Enjoy cooking
Udipi is a small town in Karnataka state which is very famous for its temples and it’s delicious cuisine. It’s one of my most favourite cuisine. No restaurant can match the dosa and sambar that are served in Udipi restaurants. I have made Udipi rasam earlier, but today was the first time that I triedRead more about Udipi Sambar[…]
Coconut is known as thengai in Tamil and Khuzhambu means gravy. This is one of the most famous khuzhambhu variety from Tirunelveli , a district in Tamil Nadu. It has a very distinct flavour and aroma of fenugreek seeds which makes this a unique one. It’s my family’s favourite. I learnt this from my motherRead more about Thenga Arachuvitta Khuzhambu[…]
Garlic is known as poondu in tamil and black pepper is known as milagu. Both garlic and pepper are very good for digestion. Black pepper when taken internally, supports circulation, reduce inflammation and stimulate digestive juices and enzymes. Garlic has lot of nutrients and medicinal qualities which are very beneficial for the general health. ItRead more about Poondu Milagu Khuzhambu […]
Mango is known as manga in Tamil and Aam in Hindi. Usually I make instant pickle with partially ripe mangoes. Today for a change I made sambar with it. The natural sweet and sour flavour of the mango brought a good balance in the flavour of the sambar. And also today I had used the readymadeRead more about Manga Sambar[…]
Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind. It’s one of the very popular dishes of South Indian cuisine. The word sambar ( old Tamil :Champaar – சாம்பார்) is from Tamil word Champaaram(சம்பாரம்) meaning spicy condiments. chambaramKootu(சம்பாரங்கூட்டு) and chambaramPodi(சம்பாரப்பொடி) means curry powder. Sambar is made either exclusivelyRead more about Radish Sambar[…]
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 […]
My husband is not at all fond of Rajma, whereas I love rajma. Rajma and rice is one of my most favourite meal. Today I thought of making rajma in a different way to see if my husband would like that. First I thought of making rajma in chetinadu style. Then I saw this GhassiRead more about Rajma Ghassi […]
Spinach is known as pasalai keerai in Tamil and Palak in Hindi. Morekhuzhambu is a yogurt based spicy gravy. Generally ladies finger, radish, tomatoes are added to the morekhuzhambu. Today I have made with palak for a change. Spinach is available all year round but is in season during the spring (March – June). ItRead more about Palak Morekhuzhambu […]
Gothsu is a spicy tamarind based gravy. It is a very traditional dish from Tamil Brahmin cuisine. It is generally served with ven pongal, a South Indian version of khichadi. There are many varieties of gothsu recipe. Today am sharing my own recipe of gothsu. My family is very fond of this dish. Hope thatRead more about Gothsu[…]
Sambar Powder is a basic ingredient to make Sambar, a popular south Indian gravy. Sambar is a spicy tamarind based gravy cooked with vegetables and pulses. It is served with rice, idli, dosa, vada etc. Every family has its own recipe for sambar powder. I follow my mom’s recipe which according to me is theRead more about Sambar Powder[…]
