Discover the traditional and unique varieties of Modak, a sweet prepared during Vinayaka Chaturthi Festival, including Peanut Modak.
Search Results for "label/Poriyal Varieties"
Semiya (Vermicelli) Upma
Semiya upma is a flavorful Indian dish made from toasted vermicelli, vegetables, and garnished with cilantro and lemon juice. A variation, lemon semiya upma, includes spices, ginger, and cashews, providing a tangy flavor. Both versions are quick to prepare, offering rich flavors and textures, perfect for any meal.
Quick Potato Curry
This Quick potato curry can be made within 10 to 15 minutes. It is served as a side dish for any rice varieties and chapat/roti.
Kathirikai Kadalai Kootu
Kathirikai Kadalai Kootu is a comforting South Indian stew of tender brinjal simmered with green gram dal and pressure-cooked peanuts, finished with kootu podi and a fragrant mustard-cumin tadka.
Thengai Thuvaiyal
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.
Cucumber Chutney
Discover the versatile and flavorful world of cucumber chutney, a refreshing condiment that complements a variety of dishes with its tangy taste.
Banana (Raw)- Vazhaikai
Discover the versatility of raw green bananas with these delicious recipes. From poriyal to curry, explore the diverse options for this unripe fruit.
Double Beans Rice
A variety rice made with beans and pairs well with raita and potato chips
Stuffed Brinjal Curry
Indulge in the rich and flavorful South Indian dish of stuffed brinjal with sesame and peanut masala. A perfect balance of tangy, spicy, and nutty flavors!
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.