Sambar is originated from the Southern part of India. It is a most popular and a common dish of any South Indian family. It will be made at least once in a week in every home. It can be had for breakfast, lunch and dinner. It can also be had…
Vazhakkai or Raw banana is a most commonly used vegetable in South Indian cuisine, especially in Tamilnadu and Kerala. It is used to make a variety of dishes like chips, bajji, curries, fry and vada. Raw banana is a good source of fiber. It is also rich in vitamin C…
Sundakkai or turkey berry is a small green berry-like fruit that is most commonly used in South Indian cuisine. It is said to be rich in antioxidants, vitamins and minerals. It is also a good source of iron and fiber. Sundakkai can be used to make curries or chutneys. It…
Vadu mangai urugai or tender mango pickle is a traditional dish of Tamilnadu, a Southern state of India. It’s been made for generations. It is a spicy and tangy dish made from tender mangoes. It is a great side dish for curd rice, dhal rice, sambar rice and much more.…
Kalavai sadam is made with rice, lentils and a lot of vegetables. It looks and tastes similar to bisi bele bath, but the ingredients used to make the masala is different. The masala, that I’ve used in this recipe, can be stored at room temperature for upto 6 months. It…
Senai kilangu or Elephant foot yam is a starchy root vegetable, that is most popular in Southeast Asia. It’s dark brown in color and will be really hard. In Southern part of India, this vegetable is used in various recipes like kulambu, varuval, poriyal and aviyal. This vegetable, while handling…
Sambar is one of the most popular dish of south India. It is made of lentils and veggies. It is also vegan. Any kind of vegetables can be added to it.For the harvest festival (pongal), that south Indians celebrate during the month of january, we make this dish with 21…