South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
Vegetable pakoda is a popular Indian street food and snack using vegetables, and gram flour (chickpea/besan flour), with warming spices and fresh herbs. This version of the pakoda is made with potato, capsicum, onion, carrot and cabbage. The batter-coated vegetables are then deep-fried until crispy and golden brown.
This kuzhambu goes well with the “Ven Pongal” prepared on Pongal Day. Can also be served with hot steamed rice.
This vegetable Saagu is made from a mix of Carrot, Beans, Green Peas, Potato, Chow Chow and Capsicum This gravy can be served with Poori, Rawa Idli, Appam and Idiyappam.
Learn how to make a delicious and easy mixed vegetable Kootu that is perfect for using up leftover veggies. Quick and simple recipe!
Sodhi also known as Sodhi Kuzhambu or Thengai Paal Kuzhambu (Coconut Milk Kuzhambu) is a common stew prepared in weddings and festivals in the Tirunelveli region vegetarian Homes.
This kadai vegetable is made with potato, capsicum, carrot and tomato. This can be served with Chapati or with any Indian bread. You can also add any other vegetables like cauliflower and knol khol (wild cabbage).
This a rice dish made with mixed vegetables and sambar powder. For the vegetables, you can use any available vegetables of your choice. I used drumstick, brinjal, Ladies Finger, carrot, French beans, Broad beans, Potato, Capsicum. This rice is better served with fried appalam or any chips.