Adai is a traditional and, a popular recipe of Tamilnadu. It is made with rice and lentils and, is a great source of protein. In our home, we usually make adai for breakfast. In South Indian restaurants, it is served for dinner. Each city in Tamilnadu has its own way…
Nei appam or ghee appam is a traditional sweet of South India. It is a delicacy and, is usually made during festivals especially, Karthigai deepam. Karthigai deepam is a festival that is celebrated in the month of November or December. It is a festival where we light lamps all over…
Neer mor or Indian spiced buttermilk is a traditional recipe of India. Each state in India has its own name for this recipe. In Tamilnadu we call it as neer mor. Neer mor is little watery than, the other kinds of buttermilk that is available in India. Neer mor is…
Sura puttu or fish(shark) scramble is a traditional and, the most popular dish of Tamil Nadu, especially in the coastal areas. Fish puttu can be made with any kind of fish but, traditionally it is made only with shark(sura). Shark is said to have a lot of health benefits. It…
Ulundu kali is a popular and a traditional South Indian dish, made using urid dhal, raw rice, palm jaggery and sesame oil. It has a lot of health benefits, and is rich in iron, calcium and protein. Traditionally, it is made specifically for girls during puberty, and is given every…
Rasam is a popular and a traditional dish of South India. It has a watery consistency, and tastes similar to an Indian soup. It is usually served as a side dish with rice. Rasam is otherwise called as saaru. There are so many different kinds of rasam. Milagu rasam or…
Idly or dosa is the most common breakfast of South India. It is consumed almost everyday, for breakfast and dinner. Generally idly/dosa batter will be made once or twice a week, in a South Indian home, depending on the size of the family. We in our home, usually make it…
Sennakunni or dried baby shrimp is a commonly consumed food in the coastal areas of Tamilnadu, especially in, and around the areas of Cuddalore and Chidambaram. Since fishing is the main occupation, seafoods are consumed more in these areas. Preserving the fish is a common practice that has been followed…
Pazhaya soru or fermented rice is an ancient food of India. It has a history of more than thousand years. It is a popular dish all over India, but is identified under different names. In Tamilnadu, we call it as pazhaya soru, which translates to pazhaya (old) and soru (rice).…