Puli Pongal, also known as Tamarind Pongal, is a flavorful and tangy dish originating from South India. Traditionally served for breakfast, it is also commonly prepared for dinner or as an evening snack.
Recent Recipes
Kovakkai Kathirikai Curry
Kovakkai in Tamil is known as Tindora or Ivy Gourd in other languages. Tindora is a good source of vitamin A, vitamin B, and it is also known for its toxin eliminating properties.
Thengai (Coconut) Thirattupaal
Thengai thirattupal is a popular sweet in the Thanjavur region that has been enjoyed as a traditional delicacy for generations. It is a part of the “Seer Bakshanam,” a collection of sweets and savouries that are prepared for weddings and served to the groom’s side and guests attending the wedding. […]
Mulai Keerai (Amaranth Leaves) Poriyal
This simple poriyal is made with mulai keerai (முளைக் கீரை) and is served with steamed rice.
Dangar Pachadi (டாங்கர் பச்சடி)
Danger pachadi is a classic dish originating from Thanjavur. This Pachadi is prepared with Roasted Urad dhal Powder and curd. Goes well with Puzhi Pongal and Puzhi Upma.
Sundakkai Vathal Podi (Dried Turkey Berry Powder)
This Sundakkai Vathal Podi can be taken mixed with hot steamed rice along with a spoon of ghee or oil. This podi can also be added to any Kara Kuzhambu.
Suraikai Kadayal
This vegetable mash also known as “Kadaiyal” is served with hot steamed rice. This can also be taken as side dish for steamed rice.
Rosapoo Chutney
This quick chutney is made with tomato, shallots and red chillies and served with Idli/Dosa.
Vegetable Pakoda
Vegetable pakoda is a popular Indian street food and snack using vegetables, and gram flour (chickpea/besan flour), with warming spices and fresh herbs. This version of the pakoda is made with potato, capsicum, onion, carrot and cabbage. The batter-coated vegetables are then deep-fried until crispy and golden brown.
Palaakottai (Jackfruit Seed) Pirattal
“Pirattal” in Tamil means “to toss and turn” so that all the spices to coat well. Palaakottai (Jackfruit seed) is also used in Sambar, Kootu, Poriyal, etc and served with steamed rice.