Thiruvathirai Kali, also known as Thiruvathirai Pongal or Thiruvathirai Payasam, is a traditional South Indian sweet dish that holds great cultural significance. This delectable dessert is primarily prepared during the auspicious festival of Thiruvathirai
Kapparisi is a special prasadam (offering) prepared and distributed as part of the Aadi 18 festival in Tamil Nadu.
Peanut chutney powder also known as Shenga Chutney Pudi or Verkadalai podi is a popular traditional and flavorful condiment that can be found in many Indian households. It is a dry
Medhu Pakoda or kadalai maavu Pakoda is a traditional flavourful and popular deep fried snack variety made with Besan flour known as kadalai maavu in Tamil.This Medhu pakoda is quite simple to
Pachai Payaru Thuvaiyal is a delicious traditional South Indian Thuvaiyal thick chutney variety that is made using whole moong dal , grated coconut, ginger, garlic, shallots and red chillies .
Pineapple Rasam is a unique and delicious South Indian rasam variety that combines the tanginess of pineapple with the traditional flavors of spices in
Nellikai Sadam, also known as Amla Rice, is a popular South Indian rice dish that is flavored with Indian gooseberry, also known as
Raw mango curry, also known as "Pacha Manga Curry", is a tangy and spicy dish that is popular in South Indian cuisine especially in Kerala . This flavorful dish is made with raw mangoes (unripe mango) and
Karuveppilai Kuzhambu is a delicious traditional South Indian Kuzhambu / Kulambu (gravy) variety that is famous for its rich and flavorful taste. The dish is made using curry leaves,
Coriander Kootu or Kothamalli Kootu (as it is known in Tamil) is a delicious traditional South Indian dish made with moong dal and spices, along with fresh coriander leaves
Sundakkai Thuvaiyal is a delicious spicy tangy traditional South Indian Thuvaiyal or Chutney variety that is made with sundakkai or turkey berry, along with
Mango Kulfi Mango Kulfi is a luscious creamy Indian dessert made with milk, khoya, condensed milk and ripe mangoes. In this recipe I hav...
