Pavakka Puli Kulambu – Bitter gourd in tamarind and coconut-based curry is one of the classic curries in parts of Tamil Nadu. It is the best way to cook and enjoy the flavors and goodness of bitter gourd and yet the curry itself is not too bitter. This curry pairs well with rice or cooked…
Carrot Poriyal – The best way to have carrots is make this poriyal that retains all the flavor of carrot. It has some added spice and saltiness and the natural sweetness from carrots, a perfect combination. A few more ingredients are added to enhance the flavor of the carrot further. This poriyal is the best…
Recipe for Onion Chutney – This Chinna Vengaya Chutney is completely made with pearl onions, tomatoes and a few spices. The spices are what makes this chutney stand out from regular chutney. It is really simple to make but super delicious and takes you directly to a chettinad kitchen. It pairs well with dosas and…
Recipe for rasam powder – a perfectly simple and versatile rasa podi that you can use to make all types of rasam. All you need is a handful of ingredients and a blender. This powder can be stored for upto 6 months! A few years back, I would never have thought I’ll be making rasam…
Kondakadalai kulambu is black chickpeas and brinjal/aubergine curry cooked in a shallot, coconut, and tamarind base spiked with a spice blend. This typical Tamil Nadu curry has a little bit of sweetness and a mild sourness and some hotness; not to mention there’s protein. This was how my grandmother used to make and this curry…
