Mambazha Sambar is a tangy-sweet South Indian sambar where whole slit mangoes simmer in spiced tamarind water, then get enriched with mashed thuvar dal and a mustard-curry leaf tempering.
Recent Recipes
Vendaikai Thayir Pachadi
Vendaikai Thayir Pachadi combines crispy fried okra with a creamy curd-coconut paste, finished with a mustard, red chili, hing, and curry leaf tempering for a tangy, spiced side.
Vatha Kuzhambu
Vatha Kuzhambu is a traditional Tamil Nadu dish. This tangy and spicy tamarind-based gravy is typically prepared with sun-dried vegetables, such as turkey berry (sundakkai), manathakkali (black nightshade), or even dried okra
Sambar Mel Podi
Mel Podi is a flavorful seasoning powder used in South Indian cuisine. It enhances dishes like Lunch Sambar and Idli Sambar when sprinkled before serving. Made by dry roasting coriander seeds and Bengal gram dal, along with sautéed red chilies, it adds depth and warmth to curries and stir-fries.
Sathu Maavu Burfi
Sathu Maavu Burfi is a quick, wholesome sweet made by roasting sathu maavu in ghee, then cooking it with sugar syrup and milk powder until it forms a soft dough. Cool, cut into pieces, and enjoy with optional cardamom or nuts.
Adirasam
Adirasam is a traditional sweet made from damp-ground rice flour mixed into soft-ball jaggery syrup with cardamom and ginger, then rested overnight. Shape into small discs and deep-fry until golden.
Milagu (Black Pepper) Rice
Discover the delicious flavors of Milagu rice, a South Indian dish made with black peppercorns and aromatic spices. Perfect as a main or side dish!
Moong (Green Gram) Gravy
Looking for a flavorful and nutritious dish? Try this spiced green gram gravy with bold flavors of cumin, red chili, and more. Perfect with rice or rotis!
Agathi Keerai Thuvatal
Agathi Keerai Thuvatal is a quick stir-fry where tender agathi greens are cooked with onions, green chillies, and a mustard-urad-jeera tempering, then finished with fragrant coconut gratings.
Nagapalam
Jamun fruit, which is known in Tamil as Naaval Pazham, Nagapazham, Nagapalam and Naavalpalam. It is rich in iron, minerals, vitamin A and vitamin C and also acts as a coolant and induces digestive power.