South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
The Milagai Killi Potta Sambar features chilies that enhance its flavor and aroma. By breaking the chilies and infusing them into the dish, this traditional recipe eliminates the need for Sambar powder. It offers a simple yet rich taste, making it an excellent pairing for rice or dosas. The preparation is easy and rewarding.
This Kuzhambu consists of fresh ginger pieces and coconut, along with other spices that are ground into a paste and simmered in tamarind juice. It is best served with hot steamed rice and a teaspoon of ghee.
Rosapoo Chutney, a specialty from Thanjavur, is named for its color rather than any actual rose flower. It’s a quick and easy condiment made by blending fresh tomatoes, onions, red chillies, and salt. This flavorful chutney complements dishes like Idli and Dosa with its spicy and tangy taste.
This tangy gravy is made with garlic, tamarind and vathal is served with rice.