Spicy soup . . . → Read More: Rasam
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 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. . . . → Read More: Sambar  A very popular punjabi dish made of chickpeas (Garbanzo beans) to be had with nan or batura. Sundal kuzhambhu / Chole masala / Kabuli kadala curry / Chickepeas masala / Kondai kadalai kuzhambu . . . → Read More: Chana Masala  Cabbage Fry . . . → Read More: Cabbage Fry  One of the popular south indian curry dish often served as a side with rice and lentils. Very simple dish, requiring little basic ingredients and will be ready in minutes. (Egg plant curry / Brinjal masala / Vankaya curry) . . . → Read More: Brinjal Curry  Kathrikai Murungakai Kara Kuzhambhu This is a soupy gravy made mainly with tamrind pulp, little thicker than stew, very popular item in Tamil nadu served with rice. Same gravy with slight moderation is called pulusu in Andhra. . . . → Read More: Kara Kuzhambhu  A simple delicious vegetarian dish. Sauted gloden onions with perfectly cooked potatoes make this dry fry classic, an all time favourite. . . . → Read More: Potato Fry  This is a very delicious Punjabi dish, a thick gravy made with potatoes and green peas served with roti or paratha. . . . → Read More: Aloo Mutter  Florets of fresh cauliflower cooked in rich spicy tomato gravy, make this masala, a one of kind side dish for chapati or paratha. . . . → Read More: Cauliflower Masala |
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