South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
Saraswathi Pooja 2026 — dates, significance and rituals, plus traditional neivedyam recipes: sundal, sarkarai pongal, kesari, vadai and payasam.
The nine-day festival of Navaratri, season of rejoicing and celebration, is a combination of many concepts, but the most common theme is the victory of good over evil.
Ulundu Kozhukattai is a soft, steamed South Indian snack made from rice flour dough enriched with protein-rich urad dal, fresh coconut, zesty ginger, and green chilies, seasoned with a fragrant tempering of mustard seeds, dals, curry leaves, and asafoetida.
Karamani Rice is a wholesome South Indian one-pot meal that combines fluffy rice with protein-rich karamani (black-eyed peas), tangy tomato, sweet onion, and warming sambar powder, finished with a fragrant tempering of mustard seeds, dals, red chilies, and curry leaves for a hearty, flavorful dish.
Vendaikai (Okra) Besan Tawa Fry coats okra with besan, rice flour, and spices, then cooks it on a tawa with onion and curry leaves until crisp.
Lemon Coriander Rice combines fluffy rice with zesty lemon, fragrant coriander, warming spices, crunchy lentils, and peanuts for a bright, flavorful meal.
Corn Capsicum Masala combines sweet corn and capsicum in a creamy onion-tomato gravy with cashews, curd, and warming spices, finished with fresh coriander.
Karuppu Ulundhu Adai is a thick, crisp lentil-rice pancake spiced with chillies and pepper, enriched with coconut, and pan-cooked until golden.
Tomato Peanut Chutney blends fried tomatoes, crisp peanuts, red chillies, tamarind, and salt into a savory paste. Finish with mustard and asafoetida tempering.
Tomato Pongal blends creamy rice and roasted moong dal with tangy tomato purée, finished with a fragrant ghee tempering. Serve warm with coconut chutney.
Udupi Neer Chutney is a creamy coconut-peanut chutney with green chillies, tamarind, ginger and coriander, finished with a fragrant mustard and curry leaf tempering.
Pudina Kothamalli Thuvaiyal is a coarse, aromatic chutney blending sautéed mint, coriander, lentils, coconut, tamarind, chillies, onion, garlic, and asafoetida.
Tomato Coconut Chutney combines sautéed tomato, green chillies, lightly browned urad dal, and coconut. Fry briefly, then transfer the mixture to a plate to cool.
Pumpkin Carrot Poriyal is a tender, mildly spiced vegetable stir-fry tempered with mustard, urad dal, chillies, curry leaves, and finished with grated coconut.