhal with tangy tamarind, sautéed onions and tomatoes, and fragrant spices. Simmer briefly with chopped greens, then serve hot with steamed rice.