South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
The chidambaram kathirikai Gothsu is paired with Samba Sadham (Pepper and Cumin Rice). It is a traditional dish offered to Lord Nataraja at the Chidambaram Temple. While the conventional method involves grilling the brinjals, some prefer to sauté them in a touch of oil. For this renowned Chidambaram Gothsu recipe, […]
Brinjal thokku is a popular South Indian eggplant dish, featuring a mix of spices, onions, and tomatoes. The eggplant is roasted, mashed, and combined with tamarind, spices, and jaggery, creating a rich, tangy paste. Ideal as a side dish, it’s loved by vegetarians and spice enthusiasts alike.
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!
Explore a flavorful and easy-to-make pan-fried brinjal dish seasoned with sambar powder and turmeric. Perfect as a side or sandwich filling!
This bringal thuvaiyal is made with brinjal, tamarind, red chillies and urad dhal. This dish goes well with Idli, Dosa, rice upma and salt kozhukattai.
Learn how to make Pirattal, a delicious Tamil stir fry curry made with brinjal, besan, and spices. Perfect with chapati or rice dishes.
Learn how to make delicious Brinjal Gothsu that pairs perfectly with Rice Upma, Ven Pongal, Idli, or Dosai. Discover variations and tricks to get the perfect consistency.
Garlic Brinjal Puzhi Kuzhambu simmers brinjal with whole garlic and onions in a spiced tamarind broth. Cook covered until the vegetables turn soft and oil separates for a tangy, flavorful gravy.
This flavored rice is made with brinjal (egg plant) and served with fried papad or chips. Plain Curd or simple curd Pachadi will also go well with this rice.
This tamarind-flavored potato brinjal tamarind fry is a tangy, spicy dish featuring marinated vegetables slow-cooked to infuse rich flavors. Tempered with mustard seeds, urad dal, and curry leaves, it enhances depth with onions and asafoetida, complementing rice or chapati. This hearty dish balances tangy, spicy, and savory notes.
Brinjal Masala Kuzhambu is a tangy, spiced tamarind gravy where slit brinjals are sautéed with aromatics, then simmered until soft and finished with a rich coconut-cashew poppy seed paste.
Green Curry brings half-cooked vegetables and sautéed okra together with a coarse coconut-coriander paste, tempered with mustard seeds and curry leaves. Serve with hot rice and papad or stuff into chapatis/bread.