South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
Wash and remove the skin and seeds from sapota. Cut it into medium size pieces and grind it into a fine paste. Put this fruit paste in a thick bottomed kadai and add sugar. Stir continuously on medium flame till it thickens slightly. Add little warm water to the milk […]
Curry leaves (Kariveppilai in Tamil) are extensively used by South Indians in their cooking, especially in tempering the food. Even though the fresh leaves are slightly bitter, when fried in oil it gives a unique aroma. People normally discard the leaves while eating. It results in loosing some of the […]
This kuzhambu is made with curry leaves, thuvar dhal, bengal gram dhal, coriander seeds, pepper and coconut gratings. We can also add a few garlic flakes and sambar (pearl) onions while seasoning.
This chutney is made with curry leaves and pottukadalai dhal. Try these other chutneys like Curry Leaves Kuzhambu, Curry Leaves Rice, Curry Leaves Powder, Curry Leaves Tomato Chutney
A chutney made with tomato and curry leaves.
Dry roast the groundnut and remove the skin and slightly crush it so that it will break into two pieces. (You can also use readily available roasted groundnuts). In a heavy bottomed vessel pour 1/4 cup water and add jaggery powdered. Make a soft ball stage syrup. Remove from stove […]
This quick dosai is made with maida, rice flour, onion, chilies and spices. Unlike regular dosai, there is no need to grind and ferment the dough.
This will go well with Rasam Sadam and vathal kuzhambu. You can also mix it with hot plain rice along with a teaspoon of ghee and have it with appalam/papadam