A recipe for passion is always simmering !
Chettinadu Therrakal – Chettinadu food varieties are well known to be one amongst the spiciest food varieties in India.This particular one is bit hot,spicy and tangy and mainly served as a side dish for Idlis and dosas.Poatatoes and brinjals blended together with various spices and served as a semi gravy side dish.It tastes good with chappathis too.
Beetroot vadai …yet an other authentic variety of vadai prepared with a unique combination of beetroot and dhals,shaped into vadas and deep fried in oil.This can be had as an evening
snack or with rice as a side dish too.Taste's good with Curd rice and Ghee rice.
Mochai Kurma (Vall Whole Bean Kurma) is a delicious side dish that goes well with both Rice and Chappathi. Many might be unfamiliar with the English name of it.To be more specific,I have posted the picture of Mochai along.This kurma basically gets it's flavor from Vall bean (Mochai).
Beans Paruppu Usili is a south indian vegetable side dish that goes well with rice especially curd rice.
This mouth watering thokku can be used along with rice or could be used as a side dish for dosa, idli or chapathi.
I learnt this awesome receipe from one of my friends. The green used could be any variety ranging from arai keerai to pasalai keerai / gonkura.
This is an instant side dish for idli and dosai varieties.you can serve it with gingely oil/ghee.some even used to have it along with curd.
This vada need no side dish. Different type of vada with cabbage.
side dishes can be appalam,potato or any side dishes …. its good for digestion
RASAM Take some dhal that was cooked for sambar, 2 tbl spoons and some dhal water. To it add tamarind juice, tomatoes, coriander leaves, crushed garlic and ground pepper, cumin seeds, coriander seeds and 1 red chilli. Mix them well adding salt. In a pot heat a spoon of oil/ghee and season with mustard, asafoteda, curryleaves and 1 red chilli.Pour the above mixture and cook it on low fire. When it froths up remove from the stove. Rasam should not boil.
Keerai poriyal is a side dish from Tamil Nadu , a dry fry item made with any leafy vegetable, often served with rice and kuzhambu. This recipe is made with spinach. (Spinach Fry / Keerai Fry )
1.Spicy side dish.
