Tag: south-indian cuisine

Ivy gourd sabzi / Thondekayi palya

Ivy gourd (Thondekayi / Kovakkai) is a popular vegetable in India which is often confused with pointed gourd / parwal. Pointed gourd is slightly bigger than ivy gourd and is most commonly used in North indian cuisine. We make poriyal or dry sabzi with this vegetable. This recipe is slightly different from the regular sabzi. It can be mixed with...

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...

Hagalkayi Gojju / Pavakkai Gojju

Hagalkayi gojju is a popular dish in Karnataka apart from Kathrikaai gojju, Pinaapple gojju etc., This is one of my favourite recipes made with bittergourd. We usually make pavakkai poriyal, Pavakkai pitlai at home but this is totally different and there is no bitterness in the recipe. This goes well with curd rice. We can also mix this gojju with...

Kaaradaiyaan Nonbu-Salt Adai

Kaaradaiyaan nonbu or Savithri viratham is a traditional Tamilnadu festival of fasting wherein married woman pray for the wellness and long life of their husband and the unmarried girls pray God to get a good husband.  Along with the rice flour, we use cowpea which is called as Kaaramani in tamil. Hence the name Kaaradaiyaan nonbu. We make both salt...

Kaaradaiyaan nonbu-Sweet adai

Kaaradaiyaan nonbu or Savithri viratham is a traditional Tamilnadu festival of fasting wherein married woman pray for the wellness and long life of their husband and the unmarried girls pray God to get a good husband.  Along with the rice flour, we use cowpea which is called as Kaaramani in tamil. Hence the name Kaaradaiyaan nonbu. We make both salt...

Arachuvitta Sambar

Arachuvitta sambar is the one that is made at home on a regular basis. This is everyone’s favourite at home. You can add any vegetables (Carrot, radish, potato, tomato, onion, avaraikkai).  I like it more when onion or tomato is added to it. They give the sambar a unique flavour. It can be mixed with hot rice and goes well...

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