Rice flavoured with tangy tamarind paste and tempered with nuts and spices. There are quite a few ways of preparing this dish, each region has its own style. Here's Andhra style Tamarind rice called Pulihora / puliyodhara / Chitrannam.
Mohanthal is a popular Gujarathi sweet made with Besan(Gram flour). Many call it Besan burfi, only professional La las(sweet makers) call it by that name. This burfi is made during special occasions and festivals.
Lemon rice, is one of the authentic South Indian main course, where cooked rice is flavoured with zesty tangy lemon juice and seasoned with assorted spices. This dish is commonly made during festivals, special family traditional occassions and also served as prasadam in temples. (Ellumichai Sadam / Ellumichai Satham / Lime rice / Chitrannam)
Pakoda kurma is a lentil based sauce which is decadently creamy. Small deep fried lentil dumplings cooked in rich coconut milk gravy. This recipe might sound very unfamiliar to many, as its confined only to certain communities in Tamil Nadu. Quite hard to find online, as it sparingly shows up on searches. There are a couple of ways of making it, here's how we make it in our family. Quite a lengthly process, that's why I guess they make it only during special occassions. Ghee is a must as far as the original recipe goes, but its Ok to substitute with oil. (Padoka Kuzhambu / Pakora Korma / Pakora Kurma )
Kozhukattai is a sweet dish traditionally prepared during Vinayaka Chaturthi festival. Its a steamed rice flour dumpling with sweet filling inside.
Sundal is a traditional chick pea salad, prepared during certain festivals or often made as offerings at temples.
Vadai is a southindian fried savoury originating mainly from Tamil Nadu and Karnataka, traditionally prepared during festivals and weddings. This lentil based item is often served along with breakfast items like idli, pongal etc or even good with any scrumptious meal.
We all get excited, when we see king-sized paper roast dosas served with piping hot hotel sambhar and coconut chutney at restaurants. Here is the recipe for that scrumptious restaurant style sambhar.
Idli is a traditional breakfast item very common in Southern India. It is prepared by steaming the batter made with rice and ulundu.
Sambar with rice is one of the main courses of both formal and everyday tamilian cuisine. It is also prepared in other parts of southern India with mild variations. Often served by pouring it over steamed rice, best accompanied with curries and appalam.