Basically keralite and tamilians prepare. Served in special occasions like weddings..
Goat meat cooked in yogurt based exotic spice gravy.
Mughlai Mutton Curry / Mughalai Mutton Masala / Mutton Curry / Lamb Masala / Lamb Mughlai
Whole green gram(whole green moong dhal) seasoned with spices and condiments. The highlight is that it is mashed with the hand churner which is similar to the one used in olden days to churn curd.
Kadaindha means mashed
Paruppu means lentil
Apple Pickle got the spicy,juicy taste.If u r Apple lover,i hope u love this.It goes well with curd rice,chapathi.
Sauteed Pearl onions (Chinna Vengayam / Sambar onions / Shallots) in tangy Dhal water. Bored of regular rasam???? try this for a change, quite rare and mostly prepared only in the country side.
Vengaya Rasam / Sambar Vengaya Rasam / Pearl Onion Rasam / Chinna Vengayam Rasam)
kids and evry one likes it good for health
Simple yet tasty pulav / pulao made with beetroot. There are numerous ways to make this depending personal palate preferences. Colour and intensity of the flavour depends on which form, this veggie is added. Pulav made with beet juice and grated beets tend to be too strong, adding little mixed vegetables makes it colourful and mild for easy intake.
Beet Pulav / Beetroot Pulav / Beet Pulao / Beetroot brinjee / Beetroot
Whole baked chicken is a very simple recipe. Just marinate it and the oven will do the rest of the work for us. Simple nah!!!. In chennai we call it as grilled chicken and in US they called it as Rotisserie chicken.
A kind of raitha which goes well with kootu varieties
Goat liver fry— yeeral varuval.
Very soft and tasty, kids would like. Good source of iron.