Tag: South Indian Cuisine

Horsegram Rasam / Kollu Rasam

Horsegram as evident from its name, is predominantly used as a cattle food. It is a good source of proteins, fiber and helps in regulating blood pressure and blood glucose levels. It can be germinated and sprouted to improve it nutritive value. We can use the sprouts in making salads, soups, raithas and curries. We can make thogayal, chutney, Gujarathi...

Seppankizhangu roast / Taro roast

Seppankizhangu roast is a simple dry sabzi that is served with any south indian rice. I came to know about this recipe only recently from my perima. This is not made in my home. So I got this recipe from my perima, who taught me to make this curry. She also said that the addition of rice flour will gives...

Aviyal

Aviyal is a dish that has a unique place in Kerala as well as Tamil Cuisine. It is a mixture of vegetables, curd, coconut, seasoned with coconut oil and curry leaves. It is one of the main dishes in Kerala’s vegetarian feast (Sadhya). It is mixed with rice and served with papadam as side dish. It can also be used...

Chinna Vengaya Sambar

Chinna Vengaya Sambar or Shallots Sambar is an easy and delicious sambar made with shallots or pearl onions.  Out of all the sambar, shallots sambar has an unique aroma and flavour. In my home, usually we make this sambar on Sundays with Potato currry. After wedding when I made this sambar, my husband fell in love with it from that...

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