Vathal or vadam is a South Indian delicacy, that is usually made in every South Indian home, during the month of April or May, and will be stored for years. It needs sunlight, for it to dry completely. Since, April and May are the summer seasons in South India, these…
Idiyappam is a most common and a popular dish of South India, especially in the state of Kerala and Tamilnadu. It is otherwise called as string hopper or nool puttu. It is made from rice flour. It is very lite and a steamed food. Idiyappam is usually had for breakfast,…
Masala egg rice is what, I make, when I don’t really feel like cooking. When I crave for some spicy, non vegetarian dish, but also feel lazy to buy, and clean meat or fish, this is the one recipe that I make, most of the time. It is so simple…
Eral kulambu or prawn kulambu is a traditional and the most popular dish of Tamilnadu. It is a most common dish for people living in the coastal regions of Tamilnadu, as fishing is their main occupation. Kulambu is a basic dish of tamil cuisine. It will be made at least…
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).…
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…