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.
Recent Recipes
Vendakkai Poriyal
This Vendakkai fry is made with red chillies and chopped onions along with rice flour. A good side dish that can be served with rice.
Thavala Adai
Thavala Adai is a savory rice-and-dal flatbread made from coarse-ground flours cooked into a dough with tempered spices and coconut. Shape, pan-fry on a greased tawa, and serve hot.
Wheat Flour Laddu
Wheat Flour Laddu is a fragrant, ghee-roasted sweet made by toasting wheat flour until aromatic, then mixing in powdered sugar, cardamom, and fried cashews. Add warm ghee gradually and shape into lemon-sized balls.
Milagu Sevai
We can prepare varieties of dishes using the plain Idiyappam also known as “Sevai”. One such dish is “Milagu Sevai” – a simple spicy version.
Vella Sevai
Vella Sevai is a sweet idiyappam dish tossed with jaggery syrup boiled to one-string consistency and scented with cardamom. Mix the syrup in gradually, rest briefly, then serve.
Ellu Urundai
Ellu Urundai is a delicious and easy-to-make Prasad that is traditionally prepared for Vinayaka Chathurti and Krishna Jayanthi Festivals.
Fried Modak
Discover the delicious and indulgent Indian sweet dish, fried modak. Learn how to make this crispy treat, perfect for festivals or special occasions.
Karunai Kizhangu Kuzhambu
Karunai Kizhangu Kuzhambu is a flavorful South Indian dish made with yam and a tangy tamarind base. Serve with hot rice. Grilled Appalam is the best combination for this Kuzhambu and rice.
Acchu Murukku
Acchu Murukku also known as Achappam or Rose cookie is a mild sweet Murukku, normally prepared during Christmas time.
Mochai Kottai Stir Fry
Mochai fry can be made with fresh beans seeds or with the dried beans (Mochaikottai). This will go with any rice dishes and also with Chapati.
Vendaikai Thayir Pachadi
Vendaikai Thayir Pachadi combines crispy fried okra with a creamy curd-coconut paste, finished with a mustard, red chili, hing, and curry leaf tempering for a tangy, spiced side.