South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
Bread Crisps are a delightful snack made by transforming simple ingredients into a crispy treat. Start by finely chopping onion, tomato, green chillies, and coriander leaves. Prepare the bread by removing the crusts and cutting the slices into squares. In a bowl, mix rawa (sooji) with salt and red chilli […]
This sweet puttu is made with Ragi Flour, sugar and coconut gratings. We can substitute sugar with jaggery powder also.
The nine-day festival of Navaratri, season of rejoicing and celebration, is a combination of many concepts, but the most common theme is the victory of good over evil.
This recipe is similar to preparing “Curd Rice”. The only change is that we are substituting rice with oats. Serve with any pickle.
This kadai vegetable is made with potato, capsicum, carrot and tomato. This can be served with Chapati or with any Indian bread. You can also add any other vegetables like cauliflower and knol khol (wild cabbage).
Payathankai Carrot Poriyal is a quick South Indian stir-fry of long beans and carrot, tempered with mustard, cumin, curry leaves, and spices. Finished with coconut for a fresh, savory bite.
Discover the delicious world of Seppankizhangu! This crispy and flavorful South Indian dish is a must-try with its perfect balance of spices and textures.
This a rice dish made with mixed vegetables and sambar powder. For the vegetables, you can use any available vegetables of your choice. I used drumstick, brinjal, Ladies Finger, carrot, French beans, Broad beans, Potato, Capsicum. This rice is better served with fried appalam or any chips.
This Nellikai Sadam or gooseberry rice can be served with any kootu.
This healthy snack made with oats can be taken as breakfast, evening snack or at the dinner time too.
Discover a flavorful and aromatic garlic onion gravy, perfect for pairing with steamed rice. Learn how to create this delicious dish today!
Coriander Leaves Rice combines tender cooked rice with a vibrant coriander-tamarind paste sautéed with urad dal, ginger, and green chillies, then tempered with popping mustard seeds and golden cashews.