Vendakkai thokku is a flavorful South Indian condiment made primarily from okra (ladies finger), known as vendakkai in Tamil. It’s a thick, spicy and slightly-tangy preparation that sits somewhere between a pickle and a curry. It’s a great way to enjoy okra without the sliminess. Vendakkai thokku has a thick…
Milagai killi potta sambar is a simple, homestyle South Indian sambar known for its bold, slightly spicy flavour. “Milagai killi potta” literally means “chillies that are torn and added” (instead of grinding or using powder). In this dish, dried red chillies or green chillies are hand-torn and cooked directly in…
Mirchi ka salan is a traditional Hyderabadi curry known for its rich, bold and well-balanced flavours. This dish is made using large green chillies cooked in a thick, aromatic gravy. Despite using green chillies, the dish is usually not overwhelmingly hot, as less spicier chilly varieties are often used. Mirchi…
Cauliflower poriyal is a simple, flavourful South Indian stir-fry dish made with cauliflower and basic spices. It is especially popular in Tamil Nadu homes and is usually served as a side dish with rice, sambar or rasam. Cauliflower florets are lightly cooked and sauteed with onions, tomatoes, and few other…
Paneer butter masala is a rich, creamy North Indian curry made with PANEER(Indian cottage cheese). It is popular for its smooth texture and vibrant orange-red color. It is often associated with Punjabi cuisine, and commonly served in restaurants across India. Paneer butter masala is made by simmering soft cubes of…
Momos chutney is a bold, spicy and slightly tangy dipping sauce traditionally served with steamed or fried MOMOS. It is commonly associated with Tibetan and Nepali cuisine and is widely loved as an Indian street food. Momo chutney is made by boiling tomatoes and blending it with spices like red…
Poriyal is a simple, dry vegetable stir-fry from South Indian cuisine, especially popular in the state of Tamil Nadu. It is non-spicy, easy-to-cook and is often finished with fresh grated coconut for an extra flavour. It is commonly served as a side dish for rice along with SAMBAR, KULAMBU or…
Sambar is a classic South Indian lentil-based curry commonly served with idly, dosa, vada, rice or even pongal. It is made by cooking lentil until soft along with vegetables. Tamarind puree is then added, which gives the signature flavour for the sambar. Sambar can be made with so many variations.…
Kathirikai/brinjal or eggplant is a popular vegetable used in various South Indian dishes. It can be used to make kootu, poriyal, kulambu, sambar and a lot more dishes. It has a tender texture to it, and is capable of absorbing rich, spicy and tangy gravies, creating a flavourful accompaniment for…
Meen varuval is a popular South Indian fish fry made with fresh fish, marinated in spices like red chilly powder, turmeric powder and lemon juice. The fish is shallow-fried until crispy on the outside while staying juicy and flavourful inside. Meen varuval can either be served as an appetizer or…
