South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
The Potato Brinjal Butter Beans Curry is made by cooking potatoes and butter beans in a pressure cooker. Fried mustard, urad dal, and spices are combined with onions, tomatoes, and brinjals. Finally, the mixture is seasoned and simmered, garnished with coriander leaves, and served with rice or Indian bread.
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.
A side dish (poriyal) that is served with rice or roti and made with potatoes and methi leaves.
Kara Boondhi Kurma is a creamy, spiced potato curry simmered with a coconut-cashew paste and aromatic whole spices, then finished by stirring in crunchy kara boondhi. Serve with mild pulao or Indian bread.
This potato fry is long-lasting and perfect for packed lunches and travel. It pairs well with chapati, toasted bread, lemon rice, and coconut rice.
Discover a delicious and aromatic Coriander Potato Fry recipe that blends soft potatoes with zesty flavors of coriander and green chilies. Perfect as a side dish!
Potato Payasam is a creamy, comforting dessert where mashed potato and cooked green gram simmer in milk, then sweetened with strained jaggery syrup and finished with ghee-fried nuts, raisins, and cardamom.
A simple soup made with moong (green gram), garlic and potato . This soup pairs well with corn chips or carrot slices.
This dosai is made with potatoes and little bit of maida flour. This is served with ketchup or tomato sauce.
Discover a delicious recipe for a creamy potato and carrot soup. Easy to make in a pressure cooker, perfect for a cozy dinner.