Niranjana's yummy yummy recipes
Empty Salna is a thin, flavourful South Indian curry made without meat or vegetables. It is a popular side dish served with parotta, chapati, idli, dosa, or even plain rice. Known for its rich aroma and light texture, this gravy originates from Tamil Nadu roadside parotta stalls, where it is loved for its affordability and …
Mirchi Ka Salan is a classic Hyderabadi side dish made with large green chillies simmered in a rich, nutty gravy of peanuts, sesame seeds, coconut, and tamarind. Traditionally served as an accompaniment to Hyderabadi Biryani, this curry adds a flavourful punch with its perfect balance of heat, spice, and tanginess. Despite its fiery name, the …
Nenthra Pazha Pulissery is a cherished dish from Kerala’s rich culinary heritage, renowned for its harmonious blend of sweet and tangy flavours. This traditional curry features ripe Nendran bananas simmered in a spiced coconut and yoghurt gravy, offering a unique taste that’s both comforting and refreshing. What is Nenthra Pazha Pulissery? The name says it …
Pulinkari is a flavourful and tangy curry from Kerala, especially popular in the Palakkad Brahmin cuisine. It is a tamarind-based dish that closely resembles Sambar but differs in its preparation, as it does not include lentils. Instead, it relies on a coconut-based spice paste and a variety of vegetables to create its signature taste. This …
Rasakalan is a beloved curry in Kerala cuisine, made with a unique combination of yogurt, coconut, and locally grown vegetables like pumpkin, ash gourd, and elephant foot yam. The curry is mildly spiced, yet flavourful, with a thick consistency that makes it perfect for pairing with steamed rice. It’s commonly served during festivals and feasts, …
Pavakkai Pitlai is a cherished recipe originating from the vibrant state of Kerala, India. This exquisite dish is crafted with toor dal (split pigeon peas), bitter gourd (Pavakkai), and a uniquely blended spice paste, setting it apart from its culinary cousin, Sambar. Despite their similar appearances, Pavakkai Pitlai boasts a distinct flavour profile, making it …
Chenai Erissery / Yam Curry, is a traditional and popular dish served during Vishu and Onam Sadhya in Kerala. This curry is made with elephant foot yam, spiced with coconut paste, and tempered with roasted coconut, giving it a unique and delightful flavor. This family recipe can be enjoyed with a simple bowl of hot …
Tiffin Sambar, as the name suggests, is traditionally paired with tiffin items such as Idli, Dosa, Vada, and Pongal. In my opinion, the best Tiffin Sambar is served at Annapurna Gowrishankar Hotel in Coimbatore, while the Sambar at Saravana Bhavan in Chennai is also highly praised. There are numerous variations of Sambar, each unique to …
Chinna Vengaya Vathakuzhambu is a classic South Indian dish known for its bold, tangy, and spicy flavours. Made with baby onions (shallots) and a tamarind-based gravy, this traditional recipe is a staple in Tamil cuisine. The combination of sautéed shallots, tamarind extract, and freshly ground spices creates a rich and flavourful kuzhambu that pairs perfectly …
Murungai Keerai Molagootal is a beloved, nutritious South Indian dish made using drumstick leaves (Murungai Keerai) and lentils. A specialty in Tamil Nadu and Kerala cuisine, this hearty recipe combines the goodness of protein-rich lentils with the iron and antioxidant-packed drumstick leaves, making it a healthful addition to any meal. The dish is lightly spiced, …
