Lightly sauteed fenugreek leaves in mild yogurt sauce with sweet green peas and gently stirred in homemade malai, makes this dish a must try rich punjabi gravy.
Punjabi style potato subzi combined with fresh fenugreek leaves.
Spicy chutney, good side for idli or dosai.
Quick n easy when U r lazy.
Ridge gourd (Peerkangai) peel(thole/skin)thick chutney(thuvayal). Quick chutney from the ridge gourd skin.
I got this recipe from our cafeteria cook. Even a plateful of macaroni salad never makes you feel heavy. It’s easy to prepare.
Fish cooked in tamarind coconut gravy. Normally in South India, any fish kuzhambu is simmered in tamarind sauce, with Kerala being an exception. They add little bit of sweetness to their preparation, by cooking them with coconut milk. Back in India a good friend of mine use to make this gravy and happened to learn this dish from her. Original recipe includes lemon juice, for which I substituted with tomatoes. Just to suit my taste I've included seasonings like cumin and fennel seeds, which are purely optional.
Authentic south Indian style lemon flavored rice!
Vatral Kuzhambu is an authentic South Indian speciality. Vatrals are nothing but sun dried vegetables, which are added to this spicy, slightly sour lentil gravy. It can be made with either one variety or a combination of different vatrals and fresh vegetables. Most popular ones are Sundakkai, manathakkali, brinjal and bitter gourd. Quite easy when you have ready made sambar powder or vatha kuzhambu powder on hand. If not you need to make one and then proceed. (Vatha Kuzhambu / Vathal Kulambu / Vatra Kuzhambu / Vatha Kulambu / Vatha kolambu / Vatha kolumbu)
Pottukadalai / Split roasted gram / roasted channa / Split roasted Chickpeas can be used in a variety of chutney preparations. Here is a recipe using it with onion, tomato and coconut.