A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.
Wondering what you need to prepare a very healthy breakfast? Some leftover rice, lots of water, shallots, and buttermilk. Interesting huh? But yes, that’s all you need to prepare this natural coolant and healthy breakfast called Neeragaram or Pazhaiya Sadam Kanchi. In simple words, it is the leftover rice porridge or gruel. Today, I am sharing how to prepare the neeragaram with step-wise pictures and all the health benefits of it.
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I wish you all a very happy and a prosperous new year. Today I am going a share a traditional Udupi dessert called Hayagreeva Maddi. It is an authentic dessert prepared with Bengal gram dal, jaggery, and ghee. To put in simple words we can call it as Channa Dal Halwa. Learn how to make this simple recipe in instant pot and also on the stove top method. Jump to Recipe | Print Recipe
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Get your daily dose of vitamins, minerals, and anti-oxidants with this fresh seasonal produce recipe. Sarson ka Saag is a famous Punjabi recipe prepared during winter with mustard greens. Sarson ka Saag with Makki ki roti is a favorite combo worldwide. Check out the detailed recipe with step-wise pictures below. Jump to Recipe Print Recipe
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India is known for its biryani varieties. Today I am going to share a signature recipe of Andhra/Telangana. It’s the Ulava Charu Vegetable Biryani – a traditional and authentic recipe prepared with cooked horse gram water, vegetables and of course with exotic biryani spices. The highlight of this dish is that we use tamarind instead of yogurt and tomato and also we use curry leaves for this Biryani. Interesting huh? Read further to learn the recipe with step-wise pictures.
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An authentic and a traditional Deepavali recipe – Okkarai prepared with channa dal, moong dal, jaggery, and ghee. It is like the sweet version of paruppu usili without any veggies. Read through the post and you will know why I call this as sweet paruppu usili. Check out the detailed stepwise okkarai recipe here.
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It’s been awhile since I posted any Instant Pot recipes and traditional Indian recipes. So I today I decided to post the classic rasam recipe that I prepared in Instant Pot. Of yeah, instead of toor dal, I went with masoor dal. Here comes my Instant Pot Mint rasam with masoor dal. (I have included the pressure cooker method also in the recipe)
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Today I am going to share an interesting recipe which is also my Mother-In laws signature recipe. We all know about Vazhai Poo (plantain flower) paruppu Usili, beans paruppu Usili, kothavarangai(cluster beans) paruppu Usili, cabbage usili and bell pepper usili. But today I am going to share Raw Tomato or Green Tomato Paruppu Usili or as we say in Tamil Thakkali Kai Paruppu Usili. The recipe is very similar to beans paruppu usili that I posted earlier. In my beans usili recipe, I shared how to steam the usili in Microwave and here I am going to share how to prepare the usili in the traditional way with green tomatoes.
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Vallarai Keerai Kootu is a gravy prepared with moong dal and spinach(Indian Pennywort) with fresh ground coconut masala. This can be served as a rice accompaniment and also as a side for sambar and rasam rice. Vallarai is spinach variety popularly known as Gotu Kola and its botanical name is Centella Asiatica.
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Arisi Paruppu sadam or the lentil rice is one of the popular recipes from the Kongu Nadu Region of Tamil Nadu. It’s a quick one pot meal prepared with rice which I replaced with little millet and toor dal. It’s a prefect weekday dinner or lunch box recipe which can be prepared easily. We love this with appalam or chips. But this can be served with pickle or raita or with your favorite veggie. This recipe is a complete meal by itself.
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Vathal Kuzhambu – spicy and tangy and lip-smacking tamarind gravy prepared with sun dried fryums and it is one of the common recipes in Tamil Nadu households. It’s doesn’t require any vegetables, also no toor dal (you can add it for tempering though) which obviously means no pressure cooking and also no coconut. All you need is sundried fryums or vathals as we say in Tamil, tamarind juice, sambar powder and you can prepare this in a jiffy. I have already posted Manathakkali Vathal Kuzhambu and also Ariachu vitta Manathakkali Vathal Kuzhambu. Here is my third vathal Kuzhambu recipe with Karuvadaam.
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Karuvadaam or Karuvadagam or Kuzhambu Vadaam is a popular recipe from Tamil Nadu which is nothing but sun dried fryums prepared with urad dal and black eyed peas (traditionally red black eyed peas or as we say kaaramani in Tamil is used. But I went with what I had in my pantry – white ones) Fried Karuvadagams are used as rice accompaniment but they go very well in Vathal Kuzhambu. Karuvadaam Vathal Kuzhambu and Sutta Appalam (roasted papad) is an awesome combination. (Karuvadaam Vathal Kuzhambu recipe coming tomorrow)
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A soothing and comfortable rasam prepared with kollu rasam podi instead of regular rasam podi or fresh ground rasam podi. A quick and easy way to prepare this healthy kollu rasam or horsegram dal rasam is with the horsegram dal rasam powder. You can find the horse gram dal rasam podi recipe here. I posted the rasam powder recipe during the april month marathon and here is the rasam recipe using the same. This rasam can be prepared under 30 minutes similar to goddu rasam. (I am using tamarind paste so no soaking time is involved.)
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Begun Bhaja or Baingan Bhaja is a traditional and authentic recipe from the state of West Bengal. Begun is the Bengali word for brinjal and bhaja means fried. Begun Bhaja is nothing but marinated and fried brinjal slices. Instead of deep frying, I went with shallow frying.
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Katharikai Puli Kuzhambu | the Brinjal gravy/sambar is a tasty and lip-smacking rice accompaniment prepared with tender brinjals. Here comes an authentic and traditional Tirunelveli style kuzhambu recipe prepared with tender brinjals with fresh ground coconut and shallots. Check out the detailed recipe with step-wise pictures below.
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Rasavangi is one of the traditional and authentic kootu recipes prepared with tender brinjals and channa dal. Like pitlai we add other legumes also but for this recipe I went only with channa dal. The masala reminds me of the ennai katharikai masala and this curry/kootu is like a gravy version of the same.
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Pori Urundai – A traditional sweet prepared with jaggery and puffed paddy grains /Nel pori for karthigai deepam. And that’s what I am going to share today. This year all the festivals and my blogging marathons got mixed up, and I posted two recipes in one day which I usually avoid. Even for combo dishes, I post them as one, and then later I segregate them or leave them as is. This week was one such week where thanksgiving, karthigai and blogging marathon all came together. But I didn’t want to bombard my space with more than two recipes on a single day. So I am posting it at my own pace. Hope you all had excellent karthigai deepam and here comes the prasadam or neivediyam that we usually prepare during Karthigai Deepam.
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