Anubala's Kitchen

Tomato Khuzhambu

Tomato Khuzhambu

This is a very mild, aromatic, rich, creamy and delicious khuzhambu from Chetinadu cuisine which can be served with steamed rice, appam or idiyappam. Ingredients Onions – 2 Tomatoes – 3-4 Turmeric powder – 1/2 tsp Red chilli powder – 1 tsp Thick coconut milk – 1 cup Salt to taste Oil – 1 tbspRead more about Tomato Khuzhambu[…]

Corn Appam

Corn Appam

Kuzhi appam is a speciality of Chetinadu Cuisine. Rice and urad dal is used to make the traditional Kuzhi appam. Few days back, my sister Uma, shared the recipe of corn appam. In that recipe whole corn was used. But I have replaced it with corn rava ( to make it easier for grinding) andRead more about Corn Appam[…]

Paal Khozhukattai

Paal Khozhukattai

Milk is known as Paal in Tamil and Kozhukattai means rice flour dumplings. Paal Kozhukattai is a delicacy from Chetinadu Cuisine. Soft rice balls are cooked in thin coconut milk which is sweetened with sugar or jaggery and finally thickened with thick coconut milk. It has been in my ‘to do’ list for quite sometime.Read more about Paal Khozhukattai[…]

Vendhaya Khuzhambu 

Vendhaya Khuzhambu 

Fenugreek seeds are called as vendhayam in Tamil and methi in Hindi. Fenugreek seeds and leaves are strongly aromatic and full of flavour. Though seeds are bitter, it loses the bitterness on roasting slightly. They are rich in vitamin B, folic acid, vitamin A and C and very rich source of minerals like iron, calcium,Read more about Vendhaya Khuzhambu […]

Steamed Cabbage Koftas in Chetinad Gravy

Steamed Cabbage Koftas in Chetinad Gravy

This is one more new recipe from my kitchen. I had planned to make paneer paratha as I had made paneer at home yesterday. So I wanted to make something that can be served with the parathas.I had very limited stock of vegetables(fridge wasalmost empty. I had some cabbage, tomatoes and some broad beans. AsRead more about Steamed Cabbage Koftas in Chetinad Gravy[…]

Vadu Manga Kuzhambu

Vadu Manga Kuzhambu

Vadu manga, also known as maavadu are tender small raw mangoes which are available only during the summer season.    Pickles made with vadu manga are very famous in South India.  It’s unique because no oil is used for pickling vadu manga.  But today, I have used this manga to make a spicy and tangyRead more about Vadu Manga Kuzhambu[…]

Urulai Peratal 

Urulai Peratal 

 Potato is known as Urulai kizhangu in Tamil and Aloo in Hindi. Potato is one vegetable that everyone is fond off and is used in almost all the cuisines of the world. It’s a very healthy and a versatile vegetable which is used in many varieties of recipes like soups, starters, salads, main courses, accompanimentsRead more about Urulai Peratal […]

Ennai Kathrikai 

Ennai Kathrikai 

I enjoy trying new recipes from different cuisines. Chetinadu cuisine is one of my most favourite. Anything vegetarian from this cuisine, am game for it. Brinjal is known as Kathrikai in Tamil and baingan in hindi. Ennai Kathrikai specially is a favourite dish of our family. When I make this, I don’t make anything else.Read more about Ennai Kathrikai […]

Capsicum and Carrot in Coconut and Peanut  gravy

Capsicum and Carrot in Coconut and Peanut gravy

Inspiration for creating this recipe is from one of my very best childhood friend Jeyanthi. We are friends from the age of 10. We went to college together. Share many secrets and treasured childhood memories with her. She lives in Bangalore now. Dedicating this recipe to my dear Jayanth ( that’s how I call her)Read more about Capsicum and Carrot in Coconut and Peanut gravy[…]