South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
This upma is made with wheat rawa (Broken wheat also called as Dalia) and vegetables. An ideal breakfast and can be served with coconut chutney. Wheat Rawa Vegetable Upma is a savory South Indian dish made from semolina and a variety of vegetables. To prepare it, start by boiling water. […]
“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.
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.
Indulge in a tasty and nutritious beans curry recipe that can be easily customized to suit your preferences. Perfect with rice or roti!
Indulge in the flavorful Payathangai curry, a traditional South Indian dish. Pair it with rice or chapati for a delicious and satisfying meal.
Masiyal also known as Kadaiyal is a nutritious and easy-to-make one-pot dish. Packed with healthy ingredients, it can be served with hot rice, Chapati/Roti, or even toasted bread.
A side dish (poriyal) that is served with rice or roti and made with potatoes and methi leaves.
Vegetable Idli blends soaked dals, semolina, and chopped veggies into a flavorful batter, then steams into colorful, nutritious idlis in just 10 minutes. Customize with mushrooms, greens, or nuts for extra taste.
Boondi Laddu is made by frying tiny boondi droplets, then coating them in one-string sugar syrup flavored with cardamom and enriched with ghee-fried nuts, raisins, cloves, and kalkandu. Shape warm into lemon-sized laddus and store airtight.
Ribbon pakoda is a popular Indian snack prepared from chickpea flour, rice flour, and various spices. The dough is formed into thin strips and deep-fried to yield a crispy texture. Frequently enjoyed with tea or as a crunchy side to rice meals, it is particularly favored during festivals and special occasions.