Coriander Leaves / Kothamalli Thokku

A great accompaniment packed with the unique flavor of coriander leaves to have with anything. It goes very well with anything on your platter. It serves as Chutney with dosa, idly , pongal, as Dip with with any fried snacks, as Spread with bread roast , rotis, as Pickle with  curd rice  and it goes on. Since this thokku is made in a pickled form, it can be refrigerated and kept for nearly ten days.

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Mambazha Puliserry / மாம்பழ புளிசேரி(Curd based Mango gravy in Cream of Coconut)

Since my mother in law is native of Kerala this is one of her favourite and signature recipe. We always wait for the mango season to relish this delicacy of Kerala. The sweetness of mango with its unique flavour blends with mild sour curd, simmered with spices give extraordinary aroma and taste to this gravy.  We have it by mixing it with hot steaming rice...

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Raw Banana Tangy Curry (Vazhaikai Puli Kootu)

This is a traditional Tamil Brahmin Side dish made with vazhaikkai / Raw Banana, Lentils, Fresh Spices and Roasted Coconut. A delicious side dish for steamed rice and no doubt that once you make this side dish you start loving it......

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Thengai Araicha (Ground Coconut) Kuzhambu

This kuzhambu is the iconic kuzhambu variety of Southern parts Tamilnadu and Kerala Brahmin families. We call this as Thengai araicha kuzhambu. It suits rice and also serves as the side dish of Idli, Idiyappam, Aappam and Dosa...

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Buttermilk Chutney

Very different chutney that tastes delicious and goes very well with South Indian tiffin items like Upma, Dosa, Adai, Idiyappam, Aapam and Idli. An instant chutney without coconut and a different one from the usual chutney varieties.   I learnt it from my colleague and she said it is made commonly in Rajapalayam of Tamilnadu...

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Vegetable Peel Chutney

When we get fresh vegetables from the garden or market, why to waste the peel of them which are rich in vitamins and nutrients? Vegetable Peel Chutney is the comfort and tasty one to have with hot steaming rice, Idli, Dosa and Chapathi...

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Paasi Paruppu Thogayal / Moong Dal Chutney

Thogayal is the chutney made in Tamilnadu meant to have with rice. Instead of Kuzhambu / gravy we make this thick chutney out of various dals or veggies and mix with hot steaming rice with a dallop of ghee and relish with pappad and any vegetable kootu. Especially we prefer to have this during rainy nights. Paasi paruppu thogayal is a healthy chutney made of roasted moong dal that gives fantastic aroma and taste. We make Paruppu thogayal with thurdal, moong dal or chana dal. Out of the three this moong dal thogayal / chutney is the healthiest and tastiest one...

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Nellai Sambar / Tirunelveli Sambar

The cuisine of Saiva Pillais of Tirunelveli is very unique, special and tasty. I have learnt many of the Nellai Recipes from my colleagues in these 25 years and make them regularly. Many of the recipes like Uluthan kali, Uluthamparuppu sadham, Ellu thogayal, Kootan sadham, Thuvaram paruppu sadham, Pulli illa curry, Sodhi kuzhambu, Inji Pachadi are healthy, delicious and very special. One such recipe is the Sambar. They never use Sambar Powder to make Sambar and it tastes amazingly very aromatic and flavoursome.  Here is the recipe of the Authentic Sambar of Tirunelveli...

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Hotel Tiffin Sambar

Who said Sambar doesn't taste good if onions are not added? Here is the simplest recipe of the Hotel style Sambar for Idli, Dosa, Pongal and Upma varieties made without Onions. This tasty Tiffin Sambar doent need even sambar powder!!

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Getti Chutney / Hotel Style Thick Chutney

The Getti Chutney is offered as side dish in Hotels along with regular Coconut Chutney. The Getti Chutney has the flavour of Green Chilli and its always special to have Dosa with this Getti Chutney...

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Keerai Thoran / Red Amaranth Stir Fry

In Kanyakumari and Kerala, Brahmins call the veg stir fry made with coconut as Thoran where as in other parts of Tamilnadu its called as curry. The Red Mulai Keerai (Red Amaranth Leaves) have distinct taste and flavour and very good for health. Usually Keerai Thoran is made with boiled moongh dal and coconut that tastes awesome with any rice. Here is the recipe of the traditional Keerai Thoran..

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Kollu Thogayal (Horsegram Chutney)

A simple, healthy and tasty recipe to  have with hot steaming rice, adding a tea spoon of sesame oil. This gives a real break when had after the days of feast and festivals. Microwaved Pappad, Kollu thogayal and Pepper rasam . What a combination!

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Baby Potato Kaara Curry

Baby Potatoes are boiled and fried and simmered with home made spices. This Baby Potato Kaara Curry is a perfect choice to have as a side dish for any variety Rice, Plain Rice, Curd Rice, Rasam Rice and Jeera Rice. The simple boiled potatoes become a spicy Potato Kaara Curry with Roasted and Powdered Spices that add fantastic Aroma to the Baby Potato Kaara Curry..

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Inji Pachadi / Ginger Pachadi

A very tasty, tangy and spicy side dish native to Tirunelveli district that serves as the best combination for sodhi kuzhambu, poricha kuzhambu and curd rice. Since it is made of ginger, very good for digestion also. Usually in our place in almost all the feasts this is served to reduce the feeling of heaviness and increase the digestion. It can be stored for a week in refrigerator and used..

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Pineapple Hot and Sweet Pachadi

I love the Pineapple Hot and Sweet Pachadi served in Tamil marriages very much. The flavour of pineapple with salt, sweet and hotness really tickles the taste buds and makes me to ask for the second time. I make this often at home as a side dish for bread toast and Rotis too...

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Coconut Chutney with Shallots

Coconut Chutney with shallots is a traditional chutney make in Kerala and Southern districts of Tamilnadu. Fried shallots and Red chillies are added with the coconut and this makes the Coconut Chutney very tasty and delicious. Coconut chutney with shallots is an ideal side dish for Dosa, Idli, Aapam and Adai. Try this coconut chutney which gives a different taste from the usual chutneys....

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Srirangam Vaththa Kuzhambu

Vaththa Kuzhambu is the tangy and spicy kuzhambu of Tamil nadu with heavenly taste. Nothing could equalise the taste of Vatha kuzhambu as the side dish for Curd rice.  Usually We relish Vatha kuzhambu rice by adding a tea spoon of gingelly / sesame oil to hot steaming rice and mix vatha kuzhambu with the rice. Roasted Pappad is the best combo for this. Every society of Tamil nadu has its own version of making vatha Kuzhambu. Sri Rangam vatha kuzhambu is known for its special flavour and unique taste...

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Poondu Vengaya Vathakuzhambu (Garlic and Shallots Tangy Kuzhambu)

A mouthwatering Spicy Vathakuzhambu with the goodness of garlic, shallots and freshly ground spices tickles your taste buds once you taste this. Gives heavenly taste to have with hot steaming rice and also with curd rice. Can be stored in refrigerator and used even for a week..

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Vazhaikkai Fry (Raw Banana Spicy Fry)

Vazhaikkai Fry is one of the best side dish to have with Sambar rice and Rasam rice. This method of Vazhaikkai Fry needs less oil yet tastes crispy,spicy and makes your meal more sumptuous...

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Ulli Theeyal (Baby Onions in Spiced and Roasted Coconut Gravy)

An authentic, mouthwatering Kerala dish made from roasted coconut and fresh spices. It is usually made with vegetables like Baby onions, Drumstick and Bitter gourd. This Theeyal tastes delicious not only with rice but also it is very tasty when had as a side dish for Aappam...

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