Thengai Thuvaiyal is a thick coconut chutney made by frying asafoetida, dals, tamarind, and red chillies in oil, then grinding with coconut and salt using minimal water.
Recent Recipes
Brinjal and Capsicum Curry
This curry made with brinjal (egg plant) and capsicum can be served with rice. It also pairs well with chapati.
Pudalankai Kootu
Discover Pudalankai kootu, a flavorful South Indian dish featuring snake gourd and lentils. Packed with nutrients, it’s a healthy and tasty side dish perfect with rice or roti.
Green Peas Masala
Looking for a delicious side dish to go with chapati and pulav? Try Dry Peas Masala! Made with fresh green peas, onion, and tomato.
Mixed Beans Poriyal
Mixed Beans Poriyal is a comforting South Indian stir-fry of broad beans and French beans, tempered with mustard and curry leaves, then finished with toasted rice-chilli powder and grated coconut.
Tomato Onion Chutney
Discover the delicious and tangy Tomato Onion Chutney recipe, a versatile condiment perfect for dosas, idlis, rice, or sandwiches. Add a burst of flavor to any meal!
Pidi Karunai Kizhangu Varuval
Pidi Karunai Kizhangu Varuval features pressure-cooked yam slices tossed with sambar powder, turmeric, asafoetida, and salt, then pan-fried until golden brown for a flavorful South Indian side.
Coriander Leaves Chutney for Bajji
Make a delicious and easy coriander leaves chutney for your Pakora/Bajji with this recipe. No water needed, just a few simple ingredients.
Onion Thool Pakoda
Onion Thool Pakoda is a crispy onion fritter made by salting and squeezing onions, then coating them with flours, spices, curry leaves, and frying until golden brown. Perfect as a snack or with sambar rice or pulav.
Kummayam
Discover the delectable “Kummayam” or “Aadi Kummayam”, a divine sweet dish made with lentils and jaggery, served as Prasadam during “Aadi Velli” or “Aadi Sevvai”. Perfect for divine indulgence.
Yam (Senai) fry
Yam fry is a quick and healthy side dish made with yam, which has a lower glycemic index than potatoes. To make it, peel and cut the yam, cook until soft, then season with spices and flours before frying in oil until golden brown. It pairs well with Mor Kuzhambu, sambar, or rice.
Paruppu Urundai Kuzhambu
Paruppu Urundai Kuzhambu features lemon-sized thuvar dal balls simmered in tangy tamarind gravy spiced with sambar powder and turmeric. Finish with coconut paste and a mustard-curry leaf seasoning.